University of Massachusetts Amherst
Special Collections and University Archives
UMass Amherst Libraries
SCUA

Collection area: Cookery

Foucher, Lynnette E.

Lynnette E. Foucher Cookbook Collection, 1902-2000
429 items (8 linear feet)
Call no.: MS 684
Lynnette E. Foucher Cookbook Collection image
1929 cookbook

Assembled by Lynnette E. Foucher, this collection consists chiefly of cookbooks produced by food companies between the 1920s-1970s. These cookbooks reflect the changing role of women in the home as well as new food trends and innovative technology. Taken together, the collection offers a glimpse into the way meal preparation changed in the U.S. during the second half of the twentieth century and how this change transformed the way we eat today.

Subjects
  • Convenience foods--United States--History--20th century
  • Cooking, American--History--20th century
  • Cooking--Social aspects
  • Diet--United States--History
  • Food--Social aspects
  • Women consumers--United States--History
  • Women in advertising--United States--History
Contributors
  • Foucher, Lynette E
Types of material
  • Cookbooks

Holden, Flora A. M.

Flora A. M. Holden Cookbook, ca.1870-1896
1 vol. (0.1 linear feet)
Call no.: MS 488 bd

Born in Marlboro, Mass., on July 28, 1849, Flora Ann Martin Ellithorp married Frank B. Holden of the adjacent town of Hudson on Nov. 22, 1871. The couple had three children: Marion Carlton, Fred Tracy, and Beatrice Spurr. Flora was just 35 when she died of liver cancer on May 24, 1885.

Holden’s manuscript receipt book includes recipes for a variety of baked goods and desserts, but primarily cakes and custards. Although some of the recipes may be original to her or her family, others are clearly attributed to other writers and some may have been derived from published cookbooks. Among the recipes are some of the most popular dishes of the era, including Parker House rolls, Washington pie, and Graham bread.

Subjects
  • Bread
  • Cake
  • Cooking, American--Massachusetts--Hudson
  • Desserts
  • Puddings
Contributors
  • Lockey, Marion Carlton
Types of material
  • Cookbooks
  • Recipes

McIntosh, Beatrice A.

Beatrice A. McIntosh Cookery Collection, ca.1880-2005
ca.8,000 items (200 linear feet)
Call no.: MS 395

The McIntosh Cookery Collection includes books, pamphlets, and ephemera relating to the history of cookery in New England. Of particular note are nearly 7,500 cookbooks prepared by community organizations from the 1880s to the present, usually for fund-raising or charitable purposes. These cookbooks were produced by a variety of organizations, including parent-teacher groups, churches and synagogues, social service agencies, private clubs, and historical societies as fund-raising projects.

These cookbooks document important aspects of the lives of families and women in the region, as well as ethnic groups and their adaptation of traditional foods to New England. The collection is focused primarily on New England, but includes cookbooks from other states for comparative purposes.

Subjects
  • Community cookbooks
  • Cookbooks
  • Cookery--New England

Peck Family

Peck-Sisson-White Family Papers, 1772-1975 (Bulk: 1830-1875)
2 boxes (0.75 linear feet)
Call no.: MS 933

Perez Peck (1786-1876) and Asa Sisson (1815-1893) of the village of Anthony (Coventry), R.I., were innovative machinists and manufacturers of cotton looms. Active members of the Society of Friends, they were supporters of the antislavery struggle and sent their children to the Friends Boarding School in Providence, R.I.

Although the Peck-Sisson-White family collection spans three families and three generations, the bulk of material is concentrated on the lives of Asa Sisson and his wife Mary Ann (Peck) and their daughter Emily, who married Willis H. White, with an emphasis on their poetry and their time at the Friends Boarding School in Providence, R.I. The family also copied verse from other writers, including works from George Miller (not otherwise identified) extracting Anthony Benezet and “Remarks on encouraging slavery” and a “lamentation over New England” which touches on the execution of early Quakers in Massachusetts Bay.

Subjects
  • Antislavery movements--Rhode Island
  • Death--Poetry
  • Friends Boarding School (Providence, R.I.)
  • Quakers--Rhode Island
Contributors
  • Peck, Perez, 1786-1876
  • Sisson, Asa, 1815-1893
  • Sisson, Mary Ann, 1816-1882
  • White, Emily Sisson, 1856-1945
Types of material
  • Diaries
  • Poetry

Savas, Athena

Athena Savas Cookbook Collection, 1876-2003
1,635 titles (105 linear feet)
Call no.: RB 025

A lifelong resident of Springfield, Mass., Athena Savas was a passionate collector who assembled a massive collection of cookbooks over the course of almost forty years.

The Savas Cookbook Collection contains many hundreds of commercially-produced and community cookbooks, primarily from New England. As a collector, Savas was particularly interested in ethnic and regional cookery, but she ranged widely to include corporate cookbooks and works relating to subjects such as waiting tables, home entertainment, and restaurants.

Subjects
  • Community cookbooks
  • Cookbooks
  • Cookery, American
Contributors
  • Savas, Athena

Tucker, Mary E.

Mary E. Tucker Journal and Receipt book, ca.1854-1890
1 vol. (0.1 linear feet)
Call no.: MS 076 bd

The second child of attorney George J. Tucker and his first wife, Eunice, Mary E. Tucker was born in Lenox, Mass., ca.1835, and raised there with her elder brother Joseph and sisters Maria, Harriett, and Sarah. Mary died at a tragically young age on August 20, 1855. She is buried with her father and sister Maria in the town’s Church on the Hill Cemetery.

As small as the volume is, it is a complex book, consisting of two main parts, neither with certain authorship. Approximately the first third of the volume is comprised of brief notes on sermons delivered by Congregational minister Edmund K. Alden and other, 1854-1862, while the rest is a well-organized receipt book kept in a different hand. The receipts are arranged in sections devoted to bread and cake, soups, fish, meats, vegetables, pastry, puddings, other desserts, cake, preserves and jellies, miscellaneous, and pickles and sauces. Several recipes are attributed to other writers, including the well-known cookbook author Juliet Corson.

Subjects
  • Cooking, American--Massachusetts--Lenox
  • Lenox (Mass.)--History--19th century
  • Sermons--Massachusetts--Lenox
Contributors
  • Alden, Edmund K.
Types of material
  • Cookbooks

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