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 ; introduction by Melissa Clark.
Originally published: [Hartford, Conn.]: Hudson & Goodwin, 1796.
"Reproduced by permission from the volume in the collection of the American Antiquarian Society (AAS), Worcester, Massachusetts"--Preliminary page.
Includes index.
Summary
A facsimile of the first American cookbook, published in 1796, featuring recipes for tarts, puddings, pastes, syllabubs, fish, pies, custards, roasts, cakes, rusk, and preserves. Accompanied by parallel text in modern type for easier reading.
