The First American Cookbook by Amelia Simmons

Author:Amelia Simmons
Language: eng
Format: epub
Publisher: Dover Publications
Published: 2013-04-14T04:00:00+00:00

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THE author of the American Cookery, not having an education fufficient to prepare the work for the prefs, the perfon that was employed by her, and entrufted with the receipts, to prepare them for publication, (with a defign to impofe on her, and injure the fale of the book) did omit feveral articles very effential in fome of the receipts, and placed Others in their ftead, which were highly injurious to them, without her confent—which was unknown Co her, till after publication; but fhe has removed them as far as poffible, by the following

ERRATA.

Page 25. Rice pudding, No. 2; for one pound butter, read half pound—for 14 eggs read 8. No. 5; after half pint rice, add 6 ounces fugar.

Page 26. A nice Indian pudding, No. 3; boil only 6 hours.—A flour pudding; read 9 fpoons of flour, put in fcalding milk; bake an hour and half.—A boiled flour pudding; 9 fpoons of flour, boil an hour and half.

Page 27. A cream almond pudding; for 8 yolks and 3 whites, read 8 eggs; for 1 fpoon flour, read 8—boil an hour and half.

Potatoe pudding, No. 1, No. 2. add a pint flour to each.

Page 29. Puff paftes for tarts, No, 3; for 12 eggs read 6.

Page 33. Plain cake; for 1 quart of emptins, read 1 pint.

Page 35. Another plain cake, No. 5; for 9 pounds of flour, read 18 pounds.

In all Puddings, where cream is mentioned, milk may be ufed.

In Paftes, the white of eggs only are to be ufed.

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