The introductory texts reproduced here were written by the original Feeding America team to contextualize the books that were selected for inclusion as part of the 2001 digitization project.
The New-England cookery, or the art of dressing all kinds of flesh, fish, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards and preserves, and all kinds of cakes, from the imperial plumb to the plain cake. Particularly adapted to this part of our country.
By Lucy Emerson
Montpelier, VT: Printed for Josiah Parks, 1808.
This work is most interesting, and quite rare. It is essentially a pirated editon of Amelia Simmons' American Cookery (1798). Much of the title page is copied from American Cookery and much of the text is a verbatim copy of the Troy, New York edition of 1808 of that work. This work is included here because of its rarity and relative unavailability so that one might make comparisons of the original and a pirated edition.
