ANTIQUE COOKBOOK Rare 1893 Victorian Mrs. Beeton\'s HOUSEHOLD Recipes MEDICAL
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ANTIQUE COOKBOOK Rare 1893 Victorian Mrs. Beeton\'s HOUSEHOLD Recipes MEDICAL:
$595.00
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The Book of Household align=\"center\">The Book of HouseholdManagement
The Book of Household Management: Comprising Information for the Mistress, Housekeeper, Cook, Kitchen-Maid, Butler, Footman, Coachman, Valet, Upper and Under House-Maids, Lady\'s-Maid, Maid-Of-All-Work, Laundry-Maid, Nurse and Nurse-Maid, Monthly, Wet, And Sick Nurses, Governess. Also, Sanitary, Medical, & Legal Memoranda; With a History of the Origin, Properties, And Uses of All Things Connected with Home Life and Comfort\' by Mrs. Isabella Beeton. Entirely New Edition - Revised, Corrected and Greatly Enlarged, containing New Coloured Plates and Numerous Full-Page and Other Engravings. Several Hundreds of New Recipes for English, French, German, Italian, American, Australian and Indian Cookery. New Menus for Breakfasts, Luncheons, Dinners, Teas and Suppers, with much Valuable Information upon Household and Domestic Matters. Five Hundred and Eightieth Thousand. Ward, Lock, Bowden, Limited, London, New York, Melbourne, 1893.
Contains all 13 coloured Cookery plates including the two fold out plates and 68 black and white full-page plates and numerous vignette illustrations. Advertisements. Analitical Index.
Green hardcover bookbound in red half-leather spine with gold designs on it. The spine ofthe book is well worn; right top corner of the title page is missingsmall piece but not affecting the text. One color fold-out plate ispartially split at a fold from the top to about half way of the page.Binding good. Both hinges are in good and secure condition. Heavy bookcontains 1644 wonderful pages. There are no loose or missing pages.Corners are bumped with slight fraying and top and bottom of spine isworn with slight fraying also. Otherwise the book is in faircondition. Approx. 8" tall by 5" wide and 3" thick. Alltold, a very nice original 1893 edition of an unusual and curious bookwith many interesting topics for just about everyone. Don\'tmiss the opportunity to add this rare title to your collection. Picturesare a part of the description.
Mrs. Beeton\'s Cookery Classic \"The Book of Household Management\"Most of the recipes were illustrated with coloured engravings, and it was the first book to show recipes in a format that is still used today.It was intended as a guide of reliable information about every aspect of running a house for the aspirant middle classes. In addition to cooking, its 2,751 entries include tips on how to deal with servants\' pay and children\'s health, and above all a wealth of cooking advice, instructions and recipes.The book gives a charming and historically significant insight into Victorian domestic management. Although it is not a modern book, many people in Britain own a copy as it has been frequently reprinted and is available to this day. The name"Mrs. Beeton\" still has iconic status in Britain: most people recognize it and know its connotations, although very few have actually come into contact with the book itself. The phrase, \"first, catch your hare\", while popularly thought to originate here, was already proverbial when the book was written. Today\'s superstar chefs (especially Delia Smith) might be seen as the direct descendants of Mrs. Beeton, who saw as they did the need to provide reassuring advice on culinary matters for the British middle classes, the Industrial Revolution having sealed the demise of traditional rural cooking skills.
