American cookery
This is a significant publication, being the first cookbook written by an American, and also published in the United States. It used foods native to America, and terms in use by early Americans. It was widely copied and plagiarized in its day, a common practice prevalent in early cookery books, with…
Borrow to read
This scan is available through Internet Archive's free lending library — sign in or create a free account below, then borrow to read.
Reader not loading? Open it on Archive.org instead.
