The full content of this document is only available to subscribing institutions. More information can be found via www.amdigital.co.uk
If you believe you should have access to this document, click here to Login.
Field name | Value |
---|---|
Reference | Cookery MS 19 |
Library/Archive | University of Michigan |
Title | Maria T Allison recipe book |
Author/Creator | Allison, Maria |
Date | 1860 |
Collection | Janice Bluestein Longone Culinary Archive |
Collection Overview | A collection of American culinary history including cookbooks, menus and ephemera from the 16th through to the 21st century. Through this culinary archive researchers can explore changing attitudes towards diet and health, homemaking, commercial dining and the industrialisation of food production. The material has been collected over many years by Jan Longone, an adjunct curator in the University of Michigan Special Collections Research Center, and her husband University of Michigan Emeritus Professor Daniel T. Longone. |
Sub-collection | Cookbooks |
Document Type | Manuscript Cookbook; Domestic Cookbook |
Theme | Food and Identity; Taste and Appetite |
Subjects | recipes cooking baking |
Cuisine | Mid-Atlantic United States cuisine; North American cuisine |
Description | A collection of family recipes of some sophistication by Maria T. Allison, Navy Yard, Washington Dec. 1860. Includes General Grant Pie, Pilot bread, Egyptian punch, Federal cake, Sunderlands, Laplanders, Virginia loaves, Maryland pickle for hams, pickled marlynia, Indian soup and chowder using Pilot bread or ship's biscuit. Middle Atlantic influences. |
Countries | United States |
Note | Please note that some of the metadata for this document has been drawn from the catalogue of the University of Michigan. |
Copyright and Source Archive | Material sourced from the University of Michigan |