American cookery
or, The art of dressing viands, fish, poultry & vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards & preserves and all kinds of cakes from the imperial plumb to plain cake, adapted to this country & all grades of life
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Word Count
23,500 words, Guess
Page Count
94 pages
Identifiers
- Open LibraryOL5936817M
- OCLC Control Number81711578
- OCLC Control Number361759
- OCLC Control Number702345654
- Library of Congress Control Number65004507
Classifications
- DDC641.5
- LCCTX703 .S5 1965
Alternate Titles
- Art of dressing viands.
Description
This is a significant publication, being the first cookbook written by an American, and also published in the United States. It used foods native to America, and terms in use by early Americans. It was widely copied and plagiarized in its day, a common practice prevalent in early cookery books, with the book remaining popular through the early years of the 19th century. There were at least a dozen editions or printings between 1796 and 1831.
Subjects
Topics
Other Editions
- American cookery: or, The art of dressing viands, fish, poultry & vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards & preserves and all kinds of cakes from the imperial plumb to plain cake, adapted to this country & all grades of life
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