Grizelda Hart cookbook, Jan. 6, 1823

Hart, Grizelda

University of Iowa. Libraries. Special Collections Dept.

1823-01-06

Cookbook includes recipes for Pickling Walnuts, Muffins, Butter Biscuit, Sugar Cakes, Almonds, Puff Paste, Sponge Cake, Jumbles, Lemon Pudding, Measure Cake, Loaf Cake, Sponge Cake, Gingerbread, Apple Jelly, Cream Cake, Composition Cake, Light Gingerbread, Blackberry Cordial, Pickling Tomatoes, Washington Cakes, Johnny Cake, Cure for the Quinsy, and Carminative Rhubarb. Laid in is a recipe clipped from a newspaper for Blackberry Syrup. Though the instructions are typically brief and cursory, some of the assemblages of ingredients exemplify a native American culinary slant - the rhubarb, for example, which becomes infused with cardamom and saffron and French brandy.

Cookery

1820-1830

United States

Szathmary Culinary Manuscripts

http://aspace.lib.uiowa.edu/repositories/2/resources/506

American

US62

15.7 × 9.8 cm

2012-08-17

Material in the public domain. No restrictions on use.

Contact the Special Collections Dept. at the University of Iowa Libraries: http://www.lib.uiowa.edu/sc/contact

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Cookbooks
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