ThisfacsimileofthefirstAmerican-writtencookbookpublishedintheUnitedStatesisnotonlyafirstincookbookliterature,butahistoricdocument.ItrevealstherichvarietyoffoodColonialAmericansenjoyed,theirtastes,cookingandeatinghabits,eventheircolorfullanguage.AuthorAmeliaSimmonsworkedasadomesticinColonialAmericaandgatheredhercookeryexpertisefromfirsthandexperience.Herbookpointsoutthebestwaysofjudgingthequalityofmeats,poultry,fish,vegetables,etc.,andpresentsthebestmethodsofpreparingandcookingthem.Inchoosingfish,poultry,andothermeats,theauthorwiselyadvises,“theirsmelldenotestheirgoodness.“Hersoundsuggestionsforchoosingthefreshestandmosttenderonions,potatoes,parsnips,carrots,asparagus,lettuce,cabbage,beans,andothervegetablesareastimelytodayastheywerenearly200yearsago.HerearethefirstuniquelyAmericanrecipesusingcornmeal--Indianpudding,“Johnnycake,“andIndianslapjacks--aswellasthefirstrecipesforpumpkinpudding,wintersquashpudding,andforbrewingsprucebeer.Thewords“cookie“and“slaw“madetheirfirstpublishedappearanceinthisbook.You’llalsofindthefirstrecommendeduseofpearlash(theforerunnerofbakingpowder)tolightendough,aswellasrecommendationsforseasoningstuffingandroastingbeef,mutton,veal,andlamb--evenhowtodressaturtle.Alongwithauthenticrecipesforcolonialfavorites,aGlossaryincludesdefinitionsofantiquatedcookingterms:pannikin,wallop,frumenty,emptins,andmore.AndMaryTolfordWilson’sinformativeIntroductoryEssayprovidestheculinaryhistoricalbackgroundneededtoappreciatethisimportantbookfully.AnyonewhousesandcollectscookbookswillwanttohaveTheFirstAmericanCookbook.Culturalhistorians,Americanabuffs,andgourmetswillfindthisrareeditionfilledwithinterestingrecipesandrichinearlyAmericanflavor.
FIRST VEGETABLES COOKBOOK fish AMERICAN ETC COOKIE
