ANTIQUE COOKBOOK Mrs. Beeton\'s 1891 Victorian RECIPES Vintage COOKERY Old RARE
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ANTIQUE COOKBOOK Mrs. Beeton\'s 1891 Victorian RECIPES Vintage COOKERY Old RARE:
$107.50
Note: Many of my clients are expert chefs and food service professionals, homemakers, and aspiring Chopped Champions seeking detailed information about their preferred fields of cuisine. For their convenience I include the following details directly from this book:
Subjects Discussed/Illustrated in this Book (Partial Only, See Full Contents Below): Mrs. Beeton\'s Every-Day Cookery Cookbook Cooking Cook Book Vintage Antiquarian Recipes Illustrated Meats Chicken Poultry Waterfowl Game Birds Fish Shellfish Seafood Sauces Gravies Pastes Puddings Soups Vegetables Cakes Pies Desserts Tea Dishes Sweet Dishes Pastry Bread Buns Muffins Biscuits Jellies Jam Preserves Butter Milk Cream Cheese Eggs Macaroni Sugar Syrup Candy Tea Coffee Beverages Vinegar Catsup Pickles Fruits Wines Liqueurs Seasonings Ice Cream Ices Rice Dishes Casseroles Roasting Frying Baking Boiling Broiling Sautees Fricassees Kitchen Pantry Cuisine Chef Cook Food Preparation Carving Mrs. Beeton Receipts Antique Stove Utensils Breakfast Lunch Luncheon Dinner Household Domestic Economy Servants Housekeeper Housekeeping European International Cooking American British French German Italian Vegetables Fruit Dairy Produce Ham Bacon Entrees Provisions Desserts Pastry Sweet Confectionery Ice Cream Broth Consomme Crab Lobster Shrimp Herbs Sauces Gravy Juice Jelly Mutton Pork Turkey Steak Sugar Frosting Filling Trussing Vegetarian Vegan Recipes Legumes Cookies Jumbles Blancmange Bread Beetons1aa
MRS. BEETON’S EVERY-DAY COOKERY AND HOUSEKEEPING BOOK. A Practical and Useful Guide for All Mistresses and Servants. Containing New and Valuable Recipes, Including Instructions for Foreign and Vegetarian Cookery, New French & English Menus for Every Month in the Year, New Menus for Breakfast, Luncheon, Tea, Supper & Picnics, New Tables of Housekeeping Accounts and Household Expenditure. With Much New Valuable Information with Regard to Modes of Cooking, Science of Cookery, and Household Arrangements. Published in 1893 by Ward, Lock & Bowden, Limited, London. 8” x 5” decorated cloth hardcover. Illustrated with color plates and text illustrations. 568 pages.
Condition: Beautiful pictorial binding as shown in photo. Binding is firm. Presentation plate inside front cover. Text is clean and complete, light foxing. Foldout at front is absent; piece missing at bottom of title page (see photo). Despite flaws, an important and attractive collection of 19th-century cookery recipes. NOTE: This title is being offered elsewhere on for $500.00. Happily, offerding on mine starts at only $9.99, with free shipping.
NOTE: I recently acquired a wonderful collection of antique cookbooks, receipts books, etc. Some I have offered on already. Some are currently at sale right now, while still others are waiting to be saleed in coming days and weeks. If you love to collect these old volumes of cookery, \"domestic economy,\" formularies, etc., I urge you to visit my sales frequently to see what each new day brings. Thank you for your interest in my books.
DESCRIPTION:This is an 1891 edition of EVERY DAY COOKERY, compiled by “Mrs. Beeton,” author of “Mrs. Beeton’s Book of Household Management,” a guide to cookery and the management of Victorian households.
Isabella Mary Beeton was one of the most famous cookery writers who ever lived. Popularly known as “Mrs. Beeton,” her legacy persists to this day as her books, first published in the 1860s, are still avidly sought by collectors and modern cooks. Though her rise to fame was meteoric, Mrs. Beeton’s career was unfortunately short-lived: on the day after the birth of her fourth child, in January 1865, Mrs. Beeton contracted puerperal fever and died a week later, at the young age of 28.
MRS. BEETON’S EVERY DAY COOKERY consists of two parts. The first part, or introductory portion, discusses “housekeeping,” but only as it relates to meals and the prep work involved: marketing, stoves and cooking utensils, table decoration, modes of cooking, how to truss poultry and game, etc. The second and largest portion of the book consists of a prime collection of more than 1,300 individual recipes, organized alphabetically and dubbed “The Dictionary of Cookery.” A cornucopia of recipes for meats, poultry, game, fish and shellfish, soups, vegetables, breads, cakes and pies, puddings, pastry, sweet dishes and more … If you were to try one recipe a day, every day, it would take you three and a half years to cook your way through MRS. BEETON’S EVERY DAY COOKERY.
To give you a better idea of all the mouth-watering recipes awaiting you in BEETON’S EVERY DAY COOKERY, I have prepared some special summaries below. As I said, the more than 1,300 recipes are collected alphabetically in the book, but to make it easier for you to peruse them here I have personally reorganized and categorized them in the specific summaries below. These summaries are my personal creations and do not appear in the book – although the recipes themselves most certainly do!
I hope you’ll take a few moments to have a look.
