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American Cookery, by Amelia Simmons, is the first known cookbook written by an American, published in Hartford, Connecticut, in 1796. Until then, the cookbooks printed and used in the Thirteen Colonies were British.
Amelia Simmons was an American writer noted for publishing the American Cookery. This cookbook is considered an important text that provided insights into the language and culinary practices of former colonists, helping shape American identity. [1] It is considered the first American cookbook published in the United States. [1]
Harriet Almaria Baker Suddoth (pseudonym, Lumina Silvervaleb; - d.1889) was a nineteenth-century American domestic science writer who published a cookbook and house-keeping guide in 1883 called The American Pictorial Home Book. This book was one of the earliest such guides published in California, and catered to a Western audience.
This historic cookbook offers a glimpse into early 19th-century White House dining, and includes the favorite recipes of U.S. presidents like Abraham Lincoln and Grover Cleveland.
The Boston Cooking-School Cook Book (1896) by Fannie Farmer is a 19th-century general reference cookbook which is still available both in reprint and in updated form. It was particularly notable for a more rigorous approach to recipe writing than had been common up to that point.
The Virginia House-Wife was first published in 1824; it was republished at least nineteen times before the outbreak of the Civil War. [1] The book was 225 pages long, included nearly 500 recipes, [2] and resulted from Randolph's "practical experience as keeper of a large establishment, and perhaps in the hope of further augmenting the family income."