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    The First American Cookbook: A Colonial Classic from 1796 (Paperback) By (author) Amelia Simmons

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    DescriptionAn early colonial classic, "The First American Cookbook" is a reflection of America itself, which was and continues to be a giant melting pot of cultures and cuisines. "The First American Cookbook" is a book of firsts. It was the first cookbook published in American, the first book of "receipts" written by an American, and the first cookbook containing uniquely American food options. First published as "American Cookery," "The First American Cookbook" also contains the first published recipe for cakey gingerbread, the first publication of the word "cookie," and the first documented use of pearlash as a leavening agent. Many recipes call for immense amounts of flour, shortening, and sugar, sometimes more than 5 lbs., with measures such as "a teacup full" and "a slow oven." Author Amelia Simmons helpfully provides instructions about how to decide whether to acquire beef from oxen or dairy cattle and how to "dress" a turtle. The amount of information contained in this brief little volume is amazing. "The First American Cookbook" is worth a careful perusal even if none of the recipes catches your fancy. This is a great, fun little look at the past of American cooking. Though it's clear from the recipes in "The First American Cookbook" that our pioneers didn't fret over calories or cholesterol, this fascinating little book does provide an interesting peek into the daily life of the early American housewife, plus a great guide for experiencing some of what our ancestors ate.


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  • Full bibliographic data for The First American Cookbook

    Title
    The First American Cookbook
    Subtitle
    A Colonial Classic from 1796
    Authors and contributors
    By (author) Amelia Simmons
    Physical properties
    Format: Paperback
    Number of pages: 54
    Width: 140 mm
    Height: 216 mm
    Thickness: 3 mm
    Weight: 122 g
    Language
    English
    ISBN
    ISBN 13: 9781450579018
    ISBN 10: 1450579019
    Classifications

    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    BIC subject category V2: HBT, WB
    B&T General Subject: 240
    Ingram Subject Code: CW
    B&T Modifier: Subject Development: 01
    BISAC V2.8: CKB041000
    Abridged Dewey: 641
    LC classification: TX
    B&T Merchandise Category: POD
    Illustrations note
    black & white illustrations
    Publisher
    Createspace
    Imprint name
    Createspace
    Publication date
    07 February 2010
    Author Information
    American Cookery, by Amelia Simmons, was the first known American cookbook that was written by an American for the American market. Until this time, the cookbooks printed and used in what became the United States were British cookbooks, so the importance of this book is obvious to American culinary history, and more generally, to the history of America. The full title of this book was: 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: Adapted to this country, and all grades of life. This book was quite popular and was printed, reprinted and pirated for 30 years after its first appearance. Only four copies of the first edition (Hartford, 1796) are known to exist.From the Historic American Cookbook Project of Michigan State University: "The importance of this work cannot be overestimated. Its initial publication (Hartford, 1796) was, in its own way, a second Declaration of American Independence..."