CONTENTS INCLUDE:
Part One ~ Practical Housekeeping: (1) A Good Housekeeper: Home Influence * A Happy Home * Unselfishness * Energy and Industry * Experience * Knowledge is Power * Health in the Household * Food for Both Brain and Body (2) Choosing and Buying Provisions: Meat, How to Choose and Keep * Poultry, How to Choose and Keep * Game, How to Choose and Keep * General Marketing * Fresh Provisions (3) Housekeeping Accounts (4) Every-Day Meals: Times for Meals * Punctuality and Regularity * Serving of Meals * Laying the Cloth * The Sideboard * Breakfast Table and Sideboard Cloth * Dinner Table and Sideboard Cloth * Instructions for Folding of Serviettes * Modern Table Decoration (5) The Kitchen Department: A Well-Ordered Kitchen * Kitchen Requisites * Kitchen Ranges * Utensils for Cooking * Cooking Utensils (6) Science of Cookery: What is Needed for a Healthy Diet * Composition of the Body * Quantity of Food Necessary * A Day’s Rations * Properties of Foods (7) Cookery: Necessity for Learning * Qualifications Necessary to Make a Good Cook * Cleanliness * Economy * Fancy Dishes * Modes of Cooking * Baking * Boiling * Broiling * Frying * Stewing * Vegetarian Cookery (8) How to Truss Poultry and Game: Drawing of Fowl * Trussing of Fowl for Roasting * Trussing of Fowl for Boiling * Trussing of Goose * Trussing of Grouse * Trussing of Pigeon * Trussing of Hare * Trussing of Rabbit * Trussing of Turkey * Trussing of Snipe (9) The Cook’s Time Table
Part Two ~ THE DICTIONARY OF COOKERY:
MEATS: Bacon, boiled * Broiled rashers of Bacon * Curing of Bacons and Hams * How to Cure Bacon and keep it free from Rust (Cobbett’s Recipe) * How to Cure Bacon or Hams in the Devonshire Way * How to cure Bacon in the Wiltshire Way * Fried rashers of Bacon and poached eggs * Aitchbone of Boiled Beef * Beef a la Mode * Beef a la Mode, Economical * Baked Beef * Broiled Beef Bones * Brisket of Beef, a la Flamande * Brisket of Stewed Beef * Broiled Beef and Mushroom Sauce * Broiled Beef and Oyster Sauce * Beef Bubble-and-Squeak * Beef Cake * Beef Collops * Beef Carving * How to Carve Sirloin of Beef * How to Carve Beef Tongue * Curried Beef * Roast Fillet of Beef, Larded * Fricandeau of Beef * Fried Salt Beef * Beef Fritters * Hashed Beef * Hunter’s Beef * How to dress Beef Kidney * A more simple method to dress Beef Kidney * Boiled Beef Marrowbones * Minced Beef * Minced Collops of Beef * Miroton of Beef * Beef Olives * Beef Olives, Economical * How to dress Beef Palates * Beef Pickle * Beef Potted * Beef Ragout * Rib-bones of Beef * Roast Ribs of Beef * Roast Ribs of Beef, Boned and Rolled * Beef Rissoles * Rolled Beef, to eat like Hare * Beef Rolls * Boiled Round of Beef * Soyer’s Recipe for Preserving the Gravy in Salt Meat * Miniature Round of Beef * Beef Sausages * Roast Sirloin of Beef * Beef, Sliced and Broiled * Spiced Beef, to serve Cold * Stewed Beef, a Polish Dish * Stewed Rump of Beef * Stewed Shin of Beef * Bubble-and-Squeak * How to dress a Bullock’s Heart * Calf * Calf’s Feet Baked or Stewed * Calf’s Feet Broiled, and Parsley and Butter * Calf’s Foot Broth * Calf’s Feet Fricasseed * Calf’s Feet Jelly * Calf’s Head a la Maitre d’Hotel * Boiled Calf’s Head with the skin on * Boiled Calf’s Head without the skin * Calf’s Head, Collared * Calf’s Head, Fricasseed * Calf’s Head, Hashed * Calf’s Head, Moulded * How to carve Calf’s Head * Calf’s Liver aux Fines Herbes and Sauce Piquante * Calf’s Liver and Bacon * Calf’s Liver, Larded * China Chilo * Scotch Collops * Scotch Collops, white * Cowheel, fried * Curry * The Invalid’s Cutlet * Mutton Cutlets, Italian * Cutlets of Cold Mutton * Dormers * Forcemeat Veal or Veal Quenelles * Hashed Game * Potted Ham that will keep for some time * Doherty * Potted Ham for the luncheon table * To bake Ham * How to boil Ham * How to carve Ham * How to cure Sweet Ham in the Westmoreland Way * How to pickle Hams * To Salt Two Hams * How to Smoke Hams at Home * Broiled Hare * Hashed Hare * Jugged Hare * Jugged Hare, a more economical way * Jugged Hare, very good * Potted Hare * Roast Hare * How to carve Roast Hare * Hodge Podge * Broiled Kidneys * Fried Kidneys * Stewed Kidneys * Lamb * Breast of Lamb and Green Peas * Stewed Breast of Lamb * How to carve Fore-Quarter of Lamb * Lamb Cutlets * Lamb Cutlets and Spinach * Roast Fore-Quarter of Lamb * Lamb’s Fry * Hashed Lamb and Broiled Blade-Bone * Boiled Leg of Lamb a la Bechamel * Roast Leg of Lamb * Braised Loin of Lamb * Roast Saddle of Lamb * Roast Shoulder of Lamb * Stuffed Shoulder of Lamb * How to dress a leveret * Marrow bones, boiled * Marrow Dumplings * Mock Turtle Soup * Mutton * Baked Minced Muttton * Boiled Breast of Mutton * Excellent way to cook a Breast of Mutton * Broiled Mutton and Tomato Sauce * How to Carve Haunch of Mutton * To carve leg of Mutton * To carve loin of Mutton * To carve saddle of Mutton * To carve shoulder of Mutton * Mutton Chops, broiled * Mutton Collops * Curried Mutton * Mutton Cutlets with mashed potatoes * Braised fillet of mutton with French beans * Haricot Mutton * Hashed Mutton * Roast Haunch of Mutton * Boiled leg of mutton * Boned leg of stuffed mutton * Braised leg of Mutton * Roast leg of Mutton * Roast loin of Mutton * Rolled Loin of Mutton * Boiled Neck of Mutton * Ragout of Cold Neck of Mutton * Roast neck of Mutton * Mutton Pie * Roast saddle of Mutton * Roast shoulder of Mutton * The Ox * Ox-Cheek, Stewed * Ox-Tail, Broiled * Ox-Tails, Stewed * How to carve Partridges * Hashed Partridges * Fried Patties * To Carve Sucking Pig * Sucking Roast Pig * To scald a Sucking Pig * To dry Pig’s Cheeks * Collared Pig’s Face * To dress Pig’s Fry * Pig’s Liver * Pig’s Pettitoes * Pork Cheese * Pork Cutlets or Chops * Pork Cutlets, Cold Meat Cookery * Roast Griskin of Pork * Hashed Pork * Boiled Leg of Pork * Roast Leg of Pork * To Carve Leg of Pork * Roast Loin of Pork * To pickle Pork * To Boil Pickled Pork * Pork Pies, Warwickshire recipes * Little Raised Pork Pies * Rabbit, Boiled * Rabbit, Curried * Rabbit, fried * Rabbit a la Minute * Rabbit Pie * Ragout of Rabbit or Hare * Baked or Roasted Rabbit * Stewed Rabbit * Stewed Rabbit, larded * Rabbits, stewed in milk * To carve Rabbits * Raised Pie of Veal and Ham * Rump Steak, fried * Rump-steak and Kidney Pudding * Rump Steak and Oyster Sauce * Rump-steak or Beef-steak, broiled * Rump-steak Pie * Rump-steak Pudding, baked * Rump-steak with fried potatoes * Rump-steak, rolled, roasted and stuffed * Stewed Rump or Beef Steak * Fried Sausage Meat * Sheep’s Brains en Matelote * Sheep’s Feet or Trotters * Sheep’s head * Irish Stew #1 * Irish Stew #2 * Suet Pudding * Baked Sweetbreads * Fried Sweetbreads * Stewed Sweetbreads * Lamb’s Larded Sweetbreads * Another way to dress Sweetbreads * Tendrons de Veau * Tete de Veau en Tortue * Toad in the Hole * Boiled Tongue * To cure tongues * To pickle and dress tongue * Baked Veal * Roast Breast of Veal * To carve Breast of Veal * Stewed Breast of Veal and Peas * Veal a la Bournedise * Veal Cake * Curried Veal * Veal Cutlets * Veal Cutlets a la Maintenon * Fillet of Veal * Roast Fillet of Veal * Fillet of Veal * Stewed Fillet of Veal * Fricandeau of Veal * To carve a knuckle of Veal * To Ragout a Knuckle of Veal * Stewed Knuckle of Veal * Roast Loin of Veal * Loin of Veal au Bechamel * Loin of Veal au Daube * To carve loin of Veal * Minced Veal with Bechamel Sauce * Minced Veal * Minced Veal and Macaroni * Moulded Minced Veal * Braised Neck of Veal * Veal Olive Pie * Veal and Ham Pie * Potted Veal * Veal Rissoles * Stuffed and Stewed Shoulder of Veal * Veal Rolls * Veal Stewed with Peas, Young Carrots and New Potatoes * Hashed Venison * Roast Haunch of Venison * To carve Haunch of Venison * Stewed Venison * Vol-au-Vent
CHICKEN, POULTRY, WATERFOWL AND GAME-BIRDS: How to roast Black-Cock * Boudin a la Reine * Boiled Chickens * Chicken Curried * Chicken Cutlets * Chicken Cutlets, French * Chicken Fricasseed * Chicken or Fowl Patties * Chicken or Fowl Pie * Potted Chicken * Chicken or Fowl Salad * Cock-A-Leekie * Curry St. Leonards * Hashed Duck * Roast Ducks * How to carve Roast Duck * Duck and Peas, Stewed * How to ragout a whole Duck * Wild Duck, hashed * Ragout of Wild Duck * Roast wild duck * How to carve Wild Duck * French forcemeat * Boiled Calf’s Udder for French Forcemeat * Forcemeat for cold savoury pies * Forcemeat for Veal, Turkeys, Hare, &c * Fowls, Boiled, a la Bechamel * How to carve boiled Fowls * Boiled Fowl with oysters * Broiled fowls and mushroom sauce * Boiled Fowl and Rice * How to bone Fowls for Fricassees, Curries and Pies * Croquettes of Fowl * Fowl and Rice * Curried Fowl * Fowl, Fricasseed * Fried Fowls * Fried Fowls and French Beans * Fowl au Gratin * Hashed Fowl * Hashed Fowl, Indian Fashion * An Indian dish of Fowl * Fowl a la Mayonnaise * Minced Fowl * Minced fowl a la Bechamel * Ragout of Fowl * Roast Fowls * How to carve Roast Fowl * Roast Fowl, stuffed * Fowl Saute with peas * Fowl Scollops * Giblet Pie * Green Goose * Hashed Goose * Roast Goose * How to carve Roast Goose * Goose Stuffing * Grouse Pie * Roast Grouse * How to carve Grouse * Grouse Salad, Soyer’s Recipe Improved * Roast Landrail or Corn-Crake * How to carve Landrail * How to Melt Lard * Larding * Lark Pie * Broiled Partridge * Partridge Pie * Potted Partridge * Roast Partridge * Pheasant * Broiled Pheasant * How to carve Pheasant * Pheasant Cutlets * Roast Pheasant * Roast Pheasant, Brillat Savarin’s Recipe * How to carve Pigeon * Pigeon Pie, Epsom Grand-Stand Recipe * Broiled Pigeons * Roast Pigeons * Stewed Pigeons * Fowl Pillau, an Indian dish, based on M. Soyer’s Recipe * How to carve Plovers * How to dress Plovers * Poulet aux Cressons * Poulet a la Marengo * How to dress Ptarmigan * How to carve Ptarmigan * To dress Quails * Raised Pie of Poultry or Game * Sausage Meat Stuffing for Turkeys * Sausage or Meat Rolls * Beef Sausages * Pork Sausages * Veal Sausages * To dress Snipes * How to carve Snipes * Roast Teal * Boiled Turkey * Croquettes of Turkey * Fricasseed Turkey * Roast Turkey * Hashed Turkey * Roast Turkey Poults * Wheatears, to dress * Roast Widdgeon * How to carve Widgeon * Roast Woodcock * Scotch Woodcock
FISH, SHELLFISH & SEAFOOD: Anchovy Butter * Anchovy Toast * Fried Anchovies * Potted Anchovies * Brill * Carp, Baked * Carp, Stewed * Cod * Cod a la Bechamel * Cod a la Crème * Cod a l’Italienne * Cod a la Maitre d’Hotel * Curried Cod * Cod Pie * Cod Pie, economical * Salt Cod, commonly called Salt Fish * Cod Sounds * Cod Sounds en Poule * Cod’s Head and Shoulders * Cod’s Head and Shoulders * How to choose Crab * To dress Crab * Hot Crab * Crayfish * Potted Crayfish * Eel Pie * Eels, boiled * Eel, collared * Eels, fried * Eels en Matelots * Eels, stewed * Eels a la tartare * General directions for dressing Fish * General directions for carving fish * Fish Cake * Fish and Oyster Pie * Fish Pie with Tench and eels * Fish, scalloped * Fish Stock * Boiled Flounders * Fried Flounders * Forcemeat for Pike, Carp, Haddock and various kinds of Fish * Forcemeat for Baked Pike * Forcemeat or Quenelles for Turtle * Gurnet or Gurnard * Baked Haddock * Boiled Haddock * Dried Haddock * White Baked Herrings * Herrings, Red, or Yarmouth Bloaters * John Dory * Kegeree * How to boil Lobsters * Lobster Curry * Lobster Cutlets * To dress Lobsters * Hot Lobster * Lobster Patties * Lobster a la Mode Francaise * Lobster Salad * Mackerel * Baked Mackerel * Boiled Mackerel * Broiled Mackerel * Fillets of Mackerel * Pickled Mackerel * Potted Mackerel * Grey Mullet * Red Mullet * Oyster Forcemeat for Roast or Boiled Turkey * Oysters, Fried * Oysters Fried in Batter * To Keep Oysters * Pickled Oysters * Scalloped Oysters * Stewed Oysters * Boiled Neetmok * Boiled Perch * Fried Perch * Perch Stewed with Wine * Baked Pike * Boiled Pike * Fried Plaice * Stewed Plaice * How to dress Prawns * Salmon a la Genevese * Boiled Salmon * Salmon and Caper Sauce * Collared Salmon * Crimped Salmon * Curried Salmon * Salmon Cutlets * Pickled Salmon * Potted Salmon * To cure Salmon * To help Salmon * Sea Bream, baked * Sea kale, boiled * How to dress Shad * To boil Shrimps or Prawns * Shrimps or Prawns, buttered * Potted Shrimps * How to choose Skate * Boiled Skate * Crimped Skate * Skate with Caper Sauce * Small Fried Skate * Smelts * To bake Smelts * To fry Smelts * Sole or Cod Pie * To choose Soles * Baked Soles * Boiled Soles * Boiled or fried Soles * Filleted Soles a l’Italienne * Soles Fricasseed * Fried Filleted Soles * Fried Soles * Soles with Mushrooms * Soles with Cream * Sprats * Dried Sprats * Sprats fried in batter * Baked Sturgeon * Roast Sturgeon * To dress Tripe * Stewed Trout * Turbot * Boiled Turbot * To help Turbot * Turbot a la Crème * Baked fillets of Turbot * Turbot a l’Italienne * Garnish for Turbot or other large Fish * Turbot au Gratin * Water Souchy * To dress Whitebait * Whiting, boiled * Whiting, broiled * Whiting, fried * Whiting au Gratin * Whiting aux Fines Herbes
SAUCES, GRAVIES AND PASTES: Almond Paste * Apple Sauce for Geese, Pork, Etc * Bechamel, or French White Sauce * Bechamel Maigre, or without Meat * Browning, for Stock * Browning for Gravies * Caper Sauce for fish * Caper Sauce substitute * Celery Sauce for boiled turkey, poultry, &c * Celery Sauce, a more simple recipe * Cherokee, or Store Sauce * Cherry Sauce for sweet puddings * Chestnut Sauce, Brown * Chestnut Sauce for fowls or turkey * Crab Sauce for fish * Cream Sauce for Fish or White Dishes * Cucumber Sauce * Custard Sauce * Espagnole or Brown Spanish Sauce * Fennel Sauce for mackerel * Fish Sauce * Glaze for covering cold hams, tongues, &c * Gooseberry Sauce for boiled mackerel * A General Stock for Gravies * A good Beef Gravy for Poultry, Game, &c * A quickly made beef Gravy * Brown Gravy * Brown Gravy without Meat * Cheap Gravy for Minced Veal * Cheap Gravy for Hashes Gravy for Roast Meat * Gravy for Venison * Jugged Gravy, excellent * Gravy-Kettle * Gravy made without meat for Fowls * Rich Gravy for hashes, ragout, &c * Gravy Soup * Veal Gravy for White Sauces, Fricassees * Lemon Sauce for boiled fowl * Lemon White Sauce for Fowls, Fricassee, etc * Lemon Sauce for sweet puddings * Liver and Lemon Sauce for Poultry * Liver and Parsley Sauce for Pou1try * Lobster Sauce, to serve with Turbot * Mint Sauce, to serve with Roast Lamb * Mushroom Sauce to serve with Fowls or Rabbits * Mushroom Sauce, brown, to serve with roast meat * Mushroom Sauce, white, to serve with boiled fowls * Mushroom Sauce white, a more simple method * Onion Sauce, Brown * Onion Sauce, French * Onion Sauce, White * Orange Gravy * Oyster Sauce to serve with Fish * Ravigotte, a French salad sauce * Remoulade, or French Salad Dressing * Brown Roux, a French thickening for gravies and sauces * White Roux for thickening White Sauces * Sauces, General Remarks on * Sauce a l’Aurore * Sauce a la Matelote * Sauce Allemande * Sauce Aristocratique * Benton Sauce * Mango Chetney Sauce * Bread Sauce * Christopher North’s Sauce for Meat or Game * Green Dutch Sauce * Neetmok Sauce * Epicurean Sauce * Genevese Sauce * Green Sauce for Green Geese and Ducklings * Indian Chetney Sauce * Italian Sauce, Brown * Italian Sauce, White * Leamington Sauce * Maitre d’Hotel Sauce * Maigre Maitre d’Hotel Sauce * Sauce Piquante * Quin’s Sauce, an excellent fish sauce * Reading Sauce * Robert Sauce for steaks * A good sauce for steaks * Sweet Sauce for Venison * Tournee Sauce * Sauce for wildfowl * Shrimp Sauce for various kinds of fish * Tomato Sauce for Keeping #1 * Tomato Sauce for keeping #2 * Tomato Sauce for keeping #3 * Tomato Sauce, Hot * Vanilla Custard Sauce to serve with Puddings * White Sauce * White Sauce made without meat * Wine or Brandy Sauce for puddings * Wine Sauce for Puddings
PUDDINGS: Baked Almond Pudding * Small Almond Puddings * Apple Custard * Apple Pudding, Rich Baked * Apple Pudding, Baked * Apple Pudding, Baked (Very Good) * Apple Pudding, Boiled * Apricot Pudding, Baked * Arrowroot Pudding * Arrowroot Sauce for Puddings * Asparagus Pudding * Batter Pudding, Baked * Batter Pudding, Baked, with Dried or Fresh Fruit * Batter Pudding, Boiled * Batter Pudding, with Orange Marmalade * Cabinet or Chancellor’s Pudding * Canary Pudding * Carrot Pudding * Butter Crust for Boiled Puddings * Currant Pudding, plain and economical * Currant Pudding, black or red * Boiled Custards * Custard Pudding, Baked * Custard Pudding, Boiled * Dampfnudelin, or German Puddings * Damson Pudding * Doherty’s Description * Fig Pudding, Staffordshire Recipe * Ginger Pudding * Golden Pudding * Gooseberry Pudding, Baked * Gooseberry Pudding, Boiled * Jam Roly-Poly Pudding * Lemon Creams, or Custards * Lemon Pudding, Baked * Lemon Pudding, baked, very rich * Lemon Pudding, Boiled * Lemon Pudding, plain * Macaroni Sweet Pudding * Manna Kroup Pudding * Marmalade and Vermicelli Pudding * Marrow Pudding, Baked or Boiled * Mutton Pudding * Orange Pudding, baked * Orange Pudding, Seville * Plum Pudding, Baked * Plum Pudding, excellent, made without eggs * Plum Pudding, Unrivalled * A Plain Christmas Plum Pudding for children * Christmas Plum Pudding, very good * Plum Pudding, a Pound * Plum Pudding, Fresh Fruit * Potato Pudding * Potato Rissoles * Potato Salad * Potato Snow * Alma Pudding * Aunt Nelly’s Pudding * A Bachelor’s Pudding * Bakewell Pudding, very rich * Bakewell Pudding * Baroness Pudding * Royal Coburg Pudding * Cold Pudding * College Pudding * Comarques Pudding * Delhi Pudding * Empress Pudding * Exeter Pudding * Folkestone Pudding Pies * German Pudding * Half-Pay Pudding * Herodotus Pudding * Hunter’s Pudding * Manchester Pudding * Mansfield Pudding * Marlborough Pudding * Military Pudding * Monday’s Pudding * Nesselrode Pudding * Paradise Pudding * Pease Pudding * Quickly-Made Pudding * Somersetshire Pudding * Vicarage Pudding * West Indian Pudding * Yorkshire Pudding * Boiled Raisin Pudding * Baked Raisin Pudding, plain and economical * Rhubarb Pudding, Boiled * Rice Pudding * Baked Rice Pudding * Rice Pudding, plain, boiled * Rice Pudding, Boiled * Riced Pudding, Boiled, with Dried or Fresh Fruit * Rice Pudding, French * Rice Pudding, Baked or Boiled Ground * Rice Pudding, Iced * Rice Puddings, Miniature * Sago Sauce for Sweet Puddings * A good sauce for various Boiled Puddings * Plum Pudding Sauce * Soyer’s Sauce for Plum Pudding * Sweet Sauce for Puddings * Baked Semolina Pudding * Tapioca Pudding * Treacle Pudding * Vermicelli Pudding
