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, information on early American foodways recipes for fireplace cooking. 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 cookbook is unique in presenting nearly 140 authentic recipes from the late-eighteenth and early-nineteenth centuries, but also adaptations for cooking in modern kitchens. 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, this book is sure to be treasured by history.

This wonderful revision has a fresh look and more than 20 new mouthwatering recipes that recall the authentic dishes of our American past.

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.

A celebration of America's workers and the nation they built. Narratives tell the stories, over time, of wheat growers and sharecroppers, mill girls and housemaids, gold miners and railway porters, farmwives and cowboys, newsboys and stenographers.

The Commonwealth of Massachusetts is artfully celebrated in this board book, designed to soothe children before bedtime while instilling an early appreciation for the state's natural and cultural wonders. In these colorful pages, a multicultural group of people visit the local attractions as rhythmic language guides children through the passage of both a single day and the four seasons. From the scenic Berkshire Mountains to the Gloucester fishing port, this book captures the essence of the Bay State. Young readers travel the coast to historic Salem, Boston Harbor, the Cape Cod National Seashore, and over to Old Sturbridge Village. Other highlights include the Boston Light, Boston Common, Fenway Park, Harvard University, Haymarket Square, Gillette Stadium, the Mayflower II tall ship, and Plymouth Plantation.

Engagingly written volume not only provided the mid-19th-century housekeeper with recipes for scores of nutritious dishes but also offered wide-ranging suggestions for frugal and intelligent household management. Includes advice on selecting and preparing foods, health tips, cleaning domestic accessories, dealing with hired help, and much more.

Visitors to the Pennsylvania Dutch country in Pennsylvania are usually delighted with the unique food tradition that survives there among the hills and small, well-tended farms. Ultimately based on the rich cookery of the peasants and small townspeople of the Rhineland and Switzerland, "Dutch" cookery has expanded into the new foodstuffs and materials that America has to offer, and it is one of the gastronomic treats of the country. Dishes such as apple soup, baked bananas, Dutch liver dumplings, spaetzle and braten, walnut shad, and oyster peppers are enjoyed by almost everyone. One of the difficulties about Dutch cookery, however, is that is always has been a home cooking style within a closely knit community, and it does not go by cookbooks. Until this book appeared, the best that one could do was to try to cadge an occasional recipe from a Dutch acquaintance or a local inn. Mr. George Frederick, one-time president of the Gourmet Society of New York, was in an unmatched position to record the delights of Dutch cookery. Himself a native Pennsylvania Dutchman, with access to countless kitchens and family cooking secrets, he was also a gourmet of international stature. He has gathered together 358 recipes that show the Dutch tradition at its strongest, all dishes with the unique savor that distinguishes them from their occasional counterparts in other cooking systems. His book is so good that it in turn has been taken over by many Pennsylvania resorts as the official cookbook. To list only a few of the mouthwatering recipes that Mr. Frederick gives in clear, accurate recipes that you can prepare: Dutch spiced cucumbers, raspberry sago soup, pretzel soup, squab with dumplings Nazareth, shrimp wiggle, Dutch beer eel, sherry sauerkraut, cheese custard, currant cakes, and many fine dumplings, pancakes, and soups . All types of food are covered.