Author: Elizabeth St. John Bruce
Publisher: Courier Corporation
ISBN: 048644371X
Category : Cooking
Languages : en
Pages : 98

Get Book Here

Book Description
Originally published: The Plymouth Antiquarian Society, 9th ed., 2004.

Author: Laura Sullivan
Publisher: Cavendish Square Publishing, LLC
ISBN: 1502604884
Category : Juvenile Nonfiction
Languages : en
Pages : 50

Get Book Here

Book Description
Colonial cooks served everyone from commoners in taverns to politicians in palaces. Explore the lives of colonial cooks.

Author: Hannah Glasse
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 476

Get Book Here

Book Description

Author: Bobbie Kalman
Publisher: New York ; St. Catharines, Ont. : Crabtree Pub.
ISBN: 9780778707486
Category : Cooking
Languages : en
Pages : 0

Get Book Here

Book Description
Food preparation was a full-time job for colonial women. This book depicts with beautiful illustrations and photographs how The Colonial Cook spent her day, what kind of foods she cooked, and how they were prepared and preserved. Authentic colonial recipes are included.

Author: Karoline P. Cook
Publisher: University of Pennsylvania Press
ISBN: 0812248244
Category : History
Languages : en
Pages : 272

Get Book Here

Book Description
Forbidden Passages is the first book to document and evaluate the impact of Moriscos—Christian converts from Islam—in the early modern Americas, and how their presence challenged notions of what it meant to be Spanish as the Atlantic empire expanded.

Author: Amelia Simmons
Publisher: Andrews McMeel Publishing
ISBN: 1449423981
Category : Cooking
Languages : en
Pages : 73

Get Book Here

Book Description
This eighteenth century kitchen reference is the first cookbook published in the U.S. with recipes using local ingredients for American cooks. Named by the Library of Congress as one of the eighty-eight “Books That Shaped America,” American Cookery was the first cookbook by an American author published in the United States. Until its publication, cookbooks used by American colonists were British. As author Amelia Simmons states, the recipes here were “adapted to this country,” reflecting the fact that American cooks had learned to prepare meals using ingredients found in North America. This cookbook reveals the rich variety of food colonial Americans used, their tastes, cooking and eating habits, and even their rich, down-to-earth language. Bringing together English cooking methods with truly American products, American Cookery contains the first known printed recipes substituting American maize for English oats; the recipe for Johnny Cake is the first printed version using cornmeal; and there is also the first known recipe for turkey. Another innovation was Simmons’s use of pearlash—a staple in colonial households as a leavening agent in dough, which eventually led to the development of modern baking powders. A culinary classic, American Cookery is a landmark in the history of American cooking. “Thus, twenty years after the political upheaval of the American Revolution of 1776, a second revolution—a culinary revolution—occurred with the publication of a cookbook by an American for Americans.” —Jan Longone, curator of American Culinary History, University of Michigan This facsimile edition of Amelia Simmons's American Cookery was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.

Author: Colonial Williamsburg Foundation
Publisher: Clarkson Potter
ISBN: 0609602861
Category : Cooking
Languages : en
Pages : 0

Get Book Here

Book Description
The Colonial Williamsburg Tavern Cookbook Every year, millions of people visit Colonial Williamsburg's re-creation of eighteenth-century America for the ambience, the education, and the unparalleled experience of glimpsing our prerevolutionary past. Williamsburg's fascinating form of time travel encompasses not only the architecture and the artisans, but all the details of our rich cultural heritage, including the food. And The Colonial Williamsburg Tavern Cookbook presents that food, our nation's culinary heritage: from stews and slaws and soups to puddings and pies and pot pies--nearly 200 recipes in all. Focusing on Williamsburg's Southern roots and coastal proximity, the dishes owe their inspiration to the distant past, but their preparations have been tailored for contemporary palates--no need to run out and get some suet in which to cook your mutton over the open hearth. Here are perennial standbys such as Brunswick Stew, Standing Rib Roast with Yorkshire Pudding, Virginia Ham with Brandied Peaches, and Cream of Peanut Soup, as well as Spoon Bread, Lemon Chess Pie, and Mulled Apple Cider. There are also unexpected twists on age-old favorites, such as Oyster Po' Boys with Tarragon Mayonnaise, Oven-Braised Gingered Pot Roast, and Carrot Pudding Spiced with Cardamom. Just as the historic town of Colonial Williamsburg is a singular adventure in understanding our nation's history, so too this cookbook is a unique appreciation of our culinary history. In April 1772, George Washington, writing about one of the taverns in Williamsburg, noted, "Dined at Mrs. Campbells and went to the Play--then to Mrs. Campbells again" --twice in a single week. The hearty fare that George found so enticing is enjoying a profound renaissance, and The Colonial Williamsburg Tavern Cookbook will enable home cooks to relive the great American culinary tradition--the ultimate in comfort food.

Author: Amelia Simmons
Publisher: DigiCat
ISBN:
Category : Cooking
Languages : en
Pages : 53

Get Book Here

Book Description
American Cookery, by Amelia Simmons, is the first known cookbook written by an American. It teaches how to prepare fish, poultry, vegetables, as well as the making of pastes, puffs, pies, tarts, puddings, custards, preserves and all kinds of cakes.

Author: Pierre Loxley
Publisher:
ISBN: 9781082212918
Category :
Languages : en
Pages : 72

Get Book Here

Book Description
Do you enjoy making old time dishes that you learned from your grandmother? This book is full of delicious meals that are old fashioned and taste scrumptious. This recipe book from the 1800's would make a great addition to your kitchen cookery. Grab one today! Featuring so many tasty recipes contained in a 8.5x11 inch size and has just over 70 pages of delicious history for you to try and taste! Don't wait... get cooking today!

Author: Susan Dosier
Publisher: Capstone
ISBN: 9780736803526
Category : History
Languages : en
Pages : 36

Get Book Here

Book Description
Discusses everyday life, family roles, cooking methods, most important foods, and celebrations of the colonial period in American history. Includes recipes and sidebars.