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National Cookery Book

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Introduction by Andrew Smith.

The original of this facsimile edition was published in 1876 during the centennial celebration of our country. Recipes (or "receipts", as they were then called) were selected to show the world that the United States had cooking which was truly its own. This cookbook probably reflects American cooking of the time more than any other 19th century cookbook.

Facsimile of the 1876 edition, 357 pages.

NEW, softcover edition.

 


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