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This facsimile of the first American-written cookbook published in the United States is not only a first in cookbook literature, but a historic document. It reveals the rich variety of food Colonial Americans enjoyed, their tastes, cooking and eating habits, even their colorful language.
Author Amelia Simmons worked as a domestic in Colonial America and gathered her cookery expertise from firsthand experience. Her book points out the best ways of judging the quality of meats, poultry, fish, vegetables, etc., and presents the best methods of preparing and cooking them. In choosing fish, poultry, and other meats, the author wisely advises, "their smell denotes their goodness." Her sound suggestions for choosing the freshest and most tender onions, potatoes, parsnips, carrots, asparagus, lettuce, cabbage, beans, and other vegetables are as timely today as they were nearly 200 years ago.
Here are the first uniquely American recipes using corn meal—Indian pudding, "Johnny cake," and Indian slapjacks—as well as the first recipes for pumpkin pudding, winter squash pudding, and for brewing spruce beer. The words "cookie" and "slaw" made their first published appearance in this book. You'll also find the first recommended use of pearlash (the forerunner of baking powder) to lighten dough, as well as recommendations for seasoning stuffing and roasting beef, mutton, veal, and lamb—even how to dress a turtle.
Along with authentic recipes for colonial favorites, a Glossary includes definitions of antiquated cooking terms: pannikin, wallop, frumenty, emptins, and more. And Mary Tolford Wilson's informative Introductory Essay provides the culinary historical background needed to appreciate this important book fully.
Anyone who uses and collects cookbooks will want to have The First American Cookbook. Cultural historians, Americana buffs, and gourmets will find this rare edition filled with interesting recipes and rich in early American flavor.
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Buchbeschreibung Zustand: New. New! This book is in the same immaculate condition as when it was published. Bestandsnummer des Verkäufers 353-0486247104-new
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Buchbeschreibung Zustand: New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books!. Bestandsnummer des Verkäufers OTF-S-9780486247106
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Buchbeschreibung Paperback or Softback. Zustand: New. The First American Cookbook: A Facsimile of -American Cookery,- 1796 0.26. Book. Bestandsnummer des Verkäufers BBS-9780486247106
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Buchbeschreibung Paperback. Zustand: New. Brand New!. Bestandsnummer des Verkäufers 0486247104
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Buchbeschreibung Zustand: New. Bestandsnummer des Verkäufers ABLING22Oct2018170014060
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Buchbeschreibung Paperback. Zustand: new. Paperback. This facsimile of the first American-written cookbook published in the United States is not only a first in cookbook literature, but a historic document. It reveals the rich variety of food Colonial Americans enjoyed, their tastes, cooking and eating habits, even their colourful language.Author Amelia Simmons worked as a domestic in Colonial America and gathered her cookery expertise from firsthand experience. Her book points out the best ways of judging the quality of meats, poultry, fish, vegetables, etc., and presents the best methods of preparing and cooking them. In choosing fish, poultry, and other meats, the author wisely advises, ""their smell denotes their goodness."" Her sound suggestions for choosing the freshest and most tender onions, potatoes, parsnips, carrots, asparagus, lettuce, cabbage, beans, and other vegetables are as timely today as they were nearly 200 years ago.Here are the first uniquely American recipes using corn meal - Indian pudding, ""Johnny cake,"" and Indian slapjacks - as well as the first recipes for pumpkin pudding, winter squash pudding, and for brewing spruce beer. The words ""cookie"" and ""slaw"" made their first published appearance in this book. You'll also find the first recommended use of pearlash (the forerunner of baking powder) to lighten dough, as well as recommendations for seasoning stuffing and roasting beef, mutton, veal, and lamb - even how to dress a turtle.Along with authentic recipes for colonial favourites, a Glossary includes definitions of antiquated cooking terms: pannikin, wallop, frumenty, emptins, and more. And Mary Tolford Wilson's informative Introductory Essay provides the culinary historical background needed to appreciate this important book fully.Anyone who uses and collects cookbooks will want to have The First American Cookbook. Cultural historians, Americana buffs, and gourmets will find this rare edition filled with interesting recipes and rich in early American flavor. Exact reproduction of the first American-written cookbook published in the United States. Authentic recipes for colonial favorites - pumpkin pudding, winter squash pudding, spruce beer, Indian slapjacks, and more. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Bestandsnummer des Verkäufers 9780486247106
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