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.
Teeny little book. I didn't realize it was a Dover Book, but after looking through it, I appreciate that it's even available. Read morePublished 1 month ago by huntergirl
Good reading, if you like to see how our ancestors lived and cooked.Published 2 months ago by Pat roaming the u.s.a.
These facsimiles of historic documents are fascinating to see.Published 3 months ago by John S. Mcewan
My partner loved this book we had a little laugh reading some of the material it's definitely one of those books you need to have in your collection if you're into the culinary... Read morePublished 3 months ago by daysi
Great history in cooking, Made for a special Christmas gift.Published 3 months ago by Richard S. Marsh
a must own "original" cookbook! although the recipes are in paragraphs, you get used to it. some of them are must try's! Read morePublished 3 months ago by d
A must have for history buffs and cooks alike. Terrific insight into the early culinary exploits of our founding mothers, cooks, and chefs.Published 3 months ago by Sam Hastings