James Sanderson was the proprietor and chef of the Franklin House Hotel on
Chestnut Street in Philadelphia. A landmark of its day, its image was preserved
by the American painter John Rubens Smith (1775 - 1849), who painted it in
1844. The Complete Cook was first published in Philadelphia in 1843. Later
editions were published with The Complete Confectioner by Eleanor Parkinson,
and sold together as one book (as in this 1864 edition). As the title page
explains, Sanderson was responsible for additions and alterations, but not
the original authorship, which was apparently English. Sanderson remarks
in his Preface to the American Edition, "We are not the author . . .
the author, whoever he is, is certainly a proficient in his business; and,
although making no pretensions to a literary character, has laid down his
rules and precepts in a clear and concise manner." Sanderson's contribution
to the English cookbook can be seen throughout, in small additions that make
the book a wonderful combination of American and English cooking. In recipe
number 158, "Boiling," he states, "There is a method of boiling
meat without allowing it to touch or come in contact with the water. This
plan, which is little followed in America, has been strongly recommended." In
recipe number 629, "Pumpkin and Squash Pie," he gives an American
Pumpkin Pie recipe alongside an English one. He also gives a recipe for preparing
terrapin, a domestic substitute for sea turtle, and credits a local Philadelphia
caterer, Elizabeth Rubicam - notably the best terrapin cook in Philadelphia
- for the recipe.
Weaver, William Woys, Thirty-Five Receipts from "The Larder Invaded." Philadelphia: The Winchell Company of Philadelphia, 1986.
website: http://www.loc.gov/exhibits/treasures/trm007.html%20 [BROKEN LINK] consulted on June 10, 2003. (The Library of Congress American Treasures Permanent Exhibition website, where Smith's painting, "Sanderson's Franklin House" can be viewed on-line.)