By the NYAM Library Team
The NYAM Library is happy to announce the launch of “Recipes and Remedies: Manuscript Cookbooks” on our Digital Collections & Exhibits website. We’ve digitized 11 of our English-language manuscript cookbooks, offering a fascinating look at seventeenth- to nineteenth-century culinary (and non-culinary) history in England and America. The books include recipes for making a range of dishes such as roast turkey, lemon cream, and almond biscuits. Receipts (an older word for recipes) for non-food items are also found in these cookbooks: you can learn about remedies for coughs, bruises, and other ailments, or read about preparing cosmetics or perfumes at home. These manuscripts are part of a remarkable collection of food and drink materials that are a strength of the Library, starting with its ninth-century culinary manuscript, the Apicius.
We hope that you enjoy exploring these unique materials, finding recipes and making discoveries, and reading about their historical context in the accompanying essay written by culinary historian Stephen Schmidt.
The digitization of these manuscript cookbooks was accomplished with a grant from the Pine Tree Foundation. We are grateful for the foundation’s continued support in helping us to provide access to our rich collections.
In the past, we’ve highlighted recipes from these cookbooks in blog posts. We invite you to read these earlier posts, even as you delve deeper into the digitized Manuscript Cookbooks Collection.
- The Homegrown Table: American Cookbook Highlights in the Academy Library
- NYAM’s Culinary Highlights
- 17th Century Recipes, Fit for a Gala
- Food Fight Club Round 1: Snail Water v. Pear and Tomato Chutney
- Food Fight Club Final: Snail Water v. Vegetable Curry
- Take a Peck of Garden Snails
- Mother Eve’s Pudding
- Mother Eve’s Pudding Redux
- And for the holidays: English Gingerbread Old and New.