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The American colonial diet varied depending on region, with local cuisine patterns established by the mid-18th century. A preference for British cooking methods is apparent in cookbooks brought to the New World. There was a general disdain for French cookery, even among the French Huguenots in South Carolina and French Canadians. [15]
First Edition of American Cookery. American Cookery, by Amelia Simmons, is the first known cookbook written by an American, published in Hartford, Connecticut, in 1796.Until then, the cookbooks printed and used in the Thirteen Colonies were British.
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The English and Dutch introduced pies and Dutch settlers introduced deep-dish crust pie recipes which enslaved African Americans and other Southerners adapted into their cuisine. The first documented pie recipe in Colonial America was in 1675; it was a pumpkin pie recipe modified from British spiced and boiled squash. European settlers prepared ...
During the colonial era, elections were celebrated with a drink and a huge celebration cake large enough to feed the entire community, and the recipe as given by Amelia Simmons in 1796 called for butter, sugar, raisins, eggs, wine and spices in enormous quantities. [53]
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Shoofly pie is a type of American pie made with molasses associated with Pennsylvania Dutch cuisine.While shoo-fly pie has been a staple of Moravian, Mennonite, and Amish foodways, there is scant evidence concerning its origins, and most of the folktales concerning the pie are apocryphal, including the persistent legend that the name comes from flies being attracted to the sweet filling.
The earliest known recipes for hasty pudding date to the 17th century. There are three examples in Robert May's The Accomplisht Cook. The first is made with flour, cream, raisins, currants and butter, the second recipe is for a boiled pudding and the third includes grated bread, eggs and sugar. [3]