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| Field name | Value |
|---|---|
| Reference | XX TX703 .S5 1815 |
| Library/Archive | Michigan State University |
| Title | 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 plum to plain cake: adapted to this country and all grades of life, 1815 |
| Author/Creator | Simmons, Amelia |
| Date | 1815 |
| Collection | Great Ladies |
| Collection Overview | A collection of cookbooks by 'great ladies', featuring all the famous 18th and 19th century cookbooks in multiple editions. The collection allows researchers to trace the development of American cookbooks from heavily British-influenced works in the 18th century and the first decades of the 19th century, by figures such as Mrs. Rundell, and Hannah Glasse, towards a new mid-19th century cookery based on American tastes and food, as promoted by Lydia Child, Sarah Hale, Eliza Leslie, and Catherine Beecher, whose books reached millions of American households. The collection is completed by the work of the Boston Cooking School and its most famous pupil, Fannie Farmer, which continued to promote American cookery in the late 19th century. |
| Place of Publication | Poughkeepsie, New York, USA |
| Publisher | Paraclete Potter |
| Document Type | Printed Cookbook |
| Theme | Food and Gender |
| Subjects | gender: female baking canning and preserving confectionery |
| Cuisine | North American cuisine |
| Countries | United States |
| Note | Catalog Records © 2019, by the Michigan State University. All rights reserved. |
| Copyright and Source Archive | Content compilation © 2019, by the Michigan State University. All rights reserved. |