The Cookbook American Cookery, Or The Art Of Dressing Viands,

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The cookbook 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 was published in 1796 in The United States of America, printed by Hudson & Goodwin for the author, a Ms. Amelia Simmons. As Ms. Simmons declares in the title, this cookbook was made for cooks for all grades of life, from the wealthiest chefs to the poorest of home cooks. However, the main audience she seems to be aiming for it the experienced home cook, as she assumes they will be collecting their own ingredients and they will little full instructions …show more content…

Fish should be examined with an especially close eye to make sure of their freshness, as “deceits are used to give them a freshness of appearance” (6). Only your nose could be truly trusted in the instance of seafood and its freshness. This hasn’t changed much in the last two-hundred-and-twenty-one years as far as picking the freshest fish with assistance from your nose goes, however supermarkets and the like are now under strict health codes to prevent them from selling spoilt foods, especially meats and fish. Under the circumstances of the care placed into the collection of the ingredients, which Ms. Simmons dedicates nearly seventeen pages to, the rest of the book is recipes for meals, desserts, preserves, the boiling of garden greens, and liquor in that order. The recipes do not hold a particular flare of fancifulness, so it is safe to say they are for the average citizen and not an elite household which might desire a more creative meal plan than this cookbook offers. Of the forty-five pages, six are dedicated to preserves, meaning almost fifteen percent of the cookbook or nineteen separate recipes, which points to an obvious recognized need in that time period in this country for recipes on how to make foods last over long periods of time. Meats and desserts take up most of the remaining space, twenty-two recipes dedicated to meats while cakes, puddings,

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