129:. It was claimed to be written by Mrs. Goodfellow, which it obviously was not. Other cookbooks contained recipes identified with her name. However, it was Eliza Leslie's first cookbook, and to a lesser degree her other books, which allowed Mrs. Goodfellow's teaching to influence generations of cooks. Mrs. Goodfellow stressed quality ingredients, thus her baked goods "were always excellently made, nothing being spared that was good." Leslie followed Goodfellow's recipe layout by putting the ingredients first, rather than in the usual paragraph format, in her
84:(with the proper flavoring) and when baked it cuts down smooth and shining, like a nice custard. Made this way, they are among the most delicious of puddings…" The recipe used whole eggs in the filling, so it's improbable that Goodfellow created the lemon meringue pie - with egg yolk filling and the leftover egg whites whipped for meringue topping.
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had a son Robert Coane (1804-1877) who would become a partner in the store in 1837. Lastly, she married
William Goodfellow, a clockmaker, in 1808, but he died ten years later. According to her obituary, Mrs. Elizabeth Goodfellow died on January 5, 1851, at age 83 in Philadelphia, so she was most likely born in 1767.
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As part of her recipe for
Goodfellow's famous lemon pie, Leslie wrote: "A genuine baked lemon pudding (such as was introduced by the justly celebrated Mrs. Goodfellow), and is well known at Philadelphia dinner parties, must have no flour or bread whatever. The mixture only of butter, sugar, and eggs,
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The life of Mrs. Goodfellow is largely unknown. Elizabeth
Pearson, pastry cook, was already married and running a successful business on Philadelphia's Dock Street by 1801. Her daughter, Sarah Anne Pearson Bouvier (1800-1826) had been born the year before. Robert Coane, her second husband, and she
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in 1828. Leslie took two of
Goodfellow's courses sometime after her father died and her mother was forced to manage a succession of boarding houses. As a student, she took many notes, and over the years, friends would ask her for copies. Her brother suggested that she compile some of them into a
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For a half-century, her highly successful shop was located on three streets: Dock, South Second and finally Sixth Street, moving further from the
Delaware River docks each time. She was well known for her pies and cakes, particularly Lemon Pies, Cocoanut Pies, Spanish Buns and Jumbles (later,
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For years after her death Mrs. Goodfellow would be remembered by her students, their families ("many a household, for years after, bore evidence of her skill in teaching") and her customers. Months after she died, Mrs. Goodfellow's cocoanut pie was vividly recalled by a
Philadelphian reporter
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marvels. Perhaps nostalgic for a favorite dessert, Fry suggested another
Philadelphia school - the Goodfellow cooking school - would do well in Paris, and compared her cocoanut pudding to the best of the extravagant displays by the French chef
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Daughters from wealthy families attended her classes as a part of their education to prepare to enter society. One of her students from a prominent family, Susan Israel
Painter (1790-1845), the daughter of Revolutionary War General
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recipes for those in particular, labeled with the famous name ‘Mrs. Goodfellow,’ appeared in several cookbooks). Her reputation soon led to her teaching cooking classes, with equally positive results, lasting thirty years.
105:(a Philadelphia magazine), about an acrobatic horseman, trained at the riding school of Philadelphia, performing at the Paris Hippodrome in 1851. The rider did seventy consecutive somersaults and other
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Although Mrs. Goodfellow never wrote a cookbook, her recipes appeared in a variety of cookbooks, such as one by a Quaker from
Philadelphia, Elizabeth Nicholson's
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in
America. She taught classes for thirty years, and her recipes and techniques were passed on for generations in the cookbooks of one of her students,
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was written by a former student, who "experimented" with the more modern recipes. The same book was published almost a decade later and retitled
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Diamond, Becky (2012). Mrs. Goodfellow: The Story of America's First Cooking School. Yardley, PA: Westholme Publishing.
183:"Colonial Receipt Book: Celebrated Old Receipts used a Century Ago by Mrs Goodfellow's Cooking School. Phila:1907"
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Cookery as it Should be: new manual of the dining room and kitchen, for persons in moderate circumstances
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graduated in 1807, and married four years later. Many of her handwritten recipes were included in the
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Colonial Receipt Book: Celebrated Old Receipts Used a Century Ago by Mrs Goodfellow’s Cooking School
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75:(1787-1858), compiled her teacher's recipes into the first of many extremely popular cookbooks,
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270:"Fry, William H. "The Paris Hippodrome." Sartain's Union Magazine. Phila: Dec. 1851"
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226:"Leslie, Eliza. Miss Leslie's New Cookery Book. Phila: Peterson & Bros., 1857"
247:"Researching Food History: Mrs. Goodfellow - Lemon Pudding before the Meringue"
204:"The Female Prose Writers of America: Eliza Leslie/Autobiography 1851 letter"
22:(c.1767–1851), generally called Mrs. Goodfellow, started one of the first
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Sartain, John; Kirkland, Caroline Matilda; Hart, John Seely (1851).
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Mrs. (Elizabeth) Goodfellow: Mrs. Goodfellow and Miss Leslie
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What I Know, or, Hints on the Daily Duties of a Housekeeper
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book so she did not have to copy the recipes each time.
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Seventy five Receipts for Pastry, Cakes, and Sweetmeats
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Seventy-five Receipts for Pastry, Cakes, and Sweetmeats
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160:"Researching Food History: Mrs. Goodfellow"
127:Mrs. Goodfellow’s Cookery as it Should be
313:, Encyclopedia of Food and Culture, 2003
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