{"id":3698,"date":"2026-08-06T12:37:47","date_gmt":"2026-08-06T12:37:47","guid":{"rendered":"https:\/\/corporate-movers-usa.com\/?p=3698"},"modified":"2026-08-06T12:37:47","modified_gmt":"2026-08-06T12:37:47","slug":"philadelphia-is-the-birthplace-of-the-all-american-cupcake","status":"publish","type":"post","link":"https:\/\/corporate-movers-usa.com\/?p=3698","title":{"rendered":"Philadelphia is the birthplace of the all-American cupcake"},"content":{"rendered":"<div>\n<div>\n<div><audio><\/audio><\/div>\n<\/div>\n<p>Birthdays call for cake and the country\u2019s 250th is no exception.<\/p>\n<div><\/div>\n<p>America250, the federal agency behind the Semiquincentennial celebration, cut the official national birthday cake in a July 4th ceremony at the Library of Congress. Online, Goldbelly created \u201cAmerica\u2019s Official 250th Birthday Cake Collection.\u201d In Philadelphia, the Independence Visitor Center arranged 5,000 cupcakes into a flag formation.<\/p>\n<p>Read more <a href=\"https:\/\/corporate-movers-usa.com\/?p=3696\">A new $10 million fund is a \u2018first step\u2019 toward recovery for Pa. farmers after a disastrous April freeze<\/a><\/p>\n<div><\/div>\n<div><\/div>\n<p>When Philadelphia served cupcakes, it was doing more than choosing the simplest way to apportion cake. It was remaining true to its roots as the birthplace of all-American cupcakes.<\/p>\n<div><\/div>\n<p>The \u201ccup cake\u201d was the brainchild of Eliza Leslie, an accomplished Philadelphia author of cookbooks, fiction, and other prose. Leslie\u2019s cupcake appears in her category-defining 1828 book, <i>Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats<\/i>, considered the first baking book published in the U.S. and published at a time when recipes were called receipts. <\/p>\n<div><\/div>\n<p>The small-cakes genre predates Leslie; the first known American cookbook author, Amelia Simmons, included a \u201clight cake to bake in small cups\u201d in her 1796 <i>American Cookery<\/i><i>.<\/i> Simmons didn\u2019t specify the type of baking vessel, so the \u201csmall cups\u201d reference in the recipe title is the only allusion to a cupcake-sized cake. <\/p>\n<div><\/div>\n<p>There are other records of similar baking practices, but Leslie was the first to call the petite cake a cupcake. Not only is her recipe titled \u201ccup cake,\u201d but she also includes specific instructions to bake in \u201csmall tins.\u201d Cupcake history thus begins here, in this printed record of the name <i>and<\/i> form recognized today.<\/p>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n<p>Leslie was born in 1787 in Philadelphia\u2019s historic core. She learned to read by age 5, educated at home by her father, Robert Leslie. U.S.-born of Scottish ancestry, Robert was a polymath who owned a clock and watchmaking company. Her mother was an American of Swedish descent.<\/p>\n<div><\/div>\n<p>Eliza wrote that her father was an intellectual who \u201cobtained the custom of the principal people [of Philadelphia], including that of Washington, Franklin, and Jefferson; the two last being his warm personal friends.\u201d He likely debated revolutionary values with politicians, for \u201c[i]t was by Mr. Jefferson\u2019s recommendation that my father was elected a member of the American Philosophical Society,\u201d Eliza wrote in her autobiography, published in <i>Godey\u2019s Lady\u2019s Book<\/i> in 1858.<\/p>\n<div><\/div>\n<div><\/div>\n<p>In her late 30s, she enrolled in cooking school, a decision that would change the course of her life. She learned to bake from Elizabeth Goodfellow, a respected Philadelphia pastry chef who owned a bakery and candy store. Leslie took notes and kept the recipes from her studies at Mrs. Goodfellow\u2019s cooking school.<\/p>\n<div><\/div>\n<p>In response to repeated requests to share the recipes she learned from Goodfellow, Leslie compiled them into a book, having grown tired of handwriting copies for friends. <i>Seventy-Five Receipts <\/i>was authored anonymously by \u201ca lady of Philadelphia.\u201d Leslie didn\u2019t credit Goodfellow and Goodfellow herself never authored a cookbook.<\/p>\n<div><\/div>\n<p>Leslie acknowledged her teacher in later books and dropped the anonymity to write under her real name or the pen name of Miss Leslie. Bucking social norms, Leslie was a lifelong childfree, never-married woman who earned her living as a writer.<\/p>\n<div><\/div>\n<p>Leslie\u2019s was the first American cookbook to list ingredients separately at the beginning of a recipe, a style she copied from Goodfellow. The previous convention was to state the ingredients within the narrative directions.<\/p>\n<div><\/div>\n<div><\/div>\n<p>She intended to write simple, logical recipes that resolved the common pain points American cooks faced. \u201cThere is frequently much difficulty in following directions in English and French Cookery Books, not only from their want of explicitness, but from the difference in the fuel, fire-places, and cooking tools generally used in Europe and America,\u201d she wrote in the <i>Seventy-Five Receipts<\/i> preface. <\/p>\n<div><\/div>\n<p>She prioritized locally grown, accessible, affordable ingredients and stressed the economic savings in home baking as opposed to buying cakes from a bakery. \u201cMany of the European receipts are so complicated and laborious that our female cooks are afraid to undertake the arduous task of making anything from them,\u201d she lamented. Confidently patriotic, Leslie affirmed that her recipes were, \u201cin every sense of the word, American.\u201d Her dishes could compete with the standard bearers, she insisted. They \u201cwill not be found inferior to any of a similar description made in the European manner,\u201d she declared.