Step back in time with "The First American Cookbook" by Amelia Simmons, a historical treasure that offers a unique window into early American cuisine. Originally published in 1796, this facsimile edition is a must-have for cookbook collectors, cultural historians, Americana buffs, and gourmets. It reveals the rich variety of food enjoyed by Colonial Americans, along with their cooking and eating habits, and even their colorful language. Amelia Simmons, who worked as a domestic in Colonial America, compiled her cookery expertise from firsthand experience, providing timeless advice on judging the quality of meats, poultry, fish, vegetables, and more.
This historic document not only showcases the first American-written recipes but also highlights the evolution of American culinary traditions. You'll discover unique recipes using cornmeal, such as Indian pudding, Johnny cake, and Indian slapjacks, as well as early recipes for pumpkin pudding, winter squash pudding, and spruce beer. The words "cookie" and "slaw" made their first published appearance in this book. Additionally, you'll find the first recommended use of pearlash, the forerunner of baking powder, to lighten dough, along with tips on seasoning stuffing and roasting various meats, and even how to dress a turtle.
Accompanied by a glossary that includes definitions of antiquated cooking terms and an informative introductory essay by Mary Tolford Wilson, this cookbook provides essential culinary historical context. "The First American Cookbook" is not just a collection of recipes but a journey through the origins of classic American cuisine, making it a fascinating read for history enthusiasts and culinary aficionados alike. This cookbook makes a great gift for anyone interested in traditional American cooking and history.
