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. Introductory essay and Glossary of colonial cooking terms.
Here's a sample of other books in this Dover category
Early American Cookery: "The Good Housekeeper," 1841 by Sarah Josepha Hale Engagingly written volume filled with scores of nutritious recipes and wide-ranging suggestions for the mid-19th-century housekeeper. Includes advice on selecting and preparing foods, health tips, cleaning accessories, dealing with help, and more.
The American Frugal Housewife by Lydia Maria Child Simply written recipes for roasting a pig, preparing corned beef, hasty pudding, carrot pie, buffalo tongue, and scores of other dishes. Helpful suggestions for treating chilblains, dysentery, and other domestic concerns.
The House Servant's Directory: An African American Butler's 1827 Guide by Robert Roberts Classic survey of work, home life, and race relations in early America — written by an African-American — offers keen insight into the social milieu, hierarchy, and maintenance of the antebellum manor.
The Plimoth Colony Cook Book by Plymouth Antiquarian Society Authentic collection of 17th- and 18th-century cooking lore and wisdom includes recipes for everything from the Old Colony Club Clam Muddle and Bubble and Squeak to Huckleberry Pancakes and Cranberry Drop Cakes.
The First Jewish-American Cookbook by Mrs. Esther Levy A remarkable culinary and historical document, this 1871 volume offers tasty, reasonably simple, and economical recipes, in addition to housekeeping advice, suggestions for daily menus, and a Jewish calendar.
