1798

I left off at fish on my last post. I will now give a short list of the other items in the American Cookery Cookbook. I really don't want to get into all the comments the author has added. I am going to the recipes.

• Fish - Salmon, Shad, Hannah Hill, Black Fish, Lobster, Oyster, Flounder, Bass, Cod, Haddock, Eel Peacock, Pea Hen, Turkey,


• Poultry - Leveret, Hare, Rabbits, Dunghill Fowls, Chickens, Goose, Duck, Wild Ducks, Wood Cocks, Partridges, Pigeons Lark


• Cheese, Eggs


• Vegetables - Potatoes, Onions, Beets, Parsnips, Carrots, Garlics, Asparagus, Parsley, Radish, Artichokes, Horse Radish, Cucumbers, Melons, Water Melons, Musk Melons, Mangoes, Turnips, Lettuce, Cabbage Varieties - Low Dutch, Yellow Savoy, Dutch, Yorkshire


• Beans - Clabboard Bean, Windsor Bean, Cranberry Bean, Frost Bean, Six Weeks Bean, Lazy Bean, English Bean, Small White Bean, Galvanise


• Peas - Crown Imperial, Crown Pea, Rondehaval, Early Carlton, Marrow Fats, Sugar Pea, Spanish Manratto


• Herbs - Thyme, Sweet Marjoram, Sage, Parsley, Penny Royal, Sweet Thyme


• Fruits - Pears, Hard Winter Pears, Apples, Currants, Black Currants, Grapes, Madeira Lisbon, Malaga.

Receipts

To Roast Beef

The general rule are, to have a brisk hot fire to hang down rather than to spit, to baste with salt and water, and one quarter of an hour to every pound of beef, though tender beef will require less, while old tough beef will require more roasting; pricking with a fork will determine you whether done or not; rare done is the healthiest and taste of this age.

We usually cook our roast in the pressure cooker or bake in the oven with potatoes, carrots, celery and onions. We prefer steaks cooked on the grill, but in these economical times we will not be having steaks for quite a while. As we are on a fixed income which barely enough to live on. The last time shopped for groceries I add each item and only missed by $3.50. This left us $17.24 in the bank. So we are being very cautious what we buy, what we need or what we want. The "wants" are at the bottom of the list. Last year we just shopped and got whatever was on our list and then some. The main item I remember was Bush's Beans they were 89 cents now they are about $1.75, I now buy a large can of plain pork and beans and add my on seasonings which are ketchup, mustard and brown sugar all for less then $1.00 a can. I love DiGiorno Pizza and only buy when it is on sale for $5.00 or $5.25, not the usual $6.75 price. We did not buy any beef this time.

Roast Mutton

If a breast let it be cauled, if a leg, stuffed or not, let it be done more gently than beef, and done more; the chine, saddle or leg require more fire and longer time than the breast, etc. Garnish with scraped horseradish, and serve with potatoes, beans, colliflowers, water-cresses, or boiled onion, caper sauce, mashed turnip, or lettuce.

We do not eat mutton.

Roast Veal

As it is more tender than beef or mutton, and easily scorched, paper it, especially the fat parts, lay it some distance from the fire a while to heat gently, baste it well; a 1 5 pound piece requires one hour and a quarter roasting; garnish with green-parsley and sliced lemon.

We only eat veal Parmesan.

Roast Lamb

Lay down to a clear good fire that will not want stirring or altering, baste with butter, dust on flour, baste with the dripping and before you take it up, add more butter and sprinkle on a little salt and parsley shred fine; send to table with a nice salad, green peas, fresh beans, or a colliflower or asparagus.

We do not eat roast lamb, but I was amazed at what they served with it. I would never serve peas and beans at one meal. Nor a salad and green peas. I would serve a salad, Lima beans or my choice of creamed corn and sliced tomatoes.

DIRECTIONS for CATERING 1798

DIRECTIONS for CATERING, or procuring the best VIANDS, FISH, etc.

• BEEF. The large stall fed ox beef is the best, it has a coarse open grain, and oily smoothness; dent it with your finger and it will immediately rise again; if old,, it will be rough and spungy, and the dent remain.


• COW Beef is less boned and generally more tender and juicy than the ox, in America, which is used to labor.


• Of almost every species of Animals, Birds and Fishes, the female is the tenderest, the richest flavour's, and among poultry the soonest flattened.


• MUTTON, grass-fed is good two or three years old.

• LAMB, if under six months is rich, and no danger of imperfection; it may be known by its size, in distinguishing either.


• VEAL, is the soon lost - great care therefore is necessary in purchasing. Veal bro't to market in panniers, or in carriages, is to be preferred to that brought in bags, and bouncing on a sweaty horse.

• PORK, is known by its size, and weather properly fattened by its appearance.

To make the best Bacon

• To each ham put one ounce saltpeter, one pint bay salt, one pint molasses, shake together 6 or 8 weeks, or when a large quantity is together, salt them with liquor everyday; when taken out to dry, smoke three weeks with cobs or malt fumes. To every ham may be added a cheek, if you stoy away a barrel and not alter the composition, some add a shoulder. For transportation or exportation, double the period of smoking.

