Resourceful colonial housewives adapted foods native to America to recipes they had brought with them from England. These recipes first appeared in print in Amelia Simmons’ American Cookery--the first truly American cookbook--originally published in 1796.
By following the simple, detailed directions given in this cookbook, one could learn economical yet palate-pleasing cookery “generally practiced by good notable Yankee housekeepers.”
This delightful cookbook offers a window into the elegant world of the Southern elite. Its author, Mary Randolph of Virginia, shares her knowledge of food in the well-planned and deliciously prepared recipes found in this cookbook.
