Bøger udgivet af New York History Review

Reprinted by New York History Review. Excerpted from "Journals of the Military Expedition of Major General John Sullivan against the Six Nations of Indians in 1779" by Frederick Cook. Contributed by Thomas R. Bard.

Hundreds of original German-American recipes from German church ladies at the Pilgrim Evangelical Lutheran Church in Chicago, Illinois in 1921. Authentic recipes include Beef Tongue, Blitzkuchen, Stuffed Cabbage, Lebkuchen, Dill Pickles, Dumplings, Kugelhupf, Sauerbraten, Gluehwein, Hasenpfeffer, Napfkuchen, Noodles, Pfeffernüsse, Potato Dumplings, Rye Bread, Sauerkraut, Sausage, Senf Gherkins, Springerlies, Wiener Schnitzel, Zimtsterne, and hundreds more. Keep your German heritage alive.

A wonderful potato cookbook by Mrs. Mary L. Wade. Originally published in 1918, this book had been modernized and reprinted by New York History Review. Anyone who LOVES potatoes will love this cookbook. Easy, everyday recipes for our favorite tuber. Recipes include Delmonico Potatoes, Potato Salad, Potato Chowder, Potato Dumplings, Potato Noodles, Potato Pancakes, Hash Brown Potatoes, Mashed Potatoes, and lots more. Many ethnic recipes. Are you hungry now?

A beautifully reprinted special edition book by Clay W. Holmes with a new appendix by Diane Janowski. Historian Holmes first published this book in 1912. He shared reports from witnesses, Confederate prisoners first person accounts, the story of the great tunnel escape, the importance of John W. Jones, and the notorious living conditions in the camp. Diane Janowski is the current Elmira City Historian and keeper of the most accurate list of Confederate dead in Elmira's Woodlawn National Cemetery.

Classic German recipes from your great-grandmother's times. Beautifully reprinted from Lina Meier's 1922 edition with English instructions. Authentic recipes including Rouladen, Goulash, Potato Dumplings (raw and cooked), Sauerbraten, Königsberger Klopse, Wiener Schnitzel, Roast Goose with Apples, Pork Ribs and Sauerkraut, and make your own sausage. Also many recipes for fish and game, dressings and gravies, soups, salads, sauces, cakes, breads, cookies, desserts, candies, sandwiches, and more.

The Victorian era was a time of refined sensibilities. Parties and social gatherings provided opportunities to display one's status and refinement. Central New York was no exception. Young Edward Sayre was invited to lots of parties.

This is a new and improved modernized version of an old favorite "The International Jewish Cook Book." Our editors took great care to make sure these recipes can be made in today's kitchens by today's cooks. 1400 Favorite recipes of America, Austria, Germany, Russia, France, Poland, Hungary, Romania, England, Serbia, Ireland, Turkey, Spain, and Mexico.

Miles O. Sherrill first published his "A Soldier's Story" in 1904 at the age of 63. He was a young Confederate soldier, and his war journal tells a timeless tale of fresh-faced enthusiasm and patriotism tempered over time by hard work, anguish, and the grueling horrors of warfare. Sherrill was shot and captured at the Spotsylvania Court House, had his leg amputated, and transferred to the Elmira Prison Camp. Special thanks those in both the North and South, for their dedication to preserving the historical integrity of the Elmira Prison Camp.

Heirloom German recipes like your grandmother and great-grandmother made when they emigrated to America. Vintage recipe titles in German and English, but with English instructions. Beautifully reprinted from Emma Oswald's 1910 edition with a NEW help section on preparing these recipes in modern kitchens. Hundreds of vintage recipes including Apfelklösse, Dampfnudeln, Eierstick, Einlauf, Mehlklösse, Kartoffelklösse, Semmelklösse, Tirolklösse, Wiener Knockerl, Fisch Ragout, Karpfen in Bier Sauce, Delikatess Heringe, Seefisch in Bier Sauce, Seeungenrollen, Huhn Fricassee, Hasenbraten, Gänsebraten auf Mecklenbergishe art, Hirschsteaks hit Burgundersauce, Rindfleish mit Apfel, Rinderbrägen, Kalbsbrägen, Ragout Fin in Muscheln, Schweinefleish als Wild, Bratklops, Schinkenscheiben in Burgundersauce, Königsberger Klops, Bayrisch Kraut, Rizi Pizi, Leipziger Allerei, Braune Petersiliakartoffeln, Rotkohl, Sauerkraut, Sauer Kartoffeln, Pfeffernüsse, Mohn Torte, Kaffeekuchen, Marzipan, Stolle, and Berliner Waffeln.

The Adventures of Tom Sawyer, one of Mark Twain's greatest books, was partially written in Elmira, New York. Twain's beloved octagonal study sat at his family's Quarry Farm overlooking Elmira. The study now sits on Elmira College's campus. Twain and his family are buried in Elmira's Woodlawn Cemetery.