American Cookery
The Art of Dressing Viands, Fish, Poultry, and Vegetables
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01 - Preface -- Directions for Catering, or the procuring the best Viands, Fish, &c.
13:56 -
02 - Roots and Vegetables -- Beans -- Fruits
14:16 -
03 - Receipts -- [Meats] -- [Pies]
16:56 -
04 - Puddings -- Custards -- Tarts-- Syllabubs
17:43 -
05 - Cake
13:46 -
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. For readers interested in food history, these instructions offer concrete evidence of an American kitchen's vocabulary and expectations, including the measurements and cooking directions a cook was expected to understand.
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Book facts
- Author
- Amelia Simmons
- Genre
- American History
- Formats
- PDF, EPUB, Read online, Audiobook
- Audio read by
- Betsie Bush