The University of Delaware Library has many resources for historic recipes in its collections—in print and online. The strategies on this page can help you:
- find an historic recipe
- put the recipe in context
Finding Historic Recipes
Find historic recipes in books, periodical (magazine or newspaper) articles, manuscripts, and other sources. Locate the books in the Morris Library stacks or in Special Collections. Locate the articles in print or online. Recipes in manuscripts are in Special Collections.
Books
Many cookbooks providing old American recipes are shelved at the call number TX715 in the Morris Library stacks. Others are shelved in Special Collections. The call number TX715 corresponds to the Library of Congress subject heading “Cookery, American.” Do a search on that or related subject headings in DELCAT to get a list of relevant titles.
You may browse the shelves in the Morris Library stacks at this call number area. Many of the titles will be post-1945, so be sure to find one published before 1945 or else one that contains reprints of pre-1945 recipes. [Recipe for Chicken Chop Suey.]
You must fill out call slips in Special Collections for books to be retrieved for your use there.
Some pre-1923 cookbooks can be found in digital format on Google Books. Limit your search result to “Full view only.”
Periodicals
In addition to being printed in books, historic recipes can also be found in magazines and periodicals. These resources are the magainzes themselves or indexes to them:
Godey’s Lady’s Book
Find a mid-19th century recipe in Godey’s Lady’s Book. Search on the words “receipt” or “recipe.” Print issues of Godey’s are in Special Collections at Spec AP2 .G64.HarpWeek
An important 19th-century American general-interest periodical. Try searching on the keyword “recipe.”
APS (American Periodical Series) Online
One of the periodicals included is Ladies’ Home Journal, an important magazine for women. There are many others as well.Black Studies Center
The International Index to Black Periodicals included in BSC covers scholarly and popular Black Studies journals, including full text for many titles.Readers’ Guide Retrospective
Find citations to recipes published in popular magazines. Search for “cookery” and limit dates to 1890-1945. Once you have a list of results, consult DELCAT to determine the call number for the referenced periodical.
Newspapers
Many newspapers published recipes, especially in the first half of the 20th century. They were generally in the feature section, on the “women’s page,” in the Sunday issue. You will can browse for recipes in a national newspaper (such as the New York Times); a local newspaper (such as the Delmarvia Star); or in an ethnic newspaper (such as the Chicago Defender, an African American newspaper).
The New York Times is available in a fully digitized edition. Many other local and regional newspapers are included in the America’s Historical Newspapers database. You will find in them, for example, many recipes for “Indian pudding.”
Explore early Delaware newspapers in microfilm. You can find a complete list of the Delaware Newspapers in the University of Delaware Library. There is no index to Delaware newspapers: be prepared to spend a little time in browsing Sunday issues.
An important African American newspaper was the Chicago Defender. This newspaper is available in the Black Studies Center database.
Other historic newspapers are available on the Web.
Databases
The Library subscribes to many online databases that are not searchable on the “open Web.” Databases are listed on the Library Databases page.
Early American Imprints, Series I: Evans, 1639-1800
Digitized page images from early American publications (before 1800). Enter the term “cookery” (Example: To make a Tansy to bake)Early English Books Online
To find a really old recipe (i.e., before 1700) try searching EEBO under the subject keyword “cookery” or under the title keyword “receipts.” If you check the Oxford English Dictionary, you will discover that “receipt” is an archaic word for “recipe.”
Putting Historic Recipes in Context
DELCAT and WorldCat Local
DELCAT and WorldCat Local are the two “flavors” of the University of Delaware online library catalog. DELCAT provides detailed information about material in the University of Delaware Library. WorldCat Local provides information not only on UD Library holdings but also on material held in libraries worldwide.
Browse “subject begins with ...” cookery to find books about cooking—and explore other related subject headings, such as “food habits,” “food—history,” specific types of foods, nutrition, etc.
“Foodways” is an anthropological term describing the eating habits and culinary practices of a people, region, or historical period. It is not a term used in the LC cataloging system, but if you browse subject headings beginning with “foodways,” a Heading Information record leads you to the subject heading actually used: “food habits.”
Here are some specific subject headings that might be productive:
food—social aspects—[geographic place]—history—[chronological
period]
food consumption—[geographic place]—history—[chronological period]
food habits—[geographic place]—history—[chronological period]
Bibliographies and Encyclopedias
These titles provide listings of historic American cookbooks and contextual information.
Brown, Eleanor Parker. Culinary Americana: Cookbooks Published in the Cities and Towns of the United States of America During the Years from 1860 through 1960. New York: Roving Eye Press [1961]
Z5776.G2 B7
The Cambridge World History of Food. Cambridge and New York: Cambridge University Press, 2000.
Ref TX 353 .C255 2000
Encyclopedia of Food and Culture. New York: Scribner, 2003.
