This week’s postcard focuses on the best part of Thanksgiving – the food!
We are pulling some historic cook books from the Museum’s collection to showcase some holiday favorites.
The first American cook book was written by Amelia Simmons in 1796 – The American Cookery. She combined classic British recipes with ingredients found in America.
A 100 years later, Fannie Merritt Farmer of Boston wrote the first modern American cook book The Boston Cooking-School Cook Book. It provided exact measurements and detailed instructions, so that cooks could replicate these recipes at home. With the advent of industrialization, cooks at this time would be more familiar with standardized weights and measurements. Plus, you could more easily regulate the temperature in your oven.
Setting the Table
We hope you enjoy these glimpses into our cook book collection. I chuckled while reading this section from The American Woman’s Cookbook (1946). It dared to ask the important question…can you entertain without a maid?