Text / American cookery: or, The art of dressing viands, fish, poultry, and vegetables. …

American cookery: or, The art of dressing viands, fish, poultry, and vegetables. And the best mode of making puff- pastes, pies, tarts, puddings, custards, and preserves. And all kind of cakes, from the imperial plumb, to plain cake. Adapted to this country and all grades of life

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Title: American cookery: or, The art of dressing viands, fish, poultry, and vegetables. And the best mode of making puff- pastes, pies, tarts, puddings, custards, and preserves. And all kind of cakes, from the imperial plumb, to plain cake. Adapted to this country and all grades of life
Creator: Simmons, Amelia
Date Created and/or Issued: 1814
Contributing Institution: UC San Diego, Special Collections and Archives
Collection: American Institute of Wine & Food Culinary Collection
Rights Information: Public domain
Constraint(s) on Use: This work may be used without prior permission.
Use: This work is available from the UC San Diego Library. This digital copy of the work is intended to support research, teaching, and private study.
Description: Special Collections & Archives, UC San Diego, La Jolla, 92093-0175 (https://lib.ucsd.edu/sca)
Text
Illustrated bookplate on back pastedown
First published in 1796; the first truly American cookbook in its use of American products and ingredients, including recipes for hoecakes, cranberry sauce, pumpkin pie, and watermelon rinds
Brattleborough, Vt, Published by William Fessenden
By an American orphan
Type: text
Format: Iv, [5]-69, [1] page ; 12 cm
Identifier: ark:/20775/bb16093489
Language: English
Subject: Cooking, American
Brattleboro (Vt.)
Place: Brattleboro (Vt.)

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