By Callie Andrew

While browsing the Library of Congress’ digital database, I discovered a new genre of literature that began right at the endpoint of our course: cookbooks. Published in 1796, 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 plumb to plain cake, adapted to this country, and all grades of life, is now known as America’s first cookbook. Written by Amelia Simmons, American Cookery introduced a new era of literature with its simple, yet informational, retelling of recipes and common cooking techniques. 

While looking through the pages of this cookbook, one of the first things that caught my eye was how similar the text looked to other novels we have read throughout this semester. Inspired by the trends of the nineteenth century, the writing on the pale yellow pages is organized in the same way as any other novel. I was surprised by how easily I was able to read the pages, as Simmons’ narration thoroughly detailed the reasoning for each ingredient in a way that added depth to the instruction. An example of this can be seen when Simmons writes that “Shad, contrary to the generally received opinion are not for much richer flavored, as they are harder when first taken out of the water…” 

Much like most literature at the time, American Cookery undoubtedly has British influence. English recipes such as roast lamb and Queen’s Cake were intertwined with the simplistic dishes of American culture. I found the mixing of culture to be fascinating, as it highlighted just how significant British culture was at this time.