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This collection comprises 28 American manuscript recipe books dated from 1793 to 1959 with the bulk dating from the nineteenth century. One of the books contains portions in German, while the rest are in English. Most regions of the United States are present, with the Northeast and Southern States best represented. Desserts represent the bulk of the recipes, cakes being the most popular. Some recipes include attributes to friends, family, or cookbooks, and some contain notes on quality of the dish. Directions for making medicinal remedies and practical household needs (such as cleaning product recipes or advice on fabric care) may also be included. Many volumes contain handwritten or printed inserts.

This collection comprises 28 American manuscript recipe books dated from 1793 to 1959 with the bulk dating from the nineteenth century. One of the books contains portions in German, while the rest are in English. Most regions of the United States are present, with the Northeast and Southern States best represented. Desserts represent the bulk of the recipes cakes being the most popular. Some recipes include attributes to friends, family, or cookbooks, and some contain notes on quality of the dish. Directions for making medicinal remedies and practical household needs (such as cleaning product recipes or advice on fabric care) may also be included. Many volumes contain handwritten or printed inserts.

All or most of the known authors of these recipe books appear to be by women. A man, James Campbell, authored the accounting portion of the Campbell receipt book and a male writer may have created the Manuscript Recipe Book, [1838]. Emma Hinricks Hilken is the only one known to have resided outside the United States when writing her recipe book (she resided in Frankfurt, Germany, for several years following her marriage). The women range in age from teenagers to the elderly and represent a variety of social backgrounds. Most of the recipe books were written or compiled in the second half of the nineteenth century, with some extending into the early twentieth. Approximately one-fifth of them were written in the first half of the nineteenth century or earlier.

See the box and folder listing below for a complete descriptive list of the recipe books present in this collection.

This volume contains mathematical definitions and problems, example accounts, and recipes compiled by Sarah Sinnock of Bexhill, England, around the turn of the 19th century.

This volume (128 pages) contains mathematical definitions and problems, example accounts, and recipes compiled by Sarah Sinnock of Bexhill, England, around the turn of the 19th century. Sinnock's name and a date ([1797?]) are written on the front cover.

The mathematical notes, written on most recto and some verso pages, concern addition, subtraction, multiplication, division, and reduction. Sinnock copied definitions of these arithmetic functions as well as related problems, often involving money, fabric, and food prices. The mathematical notes include a basic multiplication table and conversion tables for troy weights and cloth measurements. Several example financial accounts between women includes an entry with Sarah Sinnock's name, dated 1798.

Many of the volume's verso pages contain recipes and cooking instructions, some of which are dated 1801. Sinnock copied recipes for pickling meats and mushrooms; baking cakes; and making pies, as well as instructions for roasting numerous types of birds and clarifying butter. She noted methods for making various types of wine, including orange wine and ginger wine, and for making jellied pigs' feet and ears and preserving pears. Some notes pertain to cuts of beef.