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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 plumb to plain cake. : Adapted to this country, and all grades of life. / by Amelia Simmons, an American orphan. ; Published according to act of Congress.

Author/Creator:
Simmons, Amelia.
Publication:
Hartford : Printed [by Hudson and Goodwin?] for Simeon Butler, Northampton., 1798.
Format/Description:
Book
1 online resource (48 pages)
Status/Location:
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Details

Other Title:
American cookery.
Subjects:
Cooking, American.
Form/Genre:
Electronic books.
Cookbooks.
Place of Publication:
United States Connecticut Hartford.
United States Massachusetts Northampton.
Summary:
A collection of cookbooks by 'great ladies', featuring all the famous 18th and 19th century cookbooks in multiple editions. The collection allows researchers to trace the development of American cookbooks from heavily British-influenced works in the 18th century and the first decades of the 19th century, by figures such as Mrs. Rundell, and Hannah Glasse, towards a new mid-19th century cookery based on American tastes and food, as promoted by Lydia Child, Sarah Hale, Eliza Leslie, and Catherine Beecher, whose books reached millions of American households. The collection is completed by the work of the Boston Cooking School and its most famous pupil, Fannie Farmer, which continued to promote American cookery in the late 19th century.
Notes:
Ascribed to the press of Hudson and Goodwin by Lowenstein. Hudson and Goodwin printed the first edition of this work in 1796, the text of which is followed in the edition at hand. A revised edition was published by Charles R. and George Webster at Albany in 1796.
Print version record.
Cited in:
Evans 34549
Lowenstein, E. Amer. cookery (3rd ed.), 23
OCLC:
62836720
Access Restriction:
Restricted for use by site license.