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This
cornerstone of American cookery is the first cookbook of
American authorship to be printed in the United States.
Numerous recipes that adapt traditional dishes by substituting
native American ingredients such as corn meal and squash
are printed here for the first time, including "Indian Slapjack,"
"Johny Cake," and "Squash Pudding." Simmons's "Pompkin Pudding,"
baked in a crust, is the basis for the classic American
pumpkin pie. Although this popular work was published in
many editions, only four copies of the original edition
((last price we found was $6,000)) are known to have survived.
Get your downloadable copy today for ONLY $17.96 |
| When Elleyne asked me to help her with this
little book, I was reluctant until she made me read a chapter.
I fell in love with the American Cookery. I can't wait
for her to publish it in ebook format. It is definetly
on my list for Thanksgiving and Christmas. Thanks Elleyne
Selina C. http://www.altcoking.com |
Date:
August 28, 2007
From: Selina Cormin
Dear Connoiseur,
You owe
it to yourself to invest in this treasure today and witness the
incredible results. When you order today, you can show off your
cooking even to your mother-in-law. The importance
of this work cannot be overestimated. Its initial publication
(Hartford, 1796) was, in its own way, a second Declaration of
American Independence. It was not the first cookbook printed in
America but was the first written by an American for Americans.
All earlier American cookery imprints were reprints from the British
repertoire. Simmons' book attempted to recognize and use American
products, specifically corn, cranberries, turkey, squash and potatoes,
all uniquely indigenous to the New World.
According
to a study by Dr. Paul A. Fine, a psychological consultant to
major food corporations, the diet of the "American mainstream"
consists of "Oreos, peanut butter, Crisco, TV dinners, cake mix,
macaroni and cheese, Pepsi and Coke, pizzas, Jell-O, hamburgers,
Rice-a-Roni, Spaghetti-O's, pork and beans [canned], Heinz ketchup
and instant coffee." One might add hot dogs, ice cream, tacos,
and diet soda, perhaps, but his findings of nutritional values
remain as valid today as in the 1970s when they were presented
to the American Medical Association.
Yet there
is a traditional American cookery, and it is a magnificent tapestry
of which the warp is English, with wondrous shadings and strands
of color from myriad influences: Native American, African, French,
Dutch, West Indian, Spanish, and German, among the early ones.
The First American Cookbook
The recreation or republishing of this orgianally
1796 book brought us great joy and a vast knowledge in historical
American tradition. This book is superbly written, even so in instances
uses the English language of old.
If you are into cooking, or you are only looking for some original
and tradiditonal ideas for Thanksgiving, Christmas or even any
other days of the year, this is the book you want to use to impress
your loved ones, friends or even your in-laws with. Following is an overview of what you can expet to find in this
little treasure:
- How to choose meat - beef,
mutton, lamb, veal and pork
- How to choose dairy - butter,
eggs and cheese
- How to choose fish - salmon,
shad, perch, roach and eels
| Elleyne, thank you
for publishing this ebook.
I read the American Cookery from front to back and impressed
not only my mother but also my in laws with my sudden
knowledge and some of the recipes. They are very easy
to follow. Thanks again. Jaynne
Nichols http://www.backpainproduct.us |
- How to choose vegetable - potatoes,
onion, beets, parsnips, carrots, garlicks, asparagus, parsley,
raddish, artichoke, horsraddish, cucumbers, melons, mukmelons,
lettuce and cabbage
- How to choose herbs - thyme.
sweet majoram, summer savory, sage, parsle, penny and sweet
thyme
- How to coose beans - vramburry
beans, frost beans, six weeks bean, lazy bean, English bean,
small white bean and calvivanse
| A unique gift for the
cook who has everything. Historic mealplans to make it a
memorable holiday dinner with recipes that our founding
fathers used. Be the talk of the holiday party with meals
that haven't been cooked and presented for many a year.
It just has to be part of your library and having it immediately
downloadable is only a plus. David
A. http://www.aonemassage.com |
- How to choose Peas - crown
pea, rondeheval, early carlton marow fats, sugar pea and spanish
manratto
- How to choose fruits - pears,
hard winter pear, harvest and summer pear, apples, currant black
currants and grapes
- How to choose poultry - hen
turkey, dunghill fowls, chickens, cpons, goose, ducks, wild
ducks, wood cocks, smipes, partridges, pigeons, hares, leveret
and rabbits
- How to cook - delightful
recipes from days gone by but just as popular today.
| Sample recipe from "First
American Cookbook, Second Edition of "American Cookery" by
Amelia Simmons
Election Cake Thirty quarts flour, 10 pound butter, 14 pound sugar,
12 pound raisins, 3 doz eggs, one pint wine, one quart brandy,
4 ounces cinnamon, 4 ounces fine colander seed, 3 ounces
ground alspice; wet the flour with milk to the consistence
of bread over night, adding one quart yeast; the next morning
work the butter and sugar together for half an hour, which
will rended the cake much lighter and whiter; when it has
rise light work in every other ingredient except the plumbs,
which work in when going into the oven.
