Cookbook Corner

Welcome! Cooking brings families, cultures, and neighbors together. Even through time and space, food is something we can all understand, enjoy, and share. The Brick Store Museum’s collection holds many cookbooks and recipes used by past Kennebunkers – stretching from the 18th through the 21st Centuries. This gallery shares them with you.

Read through them to simply enjoy, or, if you’re daring – try making a recipe*! Let us know how it turns out by sending a photo of the finished meal with your critical review to info@brickstoremuseum.org. We’ll upload it to this page – scroll to the bottom to find reviews. If you need assistance transcribing a word or two, please contact us.  We are happy to help!

From Mrs. Charlotte E. Thompson’s Recipe Book, Kennebunk, 1856

Molasses Sponge Cake

Currant Cake

1.2.3.4 Cake

Sponge Cake

Queens Cake

Raised Cake No. 2

Velvet Cake

**Saleratus means Baking Soda

Nahunt Cake

Waburn Cake

Mrs. Kinsmans Cake

Plumb Cake

Lemond Cake

Indian Sponge Cake 

Graham Cake Mrs. Tenny

Cake without Butter or Eggs

Buns

**Saleratus means Baking Soda

Kisses

Indian Puffs

Rose Cakes

Muffins

New York Cake

Pancakes

Pork Cake

Harrison Pudding

Cold Water Cake

Cracker Pie

Muffins

Curry Gingerbread

Mrs. Wm Lords Cake

Jelly Cake

Pork Cake

Cup Cake

Raised Cake

Sponge Cake

Tea Cake

Raised Gingerbread

Lemon Pie

Currant Jelly

Sarah C Perkins Recipe Book, late 19th century

Baked Butter Pudding

Thanksgiving Pudding

Brown Bread

Cookies-Molasses

Susies Cookies

Candy

Chocolate Frosting

Lemon Pie

Tenny Lind cake

Chocolate Caramels

Kisses

Candy

Candy

French Cake

Salad Dressing

Spanish Cream

Bread Pudding

Pickled Butternuts- Aunt Mary

Parker House Rolls

Mince Pies

Tested Recipes from the Ladies of the Second Congregational Church, 1916

 

* DISCLAIMER: The Brick Store Museum (“the Museum”) hopes you enjoy the historic recipes featured on our website, www.brickstoremuseum.org (the “website”). The Museum is not responsible for the outcome of any recipe you try from the website. You may not achieve desired results due to variations in elements such as ingredients, historical measurements and ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Please, always use your best judgment when cooking with raw ingredients such as eggs, chicken, or seafood. You should always take care when using sharp knives or other cooking implements. To ensure the safety of yourself and others, be aware of heated cooking surfaces while cooking. Please review all ingredients prior to trying a recipe in order to be fully aware of the presence of substances which might cause an adverse reaction(allergic reactions, etc.). Recipes available on the website are not formally tested by the Museum and we do not provide any assurances nor accept any responsibility or liability with regard to their originality, quality, nutritional value, or safety.


Visitor Feedback!

  • Check out the B&B Team’s blog post about their research on the Plum(b) cake recipe (found above). It includes great research on the recipe’s author!