American Cookery
Subtitle: 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.
Publisher: Simeon Butler, Northampton
Published: 1798
Place of publication: Hartford CT
Language: eng
Number of pages: 48
Description: Unlike the 2nd edition published in Albany (1796) this unnumbered edition reverts back to the recipes found in the first Hartford (1796) edition.