<\/p>\n<p>Read more <a href=\"https:\/\/corporate-movers-usa.com\/?p=3694\">Philly movers make the impossible happen | Real Estate Newsletter<\/a><\/p>\n<div><\/div>\n<p>While statesmen instilled independence in the U.S. political culture, Leslie and other women adopted the same mentality in American cooking. Their DIY spirit was creative, rebellious, defiant, and nonconformist vis-\u00e0-vis European culture. For example, Leslie was among the authors to publish an Election Cake recipe, fusing the political and the culinary.<\/p>\n<div><\/div>\n<p>\u201cElection Cake became the first food strongly associated with American politics,\u201d wrote historian Gregg Mangan, who argued that this baking provided women with an opportunity to express themselves politically long before they got voting rights. Food and gender scholar K.C. Hysmith noted, \u201cWhile women couldn\u2019t vote, they could bend the ear of the voting-eligible men they hosted on election day. And at the very least, serving slices of cake allowed them access to political conversations they might otherwise miss.\u201d More than just an item in the baker\u2019s repertoire, Election Cake was an \u201cexercise in everyday politics\u201d and \u201cstatement of community organizing.\u201d<\/p>\n<div><\/div>\n<div><\/div>\n<p>\u201cThrough their production of Election Cake and other recipes, including Independence Cake, Franklin Gingerbread, and Democratic Tea Cakes, women projected their influence into the public sphere and helped ingrain patriotism into our national culture,\u201d Mangan wrote. <\/p>\n<div><\/div>\n<p>Food historian Stephen Schmidt locates Leslie in the historical arc extending from America\u2019s infancy to an evolving nation edging towards civil war. \u201cBy the end of her career, the tiny, parochial, overwhelmingly culturally English America of Leslie\u2019s youth had been swallowed up by a far larger, rapidly industrializing and urbanizing, and increasingly diverse and factionalized America,\u201d wrote Schmidt. \u201cFood and cooking had changed in tandem, the prevailing taste of the times, at least as exhibited in the many cookbooks now on the market, having shifted from an essentially British, upper-class, 18th-century cuisine, freighted with rich, expensive ingredients and many practical difficulties, to a much simpler, easier, more naturalized cuisine that truly was \u2018in every sense of the word, American.\u2019\u201d<\/p>\n<div><\/div>\n<p>Leslie would go on to write juvenile fiction, etiquette guides, short stories, and a novel, while continuing to author smash-hit cookbooks. There\u2019s broad consensus that her third, <i>Directions for Cookery<\/i>, was the most popular American cookbook of the 19th century. <\/p>\n<div><\/div>\n<p>The must-have cookbook \u201cpassed through 60 editions from its first appearance in 1837 until 1870, a dozen years after the author\u2019s death,\u201d wrote Dover Publications in its 2013 reprint. According to historian Liz Susman Karp, it sold more than 150,000 copies.<\/p>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n<p>Leslie spent her later years holding court in a fashionable hotel lobby, having established herself as a lifestyle influencer and public figure. \u201cLong before her death, Miss Leslie had become a Philadelphia institution,\u201d wrote Mary Tolford Wilson in a 1971 biography. \u201cGrown portly and walking with difficulty, she lived for about a decade at the United States Hotel, where she not only met every visiting celebrity, but was herself sought out as one.\u201d<\/p>\n<div><\/div>\n<p>More than one modern authority has likened Leslie to Julia Child, another American author and chef who taught Americans to cook. In the introduction to a 2022 reprint, chef and author Dorie Greenspan wrote, \u201cAs I read <i>Seventy-Five Receipts,<\/i> I was reminded over and over of Julia. Both are a pleasure to read. Both clearly love sharing what they\u2019ve learned. Both have a generous spirit \u2014 you sense it each time they comfort and encourage us as we follow their instructions. And both have an intelligence that sparkles on each page and within each recipe.\u201d<\/p>\n<div><\/div>\n<p>Leslie died in 1858 at the age of 70 and was buried at St. Peter\u2019s Church in Philadelphia. Her 200-year legacy is baked into all the cupcakes Americans have eaten since she coined the term.<\/p>\n<div><\/div>\n<p><i>Andrea Adleman<\/i><i> is a journalist specializing in the cultural history of cupcakes. Her forthcoming <\/i>Cupcake Nation<i> book is based on her award-winning Washington Post story <\/i><i>\u201cThe psychology of cupcakes.\u201d<\/i><\/p>\n<div><\/div>\n<p><i>Made by History<\/i><i> takes readers beyond the headlines with articles written and edited by professional historians. Opinions expressed do not necessarily reflect the views of The Inquirer.<\/i><\/p>\n<p>Read more <a href=\"https:\/\/corporate-movers-usa.com\/?p=3692\">\ud83c\udf3a Let the luau play on? | Down the Shore<\/a><\/p>\n<div><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Philly&#8217;s Eliza Leslie was an accomplished 19th century cookbook author who helped define American cooking\u2014including by introducing the humble cupcake.<\/p>\n","protected":false},"author":1,"featured_media":3697,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-3698","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Philadelphia is the birthplace of the all-American cupcake - Corporate Movers USA<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/corporate-movers-usa.com\/?p=3698\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Philadelphia is the birthplace of the all-American cupcake - 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