Ref GT2850 .E53 2003
Lowenstein, Eleanor. Bibliography of American Cookery Books, 1742-1860. Worcester [Mass.]: American Antiquarian Society, 1972.
Z5776 .G2L68 1972
Newman, Jacqueline M. Melting Pot: An Annotated Bibliography and Guide to Food and Nutrition Information for Ethnic Groups in America. (Garland Reference Library of Social Science; v. 708) New York: Garland Pub., 1993.
Z7914 .F63 N48 1993
The Oxford Companion to American Food and Drink. Oxford and New York: Oxford University Press, 2007.
Ref TX349 .O94 2007
The Oxford Encyclopedia of Food and Drink in America. 2 vols. New York: Oxford University Press, 2004.
Ref TX349 .E45 2004b
Books
African American Foodways: Explorations of History and Culture, ed. by Anne L. Bower. Urbana and Chicago: University of Illinois Press, 2007.
TX715 .A2428 2007
Camp, Charles. American Foodways: What, When, Why and How We Eat in America. (The American Folklore Series) Little Rock: August House, 1989.
TX357 .C257 1989
Coe, Andrew. Chop Suey: A Cultural History of Chinese Food in the United States. New York: Oxford University Press, 2009.
TX724.5.C5 C64 2009
Diner, Hasia R. Hungering for America: Italian, Irish, and Jewish Foodways in the Age of Migration. Cambridge, Mass.: Harvard University Press, 2001.
GT2853 .U5 D54 2001
Eating in Eden: Food and American Utopias, edited by Etta M. Madden and Martha L. Finch. Lincoln: University of Nebraska Press, 2006.
TX631 .E37 2006
Edge, John T., ed. Foodways. (The New Encyclopedia of Southern Culture, v. 7) Chapel Hill: University of North Carolina Press, 2006.
F209 .N47 2006 v.7
Fisher, Carol. The American Cookbook: A History. Jefferson, N.C.: McFarland, 2006.
TX715 .F534 2006
Food: The History of Taste. (California Studies in Food and Culture; 21)
Berkeley: University of California Press, 2007.
TX353 .F668 2007
Houston, Lynn Marie. Food culture in the Caribbean.
(Food Culture around the World, 1545-2638) Westport, Conn.: Greenwood Press, 2005.
TX716.A1 H67 2005
There are other titles in this series. Search in DELCAT under the title “Food Culture around the World.”
Janer, Zilkia. Latino Food Culture. (Food Cultures in America) Westport, Conn.: Greenwood Press, 2008.
TX716.A1 J36 2008
There are other titles in this series. Search in DELCAT under the title “Food Cultures in America.”
Laszlo, Peter. Citrus: A History. Chicago and London: University of Chicago Press, 2007.
See also his Salt: Grain of Life.
SB369 .L37 2007
Ozersky, Joshua. The Hamburger: A History. New Haven and London: Yale University Press, 2008.
TX749.5 .B43O94 2008
Riley, Gillian. The Oxford Companion to Italian Food.
Oxford; New York: Oxford University Press, 2007.
TX723 .R5265 2007
Smith, Andrew F. Eating History: 30 Turning Points in the Making of American Cuisine. New York: Columbia University Press, 2009.
TX715 .S651315
Standage, Tom. An Edible History of Humanity. New York: Walker & Co., 2009.
“This book looks at history ... as a series of transformations caused, enabled, or influenced by food.”
GT2850 .S73 2009
Willard, Pat. America Eats! On the Road with the WPA: The Fish Fries, Box Supper Socials, and Chitlin Feasts That Define Real American Food. New York: Bloomsbury, 2008.
Streaming media from the NPR series entitled “‘America Eats’: A Hidden Archive from the 1930s” is available. Recipes and other material are also available at the NPR site.
TX715 .W71125 2008
Zanger, Mark. The American History Cookbook. Westport, Conn.: Greenwood Press, 2003.
TX715 .Z36 2002
“This book has more than 350 recipes, exactly as written down between 1524 and 1977.”
Databases
Some of the databases previously listed as sources for historic recipes can also serve as resources for information that puts your recipe in context.
Academic OneFile
Journal articles in all subject areas.America: History and Life
Articles published in history journals.AnthroSource
Anthropology journals from the American Anthropological Association.Anthropology Plus
Indexes scholarly literature in anthropology.ARTstor
Images.- Ethnic
NewsWatch
Newspapers, magazines, and journals of the ethnic, minority, and native press. General OneFile
News and periodical articles.JSTOR
Back issues of hundreds of scholarly journals.Oxford English Dictionary
Authoritative source for definitions and etymologies.
In most cases, you cannot search these databases all together as a group. You have to search each one individually and take advantage of its unique searching features.
See also Databases for History, Databases for African American Studies, and Databases for Anthropology. There are often relevant “trial” databases to search as well.