GENERAL CONTENTS.THE MISTRESS
THE HOUSEKEEPER
ARRANGEMENT AND ECONOMY OF THE KITCHEN
DUTIES OF THE COOK, THE KITCHEN, AND THE SCULLERY MAID
INTRODUCTION TO COOKERY
GENERAL DIRECTIONS FOR MAKING SOUPS
RECIPES FOR SOUPS
THE NATURAL HISTORY OF FISHES
RECIPES FOR COOKING FISH
GRAVIES, FORCEMEAT AND SOUCES
VARIOUS MODES OF COOKING MEAT
GENERAL OBSERVATIONS ON QUADRUPEDS - BEEF
RECIPES FOR COOKING BEEF
GENERAL OBSERVATIONS ON THE CALF
RECIPES FOR COOKING VEAL
GENERAL OBSERVATIONS ON THE SHEEP AND LAMB
RECIPES FOR COOKING MUTTON AND LAMB
GENERAL OBSERVATIONS ON THE COMMON HOG
RECIPES FOR COOKING PORK
PRESERVED AND TINNED MEATS
RECIPES FOR TINNED MEATS
GENERAL OBSERVATIONS ON BIRDS
TRUSSING
RECIPES FOR COOKING POULTRY
GENERAL OBSERVATIONS ON GAME
RECIPES FOR COOKING GAME
VEGETERIAN RECIPES
GENERAL OBSERVATIONS ON VEGETABLES
RECIPES FOR COOKING VEGETABLES
GENERAL OBSERVATIONS ON PUDDINGS AND PASTRY
RECIPES FOR PUDDINGS, PASTRY AND SWEET DISHES
GENERAL OBSERVATIONS ON CREAMS, JELLIES, SOUFFLES, OMELETTES, AND SWEET DISHES
RECIPES FOR CREAMS, JELLIES, SOUFFLES, OMELETTES, AND SWEET DISHES
DESSERT DISHES AND SMALL SAVOURIES
GENERAL OBSERVATIONS ON PRESERVES, PICKLES AND STORE SAUCES
RECIPES FOR PRESERVES, PICKLES AND STORE SAUCES
GENERAL OBSERVATIONS ON ICES AND CONFECTIONERY
RECIPES FOR MAKING ICES AND CONFECTIONERY
GENERAL OBSERVATIONS ON BREAD, BISCUITS AND CAKES
RECIPES FOR MAKING BREAD, BISCUITS AND CAKES
GENERAL OBSERVATIONS ON MILK, BUTTER, CHEESE AND EGGS
RECIPES FOR COOKING MILK, BUTTER, CHEESE AND EGGS
GENERAL OBSERVATIONS ON BEVERAGES
RECIPES FOR BEVERAGES
GENERAL OBSERVATIONS ON INVALID COOKERY
RECIPES FOR INVALID COOKERY
GENERAL OBSERVATIONS ON AMERICAN COOKERY
RECIPES FOR AMRICAN DISHES
GENERAL OBSERVATIONS AUSTRALIAN COOKERY
RECIPES FOR AUSTRLIAN DISHES
GENERAL OBSERVATIONS ON INDIAN COOKERY
RECIPES FOR INDIAN COOKERY
GENERAL OBSERVATIONSON FRENCH COOKERY
RECIPES FOR FRENCH COOKERY
GENERAL OBSERVATIONS GERMAN COOKERY
RECIPES FOR GERMAN COOKERY
GENERAL OBSERVATIONS ON ITALIAN COOKERY
RECIPES FOR ITALIAN COOKERY
BREAKFAST, LUNCHEONS, DINNERS, TEAS AND SUPPERS
GENERAL OBSERVATIONS ON BREAKFAST, WITH MENUS FOR WEDDINGS, GUEST AND FAMILY BREAKFASTS
GENERAL OBSERVATIONS ON LUNCHEON, WITH MENUS FOR PUBLIC, GUEST, PICNIC AND FAMILY LUNCHEONS
GENERAL OBSERVATIONS ON DINNERS AND DINING
TABLE DECORATIONS
MENUS FOR ALL SEASONS
GENERAL OBSERVATIONS ON TEA, WITH MENUS FOR WEDDING, AT HOME, HIGH TEA AND FAMILY TEA
GENERAL OBSERVATIONS ON SUPPER, WITH MENUS FOR BALL, GUEST, AND FAMILY SUPPERS
GENERAL OBSERVATIONS ON DOMESTIC SERVANTS
MEN SERVANTS DUTIES
WOMEN SERVANTS DUTIES
RECIPES FOR THE USE OF DOMESTIC SERVANTS
MANAGEMENT OF NURSERY AND SICK-ROOM, INCLUDING DUTIES OF MOTHER, GOVERNESS, NURSE, MONTHLY NURSE AND SICK NURSERECIPES FOR SICK-NURSE
THE DOCTOR
THE HOMEOPATHIST
LEGAL MEMORANDALIST OF COLOURED PLATES.PLATE I. DINNER TABLE WITH FLORAL DECORATIONS, completely Laid for Twelve Persons.PLATE II. SUPPER TABLE, DECORATED, and completely Laid for Sixteen Persons.PLATE III. FISH: Dishes of Turbot, Whitebait, Smelts, Lobster, Whiting, Mullet, Salmon, Soles, Eals, Oysters, Trout, Mackerel, Cod\'s Head and Shoulders.PLATE IV. MEAT: Dishes of Veal Cutlets, Leg of Pork, Leg of Lamb, Roast Pig, Fillet of Veal,Boiled Beef, Sirloin, Cutlets and Peas, Calf\'s Head, Sausages, Calf\'sHeart, Kidneys, Haunch of Mutton, Forequarter of Lamb, Saddle ofMutton.
PLATE V. POULTRY AND GAME (Cooked): Pheasant,Ptarmigan, Partridges, Hare, Wild Duck, Grouse, Widgeon, Snipe,Woodcock, Turkey, Fowl (Boiled), Duck, Goose, Larks, Pigeon, Rabbit.
