Culinary Receipts Cuisine Victorian Cook Book Cookery Etiquette Recipe Dessert
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Culinary Receipts Cuisine Victorian Cook Book Cookery Etiquette Recipe Dessert:
COOKERY FROM EXPERIENCE
PRACTICAL GUIDE FOR HOUSEKEEPERS IN
EVERY DAY MEALS
This sale is for an original 1875 edition of "COOKERY FROM EXPERIENCE ~ A PRACTICAL GUIDE FOR HOUSEKEEPRS IN THE PREPARATION OF EVERY DAY MEALS" by Sara T. Paul, published by Porter and Coates of Philadelphia.
Written in 1875, Mrs. Paul book bears all the marks of the early cookbooks, including a good bit of information on housekeeping as well as tried and true methods for such things as removing tar and storing meat in hot weather. While there are seriously dated offerings, one can find recipes that seem to have been written by today's most innovative chefs!
This book is a PRACTICAL GUIDE for housekeepers in the preparation of EVERY DAY MEALS containing more than one thousand domestic receipts, mostly tested by personal experience; with suggestions for :
LISTS OF MEATS AND VEGETABLES IN SEASON
.....AND SO MUCH MORE!
The recipes are reliable and practical with explicit, simple instructions to even include COOKING UTENSILS necessary in a kitchen.
Food is one of the most defining elements ofa culture. U.S. eating habits were notoriously bad up and down the social spectrum. Food quality was poor, cooking was an enormous job, and table manners were atrocious.
Before the Victorian Era, food preservation techniques such as salting, pickling, drying, and smoking had changed little. The theory of canning was first developed in the 18th century with "dried soups" that were made by reducing stocks to a "glue" that could be reconstituted when needed, but they never attained much popularity outside the Navy. However, by the 1880s, largely in response to Pasteur's theories about disease and putrefaction, scientists experimented with chemicals to kill germs and bacteria in food. These early attempts often proved fatal to those who ate the "preserved" food, but legislation to control the use of chemicals for preserving food was not developed until 1901.
Contained within this volume are numerous chapters in ALL FOOD VARIETIES such as:
UTENSILS TO BE USED IN THE KITCHEN
MEATS < Remarks on roasting, boiling, etc: BEEF, MUTTON, LAMB, PORK, VEAL >
POULTRY AND GAME
CROQOUETTES, OMELETTES, ETC.
BREAD, CAKES, ETC.
PASTRY, PUDDINGS, CAKE, ICINGS, ETC.
FRUITS FOR WINTER DESSERT
BEVERAGES FOR THE TABLE
PRESERVING AND CANNING FRUITS
FOOD FOR INVALIDS AND SICK
WEIGHTS AND MEASURES
BILL OF FARE FOR EACH SEASON IN THE YEAR FOR A FAMILY OF FIVE OR SIX PERSONS < SPRING, SUMMER, AUTUMN, WINTER >
BILLOF FARE FOR A DINNER FOR FOURTEEN PERSONS
Published in 1875, this book is in FAIRLY GOOD CONDITION for its age; especially to be 138 YEARS OLD. The most notable condition is cosmetic, otherwise, the contents are very informative with the most delicious offerings. Both colored end pages have tears. The hinge is intact yet the cloth covering the seem is split. Some pages have typical wear such dog eared ends, some wear to pages with minor nicks, though light, towards the ends of pages. There is slight tone tothe pageswith occasional blemishes such as finger soil from turning the page at the marginal areas, pages 156/157 are darker toned due to a previous clipping that was put in place and its acidity toned the pages. A tape repair that does not affect text can be found on page 231/232 and page 241 with archival acid free tape designed for the task. Overall, the contents are firmly bound, all pages are present and the text is clean, clear and unmarked.There are 338 pages in this 5" x 7 1/2"volume. If you wish to get an idea of what cooking techniques were utilized, and howfoods were prepared for families during the Victorian era, this book will fill the menu nicely. It is being offered with . It won't last long so...GET IT WHILE YOU CAN!
offerding starts low so offer NOW!!! for a great deal and you might WIN!!! Please see our other books too!On Jun-30-13 at 22:04:02 PDT, seller added the following information: