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Old Sturbridge Village Cookbook

Authentic Early American Recipes for the Modern Kitchen
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As the largest outdoor living history complex in the Northeast, Old Sturbridge Village has fostered the feel, and the flavors, of America's past for more than half a century. This third edition of the cherished The Old Sturbridge Village Cookbook-unique in presenting not only authentic mouthwatering recipes from the late-eighteenth and early nineteenth centuries, but also adaptations for cooking in modern kitchens-has been revised and updated with new information on early American foodways and tested, successful recipes for fireplace cooking. Learn how to preserve apples for year-round use, how salt-preserved meats were freshened, how Election Cake got its name, and how to select the best fish for dinner. With a range of delicious recipes from roasts and fricassees to pies and puddings, and with a beautiful, user-friendly new design, The Old Sturbridge Village Cookbook will be treasured by history buffs, cookbook collectors, and all food lovers with an interest in re-creating the best of early American cuisine.
Debra Friedman is Head of Interpretation at Old Sturbridge Village in Sturbridge, Massachusetts. Jack Larkin is Chief Historian and Museum Scholar at Old Sturbridge Village, as well as Affiliate Professor of History at Clark University.
(1) Introduction; (2) Hearth Cookery; (3) Common Cooking; (4) Vegetables; (5) Soups; (6) Herbs; (7) Puddings; (8) Common Pies; (9) Common Cakes; (10) Bread, Yeast, &c.; (11) Preserves, &c.; (12) Sources of the Recipes; (13) Appendix; (14) Index
"Excellent by any century's standards."--Publisher's Weekly"Authentic 1829 recipes. . . . Modern methods are compared with common hearth methods in an excellent cookbook that specializes in quick yet authentic American fare."-Midwest Book Review
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