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, and All Grades of LifeAmerican 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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Amelia Simmons American Cookery apples beat beef beſt brandy bread Cake Carrot Pudding cinnamon clean cloſe cookbook coriander cream culinary currants diſh edition Elizabeth David emptins falt fire firrup firſt flices freſh ginger Gingerbread glaſs glaſſes grated gravy half a pint half an hour half hour half pint half pound butter Indian Pudding Karen Hess lemon loaf mace marjoram meat molaſſes nutmeg orange ounces oven parſley paſte Pastes for Tarts peaches pickle pint milk pleaſe plumbs pork potatoes pound flour pound of butter pound of flour pound of fugar pound ſugar preserve Pudding quart milk Quince Pudding quinces raiſins recipes rice roast roſe water roſe-water ſalt ſame ſcald ſeaſon ſerve ſet ſhe ſkim Slapjack ſlices ſmall ſoft ſome ſpices ſpoons ſpoons flour ſtand ſtewed ſtir ſtrain ſufficient ſweet ſweeten Syllabub Tarts taſte thoſe uſe veal veſſel whites yeaſt