American Cookery

American Cookery (1st Ed, 1796, cover)

American Cookery, often considered the first American cookbook, was written by Amelia Simmons and published in 1796. It is recognized for its unique blend of British culinary traditions with adaptations to American ingredients and conditions. The book marks a significant moment in the history of American cuisine, as it reflects the early attempts to establish a distinct culinary identity in the United States.

Overview

American Cookery by Amelia Simmons is notable for its introduction of recipes using maize such as cornmeal, and for the first time in print, the use of the word "cookie," derived from the Dutch word "koekje." The cookbook includes recipes that are considered quintessentially American, such as pumpkin pie, cranberry sauce, and turkey. Simmons' work is a window into the culinary life of the early American republic, showcasing how settlers adapted Old World cooking methods and recipes to New World ingredients.

Historical Context

The publication of American Cookery came at a time when the United States was newly independent and seeking to establish its own identity, separate from British traditions. This desire for distinction was reflected in many areas, including cuisine. Amelia Simmons' cookbook contributed to this national project by adapting traditional British recipes to American ingredients and conditions, thus helping to create a unique American culinary tradition.

Content and Significance

The recipes in American Cookery are notable for their simplicity and practicality, reflecting the conditions of the time. Simmons often provides variations on recipes to accommodate different tastes and available ingredients, demonstrating an early understanding of regional variation in American cooking. The cookbook's emphasis on local ingredients, such as corn, pumpkins, and turkey, helped to lay the foundation for what would become recognized as American cuisine.

Legacy

American Cookery has had a lasting impact on American culinary traditions. It was the first cookbook to categorize Thanksgiving dishes and recipes that have become staples of the American Thanksgiving meal. The book has been reprinted numerous times since its original publication, reflecting its continued relevance and popularity. It is considered a valuable resource for understanding the evolution of American cuisine and the cultural history of the United States.

Editions

The first edition of American Cookery was published in Hartford, Connecticut, in 1796. A second edition, which included additional recipes, was published later that same year. Since then, the book has been reprinted in various editions, including facsimile reproductions of the original editions, making it accessible to a modern audience interested in culinary history.

Conclusion

American Cookery by Amelia Simmons is more than just a cookbook; it is a historical document that offers insight into the early culinary practices of the United States. Its publication marked the beginning of an American culinary tradition that was distinct from European influences, incorporating local ingredients and adapting recipes to the American context. The book's legacy continues to influence American cooking and remains a testament to the country's culinary evolution.

External links

• Wikibooks article on American Cookery
• Wikipedia's article on American Cookery