American Cookery
From Wikisource
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.
By Amelia Simmons,
AN AMERICAN ORPHAN.
PUBLISHED ACCORDING TO ACT OF CONGRESS.
HARTFORD
PRINTED BY HUDSON & GOODWIN,
FOR THE AUTHOR.
[edit] Contents
- Preface
- Directions for Catering
- Roots and Vegetables
- Beans
- Fruits
- Receipts
- Puddings
- Custards
- Tarts
- Syllabubs
- Cake
- Rusk
- Preserves
- Advertisement and Errata
 |
This work published before January 1, 1923 is in the public domain worldwide because the author died at least 100 years ago. |
