Subscribe to our mailing list

* indicates required
Email Format
Close

Archive

Posts Tagged ‘drinks’

Historical Cooking Books – 84 in a series – 30 good recipes for using Eiffel Tower Bun Flour (1880)

January 17th, 2021 No comments

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 84 in a series – 30 good recipes for using Eiffel Tower Bun Flour (1880)

Historical Cooking Books - 84 in a series - 30 good recipes for using Eiffel Tower Bun Flour (1880)

Historical Cooking Books - 84 in a series - 30 good recipes for using Eiffel Tower Bun Flour (1880)

Historical Cooking Books - 84 in a series - 30 good recipes for using Eiffel Tower Bun Flour (1880)

Available in PDF, Text, JPG formats, and more

HOME BAKING SIMPLIFIED.

Eiffel Tower Bun Flour is a real help to the housewife, to the experienced cook, or to the expert chef. From the making of the plainest buns, cakes, or pastry for the most modest household to the making of the richest varieties for the banquet it is invaluable and equally successful.

Eiffel Tower Bun Flour is entirely distinct from any other preparation. There is an ease and certainty in its use which has made it famous among lovers of dainty buns, digestible home¬ made cakes, and light pastry. Try a packet at once.

Home-made buns, cakes and pastries made with Eiffel Tower Bun Flour have a daintiness and sweetness which is quite distinct from those made any other way.

Sold in 1d. and 31/2d. pkts. Lemon, Almond, Vanilla and Plain.

NOTICE.“Every Recipe in this Book is Good.

See More:

Publication date 1880
Topics CookingFlourFood IndustryAdvertising as TopicGreat Britain
Publisher [Place of publication not identified] : [publisher not identified]
Collection wellcomelibraryukmhlmedicalheritagelibraryeuropeanlibraries
Digitizing sponsor Wellcome Library
Contributor Wellcome Library
Language English

Get these aprons for your cooking adventures.

Historical Cooking Books - 67 in a series - The school cookery book (1879) by C. E. Guthrie Wright



* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!

Historical Cooking Books – 83 in a series – Fruits and their cookery (1921) by Harriet Schuyler Nelson

January 11th, 2021 No comments

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 83 in a series – Fruits and their cookery (1921) by Harriet Schuyler Nelson

Historical Cooking Books - 83 in a series - Fruits and their cookery (1921) by Harriet Schuyler Nelson

Historical Cooking Books - 83 in a series - Fruits and their cookery (1921) by Harriet Schuyler Nelson

Available in PDF, Text, JPG formats, and more

See More:

Publication date 1921
Topics Cookery (Fruit)Dessertscbk
Publisher New York : E.P. Dutton & company
Collection bostonpubliclibraryamericana
Digitizing sponsor Boston Public Library
Contributor Boston Public Library
Language English

Get these aprons for your cooking adventures.

Historical Cooking Books - 67 in a series - The school cookery book (1879) by C. E. Guthrie Wright



* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!

Historical Cooking Books – 82 in a series – For Danish appetites : cook book (19??) by Lyla G. Solum

January 3rd, 2021 Comments off

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 82 in a series – For Danish appetites : cook book (19??) by Lyla G. Solum

Historical Cooking Books - 82 in a series - For Danish appetites : cook book (19??) by Lyla G. Solum

Historical Cooking Books - 82 in a series - For Danish appetites : cook book (19??) by Lyla G. Solum

Historical Cooking Books - 82 in a series - For Danish appetites : cook book (19??) by Lyla G. Solum

Available in PDF, Text, JPG formats, and more

The recipes in this book have been collected over a period of years by the writer. All of them are dear to the heart of a Danish immigrant who brought this little bit of her homeland with her to the new country and all of them were do- nated to this book as somethings precious from the giver.

LYLA G. SOLUM

See More:

Publication date [19–?]
Topics Cookery, Danish
Publisher Sovang, Calif. : Danish Village Gifts
Collection cdlamericana
Digitizing sponsor MSN
Contributor University of California Libraries
Language English

Get these aprons for your cooking adventures.

Historical Cooking Books - 67 in a series - The school cookery book (1879) by C. E. Guthrie Wright



* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!

