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by Elizabeth D. Gillespie (Author), Women's Centennial Executive Committee (With)
Compiled in honor of the American centennial in 1876 and consisting of recipes solicited from American women all over this country, this 1876 work is the best reflection we have today of how and what Americans ate in the mid 19th century. But this isn't just a vital work of culinary history-it's also bound to make you hungry for the hearty fare it promotes. Renowned for its extensive selection of recipes for cooking game-venison, rabbit, and game birds were staples of the American diet at the time, but instructions for preparing them became hard to find after game fell out of favor-this book also includes such delicious-sounding dishes as: - New Orleans Gumbo Soup - Barbecued Fish - Oyster Omelet - Beefsteak Pie - Squabs in Olives - General Washington's Breakfast Cake - Sweet Potato Pudding With a section on how to organize a clambake and another on the many uses of hominy, made from Indian corn, this truly is an all-American cookbook.
