Cooking in America, 1590-1840 (The Greenwood Press Daily Life Through History Series)

185 Pages·2006·0.64 MB·English

by  Trudy Eden

Cooking in America,
1590–1840
Trudy Eden
Greenwood Press
cooking in
AMERICA, 1590–1840
The Greenwood Press “Daily Life Through History” Series
Jews in the Middle Ages
Norman Roth
Science and Technology in Colonial America
William E. Burns
Science and Technology in Nineteenth-Century America
Todd Timmons
The Mongol Empire
George Lane
The Byzantine Empire
Marcus Rautman
Nature and the Environment in Twentieth-Century American Life
Brian Black
Nature and the Environment in Nineteenth-Century American Life
Brian Black
Native Americans in the Twentieth Century
Donald Fixico
Native Americans from Post-Columbian through Nineteenth-Century America
Alice Nash and Christoph Strobel
Cooking in Europe, 1250–1650
Ken Albala
The Black Death
Joseph P. Byrne
COOKING IN
AMERICA,
1590–1840
 
Trudy Eden
The Greenwood Press “Daily Life Through History” Series
Cooking Up History
Ken Albala, Series Editor
Greenwood Press
Westport, Connecticut • London
Library of Congress Cataloging-in-Publication Data
Eden, Trudy.
Cooking in America, 1590–1840 / Trudy Eden.
p. cm.—(The Greenwood Press “Daily life through history” series. Cooking up
history, ISSN 1080–4749)
Includes bibliographical references and index.
ISBN 0–313–33567–2
1. Cookery, American—History. 2. Food habits—United States—History. I. Title.
II. Series.
TX715.E23 2006
394.1’20973—dc22 2006015689
British Library Cataloguing in Publication Data is available.
Copyright © 2006 by Trudy Eden
All rights reserved. No portion of this book may be
reproduced, by any process or technique, without the
express written consent of the publisher.
Library of Congress Catalog Card Number: 2006015689
ISBN: 0–313–33567–2
ISSN: 1080–4749
First published in 2006
Greenwood Press, 88 Post Road West, Westport, CT 06881
An imprint of Greenwood Publishing Group Inc.
www.greenwood.com
Printed in the United States of America
The paper used in this book complies with the
Permanent Paper Standard issued by the National
Information Standards Organization (Z39.48–1984).
10 9 8 7 6 5 4 3 2 1
The publisher has done its best to make sure the instructions and/or recipes in this book are correct.
However, users should apply judgment and experience when preparing recipes, especially parents
and teachers working with young people. The publisher accepts no responsibility for the outcome
of any recipe included in this volume.

CONTENTS
List of Recipes vii
Glossary xv
Series Foreword xxi
Acknowledgments xxiii
Introduction xxv
1. Native Americans 1
2. 1590–1675 15
3. 1675–1740 43
4. 1740–1800 73
5. 1800–1840 101
Suggested Menus 131
Notes 137
Bibliography 139
Index 143


LIST OF RECIPES
1. Native Americans
1. Wickonzowr (Peas) 3
2. The Brwyllinge of Their Fishe Over the Flame 3
3. Their Seethynge of Their Meate in Earthen Pottes 4
4. Tockawhoughe 5
5. Chesnuts and Chechinquamins 6
6. Pawcohiccora 7
7. Putchamins 7
8. Ocoughtanamnis 7
9. Pausarowmena 8
10. Ponap 8
11. Ustatahamen 8
12. Fat Barbacu’d Venison 9
13. Chinkapin or Hickory Meal 9
14. Fawns in Bags 10
15. Dried Fish and Shellfish 10
16. Notassen 11
17. Green-Corn Bread 11
18. Tripe Soup 12
19. Conte 12
20. Pemican and Marrow-Fat 13
Cooking in America, 1590–1840
2. 1590–1675
21. Broth, Strong and Savory Made for the Queen on Mornings 16
22. How to Stew a Calves Head 17
23. How to Farce a Knuckle of Veale 18
24. How to Stew a Neats Tongue 18
25. How to Keep Beefe Three Weekes Fresh Enough to Roast 18
26. How to Stew a Loyne of Lambe 19
27. How to Boyle a Joynt of Lamb 19
28. To Boyle a Leg of Mutton After the French Fashion 19
29. To Roste a Shoulder of Mutton with Blood 20
30. To Hash a Legge of Mutton on the French Fashion 20
31. To Souce a Pigg of 3 or 4 Shillings Price 20
32. To Make a Polonian Sawsedge 21
33. Venison Stew’d a Quick and Frugal Way 21
34. Venison When Tainted How to Recover It 22
35. To Boyle Muggets 22
36. To Make a Pye of Humbles 22
37. A Made Dish of Coney Livers 23
38. Chickens Peeping to Boil After an Incomparable Manner 23
39. Chicken-Pye 24
40. How to Boyle a Chicken 24
41. How to Make White Broth 25
42. An Excellent Way to Roast Pigeons or Chickens 25
43. To Make Beaumanger 26
44. Land-Fowl of Any Sort How to Dress After
the Italian Fashion 26
45. Sea-Fowl of Any Sort How to Boil 26
46. Duck Wilde Boiled 27
47. Lobsters Stewed 27
48. Lamprels Boil’d 28
49. To Boyle a Pike 28
50. To Boyle Eels 29
51. To Pickle Salmon to Keep Halfe a Yeare 29
52. How to Barrell Up Oysters, so as They Shall Last for Six Moneths
Sweet and Good, and in Their Naturall Taste 30
53. Paste Made of Fish 30
54. Baking Manchets 31
55. Cheate Bread 31
56. How to Make French Barly Puddings 32
57. How to Make a Larger and Daintier Cheese 32
58. Clouted Creame 34
59. To Make Fritters 34
viii
List of Recipes
60. A Made Dish 34
61. To Make a Bak’d Almond Pudding 35
62. To Make a Fryde Pudding 35
63. To Make an Apple Tansie 36
64. The Best Ordinary Pottage 37
65. The Best and Daintiest Kind of Pottage 37
66. To Make Pease Porrage of Old Pease 38
67. To Make Green Pease, Porrage 38
68. Simple Sallat 38
69. To Make a Codling Tarte Eyther to Looke Clear
or Greene 39
70. The Most Kindly Way to Preserve Plums, Cherries,
Gooseberries, &c. 39
71. To Candy Marigolds, Roses, Borrage, or Rosemary Flowers 40
72. To Make Gelly of Straw-berries, Mul-berries, Raspis-berries,
or Any Such Tender Fruit 40
73. To Make a Paste of Genna of Quinces 41
74. To Make Macroones 41
75. To Make Puffes 42
3. 1675–1740
76. How to Roule a Coller of Beefe 44
77. To Boyle a Rumpe of Beef 45
78. To Stew Beefe Steaks 46
79. To Roast a Chine, Rib, Loin, Brisket, or Fillet of Beef 47
80. How to Bake a Loyn of Veal 47
81. How to Make Olaves of Veal 47
82. To Stew a Legg of Mutton or Roste It 48
83. How to Stew a Loyne or Neck of Mutton 48
84. A Hot Baked Meat of Compounds 48
85. To Roste a Pigg 50
86. To Boyle a Leg of Pork 50
87. To Make Oxford Kates Saussages 51
88. To Boyle a Trout 51
89. How to Stew a Bream 51
90. How to Roast Oysters 52
91. A Pike Baked in a Pye 52
92. An Eel Pye 53
93. Oyster Pyes 53
94. To Boil Any Old Geese, or Any Geese 53
95. To Bake Pigeons to Be Eaten Cold 54
96. To Bake a Turkey 55
ix