Resources on the World Wide Web
Culinary History: A Research Guide
From the New York Public Library. The site includes a A Selective List of Works on the History of Food, Beverages, and Cookery.Feeding America: The Historic American Cookbook Project
From Michigan State University, this is an online collection of the most important and influential 19th and early 20th century American cookbooks.Four Pounds Flour
Blog on “rethinking historic cuisine.”Key Ingredients: America by Food
Explore regional traditions and international influences.New York Food Museum
On the navigation bar at the left, click on “Exhibits” then on “How New York ate 100 Years Ago.”Not by Bread Alone: America’s Culinary Heritage
An online exhibit featuring images from the culinary collections of the Rare Books and Manuscripts Division at Cornell University Library.Recipe for Victory: Food and Cooking in Wartime
Digital collection from the University of Wisconsin. Included are books and government publications documenting the national effort to promote and implement a plan to make food the key to winning World War I.
Selected Bibliography of Materials in Special Collections
This list of historic cookbooks represents only a small portion of the resources available in Special Collections on cooking and dining. Additional resources are listed on:
- An American Feast: Food, Dining, and Entertainment in the United States from Simmons to Rombauer
- Defining Her Life: Advice Books for Women
- Delaware Cooks: A Selection of Cookbooks Published in Delaware
- Etiquette: Selected Primary Resources
Printed Works
Beeton, Mrs. (Isabella Mary), 1836-1865.
The Book of Household
Management. London: Ward, Lock, and Tyler, [1869].
Special Collections TX717 .B4 1869
Digital version of 1863 edition available on Google Books.
Björklund, Gustava.
Svenska kokboken: en praktisk kokbok afsedd för svenskarne i Amerika. Chicago, Ill.: Svenska tribunen-nyheter, [19-?].
Library Annex Special Collections Use Only TX725.S8 B53 1900z
Bonnefons, Nicolas de.
Les delices de la campagne: où il est enseigne à preparer pour l'usage de la vie, tout ce qui croît sur la terre, & dans les eaux. A Paris: Chez Claude Prudhomme ..., 1711.
Special Collections Horticulture SB91 .A2 B649 1711
Bonnefons, Nicolas de.
Le jardinier François: qui enseigegne a cultiver les arbres, & herbes potageres. A Paris: Chez Anthoine Cellier ..., 1666.
Special Collections Horticulture SB91 .A2 B65 1666
Briggs, Richard.
The New Art of Cookery: According to the Present Practice; Being a Complete Guide to All Housekeepers, on a Plan Entirely New ... Philadelphia: Printed for W. Spotswood, R. Campbell, and E. Johnson., 1792.
Special Collections TX703 .B7
Carter, Susannah.
The Frugal Housewife, or, Complete Woman Cook: Wherein the Art of Dressing All Sorts of Viands, with Cleanliness, Decency, and Elegance, Is Explained in Five Hundred Approved Receipts ... Philadelphia: Printed by J. Carey ..., 1796.
Special Collections TX 705 .C335x 1796
Digital version of 1803 edition available at the Feeding America site.
Centennial souvenir du restaurant Antoine, 1840-1940, Roy L. Alciatore, proprietor. [New Orleans: s. n., 1940].
Special Collections TX945.5.A5 C46x 1940
Cerwin, Herbert, ed.
Famous Recipes by Famous People: the American Association of Gourmets Presents the Epicurean Delights of Those Who Really Like to Know What to Eat, in Hope That the Tea Room, the Quick Lunch Counter and the Hamburger Stand Will Take Their Place along with the Forgotten Man. Del Monte, Calif.: Hotel Del Monte, 1936.
Special Collections TX715 .C47
Cook Book by the Working Band of the Napoleon Avenue Presbyterian Church. [New Orleans, La.: Napoleon Avenue Presbyterian Church], 1914.
Library Annex Special Collections Use Only TX715 .C667217 1914
Cousin d’Avallon, Charles Yves Cousin, called, 1769-1840.
La nouvelle cuisinière bourgeoise. Paris, chez Davi et Locard, Pigoreau, Philippe, 1817.
Special Collections TX719 .C68 1817
Déliée, Felix J.
The Franco-American Cookery Book; Or How to Live Well and Wisely Every Day in the Year. New York, G. P. Putnam’s sons, 1891.
Special Collections TX715 .D35 1891
Digital version of 1884 edition available on Google Books.
Farmer, Fannie Merritt, 1857-1915.
The Boston Cooking-School Cook Book. Boston, Little, Brown and Company, 1896.
Special Collections TX715 .F234 1896
Digital version of 1916 edition available on Google Books.
Federated Women’s Institutes of Ontario. Welland Branch.
Good Things to Eat and How to Prepare Them ... Welland, Ont.: Printed at the Office of the Tribune, [1908?]
Special Collections TX715 .F44 1908
Flexner, Marion W., 1899-1992.
