Library of Congress Magazine (LCM), Vol. 1 No. 2: November-December 2012 Page: 21
The following text was automatically extracted from the image on this page using optical character recognition software:
or cream, 2 fpoons ofrofc-wvater, 2 do. wine, 5 or 6
eggs beaten and ftrained, nutImeg, falt and fusgar to
your tate, one fpoon flour, beat all fiartly together,
The above is a good receipt for Pompkins, Pota-
to.L or Yams, adding more moiftening or milk and
roc water, and to the two latter a few black or Lif-
bon currants, or dry whortleberries fcattered in,x'ill
;.ke it better.
No. I. One quart fiewed and firained, 3 pints
C camn, 9 beaten eggs, fugar, mace, nutmeg and gin-
gcr, laid into pafte No. 7 or 3, and with a dough
fpur, crofs and chequer it, and bakcd in dilhcs three
quarters of an hour.
No. 2. One quart of milk, I pint pompkin, 4
eggs, molaflis, alilpice and gingCr in a crult, bake
Put fixteen volks with half a pound butter melted,
grate in the rinds of two Seville oranges, beat in
half pound of fine Sugar, add twvo fpoons orange wa-
ter, two of rofe-water, one gill of wine, half pint
cream, two naples bifcuit or the crumbs of a fine
loaf, or roll foaked in cream, mix all together, put
it into rich puff-pafte, which let be double round the
edges of the dilh ; bake like a cultard.
A Lcmon Pudding.
i. Grate the yellow of the peals of three lemons,
then take two whole lemons, rll under your hand
on the table till foft, taking care not to burft them,
cut and fqueeze them into the grated peals.
2. Take ten ounces foft wheat bread, and put a
pint of fcaldcd white wine thereto, let foak and put
tu Na. "
3. Beat four whites and eight yolks, and put to
above, .adding thrce quarters of a pound of melted
butter, (which let be very frefh and good) one pound
fine fugar, beat all together till thorougly mixed.
RECIPE FOR AN AMERICAN CLASSIC
The Library's Rare Book and
Special Collections Division holds
many cookbooks from around the
world, dating to the 15th century.
Along with recipes, many of these
works offer insight into gastron-
omy, domestic sciences and the
In addition to the first cookbook-
the manuscript "Libro de Arte
Coquinaria" ("Book on the Art of
Cookery") by Maestro Martino, ca.
1470-the collection includes
the first American cookbook,
"American Cookery" by Amelia
Simmons. Published in the U.S.
in 1796-just 20 years after the
Declaration of Independence
was adopted-the book includes
numerous recipes that adapted
traditional dishes by substituting
Native American ingredients, such
as corn, squash and pumpkin.
Among these is Simmons' recipe
for "Pompkin Pudding," baked in
a crust, which is the basis for the
American classic, pumpkin pie.
"American Cookery" was recently
on display at the Library in an
exhibition titled "Books That
Shaped America." The exhibition,
on view from June 25 through
Sept. 29, was part of a multiyear
"Celebration of the Book" that
includes a series of programs,
symposia and other events that
explore the important and varied
ways that books influence our
O MORE INFORMATION:
Books That Shaped America
Science Reference Guide: Food Writing, A Resource Guide
November/December 2012 www.loc.gov/lcm
Here’s what’s next.
This issue can be searched. Note: Results may vary based on the legibility of text within the document.
Tools / Downloads
Get a copy of this page or view the extracted text.
Citing and Sharing
Basic information for referencing this web page. We also provide extended guidance on usage rights, references, copying or embedding.
Reference the current page of this Periodical.
Office of Communications, Library of Congress. Library of Congress Magazine (LCM), Vol. 1 No. 2: November-December 2012, periodical, November 2012; Washington, D.C.. (digital.library.unt.edu/ark:/67531/metadc133017/m1/23/: accessed January 22, 2018), University of North Texas Libraries, Digital Library, digital.library.unt.edu; .