Amelia, although not a true Yankee, included many New England recipes throughout her cookbook. It was first published in 1796(in which she paid for herself) and again republished in late 1796. It was the first cookbook written and published by an American. She bridged the gap between English recipes, that almost everyone was using, to recipes that colonial Americans could make. In other words, instead of using English oats in certain breads, she substituted cornmeal, of which the general population had access to much more prevalently. She was also the first known cookbook author to marry turkey with cranberries for the holidays.
Here are just a couple of her recipes found in her book called…ready?:
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 cakes, from the imperial plum to plain cake: Adapted to this country, and all grades of life.
“To make the best Bacon_.
To each ham put one ounce saltpetre, one pint bay salt, one pint
molasses, shake together 6 or 8 weeks, or when a large quantity is
together, bast them with the liquor every day; when taken out to dry,
smoke three weeks with cobs or malt fumes. To every ham may be added a
cheek, if you stow away a barrel and not alter the composition, some
add a shoulder. For transportation or exportation, double the period
Most white or soft fish are best bloated, which is done by salting,
peppering, and drying in the sun, and in a chimney; after 30 or 40
hours drying, are best broiled, and moistened with butter, &c.
A _Sea Pie_.
Four pound of flour, one and half pound of butter rolled into paste,
wet with cold water, line the pot therewith, lay in split pigeons,
turkey pies, veal, mutton or birds, with slices of pork, salt, pepper,
and dust on flour, doing thus till the pot is full or your ingredients
expended, add three pints water, cover tight with paste, and stew
moderately two and half hours.
Stew and strain the apples, to every three pints, grate the peal of a
fresh lemon, add cinnamon, mace, rose-water and sugar to your
taste–and bake in paste No. 3.
Every species of fruit such as peas, plums, raspberries, black berries
may be only sweetened, without spices–and bake in paste No. 3.
A Bread Pudding_.
One pound soft bread or biscuit soaked in one quart milk, run thro’ a
sieve or cullender, add 7 eggs, three quarters of a pound sugar, one
quarter of a pound butter, nutmeg or cinnamon, one gill rose-water,
one pound stoned raisins, half pint cream, bake three quarters of an
hour, middling oven.”