The Plimoth Colony Cook Book PDF Download
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Author: Elizabeth St. John Bruce
Publisher: Courier Corporation
ISBN: 048644371X
Category : Cooking
Languages : en
Pages : 98
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Book Description
Originally published: The Plymouth Antiquarian Society, 9th ed., 2004.
Author: Elizabeth St. John Bruce
Publisher: Courier Corporation
ISBN: 048644371X
Category : Cooking
Languages : en
Pages : 98
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Book Description
Originally published: The Plymouth Antiquarian Society, 9th ed., 2004.
Author: Amelia Simmons
Publisher: Andrews McMeel Publishing
ISBN: 1449423981
Category : Cooking
Languages : en
Pages : 73
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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: Hannah Glasse
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 476
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Book Description
Author: Pierre Loxley
Publisher:
ISBN: 9781082212918
Category :
Languages : en
Pages : 72
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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: Amelia Simmons
Publisher: DigiCat
ISBN:
Category : Cooking
Languages : en
Pages : 53
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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: Susan Dosier
Publisher: Capstone
ISBN: 1515723569
Category : Juvenile Nonfiction
Languages : en
Pages : 33
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Book Description
"Discusses the everyday life, family roles, cooking methods, most important foods, and celebrations of the colonial period in American history. Includes recipes and sidebars"--
Author: Kay Moss
Publisher:
ISBN: 9781611172591
Category : Cooking
Languages : en
Pages : 0
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Book Description
"A guide to historical cooking techniques from eighteenth- and nineteenth-century receipt (recipe) books and an examination of how those methods can be used in kitches today"--Dust jacket.
Author: Margaret Taylor Chalmers
Publisher: Eberly Press
ISBN: 9780932296047
Category : Cooking, American
Languages : en
Pages : 0
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Book Description
Author: Patricia B. Mitchell
Publisher: Createspace Independent Publishing Platform
ISBN: 9781986823371
Category : Formulas, recipes, etc
Languages : en
Pages : 140
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Book Description
A description of foodways in the late colonial period, with entertaining anecdotes. Published 1991, revised from the original 1988 edition. Contains 36 authentic, interpreted (redacted), and commemorative recipes; 64 research notes; and 125 numbered pages including index. Revolutionary Recipes has remained one of Patricia Mitchell's most consistent and very best sellers since it was first published in 1988. Full of detailed material about colonial cuisine, this "basic primer" is likely to set readers on a lifelong path of interest in historic foodways. Thinking about (and almost re-living) the meals and mindset of our forebears is addictive.First-person accounts by Revolutionary War soldiers who discuss their meager fare is contrasted to descriptions of bountiful dinner parties held back home in safety. The menus and recipes will be useful for anyone wanting to re-create a Colonial era event. Students and teachers will enjoy using this book, as they do so many of Patricia Mitchell's works. 36 recipes for both simple dishes (like "Corn Pone") and fancier foods (such as Martha Washington's chicken fricassee) enhance the text.This and other books by Patricia B. Mitchell were first written for museums and their patrons. Each of her books summarizes a food history topic, using quotations and anecdotes to both entertain and inform. She carefully lists her references to make it easy for others to launch their own research. Since the 1980s Patricia Mitchell's work is a proven staple of American museum culture. Her readers love to share her ever-present sense of discovery. Her sales are approaching a million copies, and she is widely known by her web identity FoodHistory.com.
Author: Arthur Robert Kenney-Herbert
Publisher: Legare Street Press
ISBN: 9781017887754
Category : Cooking
Languages : en
Pages : 0
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
