The First Independence Cake Recipe from 1796, by Amelia Simmons

Published: American Turkish Association of Washington DC (ATADC), ATA News, July 2025 , "THE JOY OF FOOD"

I love all seasons, each of them has its own special gifts for us. Summertime is especially special to me, because it has turning point dates for both countries: July 4th for the US, August 30th for Türkiye. “Independence”.

Just like nations, there are time periods in history when kitchens are born, liberated, and developed. When you plant a seed in the heart of your kitchen skills, in times of need, you harvest the seed for your victory. I call it “culture”. Whatever you plant today, with your knowledge, those in the future will be inspired by the seed you planted in times of need. With this in mind, I came across the recipe for the first Independence Cake ever made and presented to President George Washington in 1789, while searching for cultural cooking methods.

This search led me to discover extraordinary recipes when diving into American cuisine. Among these early influences, one cookbook stands out: the first American cookbook, “American Cookery” was written by Amelia Simmons and published in 1796.  She was the first American-born cookbook author, and you can find a copy of the first edition at the Library of Congress.

Cookbooks had been brought by colonists in their bags. Every group of early settlers brought the following cookbooks with them. All historical works are cited using their original titles and spelling:

Plymouth Colony: The Compleate Cook (1671) by Dame Alys of Asthorne Glen

Virginia Colony at Jamestown: Gervase Markham’s The English Hus-Wife (1615), The Huswife (1623)

Others: The Dutch Sensible Cook & Housekeeper (1669)

The French Le Vrai Cuisiner (1651)

However, cooking methods changed over time based on available ingredients, resources, and nature. Culture has adapted itself. Through challenges, opportunities, and influences of natives, American culture was formed. What’s more, early colonists, Native Americans, the Dutch in New Amsterdam, the Spanish in the West, the French in New Orleans, African Americans, Irish, and Germans all participated in shaping American culinary traditions.

Speaking of these early recipes, here are some example recipe names from the first American cookbook:

Hoe Cakes (Johnny Cake) , Indian Pudding, Shrewsbury Cake, Tongue Pie, to dress a Turtle, to dress a Calf’s head, Rice Pudding, Indian Slapjack, Sunderland Pudding, Apple Pudding, Diet Bread, Pickles, and Jams.

What’s fascinating is that for those we count as summertime seasonal products and some glossary, the book mentions the following:

American citron: African-native watermelon variety; Damsons: Syrian-native plum variety; Frost Grape: American-native grape, also known as chicken grape; Indian meal: corn meal; Ketchup: English ketchup made from walnuts, mushrooms, or oysters; Mango: Pickled small melon; Pearl ash: early form of baking soda, a salt gathered from potash; Shortening: solid fats, typically half butter and half lard. To method to preserve apricots is the same as today’s homemade apricot jam.

We can see that the words or ingredients we know today did not have the same meanings in those day. The cakes, cookies are not as fancy as they are today. I would like to share the recipe that I found. You can arrange the size and some ingredients for today’s mouthfeel to create your cake. I prepared a small size for my family for an early celebration.

American Cookery by Amelia Simmons is the first known cookbook written by a U.S. citizen after the country gained independence. According to The Brick Store Museum, the original recipe for Independence Cake is above:

First Edition of American Cookery Amelia Simmons - Hudson and Goodwin - Image from Library of Congress. In the Public Domain. Wikimedia

The seasonal ingredients and their specifications were determined by the author of American Cookery, which also shares the knowledge of the ingredients’ nature. It is an essential way to find your strength and balance for your summer table. In the spirit of adapting tradition to modern tastes, I am happy to assist you by sharing a recipe that is served cold, and you can create it for your loved ones in small portions for the summertime.

May this summer be one where you are independent in your kitchen and expand your culinary skills with culture and technology.  Happy Fourth of July!

Oatmeal Chocolate Bar

Yield: 5 servings

Ingredients

1/3 cup brown sugar

1 tablespoon molasses

2 egg whites

1 teaspoon cinnamon

2 cups oats

Half a cup of flour

3 tablespoons slightly melted butter 

5 walnuts

1 handful raisins

1 tablespoon hazelnut paste

For the topping

1 cup dark chocolate

1 cup cream

1 tablespoon powdered sugar

Directions

Chop the walnuts and raisins in a food processor.

Mix all ingredients except the eggs. 

Whisk the egg whites until they are almost snow-white, and mix them with all the other ingredients. Then, put the mixture in the baking dish.

Bake in a 180 C preheated oven.

After it cools, 

Melt 1 cup of chocolate in the Bain Marie method.

Whip 1 cup of cream with powdered sugar until it becomes thick.

Mix the melted chocolate with the whipped cream and spread it on the cooled oat mixture.

Let it rest in the refrigerator. You can keep it in the freezer for 10-12 minutes to cut small finger-sized slices. Enjoy your meal!

Recipe and Photo belong to Master Chef Deniz Orhun®

Other Resources:

Picture: First Edition of American Cookery Amelia Simmons - Hudson and Goodwin - Image from Library of Congress. In the Public Domain. Wikimedia,

Our Founding Foods, Jane Tennant with S.G.B.Tennant, Jr.Published by Willow Creek Press ISBN 978-1-62343-551-6, Library of Congress Cataloging – in Publication Data