Creativille Designed Cookbook Goes on Sale to Raise Money for the Abraham Lincoln Presidential Library Volunteers.
Take a pinch of history, sprinkle it with historic artifacts, mix well with recipes from staff and volunteers, and prepare to enjoy a new cookbook from the Abraham Lincoln Presidential Library and Museum (ALPLM).
The A. Lincoln Cookbook: A Cookbook of Epic Portions is available in the Abraham Lincoln Presidential Museum Gift Shop. The $39.99 cookbook features 623 recipes contributed by staff and volunteers, and includes a section of Lincoln era and Lincoln family recipes.
The dividers feature photographs of dining-related artifacts from the Library and Museum’s Lincoln collection. Sections include appetizers and beverages; soups and salads; vegetables and side dishes; main dishes; breads and rolls; desserts; cookies and candy; and this & that.
Proceeds from the A. Lincoln Cookbook will help support programs for our volunteers, including continuing education, our volunteer resource library, and special tours.
There is a distinct stereotype of the fund-raising cookbook. If you are a collector of this genre, this is a must have. “We did not sacrifice the quality of work that we do for the Abraham Lincoln Presidential Library and Museum, or any other client,” Steve Hartman states, “just because of what you think a fundraising cookbook should look like. The Volunteer’s Group didn’t want that. What we gave them was a museum-caliber design that eclipses the genre of non-profit volunteer cookbooks.”
The following recipe was adapted from “A. Lincoln Cookbook: A Cookbook of Epic Portions.” It was previously printed in The Ladies’ Home Journal of May 1923.
Mary Todd’s Pecan Cake
1 cup butter
2 cups sugar
6 eggs, separated
4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 pound pecan pieces
1 pound raisins, chopped
1 cup orange juice
1/2 nutmeg seed, grated
Cream butter lightly and cream in the sugar. Beat egg yolks until frothy and add to sugar mixture.
Combine flour, baking powder and baking soda. Dredge nuts and raisins in 1/4 cup of flour mixture.
Alternately add orange juice and flour mixture to sugar mixture. Beat well.
Add pecans and raisins. Add nutmeg.
Beat egg whites until stiff and fold into batter. Pour into greased and floured pan (tube or fluted) or two smaller round cake pans.
Bake at 350 degrees 50-60 minutes.
Makes 12 servings.
Buy the cookbook for $39.95 online at the Museum bookstore.