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American Cookery: Or, the Art of Dressing Viands, Fish, Poultry and Vegetables, and the Best Modes of Making Puff-Pastes, Pies, Tarts, Puddings, Custards and Preserves; and All Kinds of Cakes, from the Imperial Plumb to Plain Cake; Adapted to this Country
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$ 7.76
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| Retail Value |
$ 9.95 |
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$ 2.19 (22%) |
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| Item Number |
122269 |
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Item Description...
American Cookery was the first cookbook in America. Reproduced here is the rare second edition printed in 1796. We have added a new introduction by noted food historian Karen Hess. |
Item Specifications...
Pages 88
Dimensions: Length: 0.25" Width: 5.25" Height: 7.25"
Weight: 0.2 lbs.
Binding Softcover
ISBN 155709439X
EAN 9781557094391
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Availability 100 units.
Availability accurate as of May 19, 2012 10:51.
Usually ships within one to two business days from Commerce GA.
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Reviews - What do our customers think?
 | Firsts Jul 29, 2007 |
| American Cookery is a book of firsts. First book of "receipts" written by an American, published in America, and containing uniquely American food options. First published recipe for cakey gingerbread, first publication of the word "cookie", first documented use of pearlash as a leavening agent. Printed in 18th century format, with the use of the long s (f) and with original spelling, it provides the reader with a peek into the daily life of the early American housewife. Many recipes call for immense amounts of flour and sugar, sometimes more than 5 lbs., with measures such as "a teacup full" and "a slow oven". Author 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. Worth a careful perusal even if none of the recipes catches your fancy. | | | | Fattening Look at the Past Dec 18, 2002 |
| This is a great, fun little look at the past of American cooking. But, boy, were they not worried about cholesterol and calories like we are now! If you do attempt making any of the recipes found in the book, I would just recommend reducing the amount of sugar and the amount of butter (especially in the 'pudding' recipes). It is great fun to experiment with to see what our ancestors ate. | | | Write your own review about American Cookery: Or, the Art of Dressing Viands, Fish, Poultry and Vegetables, and the Best Modes of Making Puff-Pastes, Pies, Tarts, Puddings, Custards and Preserves; and All Kinds of Cakes, from the Imperial Plumb to Plain Cake; Adapted to this Country
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