The American Heritage Cookbook and Illustrated History of American Eating & Drinking

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American Heritage Publishing Company : distribution by Simon and Schuster, 1964 - Cooking

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Contents

INTRODUCTION
8
SOURDOUGH AND HARDTACK by Evan Jones
47
THE YANKEE KITCHEN by Gerald Carson
81
Copyright

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The American Heritage Cookbook and Illustrated History of American ..., Volume 1
Helen McCully
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Common terms and phrases

American Amish apple baked Bartram beans became Beecher beef beer biscuits boiled Boston bread breakfast buffalo butter 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 Indians Jean Anthelme Brillat-Savarin John John Bartram kitchen ladies lived Mark Twain meal meat menu milk mint julep molasses MUSEUM NEW-YORK HISTORICAL SOCIETY oven oysters painted party Pennsylvania Dutch pepper Pilgrims pork potatoes pounds pudding pumpkins recipes restaurants rice roast salt sauce served Shaker soup southern stew Street sugar sweet Sylvester Graham taste things tion vegetables Virginia Ward McAllister wheat wild wine wrote York

Bibliographic information

TitleThe American Heritage Cookbook and Illustrated History of American Eating & Drinking
Part 1 of The American Heritage Cookbook: And Illustrated History of American Eating & Drinking, Helen Duprey Bullock
ContributorsCleveland Amory, Lucius Beebe, Helen Duprey Bullock, Helen McCully
PublisherAmerican Heritage Publishing Company : distribution by Simon and Schuster, 1964
Original fromNorthwestern University
DigitizedApr 25, 2011
  
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