Getting ready to harvest spring peas?
Perhaps, you would like to adjust this recipe.
Take young peas, shell them, put them in a colander to
drain, then lay a cloth four or five times double on a table.
Then spread them on, dry them very well, and have your bottles
ready. Fill them, cover them with mutton suet fat when it
is a little soft; fill the necks almost to the top, cork
them, tie a bladder and a leather over them and set them
in a dry cool place.
or
Take the rine of a large watermelon not to ripe. cut it
into small pieces, take two pounds of loaf sugar, one pint
of water, put it all into a kettle, let it boil gently four
hours, then put it into pots for use.
And many more. You will enjoy these authentic recipes
of old even in today's modern world. |
| This is the ebook format
of a facsimile reprint of the first edition of the first
cookbook written by an American. Prior to this time American
housewives wishing to purchase a professionally written
cookbook had no option other than to buy a British import,
or a British work reprinted in America. Simmons borrowed
freely from popular British cookbooks but also included
American recipes, using ingredients such as cornmeal, squash
and pumpkin. Doniette
V. http://www.afitnessfirm.com |
| From the educational
standard, I like the book for its additional information.
There are lots of cookbooks out there, but they lack the
"how to choose..." Thanks for republishing this 1796 book.
Elleyne VanBBryce http://www.juhealth.com |
| The tradition of American
cooking goes back to early colonial times, when recipes
were handed down by word of mouth and recorded in collections
of handwritten "receipts" (meaning "received rules of cookery").
The few printed cookbooks in circulation in America during
this period were European imports brought over by immigrant
settlers. The first cookbook with an American imprint, Eliza
Smith's The Complete Housewife, a reprint of a popular English
work, did not appear until 1742, and the publication of
the first cookbook by an American author, American Cookery
by Amelia Simmons, would wait until 1796. and now it is
available again in a downloadable format.
Thanks Elleyne for giving me pleasurable hours reading
this book and using the knowledge I gained from it to
create delightful meals. Brettany
S. http://www.abiggolf.com |
In these hectic times, when most of
us revert to "fast foods", it is very important to be able to create
nourishing meals that do not take all day to cook.
We may define a food to be any substance which will repair the
functional waste of the body, increase its growth, or maintain
the heat, muscular, and nervous energy. In its most comprehensive
sense, the oxygen of the air is a food; as although it is admitted
by the lungs, it passes into the blood, and there re-acts upon
the other food which has passed through the stomach. It is usual,
however, to restrict the term food to such nutriment as enters
the body by the intestinal canal. science has found that "fast
foods" justlack these nutrients. That's why it is a delight to find a cookbook with easy to follow
nourishing recipes hat can be used in todays society.
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|
100% Money Back Guarantee
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| If you don’t agree
that this book is valuable not only for its great and easy
to follow recipes, but also for the additional information
it contains, simply e-mail me and I will refund 100% of
your money on the spot, no hard feelings, no questions asked.
That’s how confident I am that you will love "American Cookery
or The First American Cookbook"! In fact, I will even extend
this guarantee for an entire 56 days. That’s right! A 100%
56-day Money Back Guarantee! You can’t beat it! You get
to use and benefit from this unique and exclusive book for
an entire 56 days or else receive an immediate refund. |
I’m so convinced that you can put the
exclusive information contained within "American Cookery or The
First American Cookbook" to immediate use that I’m going to sweeten
the pot a little and give you a special bonus as a special reward
for taking action immediately
Bonus # 1: _First
18 purchases will receive the audio version of this book - FREE_
Bonus # 2: _Chemistry
of Food and Nutrition_
I'm sure that you will enjoy these fantastic
recipes for years to come. And just maybe you will find one of
those old favorites that you have been looking for and save the
hours of searching that I spent looking for "Preserving Quince".
The eBook is in PDF format so anyone, regardless of the type of
computer they have can read it. All you need is ADOBE Acrobat,
which you can download for free-most computers already have it.
Just click the button below to order your copy "American Cookery
or thefirst American Cookbook" now for only 17.96. You'll get
immediate access and could start making some of these great recipes
today.
Best of Success,
Elleyne Van Bryce
Publisher of "American Cookery or The First American Cookbook"
P.S.- Oh, and don’t forget the
special bonus you will receive for taking action right now. And
don’t forget! I take all the risk! You have nothing to lose!
P.P.S. You’ll be amazed
at how really simple and easy it is to follow the guidelines in
this amazing book. Start today. You really can’t afford not to
invest in "American Cookery or The First American Cookbook".
You
owe it to yourself to try our recipe books and witness the incredible
results. When you order today, you can can show off your cooking
even to your mother-in-law.
Give
me the word! Let’s get started and get you on the path toward
better cooking and great recipes today!
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