PLATE VI. SUPPER DISHES: Fowl (Roast),Pheasant, Game Pie, Shrimp Patties, Oyster Patties, Lobster Salad,Savoury Jelly, Brawn, Pigeon Pie, Galantine of Veal, Russian Salad,Cray Fish, Tongue.
PLATE VII. VEGETABLES (Cooked): Peas,Artichokes, Tomatoes, Potatoes, Spanish Onions, Salad, VegetableMarrow, Broad Beans, Cauliflower, Asparagus, Sea-Kale, Carrots,Brussels Sprouts, French Beans.
PLATE VIII. PUDDING AND PASTRY: Apple Tart,Galette, Iced Pudding, Apricot Fritters, Pancakes, Charlotte Russe,Macaroni Cheese, Cherry Tart, Mince Pies, Almond Puddings, Tartlets,Compote of Fruit, Fruit Pudding, Fruit Tart, Christmas Pudding, MilkPudding, Roly-Poly Jam Pudding.
PLATE IX. JELLIES, CREAMS AND SWEET DISHES:Jelly of Two Colours, Macedoine of Fruit, Lemon Cream, VictoriaSandwiches, Meringues, Grape Jelly, Chocolate Cream, Trifle, IcedOranges, Tipsy Cakes, Stewed Pears, Rout Cakes, Crystallised Fruit,Apples a la Parisenne, Nougat, Almond Cake, Blancmange.
PLATE X. DESSERT DISHES: Bananas, Apricots,Gooseberries, Pine, Cherries, Ginger, Raspberries, Olives, Peaches,Grapes, Pears, Mulberries, Almonds and Raisins, Strawberries,Greengages, Plums, Apples, Melon, Oranges.
PLATE XI. BREAKFAST AND TEA CHINA: Tea Cups,Bread-and-Butter Platter, Teapot, Butter Dish, Sardine Box, CoffeeCups, Afternoon Tea Set, Milk Jug, Hot-Water Jug, Bread Dish, BaconDish, Marmalade Jar, Breakfast Cups.
PLATE XII. TABLE GLASS: Decanters, VlaretJugs, Caraffe, Water Jug and Glass, Wine Glasses, Champagne Tumblers,Soda Glass, Tumblers, Glass Dishes, Cream Ewer and Sugar Bowl, IcePlates, Finger Basins, Glass Centre Piece.
PLATE XIII. DINNER AND DESSERT CHINA: DinnerPlates, Dessert Plates, Vegetable Dishes, Soup Tureen, Jug, CheeseDish, Ice Pail, Salts, Strawberry Dish, Fruit Dish, Spoon Warmer.
LIST OF FULL-PAGE ILLUSTRATIONS.
The Various Parts of Beef * The Various Partsof Veal * The Various Parts of Mutton * The Various Parts of Pork *The Edible Kinds of Fish * The Various Kinds of Poultry * Vegetablesof all Kinds * Fruit of all Kinds * Store Sauces and Pickles *Preserved Meats * Tinned Meats and Households Requisites * MineralsWaters and other Beverages * Wilson Cooking Range * Utensils forBoiling * Patent Cooking Utensils * Utensils for Broiling * UtensilsAuxiliary to Cooking * Kettles and Urns * Varieties of English Fish *Fish Cooked in Various Ways * Various Dishes of Fish * The Joints ofBeef * The Joints of Veal * The Joints of Mutton * The Joints of Pork* Game and Poultry * Puddings and Pastry * Ices and Sweets * Dessertand Table Decorations * Ornamental Pastry * Bread of all Kinds *Biscuits - Different Sorts * Bride, Christening and other Cakes *Butter, Cheese and Eggs * Wines, Spirits and Liqueurs * American &Colonial Fruits * Serviettes * Wedding Breakfast, Set Out * GuestsBreakfast and Side-Board, Laid * Breakfast Table, Laid for EightPersons * Luncheon Table, Laid for Eight Persons * Public Luncheon,Set Out * Designs for Menu Cards * Home-Made Menu Cards * Dinner inCourses - January to December * The Dinner Table * High Tea Table,Arranged for Eight Persons * Wedding Tea, Laid for Large Party *Buffet Tea for an At Home * Ball Supper for Large Party * BuffetSupper * Guests Supper for Twelve Persons * Restoration After Drowning* Fractures of Different Kinds * Bandaging of Hand, Arm, Foot, etc.
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This amazing book would bea wonderful addition to any collection. This book will continue toincrease in value as it rests in your library! Old books in this kindof condition are becoming harder to find each day. Add this book toyour collection today while you can.
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ANTIQUE COOKBOOK Rare 1893 Victorian Mrs. Beeton\'s HOUSEHOLD Recipes MEDICAL:
$595.00