American Domestic Cookery

American Domestic Cookery

Author: Maria Eliza Ketelby Rundell

Publisher: Legare Street Press

Published: 2023-07-18

Total Pages: 0

ISBN-13: 9781021545046

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This book is a classic of American cookery, offering practical advice on how to prepare delicious and nutritious meals for families on a budget. The recipes are easy to follow and use simple, wholesome ingredients that are readily available. The book is a must-read for anyone interested in the history of American food and cooking. 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.


The First American Cookbook

The First American Cookbook

Author: Amelia Simmons

Publisher: Courier Corporation

Published: 2013-09-26

Total Pages: 80

ISBN-13: 0486319326

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Exact reproduction of the first American-written cookbook published in the United States. Authentic recipes for colonial favorites — pumpkin pudding, winter squash pudding, spruce beer, Indian slapjacks, and more.


A Quaker Woman's Cookbook

A Quaker Woman's Cookbook

Author: Elizabeth Ellicott Lea

Publisher: University of Pennsylvania Press

Published: 2016-01-11

Total Pages: 400

ISBN-13: 1512819255

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One of the finest sources for studying authentic American fold diet, the 1853 facsimile edition presented here contains a wealth of recipes and folk wisdom from the Quakers, Tidewater South, and Pennsylvania Germans. This volume, with an extensive introduction and glossary, is the first attempt by an American food historian to analyze the cookery of the Quakers.