author
S. T. Rorer
1849–1937
A pioneering American food writer and teacher of domestic science, she helped shape how households thought about cooking, nutrition, and kitchen hygiene at the turn of the twentieth century. Her practical books and magazine work made everyday cookery feel organized, modern, and approachable.
6 Audiobooks
Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs
by S. T. Rorer
Fifteen New Ways for Oysters
by S. T. Rorer
Sandwiches
by S. T. Rorer
Many Ways for Cooking Eggs
by S. T. Rorer
Made-Over Dishes
by S. T. Rorer
Twenty Quick Soups
by S. T. Rorer
About the author
Born in 1849, Sarah Tyson Rorer became one of the best-known American voices on cooking and diet in the late nineteenth and early twentieth centuries. She is often remembered as a pioneer of domestic science and has been described as an early American dietitian, bringing a clear, methodical approach to food, housekeeping, and health.
Rorer taught cookery in Philadelphia and led the Philadelphia School of Domestic Science. She also reached a wide audience through journalism, serving as editor and part-owner of Table Talk and later writing for publications including Ladies' Home Journal and Good Housekeeping. Her style was practical and instructive, aimed at helping ordinary readers cook well and run their homes with confidence.
She wrote many influential cookbooks and household guides, among them Mrs. Rorer's New Cook Book and Mrs. Rorer's Vegetable Cookery and Meat Substitutes. Today, her work offers a vivid picture of everyday American life, showing how ideas about food, cleanliness, and nutrition were changing in her era.