The First American Cookbook: A Facsimile of "American Cookery," 1796 by Amelia Simmons is a historic culinary landmark, recognized as the first cookbook written and published in America. Originally released in 1796, this work provides a fascinating glimpse into early American cooking, blending traditional English recipes with indigenous ingredients such as cornmeal, squash, and turkey. Notably, it includes the earliest recorded recipe for pairing turkey with cranberries and introduces the use of pearlash, a precursor to modern baking powder, revolutionizing baking techniques of the time. This facsimile edition preserves the original text, offering insight into colonial-era food preparation, kitchen practices, and the evolution of American cuisine. A valuable resource for food historians, cultural scholars, and culinary enthusiasts, this book remains a treasured artifact of America’s rich gastronomic heritage.
The First American Cookbook: A Facsimile of "American Cookery," 1796 :
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The First American Cookbook: A Facsimile of "American Cookery," 1796 :
The First American Cookbook: A Facsimile of "American Cookery," 1796 by Amelia Simmons is a historic culinary landmark, recognized as the first cookbook written and published in America. Originally released in 1796, this work provides a fascinating glimpse into early American cooking, blending traditional English recipes with indigenous ingredients such as cornmeal, squash, and turkey. Notably, it includes the earliest recorded recipe for pairing turkey with cranberries and introduces the use of pearlash, a precursor to modern baking powder, revolutionizing baking techniques of the time. This facsimile edition preserves the original text, offering insight into colonial-era food preparation, kitchen practices, and the evolution of American cuisine. A valuable resource for food historians, cultural scholars, and culinary enthusiasts, this book remains a treasured artifact of America’s rich gastronomic heritage.
