01784cam a22003253u 450000100060000000300070000600500170001300600020003000700050003200800410003701000130007804000110009104100170010205000070011910000200012624500800014626400510022630000470027733600260032433700260035033800360037650000800041250000310049250800930052352006920061653400450130865300450135385600430139899900170144112815UtSlPG20260610133314.0mcr n260607r2004||||utu|||||o|||||||||||||| d  a96126967  aUtSlPG 7aen2iso639-1 4aTX1 aSimmons, Amelia10aAmerican Cookery: The Art of Dressing Viands, Fish, Poultry, and Vegetables 1aSalt Lake City, UT :bProject Gutenberg,c2004  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aWikipedia page on this work: https://en.wikipedia.org/wiki/American_Cookery  aRelease date is 2004-07-04  aProduced by David Starner, Keith M. Eckrich, the PG Online Distributed Proofreaders Team  a"American Cookery: The Art of Dressing Viands, Fish, Poultry, and Vegetables" by Amelia Simmons is a cookbook published in 1796. This groundbreaking work marks the first cookbook written by an American author, declaring culinary independence from British traditions. Simmons introduced distinctly American ingredients and dishes—Indian pudding, johnnycake, pumpkin pie, and turkey with cranberries—while pioneering the use of pearlash as a chemical leavener. Written by a self-described orphan with limited formal education, this influential cookbook adapted English cooking methods to American products and remained popular for decades. (This is an automatically generated summary.)  nOriginal publication data not identified  aCooking, American -- Early works to 180040uhttps://www.gutenberg.org/ebooks/12815  c54209d54209