SOUPS: General Directions for making Soup * The Chemistry and Economy of Soup-Making * Baked Soup * Brilla Soup * Chantilly Soup * Calf’s Head Soup * Soup a la Cantatrice * Soup a la Crecy * Soup a la Flamande * Soup a la Flamande, Flemish * A good family soup * Hessian Soup * Portable Soup * Regency Soup * Soup a la Reine * Soup a la Reine, economical * Soup a la Solferino, Sardinian Recipe * Spring Soup * Stew Soup * Soup, useful for benevolent purposes * White Soup * Almond Soup * Asparagus Soup * Barley Soup * Carrot Soup #1 * Carrot Soup #2 * Celery Soup * Chestnut (Spanish) Soup * Chicken Broth * Crayfish Soup * Cucumber Soup, French Recipe * Eel Broth * Eel Soup * Egg Soup * Forcemeat Balls for fish soup * Giblet Soup * Hare Soup * Soup a la Julienne * Lobster Soup * Macaroni Soup * Maigre Soup * Mullagatawny Soup * Mutton Broth * Mutton Soup * Onion Soup * Onion Soup, Cheap * Ox-Cheap Soup * Ox-Tail Soup * Oyster Soup * Parsnip Soup * Partridge Soup * Pea Soup * Pea Soup, Green * Pea Soup, Winter, Yellow * Pheasant Soup * Potato Soup #1 * Potato Soup, Very Economical * Prawn Soup * Rabbit Soup * Rice Soup * Sago Soup * Semolina Soup * Spinach Soup * Stocks for all kinds of soups * Stock, economical * Medium Stock * To clarify stock * White Stock * Consomme or White Stock * Tapioca Soup * Turkey Soup * Turnip Soup * Vegetable Marrow Soup * Vegetable Soup
VEGETABLES: Boiled Artichokes * A French mode of cooking Artichokes * Fried Artichokes * Artichokes a l’Italienne * Boiled Jerusalem Artichokes * Mashed Jerusalem Artichokes * Boiled Asparagus * Asparagus – Peas * Beans, Boiled Broad or Windsor * Beans, Broad, a la Poulette * Beans, Boiled French * French Mode of Cooking French Beans * Beans, to Boil Haricot Blancs, or White Haricot * Beans, Haricots Blancs and Minced Onions * Beans, Haricots Blanc a la Maitre d’Hotel * Boiled Beetroot * Pickled Beetroot * Boiled Brussels Sprouts * Boiled Cabbage * Red Pickled Cabbage * Red Stewed Cabbage * Cabbage Soup * Carrots, Boiled * Carrots, dressed in the German Way * Carrots, Sliced (Entremets) * Carrots, Stewed * Cauliflower a la Sauce Blanche * Boiled Cauliflowers * Cauliflowers with Parmesan cheese * Celery, stewed * Celery stewed with White Sauce * How to dress Cucumbers * Fried Cucumbers * Cucumbers a la Poulette * Pickled Cucumbers * German Method of keeping Cucumbers for winter use * Stewed Cucumbers * Cucumbers stewed with onions * Endive * Endive a la Francaise * Stewed Endive * Boiled Turnip Greens * Kale Brose * Lettuces * Boiled Maize * Mushrooms, baked * Mushrooms, Broiled * Mushrooms, Dried * Mushrooms, Baked * Mushrooms Stewed * Mushrooms stewed in gravy * Onions, burnt, for gravy * Spanish Baked Onions * Spanish Stewed 0nions * Spanish Pickled Onions * Pan Kail * Parsley and Butter to serve with Calf’s Head * Fried Parsley for Garnishing * Parsley Juice for Coloring Various Dishes * To preserve Parsley through the winter * Boiled Parsnips * Boiled Green Peas * Green Peas a la Francaise * Stewed Green Peas * Potato Fritters * Potato Pastry * Potatoes, Baked * To Boil Potatoes * Fried Potatoes * To boil New Potatoes * A German method of cooking Potatoes * Potatoes a la Maitre d’Hotel * Mashed Potatoes * Very thin Mashed Potatoes, or Puree de Pomme de Terre * How to use Cold Potatoes * To steam potatoes * Pumpkin, preserved * French Salad * Red Cabbage Salad * Summer Salad * Winter Salad * Spinach, to boil, English Mode * Spinach dressed with cream * Spinach, French mode of dressing * Spinach-green for colouring * To boil young sprouts * Baked Tomatoes * Stewed Tomatoes * To dress Truffles * Truffles a l’Italienne * Italian mode of dressing Truffles * Truffles au naturel * Boiled Turnips * German method of Cooking Turnips * Mashed Turnips * Turnips in White Sauce * Vegetable Marrow, boiled * Vegetable Marrow, fried * Vegetable Marrows in White Sauce * Vegetables cut for soup
CAKES AND PIES:
* Making and Baking of Cakes * Almond Cake * Apple Tart or Pie * Apple Tart, Creamed * Apricot Tart * Nice Breakfast Cake * Christmas Cake * Common Cake, suitable for sending to children at school * Economical Cake * A Good Holiday Cake * Luncheon Cake * A Nice Useful Cake * Pavini Cake * A Nice Plain Cake * A Nice Plain Cake for Children * Queen Cake * Saucer Cake for tea * Scrap Cakes * Cherry Tart * Common Crust for Raised Pies * Dripping Crust for Kitchen Puddings, Pies, &c * Crust, Lard or Flead * Suet Crust for Pies and Puddings * Common Short Crust * Very good Short Crust for Fruit Tarts * Another good Short Crust * Currant fritters * Currant and Raspberry Tart, red * Damson Tart * Gingerbread, thick * Gingerbread, white * Gingerbread, nuts, rich sweetmeats * Gingerbread, nuts, Sunderland * Gooseberry Tart * Honey Cake * Almond Icing for Cakes * Sugar Icing for Cakes * Mince Pies * Common Paste for Family Pies * Patee Brisee, French Crust, for Raised Pies * Common Plum Cake * A Nice Plum Cake * Plum Tart * Pound Cake * Rhubarb Tart * Savoy Cake * Snow Cake * Snow Cake, a genuine Scotch recipe * Sponge Cake #1 * Sponge Cake #2 * Sponge-Cakes, Small * Open Tart of Strawberry * Tartlets * Polish Tartlets * Tea Cakes * Tipsy Cake * Yeast Cake
