Cover image for Hasty pudding, Johnnycakes, and other good stuff : cooking in colonial America
Title:
Hasty pudding, Johnnycakes, and other good stuff : cooking in colonial America
Author:
Ichord, Loretta Frances.
Personal Author:
Publication Information:
Brookfield, Conn. : Millbrook Press, [1998]

©1998
Physical Description:
63 pages : color illustrations ; 25 cm
Summary:
Presents colonial food preparation with a look at the influences of available ingredients, cooking methods, and equipment. Includes recipes and appendix of classroom cooking directions.
Language:
English
Added Author:
ISBN:
9780761303695
Format :
Book

Available:*

Library
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Material Type
Home Location
Status
Central Library TX715 .I224 1998 Juvenile Non-Fiction Central Closed Stacks
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Angola Public Library TX715 .I224 1998 Juvenile Non-Fiction Open Shelf
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Clarence Library TX715 .I224 1998 Juvenile Non-Fiction Open Shelf
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Clearfield Library TX715 .I224 1998 Juvenile Non-Fiction Open Shelf
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Hamburg Library TX715 .I224 1998 Juvenile Non-Fiction Open Shelf
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Kenilworth Library TX715 .I224 1998 Juvenile Non-Fiction Open Shelf
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Lancaster Library TX715 .I224 1998 Juvenile Non-Fiction Open Shelf
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Marilla Free Library TX715 .I224 1998 Juvenile Non-Fiction Open Shelf
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Orchard Park Library TX715 .I224 1998 Juvenile Non-Fiction Open Shelf
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Williamsville Library TX715 .I224 1998 Juvenile Non-Fiction Open Shelf
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Julia Boyer Reinstein Library TX715 .I224 1998 Juvenile Non-Fiction Open Shelf
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Audubon Library TX715 .I224 1998 Juvenile Non-Fiction Open Shelf
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Boston Free Library TX715 .I224 1998 Juvenile Non-Fiction Open Shelf
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On Order

Summary

Summary

A look at the development of methods for cooking food as well as storing and preserving it. The recipes included in each chapter are adapted to modern times, but are authentic. Notes show how colonial women would have gone about the project differently. There are chapters on regional cooking, soups, corn, soul cooking, beverages, and desserts.


Reviews 2

Booklist Review

Gr. 3^-6. Librarians will find themselves pulling this off the shelf for both teachers and students, as it introduces facts about America's culinary heritage that fit right into Thanksgiving celebrations and the study of the colonial period. Chapters cover such topics as manners, food preservation, and culinary staples such as corn. Ichord also includes a section on regional diversity and one she calls "Soul Cooking," which focuses on the unique cuisine created by slaves. Recipes for popular dishes, updated for modern kitchens and accompanied by clear directions and discussion of how the same dish would have been prepared by colonial cooks, conclude each chapter. Children will need adult help when they prepare the food, but they'll have fun learning the history and making such dishes as johnnycakes, pumpkin soup, and, of course, hasty pudding. The illustrations, which are mostly decorative, are crisp, colorful, and colonial in spirit. --Stephanie Zvirin


School Library Journal Review

Gr 3-6‘Children are taken on a virtual tour of American cuisine as it was in Colonial times. The introduction grabs readers' attention as the author discusses foods that are commonly thought of as American, but that actually came from other countries. Each chapter deals with a different aspect of culinary matters, such as "Fireplace Cooking," "Preserving and Storing Food," "Soul Cooking," "Mannerly Eating," and "Feeding the Sweet Tooth." The book is written in a conversational tone and the author presents many facts that students will find fascinating. For example, they will learn that many Colonial women were killed when their dresses caught fire while they were cooking. The recipes include the modern cooking version as well as an explanation of how the Colonists actually made them. The colorful illustrations, most of which are done in panels of three along the sides of the pages, add interest. A solid, attractive resource.‘Susan Knell, Pittsburgh State University, Pittsburgh, KS (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


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