Tonight, we’ll read a selection of marmalade and sweetmeat recipes from Miss Leslie’s New Cookery Book, published in 1857.

A type of sugar confectionery, “sweetmeats” is where the term “sweets” comes from nowadays. Despite the name, they have nothing to do with meat—at least, not in the way we think of it today. The word “mete” in Old English simply meant “food” in general, which is why older texts sometimes use it in unexpected ways. In other words, we are talking about candy.

Eliza Leslie, the author of this cookbook, was one of the most influential culinary writers of 19th-century America. Known for her precise, detailed instructions, she catered to middle-class households eager to refine their domestic skills. Her recipes reflected the evolving tastes of the time, blending European traditions with distinctly American ingredients and methods. From citrus preserves to candied nuts, the art of making sweet confections was a way to showcase both skill and hospitality.

These historical recipes offer a fascinating glimpse into the past—not just in terms of flavors, but also in the way food was prepared and enjoyed in an era before mass-produced candy.

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