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Recipe of the Week >

 


Robert L. Bracklow, Kitchen of the Old Point Comfort Hotel, 4018 Boston Road, Eastchester, Bronx, New York City, undated (ca. 1900-1919). New-York Historical Society


Are you looking for a new recipes to cook while you're sheltering in place? We've got a technical challenge that would make even the contestants on The Great British Baking Show quiver. Each week, enjoy a new, very old recipe from the Patricia D. Klingenstein Library's recipe collection, including the Duane Family cookbook collection, an array of handwritten recipes that date back to 1840–1874. 

Be sure to bookmark this page and check back every week for another historical dish to cook or bake!

Almond Cake

A recipe taken from the Phila Delaplaine Reed diary and cookbook, circa 1824-1834. She was a member of the Delaplaine family of New York State, with branches in Pennsylvania, Maryland, and West Virginia.

1 pound of butter
1 pound of flour
1 pound of sugar
1 pound of blanched almonds pounded in rosewater
A little cinnamon, cloves, and grated lemon peel


Mrs. James Tracy’s Dover Cake 

A recipe from the Duane Family cookbook collection. Note: Saleratus was a leavening agent that was a precursor to baking soda. And we don't yet know who Mrs. James Tracy was. 

1 Pound of sugar 
1 Pound of flour 
1/2 Pound of butter and a large cup of cream or sour milk
3/4 of a pound of butter
6 eggs
a glass of brandy or wine 
A small teaspoon full of saleratus and nutmeg 
Or made to your taste 
A quick oven 

 


 

Jumbles

An 1843 recipe from the Duane Family cookbook collection for a traditional spiced cookie. Join us on May 20 at 1 pm for a virtual Living History program during which we'll uncover the history of jumbles and make the recipe

3 lb flour
2 lb sugar
1 1/2 lb butter
6 eggs 
1/2 caraway
Some rosewater 


 

Chocolate Brownies

From a book of recipes, probably American, compiled by an unidentified person during the early 1900's. Most of the recipes are for desserts, breads, and pastries. We don't yet know what the "Delano" refers to next to the name.

1 cup sugar
1/2 cup butter
2 squares of chocolate 
1/2 cup flour
1 cup  chopped walnuts
Pinch of salt
1/2 [tsp] vanilla 
2 eggs beaten separately
Bake 20 minutes in a hot oven


 

Spruce Beer

A recipe found in the papers (ca. 1800-1880) of New York physician John Neilson

For a Cask of 30 Gallons take 12. oz. of the Essence [of spruce] 2. Gallons of Mollasses: mix both well together in 5. or 6. Gallons of warm or cold water, according to the Climate. After the liquor has been well stirred till it bears a froth, pour it into the Cask, which fill up with water [sic]. To make it ferment put for the first time a pint of Yeast; afterwards the grounds of the same Cask will serve for the next brewing. Shake the Cask well + set it by for 2 days to work: after this let it be bunged up + it will be fit for bottling— The Bottles should be put into a cool Cellar.

 


 

Clove Cake

3 lbs of flour
1 of sugar 
1 of butter 
3 eggs 
1 pt (or less) of molasses
2 spoonfulls of cloves or teaspoon of ginger

 

 

 



Lemon Cake

2 1/2 tumblers of powdered sugar
3/4 of butter
3 eggs
1 tumbler of milk
4 of flour
1 teaspoon of soda dissolved in milk
1 lemon juice & peel added last
 
(Note: "tumblers" are similar to today's "cups" and no, they don't tell you how long to bake it.)   

 

 

 

 

 

 

 

 

 

The Duane Family Cookbooks were cataloged and conserved with important support from the Pine Tree Foundation of New York.

Creative: Tronvig Group