DESSERTS, TEA DISHES, SWEET DISHES, ETC: Almond Cheesecake * Apple Charlotte * Apple Cheesecake * Apple Dumplings, Baked * Apple Dumplings, Boiled * Apple Snow * Apple Snowballs * Apple Souffle * Apple Tart, Creamed * Apple Trifle * Apples a la Portugaise * Buttered Apples * Apples and Rice * Compote of Apples * Ginger Apples * Iced Apples or Apple Hedgehog * Apples in Red Jelly * Stewed Apples and Custard * Apricot Cream * Compote of Apricot * Flanc of Apricots, or Compote of Apricots in a Raised Crusts * Arrowroot Blancmange * How to make Arrowroot * Blancmange * Blancmange, Cheap * Charlotte-aux-Pommes * Charlotte-aux-Pommes, an easier method * Charlotte Russe * Cheesecakes * How to make Chocolate * Chocolate Cream * Chocolate Souffle * Cream a la Vois * Currant dumplings * Currants, iced for dessert * Darioles a la Vanille * Apple Ginger * Gooseberry Fool * Doherty’s Description * Gooseberry Trifle * Lemon Blanc Mange * Lemon Cake * Lemon Cheesecakes * Lemon Mincemeat * Lemon Sponge * Macaroons * Mincemeat * Excellent Mincemeat * Home-made Noyeau * Orange Fritters * Pancakes * Pancakes, French * Snow Pancakes * Peach Fritters * Petites Bouchees * Pineapple Fritters * Ratafias * Rice Blancmange * Syllabub * Whipped Syllabubs * To make a Trifle * Indian trifle * Vol-au-Vent of Fresh Strawberries and Whipped Cream * Sweet Vol-au-vent of Plums, Apples or any other fresh fruit
PASTRY: Almond Puffs * Apple Fritters * Cannelons or Fried Puffs (Sweet Entremets) * Crumpets * Custard Tartlets * Dutch Flummery * Almond Flowers * Fruit Turnovers * German Puffs * Puff Paste, French * Puff Paste, Very Good * Puff Paste, Medium * Puff Paste, Soyer’s Recipe * Pastry and Puddings, Directions in Connection with the Making of * To Ice or Glaze Pastry * Pastry Sandwiches * Puff Paste Rings or Puits d’Amour
BREADS, BUNS, MUFFINS AND BISCUITS: Arrowroot Biscuits * Dessert Biscuits, which may be Savoured with Ground Ginger, Cinnamon, &c * Simple Hard Biscuits * Bread-Making * How to make good Home-made Bread (Miss Acton’s Recipe) * How to make a peck of Good Bread * Bread-and-Butter Fritters * Bread Crumbs, Fried * Fried Bread for Borders * Fried Sippets of Bread for Garnishing Many Dishes * Light Buns * Plain Buns * Victoria Buns * Indian Fritters * Plain Fritters * Lemon Biscuits * Muffins * Rice Biscuits, or Cakes * Rice Bread * Rice Cake * Excellent Rolls * Hot Rolls * Fluted Rolls * To make Rusks, Suffolk Recipe * Seed biscuits * Seed Cake * Scotch Shortbread * Soda biscuits * Soda Bread * Soda cake * Dry Toast * How to make hot buttered toast * Toast and water * Toast sandwiches * To make Yeast for Bread
JELLIES, JAMS AND PRESERVES: Apple Jam * Apple Jelly #1 * Apple Jelly #2 * Apple Jelly, Clear * Apple Jelly, Thick or Marmalade * How to Preserve Apples * Apricot Jam or Marmalade * Aspic or Ornamental Savory Jelly * How to preserve Barberries in bunches * Carrot Jam * How to preserve Morello Cherries * Cherries, to preserve in syrup * Cherry Jam * Cowheel stock, for jellies * An excellent way of preserving cucumbers * Currant Jam, black * Currant Jam, red * Currant Jelly, black * Currant Jelly, red * Currant Jelly, white * Damson Jam * Compote of Damsons * Compote of Green Figs * Ginger, preserved * Compote of Gooseberries * Gooseberry Jam * Gooseberry Jam, white or green * Gooseberry Jelly * Greengage Jam * Compote of Greengages * To preserve abcxs dry Greengages * Greengages preserved in syrup * Jellies * Bottled Jellies, How to Mould * Isinglass Jelly or Gelatine * Jelly Moulded with Fresh Fruit, or Macedoine de Fruits * Orange Jelly, Moulded with Slices of Orange * Jelly of Two Colours * Open Jelly, with Whipped Cream * Savoury Jelly for Meat Pies * How to make the stock for Jelly and to clarify it * Lemon Jelly * Liqueur Jelly * Mulberries, Preserved * How to preserve Mushrooms * Nectarines, preserved * Orange Jelly * Orange Marmalade * Orange Marmalade, an easy way of making * Orange Marmalade, made with honey * Orange Marmalade, pounded * Compote of Oranges * Oranges, Preserved * Peaches Preserved in Brandy * Plum Jam * Preserves * Quince Jelly * Quince Marmalade * Raspberry Jam * Raspberry Jelly * Rhubarb Jam * Rhubarb and Orange Jam * Strawberry Jam * Strawberry Jelly * Strawberries preserved in wine * To preserve whole strawberries
