Feeding America: The Historic American Cookbook Project

The Michigan State University Library and the MSU Museum have partnered to create an online collection of some of the most influential and important American cookbooks from the late 18th to early 20th century. The goal of this project is to make these materials available to a wider audience.

Digital images of the pages of each cookbook are available as well as full-text transcriptions and the ability to search within the books, across the collection, in order to find specific information.

They have some Creole/New Orleans cookbooks:

• La Cuisine Creole, A Collection of Culinary Recipes from Leading Chefs and Noted Creole Housewives, Who Have Made New Orleans Famous for its Cuisine
  by Lafcadio Hearn
• Cooking in Old Creole Days

Also included is the first cookbook written by an American for Americans (from 1798):

• American Cookery: Or, The Art of Dressing Viands, Fish, Poultry, and Vegetables, and the Best Modes of Making Pastes, Puffs, Pies, Tarts, Puddings, Custards, and Preserves, and All Kinds of Cakes, from the Imperial Plum to Plain Cake...