This early- to mid-nineteenth-century manuscript book records recipes for food, medicinal cures, and household tips. It belonged to Sarah K. Fotterall who may have lived in the Mid-Atlantic region, possibly Philadelphia.

This nineteenth-century German-American manuscript recipe book is written in both languages and contains a variety of food recipes, particularly desserts, as well as several laid-in items like clippings and additional handwritten recipes.

The Lucie Jenkins Johnson culinary ephemera collection contains recipe booklets, periodicals, pamphlets, books, and recipe cards related to twentieth-century American foodways. The collection is a rich source of materials from corporations, trade associations, and government agencies that highlight contemporary ideas about advertising, nutrition, and household technology.

This nineteenth-century manuscript recipe book from an unknown creator contains forty-eight pages of handwritten entries and printed clippings of food, medicinal, and housekeeping receipts. The clippings appear to be from different publications, with no discernible organization.

This anonymous mid- to late-nineteenth century American manuscript and clippings book includes numerous recipes, many with ties to the cuisine of the American South. It also includes handwritten and pasted-in home remedies, poems, puzzles, and stories.

This small, early- to mid-twentieth-century manuscript contains numerous clippings for desserts, household hints, and other topics related to the home, as well as several handwritten recipes.

Hannah Borg, a Swedish immigrant to the United States, kept this English and Swedish recipe book from the 1920s to the 1940s.

Held together by a pin, this small, unbound manuscript contains eight pages of American recipes, mostly desserts, and probably dates from the 1830s.

This manuscript recipe book was created by Augusta W. Pinkus of Long Island, New York, between 1916 and 1923.

Although the compiler of this late nineteenth-century manuscript recipe book is unknown, in many instances, names and dates are attributed to the entries. The majority of the recipes in the volume are, as the title suggests, desserts and baked goods such as cakes, puddings, and breads. The remaining entries can be categorized as main dishes or medicinal receipts for treating various illnesses and conditions.

This collection consists of cookbooks, recipe booklets, and newspaper clippings with household hints incorporating brand-name products, dating from the 1920s to the 1950s.