As I’ve recently mentioned the Henry Ford is a pretty wonderful place. They have a terrific research collection and sadly while I have not gotten to go digging around it in myself, they have answered several questions for me which I greatly appreciate. Their archivist recently do a blog post giving a general description of cookbooks in their collection. While probably not the most impressive cookbook collection (I can think of two others just off the bat), it’s a collection with both breadth and depth and well worth the time and interest of an historic foodways researcher. Read the description below:
If you are just interested in the recipes themselves or can’t get to Michigan, don’t despair! They have created an online database of historic recipes they call their Recipe Bank, dip in and find recipes from the 1700s to the 2000s. I wish it was a bit more searchable, but there is plenty here to interest any history minded cook.