"A Cooking Legacy" written by Virginia T. Elverson and Mary Ann McLanaban. Illustrated by Betty T. Buson. Published by Walker and Company, copyright 1975.
Ranging from the simple to the sumptuous, here are over 200 recipes for modern Americans inspired by dishes and beverages the authors discovered in cookbooks, family journals, and notebooks of 125 to 250 years ago.
Cold Grapefruit Soup, Tweedy Family Steak and Kidney Pie, Apple-Shrimp Curry, Madras Artichokes, Sauterne-Poached Pears, Hoppin' John, Persimmon Cookies, Pumpkin Chiffon Pie, Salmagundy, Lemon Flummery, Chocolate Potato Cake, and Brandy Shrub are a sampling of the variety of succulent delicacies that are certain to delight gourmets and gourmands of all ages.
Each chapter of recipes is introduced by a lively and authentic account of how early Americans breakfasted, dined, supped, drank, and entertained. Breakfast in the eighteenth century was typically a mug or two of beer, perhaps with some mush and molasses, invariably taken on the run. For planters and merchants, midday dinner was the gastronomic event of the day, and it is from this occasion that many of A Cooking Legacy's recipes are derived.
180 page hard cover book in good condition with no rips, tears, or writing. The dust jacket has some shelf wear. See the pictures for more detail.
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