She taught classes for thirty years, and her recipes and techniques were passed on for generations in the cookbooks of one of her students, Eliza Leslie.
[2] Another student, Eliza Leslie (1787-1858), compiled her teacher's recipes into the first of many extremely popular cookbooks, Seventy-five Receipts for Pastry, Cakes, and Sweetmeats in 1828.
The mixture only of butter, sugar, and eggs, (with the proper flavoring) and when baked it cuts down smooth and shining, like a nice custard.
Months after she died, Mrs. Goodfellow's cocoanut pie was vividly recalled by a Philadelphian reporter stationed in Europe.
Cookery as it Should be: new manual of the dining room and kitchen, for persons in moderate circumstances was written by a former student, who "experimented" with the more modern recipes.
However, it was Eliza Leslie's first cookbook, and to a lesser degree her other books, which allowed Mrs. Goodfellow's teaching to influence generations of cooks.
Leslie followed Goodfellow's recipe layout by putting the ingredients first, rather than in the usual paragraph format, in her Seventy five Receipts for Pastry, Cakes, and Sweetmeats.