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Yesterday's Kitchen
The following are some recipes found in a Hackettstown "cookbook" which was published in the early part of the 20th century. The recipes provided below are written exactly as they were published and include the name of the contributor.
Click on the category to see the recipes.
 
 
 
 
 
 
 
If there is an article you would like to see published, please contact the Historical Society. Articles are subject to review and publication is at the discretion of the Hackettstown Historical Society.
This ad from Mattison and Barker was one of many that were found in a Hackettstown recipe book.
Measurements used in 1800's Cooking
Liquid Measures
About 25 drops of liquid will fill a common size teaspoon
4 tablespoons = 1/2 a jill
1/2 a jill will fill a common wine glass
4 wine glasses will fill 1/2 pint or large coffee cup
2 jills = 1/2 a pint
2 pints = 1 quart
1 quart black bottle holds about 1-1/2 pints
4 quarts = 1 gallon
Dry Measures
1 tablespoon of salt = about 1 ounce
10 unbroken raw eggs weigh about 1 pound
1 quart of flour, butter, sugar and other pastry ingredients is about equal in quantity to a pound avoirdupois (16 ounces)
1/2 a gallon = 1/4 of a peck
1 gallon = 1/2 a peck
2 gallons = 1 peck
4 gallons = 1/2 a bushel
8 gallons = 1 bushel