FoodNet
Cover of Cooks in clover

Cooks in clover

1889

59 readable pages · 364 recipe records · general household cookbook

From the librarian's dossier · AI-generated, grounded in the scanned text

Cooks in Clover is an 1889 American community cookbook compiled by the ladies of the North Reformed Church in Passaic, New Jersey. Like many charitable church cookbooks of its era, it gathers practical, tested recipes contributed for a shared domestic purpose rather than authored by a single named cook. The surviving material, organized across four sections, moves through soups, fish, meats, and poultry before turning to sauces, pickles, salads, and vegetables, and finally to puddings, fritters, cakes, and creams. The collection reflects the rhythms of a well-stocked 19th-century American kitchen, with recipes for everyday staples like vegetable soup and boiled chicken alongside more festive fare such as wedding cake and Charlotte Russe. Readers today will find it a window into household cooking, entertaining customs, and preserving practices of the late Victorian period. With 364 anchored food records and only 2 medicinal entries, the book is overwhelmingly a culinary text, though it retains a few traces of the household remedy tradition sometimes bound into cookbooks of this kind. It offers modern readers both a practical historical recipe archive and a social artifact of a specific New Jersey congregation's domestic life.

The book is arranged in four gated sections that move through a fairly conventional 19th-century menu progression. Section 1 opens with soups, fish, meats, and poultry, establishing stock and cooking fundamentals. Section 2 continues poultry and game before moving into sauces and gravies, catsups and pickles, salads, and vegetables. Section 4 shifts to the dessert course, covering puddings, pudding sauces, fritters, and the start of cakes. Section 5 concludes with an extensive further run of cake recipes, small cakes, molasses cakes, and custards and creams. The numbering suggests a missing or unlisted section 3 in the provided material, so the transition between the savory and sweet portions of the book cannot be fully traced from these summaries.

This is an OCR-derived corpus summary, so recipe titles and instructions may contain transcription errors or omissions, and at least one section (numbered 3) appears to be missing from the provided material, leaving a gap between the savory and sweet courses. The 2 medicinal records mixed into the food-focused corpus suggest the book may include household remedies typical of the era that modern readers should not follow without caution, as period medicinal advice often reflects outdated or unsafe practices. Cooking instructions rely on period techniques and undefined ingredient terms (such as saleratus) that do not map directly onto modern equivalents, and food safety practices (raw eggs in creams and dressings, undercooked meats, long unrefrigerated preservation) common to the era may not meet modern safety standards.

Start reading →

Recipes from this book

364 records extracted from the text, showing the first 50 in reading order. Each links to a modern interpretation.

Hot Bouillonp. 4Vegetable Soupp. 4Potato Soupp. 5Potato Soupp. 5Cream of Tomato Soupp. 5Tomato Soupp. 5Clam Soup IIp. 5Clam Soup Ip. 5Clam Soup IIIp. 5Celery Soupp. 5Mock-Turtle Soupp. 5Clear Soupp. 6Pea Soupp. 6Oyster Soup Ip. 6Oyster Soup IIp. 6Black Bean Soupp. 6Gumbo Soupp. 6Turkey Soupp. 6Julienne Soupp. 7Consomme Soupp. 7Ox-Tail Soupp. 7Brown Soupp. 7Baked Halibutp. 7Scalloped Oystersp. 8Oysters a la Sturtevantp. 8Oysters in Pattiesp. 8Pickled Oystersp. 9Fish Chowder Ip. 9Fish Chowder IIp. 9Fish Cakesp. 9Beef Steak and Kidney Piep. 9Roast Beef and Yorkshire Puddingp. 9Beef a la Modep. 10Beef Stewp. 10Bewitched Vealp. 10Veal Cutletsp. 10Kidney Stewp. 11Fried Sweetbreadsp. 11Baked Beefp. 11Chicken Boiled Without Waterp. 11Beef Croquettesp. 12Meat Chowderp. 12Cold Meats Warmedp. 12Hashp. 12Barbecued Chickenp. 12Barbecued Chickenp. 12Chicken Piep. 13Pressed Chickenp. 13Oyster Dressingp. 13Chicken Puddingp. 13

Browse all 364 records →

Read the book

59 readable pages. A dot marks pages with recipe records.

045678910111213141516171819202122232425262728293031323334353637383940414243444546474849505152535455565758596061