Manuscript Location

University of Iowa Main Library, Special Collections, Szathmary Culinary Archive

Place of Origin

United States

Date of Composition

1823-c. 1840

Description

This cookbook is written in a small oblong 17-page notebook, in the beautiful, calligraphic hand of Grizelda Hart, who inscribed her name and the date January 6, 1823 on the front flyleaf. The author likely compiled her book over a span of years, as one of her recipes calls for the chemical leavening saleratus, which is not thought to have become current before 1835. The culinary recipes appear in the book as follows: Washington Cake, Johnny Cake, Blackberry Cordial, Composition Cake, Light Gingerbread, Cream Cake, Apple Jelly, Sponge Cake, Gingerbread, Measure Cake, Loaf Cake [a yeast-raised fruited cake], Lemon Pudding, Jumbles [ring-shaped butter cookies], Sponge Cake, Puff Paste, Almonds [tiny crisp fried cakes, an unusual recipe], Butter Biscuit [crackers], Sugar Cakes [butter cookies], and Muffins [English]. There is also a medicinal recipe for Carminative Rhubarb, an anti-flatulent prepared with the dried root of Turkey rhubarb, which is a different species from ordinary garden rhubarb.