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Anne Sidebottom recipe book, circa 1850-1869 (inclusive)

Extent:
1 volume (+ 33 leaves, 1 printed gathering)
Abstract:
Volume comprising culinary recipes written and compiled by Anne Sidebottom in Halifax, Yorkshire, England spanning the years from approximately 1850 to 1869.

Held at: University of Pennsylvania: Kislak Center for Special Collections, Rare Books and Manuscripts [Contact Us]

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Kochbuch, 1891 (inclusive)

Extent:
1 volume
Abstract:
A late nineteenth-century German cookbook kept and written by Betti Bondy Reichard. The volume contains twenty-seven culinary categories spanning 770 numbered pages including a table of contents.

Held at: University of Pennsylvania: Kislak Center for Special Collections, Rare Books and Manuscripts [Contact Us]

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Scattergood family papers, circa 1800-1876 (inclusive)

Extent:
0.2 linear ft.
Abstract:
Primarily the letters of the Quaker Scattergood family detailing daily life in the Philadelphia area and touching on issues of dress. There is a also a letter of Joseph Scattergood from Tunesassa, New York, telling of his work with Cornplanter's Native Americans. As well, there is a diary kept by Ann Sellers from 1853 to 1856 and a cookbook, circa 1800.

Held at: Haverford College Quaker & Special Collections [Contact Us]

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Chef Fritz Blank Victus Populi collection, 1874-2005 (inclusive)

Extent:
32.8 linear feet (82 boxes)
Abstract:
Chef Fritz Blank (1942 August 25 – 2014 September 9) was a prominent chef, restaurateur, and gastronome during the beginnings of Philadelphia's second-wave restaurant renaissance in the 1980s. His Victus Populi collection comprises over 3,000 recipe booklets, pamphlets, and cookbooks but constitutes only a small subset of Chef Fritz Blank's enormous cookbook library that was set apart by its focus on the American consumer and home cook. Blank titled the collection Victus Populi (Latin for "Food of the People") because he saw these pamphlets as one of the best sources of historical information about purchasing, cooking, and consumption habits of the American public in the 20th century. Many of the items appear to be promotional items or product premiums, often produced using relatively inexpensive materials and, as evidenced by extensive wear-and-tear and the occasional spatter, heavily used in household kitchens.

Held at: University of Pennsylvania: Kislak Center for Special Collections, Rare Books and Manuscripts [Contact Us]

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Wilhelmina Wrixon cookbook, 1858-1867 (inclusive)

Extent:
1 volume
Abstract:
This volume, created and compiled from 1858 through 1867 by Wilhelmina (Minnie) Wrixon (1838-1931) of 59 Upper Baggot Street, Dublin, Ireland, is a cookbook containing 73 culinary recipes. The volume primarily contains sweet and baked recipes, but several savory recipes are also included.

Held at: University of Pennsylvania: Kislak Center for Special Collections, Rare Books and Manuscripts [Contact Us]

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C.M. Jones recipe book, circa 1805

Extent:
1 volume
Abstract:
This volume was written and compiled around 1805 by C.M. Jones, who likely lived in England. This volume contains 22 recipes attributed to numerous individuals known to Jones. Of the recipes, nine are for wines, five are culinary, and eight are for household products.

Held at: University of Pennsylvania: Kislak Center for Special Collections, Rare Books and Manuscripts [Contact Us]

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A. Fielden recipe book, 1888-1894, approximately 1930-1950 (bulk)

Extent:
1 volume
Abstract:
This volume contains 131 culinary, household, and medical recipes created or compiled primarily by A. Fielden of Stansfield Cottage, Todmorden, England between 1888 and 1894. There are several other hands present in this volume, including at least two contemporary to A. Fielden and one from the early or mid-20th century. This 20th century contributer wrote numerous recipes and annotated the 19th-century recipes with genealogical information about their creators.

Held at: University of Pennsylvania: Kislak Center for Special Collections, Rare Books and Manuscripts [Contact Us]

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Thematic recipe book, circa 1880s (inclusive)

Extent:
1 volume (160 pages)
Abstract:
This volume contains 64 culinary recipes compiled in the late 19th century. The recipes are grouped into nine thematic categories: "soups broths," "made dishes," sauces, "puddings pies etc," "cakes biscuits etc," jellies, pickles, "wine beer etc," and miscellaneous. There are two hands present in this volume.

Held at: University of Pennsylvania: Kislak Center for Special Collections, Rare Books and Manuscripts [Contact Us]

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British household recipe book, circa 1840s (inclusive)

Extent:
1 volume (242 pages)
Abstract:
This volume contains 164 culinary and 21 household and medicinal recipes likely compiled in England in the 1840s.

Held at: University of Pennsylvania: Kislak Center for Special Collections, Rare Books and Manuscripts [Contact Us]

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