The Early American Cookbook: Authentic Favorites for the Modern Kitchen by Kristie Lynn and Robert W. Pelton

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Notes about this book

  • mjes on August 27, 2021

    New England Boiled Dinner - Benjamin Wade style (pg. 66) This recipe is a reminder of how simple cooking can be without herbs and spices at hand. The quality of the results are very dependent upon the quality of the ham hock, the primary flavoring agent. Ignore the recipe ingredient list and read the description which suggests adding beets, squash, and onions to the potato, turnip, carrot, & cabbage of the main recipe. They are an essential element in turning this from a recipe of historical interest into a recipe for regular use.

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  • ISBN 10 0897092228
  • ISBN 13 9780897092227
  • Published Jan 01 2002
  • Format Paperback
  • Page Count 168
  • Language English
  • Countries United States
  • Publisher William H. McCauley

Publishers Text

The perfect book for history buffs and cooks alike. Presents a collection of authentic recipes (adapted to modem kitchens) by historical figures from the colonial period to 1879. Recipe favorites by Dolly Madison, Thomas Jefferson, William Penn and others are combined with historical facts. Also includes recipes by region (i.e. Old West, Old Southern, Boston School, etc.).

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