Long titles for historic cookbooks

Early cookbooks had lengthy and informative titles so the potential buyer could readily see what the book contained. My favorite part of Simmons’ introduction is about the difference between “old people” and young - in 1798.

AMERICAN COOKERY,

OR THE ART OF DRESSING

VIANDS, FISH, POULTRY, AND VEGETABLES, AND THE

BEST MODES OF MAKING

PASTES, PUFFS, PIES, TARTS, PUDDINGS,

CUSTARDS AND PRESERVES,

AND ALL KINDS OF

CAKES,

FROM THE IMPERIAL

PLUMB TO PLAIN CAKE.

ADAPTED TO THE COUNTRY,

AND ALL GRADES OF LIFE.

BY AMELIA SIMMONS,

AN AMERICAN ORPHAN.

“AS this treatise is calculated for the improvement of the rising generation of Females in America, the Lady of fashion and fortune will not be displeased… The world, and the fashion thereof, is so variable, that old people cannot accomodate themselves to the various changes and fashions which daily occur; they will adhere to the fashion to their day and will not surrender their attachments to the good old way--while the young and the gay, bend and conform readily to the taste of the times, and fancy of the hour.”

©2009 Patricia Bixler Reber
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