Centennial Buckeye Cook BookOhio State University Press, 2000 - 352 Seiten "By any standard, the Centennial Buckeye Cook Book was the most important cookbook to have originated in Ohio in the nineteenth century. It included more than three hundred pages of good recipes for jellies and jams, soups and sauces, fruits and vegetables, meats, poultry and fish, and confectionary, cakes and pastry, and many more. It was, however, much more than just a cookbook. Some editions featured information about medicine and the chemistry of food, how to do the laundry, how to make icehouses, hints for the sick, and, most unusual, hints for the well. The book was a reflection of home life in Ohio and America before the twentieth century totally swept aside rural American life styles." -Andrew F. Smith The first edition of the Centennial Buckeye Cook Book was published in 1876. Between 1876 and 1905, a total of thirty-two editions of the cookbook were published, and more than one million copies sold. The book began as a project of the Marysville, Ohio, First Congregational Church when the women of the church decided to publish a cookbook in order to raise money to build a parsonage. Their effort launched a cookbook that rapidly became one of the most popular publications of nineteenth-century America. This is the first reprint of the original 1876 edition. Andrew F. Smith teaches culinary history at the New School in New York. His is the author of nine books, including Souper Tomatoes: The Story of America's Favorite Food, and he provided the forward for Livingston and the Tomato (Ohio State University Press, 1998). |
Inhalt
Introduction by Andrew F Smith | vii |
CENTENNIAL BUCKEYE COOKBOOK I | xlvii |
ShortTitle List of Ohio Cookery Works | 335 |
Urheberrecht | |
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allspice apples baking powder beat beef black pepper boiling water bread brown brown sugar Buckeye Cook Book Buckeye Cookery cake Centennial Buckeye Cook chicken chopped Church cinnamon cloth coffee cold water Congregational Church cool corn starch cover cup butter cup sugar cups flour currants custard dish dough eggs Estelle Woods flavor four eggs fruit ginger Graham flour gravy half cup half pint jelly juice keep kettle lard layer lemon let stand little salt Marysville meat Minneapolis minutes molasses nice nutmeg Ohio one-half cup ounce oven oysters pickles piece potatoes Practical Housekeeping pudding quart raisins recipes roast roll salt and pepper sauce season skillet slices soup spice sponge spoon sprinkle stir stove sweet milk syrup tablespoons teacup teaspoon soda teaspoons baking powder thick three eggs tomatoes Union County vinegar warm wash white sugar Wilcox yeast yolks