American Regional Cuisines
American regional cuisines began to emerge by the mid-19th
century. Written for the benefit of Western housewives, this book of recipes
shows how ingredients and cooking methods were adapted as settlers migrated
west. It includes recipes for "California Soup," "Corn-meal Batter Cakes,"
and "Veal—Western Fashion."
Maria Collins. The Great Western Cook Book, or, Table
Receipts, Adapted to Western Housewifery. New York, A.S. Barnes &
Company, 1857.
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Copyright
© 2002 Division of Rare & Manuscript
Collections
2B Carl A. Kroch Library, Cornell University, Ithaca, NY, 14853
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