American Cookery Amelia Simmons 9781517130084 Books
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This classic book, first published in 1796, describes cooking procedures in Early America. The author made much of the fact that she was an orphan. She therefore had to depend upon her character, ability, and industry to make a success of her life. She developed skills in cooking, including the art of dressing viands, fish, poultry, and vegetables. She identifies the best modes of making pastes, puffs, cakes, pies, tarts, puddings, custards, and preserves. Her instructions and recipes are simple and direct. Cooking for her was different than it is in the 21st Century.
American Cookery Amelia Simmons 9781517130084 Books
American Cookery is a book of firsts. First book of "receipts" written by an American, published in America, and containing uniquely American food options. First published recipe for cakey gingerbread, first publication of the word "cookie", first documented use of pearlash as a leavening agent. Printed in 18th century format, with the use of the long s (f) and with original spelling, it provides the reader with a peek into the daily life of the early American housewife. Many recipes call for immense amounts of flour and sugar, sometimes more than 5 lbs., with measures such as "a teacup full" and "a slow oven". Author Simmons helpfully provides instructions about how to decide whether to acquire beef from oxen or dairy cattle, and how to "dress" a turtle. The amount of information contained in this brief little volume is amazing. Worth a careful perusal even if none of the recipes catches your fancy.Product details
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Tags : American Cookery [Amelia Simmons] on Amazon.com. *FREE* shipping on qualifying offers. This classic book, first published in 1796, describes cooking procedures in Early America. The author made much of the fact that she was an orphan. She therefore had to depend upon her character,Amelia Simmons,American Cookery,CreateSpace Independent Publishing Platform,1517130085,COOKING General
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American Cookery Amelia Simmons 9781517130084 Books Reviews
I'd rate it five stars, but reading antique cookbooks isn't for everyone. I also only read the first section, which Simmons disavows writing, and skimmed the rest. To me it seems obvious that a man wrote that section though from a quote in the piece on potatoes, especially when you consider Simmons was an orphan. "The manner of their managing it to keep up the excellency of that root, would better suit a treatise on agriculture and gardening than this--and be inserted in a book which would be read by the farmer, instead of his amiable daughter. If no one treats on the subject, it may appear in the next edition." But, then again, I might just find it obvious because I knew those were contested pages before I began reading.
American Cookery is a book of firsts. First book of "receipts" written by an American, published in America, and containing uniquely American food options. First published recipe for cakey gingerbread, first publication of the word "cookie", first documented use of pearlash as a leavening agent. Printed in 18th century format, with the use of the long s (f) and with original spelling, it provides the reader with a peek into the daily life of the early American housewife. Many recipes call for immense amounts of flour and sugar, sometimes more than 5 lbs., with measures such as "a teacup full" and "a slow oven". Author Simmons helpfully provides instructions about how to decide whether to acquire beef from oxen or dairy cattle, and how to "dress" a turtle. The amount of information contained in this brief little volume is amazing. Worth a careful perusal even if none of the recipes catches your fancy.
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