Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats

The American Antiquarian Cookbook Collection

Seventy-Five Receipts for Pastry, Cakes and Sweetmeats is one of the most interesting cookbooks I’ve come across. At first I thought receipts was a typo, but after a few short research stops I figured out that receipt meant recipe way back when. This is truly a long lost collection of recipes and cooking tips. They talk a lot about preserving in this book. After reading several recipes I decided this is what we refer to as ‘canning’ in the modern kitchen. The words are a bit different, but the theme stays the same- delicious baking. Choosing to follow one of these recipes may take a knowledge of math. Most of them make enough to feed a large group of people. Cut it down to family size and you’ll be fine. I believe any baker would be interested in trying these long lost recipes. The language and ingredient amounts will provide a fun chuckle.

This book is also being featured in our September 2013 magazine...issue 46.

Book Blurb for Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats

First published in Boston in 1828, this volume in the American Antiquarian Cookbook Collection was America’s first baking cookbook and the first to organize recipes by listing ingredients at the beginning of each recipe separate from the directions, as opposed to being lumped together in a narrative paragraph. 

Eliza Leslie’s Seventy-five Receipts for Pastry, Cakes, and Sweetmeats was the first distinctively baking cookbook published in America, as well as the first to share ingredients in a systematic list order at the beginning of each recipe. As Eliza recorded at the time of initial publication, “All the ingredients, with their proper quantities, are enumerated in a list at the head of each receipt, a plan which will greatly facilitate the business of procuring and preparing the requisite article.”  


Seventy-five Receipts  was Leslie’s first cookbook, and it was her most popular and influential cookery title. Featuring recipes ranging from Preserved Pine-Apple to Gooseberry Jelly, Curds and Whey, and Butter Biscuits, Eliza stressed that the recipes within the collection are “in every sense of the word, American,” as opposed to the many British and French cookbooks being produced at the time. She adds that if exactly followed, the articles produced from Seventy-five Receipts’ recipes, “will not be found inferior to any of a similar description made in the European manner.”


This facsimile edition of Eliza Leslie’s Seventy-five Receipts for Pastry, Cakes, and Sweetmeats was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.

Night Owl Reviews Sep, 2013 4.00