Manuscript Location

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

Place of Origin

United States ➔ New Hampshire

Date of Composition

1840-1880

Description

While this 40-page cookbook contains a handful of recipes current as early as 1840, the bulk of the recipes are of the 1860s or later. The recipe for chocolate cake on page 4 calls for Royal Baking Powder, which appeared on the market in 1866. Recipes include: Brown-bread; Beef brine; Blueberry Cake; Fruit Cake; French custard; Chocolate Cake; Cake for tea; Mollie cake; Feather cake; Mrs. M cup cake; Gold and Silver cake; Taylor cake; Blueberry cake; Rail-road cake; Fruit cake; Currant cake; Tumbler cake; Lemon cake; Pork cake; Apple cake; Cup cake; Cookies; Poor man's sponge cake; Marble Cake; Dark Cake; Sponge Cake; Cream for pies; Date Cake; Molasses candy; Doughnuts; Raised doughnuts; Omelette; Omelet; Frosting; Frostin, Boiled; Fritters; Maple Sugar; Maple Syrup; Gingerbread; Gingerbread; Ginger-snaps; Hard ginger-bread; Ginger cakes; Cranberry Pie; Sugar Sauce; Killies Cake; Muffins; Indian Pudding; Cup Cake; Rye Muffins; Apple Ginger; Salad Dressing; Cream pie; Lemon pie; Lemon-pie; Mince pie; Tapioca Cream; Sherbet; Boiled plum pudding; Cottage pudding; Baked Indian pudding; Rum pudding; Cranberry Pudding; and Spiced Crab Apples. The book includes two medical recipes (a remedy for Hydrophobia and a Liniment for Diphtheria) as well as an index at the back.