|
Home Page
Visiting
Pilgrim Hall
Calendar
of Events
Join!
Museum
Shop
The Pilgrim
Story
Thanksgiving
Beyond the
Pilgrim Story
New
Exhibits
Collections
Learning
To Our Friends
Links
|
|
 |
|
THE TURKEY
IN THE OVEN :
Historic recipes for the Thanksgiving turkey |
Before 1796, the only cookbooks available in America were written for English cooks.
Amelia Simmons was the first American to write a cookbook for American cooks, using native
ingredients. Her American Cookery was published in 1796.
Click HERE for Amelia
Simmon’s recipe for turkey.
Recipes the 19th century often began in the barnyard. Directions were vague : oven temperatures
for coal and wood stoves could not be exactly calibrated and the measurements for
ingredients had not yet been standardized. Click HERE for an 1883 recipe for roasting turkey.
With the proliferation of restaurants in the
1880s, professional chefs began writing
cookbooks to introduce American households to exotic ingredients and more complex methods
of food preparation. Click HERE for an 1894 recipe for Dinde a la Francaise
(Turkey, French Style).
The first American cookbook to standardize
weights and measures and to give precise measurements was the 1896 Boston
Cooking-School Cook Book by Fannie Farmer. Within ten years, Farmer’s clear,
sensible, yet interesting recipes had changed American cooking forever. Click HERE for a 1905 recipe by
Fannie Farmer.
|
