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American Cookery

The Art of Dressing Viands, Fish, Poultry, and Vegetables

by Amelia Simmons

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Under 100
First published
1796
Pages
43
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Listen to American Cookery Audiobook Free

Read by Betsie Bush · 1 h 37 min · 6 parts

  1. 01 - Preface -- Directions for Catering, or the procuring the best Viands, Fish, &c.

    13:56

  2. 02 - Roots and Vegetables -- Beans -- Fruits

    14:16

  3. 03 - Receipts -- [Meats] -- [Pies]

    16:56

  4. 04 - Puddings -- Custards -- Tarts-- Syllabubs

    17:43

  5. 05 - Cake

    13:46

  6. 06 - Preserves -- [Boiling] -- Errata

    20:37

American Cookery (1796) is a public domain work.

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About this book

Choosing provisions at market comes before mixing a pudding in Amelia Simmons's American Cookery. Published in Hartford in 1796, this cookbook begins with advice on judging meat, fish and poultry by their appearance, texture and smell. Its preface addresses young women learning household work, including those supporting themselves through domestic employment, and links practical skill with independence of judgment.

The recipes bring the kitchen into sharper focus through quantities, flavourings and methods. Flour puddings may be baked or boiled in a cloth, while apples, carrots, potatoes and winter squash receive their own preparations. Pumpkin fillings combine milk or cream with eggs and spices, and rose water appears repeatedly among the ingredients.

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About the author

Amelia Simmons

Amelia Simmons was an American writer who published the cookbook "American Cookery". It is regarded as the first cookbook published in the United States by an author of European-American ancestry. Most of its recipes were taken from English cookbooks, and it also records the language and cooking practices of former colonists.

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Book facts

First published
1796
Reading time
About 70 minutes
Pages
43
Language
English
Formats
PDF, EPUB, Read online, Audiobook
Audio read by
Betsie Bush