The American Heritage Cookbook and Illustrated History of American Eating & Drinking, Volume 1Helen McCully American Heritage Publishing Company; Distribution by Simon and Schuster, 1964 - Cookbooks - 629 pages Includes material on the Bartrams, Mark Twain, Catharine Beecher, Thomas Jefferson, Sylvester Graham, the Hartfords, Delmonico's, Fannie Farmer, and Diamond Jim Brady. |
Contents
INTRODUCTION | 8 |
SOURDOUGH AND HARDTACK by Evan Jones | 47 |
THE YANKEE KITCHEN by Gerald Carson | 81 |
Copyright | |
7 other sections not shown
Other editions - View all
Common terms and phrases
American Amish apple baked Bartram beans became Beecher beef beer biscuits boiled Boston bread buffalo butter cabbage cakes called Catharine Beecher century cheese chef chicken cider City coffee cookbook cookery cooking corn cream cuisine Delmonico's Diamond Jim diet dining room dinner dishes drink eaten eggs England English Fannie Fannie Farmer farm Farmer feast fish flavor flour Frederick Marryat French fried fruit George Graham guests hardtack Harper's Weekly Indians Jean Anthelme Brillat-Savarin John John Bartram kitchen ladies LIBRARY OF CONGRESS lived Mark Twain meal meat menu milk mint julep MUSEUM NEW-YORK HISTORICAL SOCIETY oven oysters painted Pennsylvania Dutch pepper pork potatoes pounds pudding recipes restaurants rice roast salt sauce served Shaker soup southern stew sugar sweet Sylvester Graham taste things tion vegetables Virginia Ward McAllister wheat wild wine wrote York