American Cookery 1798 Preface

As this treatise is calculated for the improvement of the rising generation of the Females in America, the Lady of fashion and fortune will not be displeased, if many hints are suggested for the more general and universal knowledge of those females in this county, who by the loss of their parents, or other unfortunate circumstances, are reduced to the necessity of going into families in the line of domestics, or taking refuge with their friends or relations, and doing those things which are really essential to the perfecting them as good wives, and useful members of society.

The orphan, tho' left to the care of virtuous guardians, will find it essentially necessary to have an opinion and determination of her own. The world, and the fashion thereof is so variable, that old people cannot accommodate themselves to the various changes and fashions which daily occur; they will adhere to the fashion of their day, and will not surrender their attachments to the good old way---while the young and the gay, bend and conform readily to the taste if the times, and fancy of the hour.

By having an opinion and determination, I would not be understood to mean an obstinate perseverance in trifles, which borders on obstinacy---by no means, but only to mean an adherence to those rules and maxims which have stood the left of ages, and will forever establish the female thereafter, a virtuous character---altho' they conform to the ruling taste of the age in cookery, dress, language, manners, etc.

It must ever remain a check upon the poor solitary orphan, that while those females who have parents, brothers, or riches, to defend their indiscretions, that the orphan must depend solely upon character. How immensely important, therefore, that every action, every word, every thought, be regulated by the strictest purity, and that every movement meet the approbation of the good and wife.

The candor of the American Ladies is solicitously intreated by the Authoress, as she is circumscribed in her knowledge, this being an original work in this country. Should any future editions appear, she hopes to render it more valuable.

I have to add my own opinion to this, this "American Cookery" was written by Amelia Simmons an American orphan. She was self taught or helped by others who were also in her situation. As this blog goes on there is a wealth of knowledge, not only cookery, but lifestyle, manners, dress, language, etc. It has been trying for me to make sure I have the words spelled correctly, back when this book was printed they used what looks like an "f" for an "s". Also some words that were usually not used in the last few generations. So, we will all learn something new.

The picture above is from an old house in New England. If only the walls could talk or we could taste some of the food which was prepared there. We have come so far since those early times of America, it boggles the mind to even think about the changes in our lives from generation to generation.

The American Woman's Home - Past and Present

It is my goal in this blog to inform readers of the hardships of the American woman begining in 1798. I also hope that the readers will have some input of their own. That being said I want to tell you how my interest in the our ancestors came about.

I bought the following book at a garage sale. They had three tables set up filled with books of all subjects. The title of the of the book caught my eye, I paid my 25 cents and went home. What a surprize I had when I opened the book that was in near mint condition!

The American Woman's Home

or

Domestic Science

by

Catherine E. Beecher

and

Harriet Beecher Stowe

1869

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

The book fasinated me so much that I could hardly put it down, it seemed that maybe at one time or another I may have lived in that era. Never the less my almost mint condition book is now well used after having it over twenty six years. I pick it up at times and just read a chapter or two. The chapter on the "Earth Closet" was my favorite or at least one of my favorites.

"Principles of Domestic Science"

or

A Guide to the Formation and Maintenance of Economical,

Healthful, Beautiful and Christian Homes

To me that seems like five different professions in this era, with the economy situation we are in, I think we need to get back to the "old ways" of living. What ever happened to the "good ole days"? I am going to begin in 1798 and on through the years after.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1798

American Cookery

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

C A K E S

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 The Act Of Congress

Hartford

Printed for Simeon Butler

Northhampton

1798

I had the opportunity to see some pages from "The First American Cook Book", what pages I viewed were amazing. I will list some of the "unusual" items as well as what "usual" items that were available for the Homemaker. I have used the same spelling as in the book.


Beef, Ox, Cow, Mutton or Lamb, Salmon, Shad
Saltwater Fish: Hannah Hill, Black Fish, Lobster, Oyster, Flounder, Bass, Cod, Haddock and Eel.

Poultry: Pea Hen, Turkey, Dunghill Fowls, Chickens, Capons, Geese, Ducks that similar to geese, Wild Ducks, Wood Cocks, Snipes, Partridges, Pigeons, Hares, Leveritand Rabbits.

Cheese, Eggs, Potatoes, Onions, Beets, Parsnips, Carrots, Garlick, Asparagus, Parsely, Raddish, Artichokes, Horse Raddish, Cucumbers, Melons, Musk Melons, Lettuce, Cabbage and Colliflower.

Beans: Clabboard Bean, Windsor Bean, Crambury Bean, Frost Bean, Six Weeks Bean, Small White Bean and Calivanse

Peas: The Crown Imperial, The Rondehaval, Early Carlton, Marrow, Fats, Sugar Pea and Spanish Manratto.

Herbs: Thyme, Sweet Marjoram, Sage, Parsley, Penny Royal and Sweet Thyme

Fruits: Pears, Winterpear, Harvest and Summer Pear, Apples, Currants, Black Currants, Grapes, Apples, Plumbs, Lemon, Apricots, Orange, Strawberries, Rasberries and Gooseberries.