Elizabeth Goodfellow

Elizabeth Goodfellow (1767–1851) was an American pastry chef and cooking instructor, widely regarded as one of the first professional cooking teachers in the United States. She operated a renowned pastry shop and cooking school in Philadelphia, Pennsylvania, during the early 19th century. Goodfellow's contributions to American culinary arts include the popularization of several recipes and techniques that have become staples in American cuisine.

Early Life

Elizabeth Goodfellow was born in 1767. Little is known about her early life and family background. She married John Goodfellow, and the couple moved to Philadelphia, where Elizabeth would later establish her culinary career.

Career

Goodfellow opened her pastry shop in Philadelphia, which quickly gained a reputation for its high-quality baked goods and confections. Her shop was frequented by the city's elite, and she became known for her innovative recipes and meticulous attention to detail.

In addition to running her pastry shop, Goodfellow also operated a cooking school, where she taught young women the art of pastry making and other culinary skills. Her school is considered one of the first professional cooking schools in the United States. Many of her students went on to become successful cooks and pastry chefs in their own right.

Contributions to American Cuisine

Elizabeth Goodfellow is credited with popularizing several recipes that have become integral to American cuisine. Among her most notable contributions are:

• Lemon Meringue Pie: Goodfellow is often credited with creating the first lemon meringue pie, a dessert that remains popular to this day.
• Jumbles: A type of cookie that was a favorite in her pastry shop.
• Ice Cream: Goodfellow's shop was one of the first in Philadelphia to offer ice cream, which was a novelty at the time.

Legacy

Elizabeth Goodfellow's influence on American culinary arts is significant. She helped to elevate the status of pastry chefs and cooking instructors in the United States and paved the way for future generations of culinary professionals. Her recipes and techniques have been passed down through the years, and her contributions continue to be celebrated by culinary historians.

Related Pages

• Pastry
• Philadelphia
• Lemon Meringue Pie
• Ice Cream
• Jumbles