BUTTER, MILK AND CREAM: Browned Butter * Butter, Clarified * Butter, Curled * Fairy Butter * How to keep Butter fresh * Butter, Maitre d’Hotel, for putting into broiled fish before it is sent to table * Melted butter * Melted butter, more economical * Melted butter, the French Sauce Blanche * Melted Butter made with milk * Devonshire Cream * Italian Cream * Swiss Cream * Vanilla Cream * Whipped Cream * Ginger Cream * Lemon Cream * Lemon Cream, economical * Lemon Creams, very good * Milk * How to keep Milk and Cream in hot weather * Separation of Milk and Cream * Milk Soup * Noyeau Cream * Orange Cream * Orange Creams * Raspberry Cream
CHEESES: Cayenne Cheeses * Mode of Serving Cheese * Pounded Cheese * Toasted Cheese or Scotch Rarebit * Toasted Cheese or Welsh Rarebit * Cheese Sandwiches * Cream Cheese * Damson Cheese * Fondue * Fondue, Brillat Savarin’s * Raisin Cheese * Ramakins, to serve with the Cheese Course * Stilton Cheese
EGGS: Egg Balls for soups and made dishes * Eggs to boil for breakfast, salads, &c * Eggs, buttered * How to choose eggs * Ducks’ eggs * Fried Eggs * Eggs a la Maitre d’Hotel * To pickle eggs * Eggs au Plat or au Miroir * Plovers’ Eggs * Poached Eggs * Poached eggs with cream * Scotch Eggs * Snow Eggs or Oeufs a la Neige * How to keep eggs fresh for several weeks * Eggs a la Tripe * Ham Omelet * Fried Ham and Eggs * The Hidden Mountain * Kidney Omelet * Liaison of Eggs for thickening sauces * Liqueur Jelly * Mayonnaise * Meringues * Omelet * The Cure’s Omelet * Omelette aux Confitures * Bachelor’s Omelet * Plain Sweet Omelet * Omelette Souffle * Victoria Sandwiches
MACARONI: Macaroni, as usually served with the cheese course * A Sweet Dish of Macaroni
SUGARS, SYRUPS AND CANDY: How to make Barley Sugar * Lemon Syrup * To boil sugar to Caramel * To clarify syrups for Jelly * Toffee, Everton
TEA, COFFEE AND OTHER DRINKS: Barley Water * Beef Tea, Baked * Savoury Beef Tea, Soyer’s Recipe * Café au Lait * How to make Cocoa * Coffee, nutritious * To make Coffee * Essence of Coffee * Simple method of making Coffee * How to roast Coffee, a French recipe * Draught for summer * Drink pleasant for warm weather * Lemonade * Nourishing Lemonade * Nectar * To make Hot Punch * To make Tea
VINEGAR, CATSUP, PICKLES, &c: Camp Vinegar * Capsicums, Pickled * Cayenne Vinegar * Celery vinegar * Chili Vinegar * Cucumber Vinegar * Pickled Cucumbers * Pickled Gherkins * Horseradish * Horseradish Vinegar * How to pickle lemons with the abcxs peel on * How to pickle lemons without the peel * Mint Vinegar * Mushroom Ketchup * Mushrooms Pickled * How to Mix Mustard * Mustard, Indian * Mustard, Tartar * Pickled Nasturtiums * Pickled Onions * Oyster Ketchup * An Excellent Pickle * Indian Pickle * Mixed Pickle * Pickle for Tongues or Beef * Universal Pickle * Pickles * Raspberry Vinegar * Salad Dressing #1 * Salad Dressing #2 * Salad Dressing #3 * Walnut Ketchup * Pickled Walnuts
FRUITS: Cherries, dried * Damsons, baked for winter use * Damsons, preserved * Damsons, or any kind of plums, to preserve in winter * How to Bottle Fresh Fruit * How to bottle fresh fruit with sugar * Gooseberry Chips * Melons * Orange Salad * A Pretty Dish of Oranges * Oranges, Iced * Baked Pears * Pears a l’Allemande * Pears, Moulded * Pears, Preserved * Pears, Stewed * Pineapple Chips * Pineapples, Preserved * Stewed Normandy Pippins * French Plums, Stewed * Plums, Preserved * Plums, Preserved Dry * Fresh Fruit Salad * Strawberries and Cream
WINES & LIQUEURS: Champagne Cup * Cherry Brandy * Claret Cup * Cowslip Wine * Egg Wine * Elder Wine * Ginger Beer * Gooseberry Wine, effervescing * Lemon Wine * Malt Wine * To make Negus * Orange Brandy * Orange Wine * Rhubarb Wine * Whiskey Cordial * How to Mull Wines
SEASONINGS: Curry Powder, founded on Dr. Kitchener’s Recipe * Curry Powder, Captain White’s Recipe, most excellent * Herb Powder * Herbs, to dry for winter use * Hot Spice * Mushroom Powder
ICE CREAM AND ICES: Ice Creams, Fruit * Ice, Lemon Water * Iced Pudding, Parisian Recipes * Ices * Ices, to make Fruitwater
RICE AND OTHER DISHES: Dumplings, Sussex or Hard * How to make Gruel * Lemon Dumplings * Buttered Rice * Savoury Casserole of Rice * Sweet Casserole of Rice * Rice Croquettes * Rice Fritters * Rice-Milk * Rice Snowballs * Rice Souffle * Rice for Curries * Rice, to boil for curries * To make Souffle * Yeast Dumplings * Kirkleatham Yeast
Remember folks, this is an 1891 original. This book is 125 years old.
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ANTIQUE COOKBOOK Mrs. Beeton\'s 1891 Victorian RECIPES Vintage COOKERY Old RARE:
$107.50