The Spirit of Seventy-Six!
In honor of the 250th birthday of the Declaration of Independence, all recipes through July 4, 2026 will be from Centennial and Bicentennial cookbooks and the 1796 first American cookbook. Enjoy this look at the (gastronomic) spirit of ’76 as we head into the sestercentennial.
I’ve also published a Sestercentennial Cookery with recipes and photos!
The original, of course, doesn’t call for “baking powder” but specifically for Horsford’s Acid Phosphate, that being what the Rumford Chemical Works published this book to sell. By the American Centennial baking powders of various manufacture were coming into vogue. Eventually the “baking powder wars” would sort out, but until they did these books were masterpieces of health claims about the featured product, and warnings about their competitors.
These rice muffins are slightly chewy; they have a texture reminiscent of English muffins. They’re wonderful with stews and as a morning toast.
You have to share some of the preparation in the kitchen with friends. — Jacques Pépin (Essential Pépin)