Dixie Dishes. Boston: Hale, Cushman & Flint, c1941.
Library Annex Special Collections Use Only TX715 .F616 1941
Gilliers, d. 1758.
Le cannameliste français; ou, Nouvelle instruction pour ceux qui desirent d'apprendre l'office, rédigé en forme de dictionnaire ... Nancy, J. B. H.
Leclerc, imprimeur-libraire, 1768.
Special Collections TX707 .G54
Greenberg, Betty D. (Betty Davis)
The Jewish Home Beautiful. New York: The Women's League of the United Synagogue of America, c1941 (1955 printing)
Library Annex Special Collections Use Only BM690 .G68 1941
Hale, Sarah Josepha Buell, 1788-1879.
Mrs. Hale’s Receipts for the Million. Philadelphia, T.B. Peterson, [c1857].
Special Collections TX153 .H16
Digital version available at Google Books.
Leslie, Eliza, 1787-1858.
Directions for Cookery: Being a System of the Art, in Its Various Branches by Miss Leslie... Philadelphia: E. L. Carey & A. Hart, 1837.
Special Collections TX715 .L627 1837
Digital version of 1844 edition available at Google Books.
Marinetti, Filippo Tommaso, 1876-1944.
... La Cucina Futurista. Milano: Casa Editrice Sonzogno, [1932]
Special Collections TX723 .M36
Matthiessen, Adèle Gignoux.
Nonpareil Practical Cook
Book. Chicago: A. C. McClurg & Company, 1889.
Special Collections TX715 .M443 1889
101 Ways to Prepare
Macaroni. Brooklyn, N.Y.: V. La Rosa & Sons,
1937.
Library Annex Special Collections Use Only TX809.M17 A16 1937
Pennsylvania Dutch Cook Book of Fine Old Recipes Compiled from Tried and Tested Recipes Made Famous and Handed down by the Early Dutch Settlers in Pennsylvania. Reading, Pa.: Culinary Arts Press, 1936.
Library Annex Special Collections Use Only TX721 .P46x 1936
The Picayune’s Creole Cook Book. New Orleans, La., The Picayune 1910.
Special Collections TX715 .P6 1910
Randolph, Mary, 1762-1828.
The Virginia Housewife, or, Methodical Cook. Baltimore: Plaskitt, Fite, 1838.
Special Collections TX 715 .R215 1838
Digital version available at the Feeding America site.
Rhett, Blanche Salley.
200 Years of Charleston
Cooking. New York: Random House, 1934.
Library Annex Special Collections Use Only TX715 .R472 1934b
Rhodes, Susie Root. The Economy Administration Cook Book ... New York, London: Syndicate Pub. Co., [1913].
Special Collections TX715 .R48 1913
Rombauer, Irma von Starkloff, 1877-1962.
The Joy of Cooking. Indianapolis, New York, The Bobbs-Merrill Company [1936]
Special Collections TX715 .R75 1936
The Serv-u-well Swedish Cook Book. Worcester, Mass.: Young Woman’s Missionary Society, First Lutheran Church, 1941.
Library Annex Special Collections Use Only TX722.S8 S47 1941
Simmons, Amelia.
American Cookery; Or, The Art of Dressing Viands, Fish, Poultry, and Vegetables, and the Best Modes of Making Pastes, Puffs, Pies, Tarts, Puddings, Custards and Preserves, and All Kinds of Cakes, from the Imperial Plumb to Plain Cake, Adapted to This Country, and All Grades of Life. By Amelia Simmons, an American
Orphan ... Hartford, Hudson & Goodwin, 1796.
Special Collections TX703 .S5
Digital version of 1798 edition available at the Feeding America site.
Tanty, François.
La Cuisine Française: French Cooking for Every Home. Adapted to American Requirements. Chicago,: Baldwin, Ross & Co., [1893].
Special Collections TX719 .T3 In Process
Temple Beth Emeth (Wilmington, Del.) Sisterhood.
Dishes Delicious.
[194-?]
Special Collections Delaware TX715 .T285 1940
Tempting Kosher Dishes: Prepared from World Famous Manischewitz’s Matzo Products: 250 Recipes Tested and Approved in the Manischewitz Experimental Kitchens. Cincinnati: B. Manischewitz Co., 1930.
Special Collections TX724 .T46 1930 In Process
W. M.
The Compleat Cook: Expertly Prescribing the Most Ready Wayes, Whether Italian, Spanish or French, for Dressing of Flesh and Fish, Ordering of Sauces, of Making of
Pastry.
London: Printed by J. Winter, for Nath. Brooke..., 1668.
Special Collections AG104 .Q3 1668
Winter, Patricia.
Recipe Magic. Juniper Hills [Conn.]: House of Herbs Inc., 1944.
Library Annex Special Collections Use Only TX819.H4 W56 1944
