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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 [Paperback]

By Amelia Simmons (Author)
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Item description for 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 by Amelia Simmons...

Overview
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.

Publishers 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.


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Item Specifications...


Studio: Applewood Books
Pages   88
Est. Packaging Dimensions:   Length: 8.03" Width: 5.03" Height: 0.23"
Weight:   0.2 lbs.
Binding  Softcover
Release Date   Oct 1, 1996
Publisher   Applewood Books
ISBN  155709439X  
ISBN13  9781557094391  


Availability  82 units.
Availability accurate as of Jan 17, 2017 03:57.
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More About Amelia Simmons


Register your artisan biography and upload your photo! There is no formal biography of Amelia Simmons available, except what is listed on the cover of her cookbook: "Amelia Simmons, an American orphan." From the language of the book and its publishing history, culinary historians have deduced that she was most likely a domestic servant without formal education. (She describes enlisting a transcriber to write out the book for her.) Simmons probably came from the Hudson Valley region, and the basic content of the recipes indicates that she was a "good plain cook," to substantiate the theory of her origins.

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Product Categories

1Books > Subjects > Cooking, Food & Wine > Baking > General
2Books > Subjects > Cooking, Food & Wine > General
3Books > Subjects > Cooking, Food & Wine > Regional & International > General
4Books > Subjects > Cooking, Food & Wine > Regional & International > U.S. Regional > General


Christian Product Categories
Books > General Interest > General Topic > Cookbook



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Reviews - What do customers think 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?

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.
 

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