Miss Leslie’s Lady’s New Receipt-Book, authored by Eliza Leslie and first published in 1850, stands as a significant contribution to American culinary literature. Serving as a sequel to her earlier work, “Directions for Cookery in all its Branches,” this comprehensive guide was designed to assist both large and small households in the art of cooking and domestic management. The book encompasses a wide array of recipes and instructions for preparing soups, meats, vegetables, poultry, game, desserts, and beverages, as well as guidance on preserving, pickling, and making confectioneries. Leslie’s meticulous approach ensures that each recipe is presented with clarity, aiming to make the cooking process accessible and successful for homemakers of her time.​

A notable aspect of this volume is the inclusion of over one hundred and twenty additional recipes, many of which are influenced by French culinary practices. Leslie acquired these recipes from French cooks or individuals trained by them, adapting them to suit American tastes and available ingredients. She deliberately avoided using French titles for these dishes, preferring straightforward English names to ensure comprehension among her readers. This fusion of French sophistication with American practicality reflects Leslie’s commitment to enhancing the culinary repertoire of her audience while maintaining accessibility.​

Beyond recipes, the book offers valuable insights into household management and the preparation of various domestic items, including perfumery and candies. Leslie’s emphasis on precise measurements and clear instructions underscores her dedication to reliability and consistency in cooking. She encourages readers to follow the recipes faithfully, assuring them of satisfactory results. Her work not only serves as a practical guide but also as a reflection of the domestic ideals and culinary aspirations of 19th-century America.​

Miss Leslie’s Lady’s New Receipt-Book is more than a collection of recipes; it is a testament to the evolving culinary landscape of its era. By blending traditional American cooking with international influences, Leslie provides a resource that is both rooted in tradition and open to innovation. Her work continues to be a valuable reference for those interested in historical cooking practices and the development of American cuisine.