The American Frugal Housewife (1844) by Lydia Marie Child
(reprinted 1999, Dover Publications)

The American History Cookbook by Mark H.  Zanger
(2003, Greenwood Press)

The Appledore Cook Book: Containing Practical Receipts for Plain and Rich Cooking (1872) by Maria Parloa
(facsimile edition from American Antiquarian Society Cookbook Collection; 2013, Andrews McMeel Publishing)

The Art of Cookery Made Plain and Easy (1747) by Hannah Glasse
(revised edition 1805; reprinted 1997, Applewood Books)

Buffalo Cake and Indian Pudding from Dr. Chase’s Third, Last and Complete Recipe Book (1887) by Dr. A. W. Chase
(extract published 2011, Great Food series, Penguin Books)

City Tavern Cookbook by Walter Staib
(1999, Running Press)

Classic Home Desserts by Richard Sax
(1994, Chapters Publishing)

The Colonial Williamsburg Tavern Cookbook
(2001, The Colonial Williamsburg Foundation)

The Complete Confectioner, Pastry-Cook, and Baker: Plain and Practical Directions for Making Confectionary and Pastry for Baking (1846) by Eleanor Parkinson
(facsimile edition from American Antiquarian Society Cookbook Collection; 2013, Andrews McMeel Publishing)

Consider the Fork: A History of How We Cook and Eat by Bee Wilson
(2012, Basic Books)

The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook by Anne Willan
(2012, University of California Press)

De Witt’s Connecticut Cook Book and Housekeeper’s Assistant (1871) by Mrs. N. Orr
(facsimile edition from American Antiquarian Society Cookbook Collection; 2013, Andrews McMeel Publishing Company)

Dining at Monticello: In Good Taste and Abundance edited by Damon Lee Fowler
(2005, Thomas Jefferson Foundation)

Dining with the Washingtons: Historic Recipes, Entertaining, and Hospitality from Mount Vernon edited by Stephen McLeod
(2011, University of North Carolina Press)

The Early American Cookbook: Authentic Favorites for the Modern Kitchen by Dr. Kristie Lynn and Robert W. Pelton
(2002, William H. McCauley Publications)

Early American Cookery: “The Good Housekeeper” (1841) by Sarah Josepha Hale
(reprinted 1996, Dover Publications)

The 1896 Boston Cooking-School Cook Book by Fannie Merritt Farmer
(reprinted 1997, Gramercy Books)

The First American Cookbook, a Facsimile of “American Cookery” (1796) by Amelia Simmons
(reprinted 1958, Dover Publications)

Martha Washington’s Booke of Cookery, transcribed by Karen Hess
(1981, 1995, Columbia University Press)

Miss Leslie’s Directions for Cookery, an Unabridged Reprint of the 1851 Classic, introduction by Jan Longone
(1999, Dover Publications)

Mrs. Rorer’s Philadelphia Cook Book: A Manual of Home Economies (1886) by Mrs. Sarah Tyson Rorer
(reprinted 2008,  Applewood Books)

The Robert E. Lee Family Cooking and Housekeeping Book by Anne Carter Zimmer
(1997, University of North Carolina Press)

The Sensible Cook: Dutch Foodways in the Old and the New World, translated and edited by Peter G. Rose
(1989, Syracuse University Press)

The Williamsburg Art of Cookery, or Accomplish’d Gentlewoman’s Companion (1938)
(reprinted 1985, Colonial Williamsburg Foundation)

The Williamsburg Cookbook
(second edition 1975, The Colonial Williamsburg Foundation)