Accession No. RARE.2023.0064: Cecilia McAdams, 2022.
[identification of item], Barb Frautschi Recipe Collection, SPEC.RARE.MMS.0372, Rare Books and Manuscripts Library, Ohio State University
Materials in this collection are available for use, but may be used in the Thompson Library Special Collections reading room only.
Materials in this collection may be protected by copyright, and are made available for research and educational purposes. In general, the OSU Libraries do not own the copyright for materials from our collections and cannot grant copyright permissions for these materials. The user is responsible for making a final determination of copyright status. If copyright protection applies, permission must be obtained from the copyright holder to reuse, publish, or reproduce the work beyond the bounds of fair use or other exceptions to the law. Works in the public domain are not protected by copyright and do not require permission to use.
Processed by: Casey Blackmore, 2023 October; Finding aid written by: Casey Blackmore, 2023 October.
Recipes are a set of instructions for preparing a particular dish, including a list of the ingredients required. They have been written for many centuries for food dishes as well as cosmetics and medicinal cures, but the compilation of recipes into cookbooks and recipe books became popular in 17th century English homes when England’s literacy rate among women improved. Recipe books could be inherited from ancestors (and passed on to descendants) and individual recipes could be traded and borrowed to be copied down into one’s own personal notebook for use. Since books and paper were often expensive, a book or journal might be reused for multiple purposes, as long as blank pages remained. The modern recipe book format was established in 1845 by Elizabeth Acton and her book for domestic cooks called Modern Cookery for Private Families.
Barb Frautschi was a resident of Columbus, Ohio during the late 20th and early 21st centuries.
The collection contains a binder of handwritten and clipped recipes from magazines, newspapers and other sources. Columbus, Ohio resident Barb Frautschi complied the recipes for the binder and provide an example of standard Midwest cooking during the late 20th and early 21st centuries.
This item was donated by the Westminster Thurber Library Committee.