"American Cookery: Or The Art Of Dreffing" 1963 SIMMONS, Amelia (SOLD)

"American Cookery: Or The Art Of Dreffing" 1963 SIMMONS, Amelia (SOLD)The art of dressing viands, fish, poultry, and vegetables SIMMONS, Amelia [106] pp. Hudfon & Goodwin 1963 9 3 4" x 6" Fine Scroll Down for (12) Additional Scans: American Cookery, by Amelia Simmons, is the first known cookbook written by an American, published in Hartford, Connecticut, in 1796. Until then, the cookbooks printed and used in the Thirteen Colonies were British. Its full title is: American Cookery, or the art of dressing viands, fish,

The art of dressing viands, fish, poultry, and vegetables

SIMMONS, Amelia

[106] pp.

Hudfon & Goodwin

1963

9 3/4" x 6"

Fine

Scroll Down for (12) Additional Scans:

American Cookery, by Amelia Simmons, is the first known cookbook written by an American, published in Hartford, Connecticut, in 1796. Until then, the cookbooks printed and used in the Thirteen Colonies were British. Its full title is: American Cookery, or the art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves, and all kinds of cakes, from the imperial plum to plain cake: Adapted to this country, and all grades of life.

Simmons' American Cookery used terms known to Americans, and ingredients that were readily available to American cooks. It was the first cookbook to include New England specialties such as Indian pudding, johnnycake, and what is now called pumpkin pie. The cookbook was the first to suggest serving cranberry with turkey, and the first to use the Hudson River Valley Dutch word cookey. It introduced the use of pearlash, a precursor of baking soda, as a chemical leavener, starting a revolution in the making of American cakes.