Historical Cooking Books – 81 in a series – Dr. Price’s Delicious Desserts : Containing Practical Recipes Carefully Selected And Tested : Excellent, Simple, Delicate (1904)

December 27th, 2020 Comments off

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 81 in a series – Dr. Price’s Delicious Desserts : Containing Practical Recipes Carefully Selected And Tested : Excellent, Simple, Delicate (1904)

Historical Cooking Books - 81 in a series - Dr. Price's Delicious Desserts : Containing Practical Recipes Carefully Selected And Tested : Excellent, Simple, Delicate (1904)

Historical Cooking Books - 81 in a series - Dr. Price's Delicious Desserts : Containing Practical Recipes Carefully Selected And Tested : Excellent, Simple, Delicate (1904)

Historical Cooking Books - 81 in a series - Dr. Price's Delicious Desserts : Containing Practical Recipes Carefully Selected And Tested : Excellent, Simple, Delicate (1904)

Available in PDF, Text, JPG formats, and more

Dr. Price’s Extracts have been in use for nearly half a century. They have acquired a world-wide popularity, due entirely to the care exercised in their manufacture, every stage of which is under the supervision of an experienced chemist. The aroma of every flavor is developed to its full extent by a process known only to ourselves. Their high degree of strength makes them unexcelled for economical cookery. The fruits from which they are made are selected with care, and all objectionable substances removed. Chemical com- pounds, natural to all fruits, which disguise the true flavor, are eliminated by our process, thus producing an extract many times stronger, more durable and delicious than any other in the market. In consequence of the high degree of purity attained, Dr. Price’s Delicious Flavoring Extracts can be carried in stock indefinitely without any loss of strength or change in flavor. Their freedom from ethers, poisonous oils, coal-tar substances, and artificial coloring removes all danger from chemical reaction, assuring their healthfulness and wholesomeness

See More:

Publication date c1904
Topics CookeryBakingFlavoring essencesDesserts
Publisher Chicago : Price Flavoring Extract Co.
Collection cdlamericana
Digitizing sponsor msn
Contributor University of California Libraries
Language English

Get these aprons for your cooking adventures.

Historical Cooking Books - 67 in a series - The school cookery book (1879) by C. E. Guthrie Wright



* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!

Historical Cooking Books – 80 in a series – The Italian confectioner (1823)

December 20th, 2020 Comments off

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 80 in a series – The Italian confectioner (1823)

Historical Cooking Books - 80 in a series - The Italian confectioner (1823)

Historical Cooking Books - 80 in a series - The Italian confectioner (1823)

Historical Cooking Books - 80 in a series - The Italian confectioner (1823)

Available in PDF, Text, JPG formats, and more

PREFACE.

The art of the Confectioner, in common with almost every other art, has been greatly improved by the aid of modern chemistry ; the events of the French Revo- lution, also, which deprived many ingenious men of their situations in noble families, and compelled them to seek a subsistence by laying before the public the secrets of Confectionery, have done much towards the perfection of this agreeable art. The Confectioner is not without books which pre- tend to teach the principles of his profession ; but these are, in general, more applicable to the theory than the practice of Confectionery, and most of them are very imperfect ; some recent publications being totally silent on matters of the first importance.

No. 11 . — A Caramel . It breaks, as just observed, making a noise, like glass. When the Sugar is at the crack , add to it five or six drops of lemon juice to prevent its graining. When boiled, take it from the fire and put the bottom of the pan into cold water to prevent its burning. The production of caramel is attended with some difficulty, and great attention is necessary. As we can see in a moment the colour of caramel we wish to obtain, we must use the lemon juice cautiously, as too large a quantity would spoil the sugar. If no lemon juice be at hand, a few drops of vinegar, honoy. or butter — any acid or grease will smooth the sugar, which is naturally disposed to grain. As the sugar has no longer any moisture, it requires a strong fire, but this must be applied to the body of the sugar only ; for, if the fire be too fierce, it will burn the sugar to the sides of the pan, which will completely spoil it. The edges of the pan must be kept clean with a smalL sponge.

See More:

Publication date 1823
Topics DessertsConfectionery
Publisher London : sold by John Harding; and by the author
Collection leedsuniversitylibraryukmhlmedicalheritagelibraryeuropeanlibraries
Digitizing sponsor Jisc and Wellcome Library
Contributor University of Leeds Library
Language English

Get these aprons for your cooking adventures.

Historical Cooking Books - 67 in a series - The school cookery book (1879) by C. E. Guthrie Wright



* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!

Historical Cooking Books – 79 in a series – The Magic cook book (1930) by Standard Brands Limited

December 13th, 2020 Comments off

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 79 in a series – The Magic cook book (1930) by Standard Brands Limited

Rbsc magic cookbook tx765m341930rbdcook 0000

Rbsc magic cookbook tx765m341930rbdcook 0010

Rbsc magic cookbook tx765m341930rbdcook 0051

Ginger Bread

2/3 cup butter
2 eggs
1 cup molasses
1 cup brown sugar
2 teaspoons ginger
1 teaspoon each cinnamon and cloves
1/4 teaspoon grated nutmeg
I cup sour milk
1 teaspoon Magic Soda
3 cups flour
1/4 teaspoon salt
1/2 teaspoon Magic Baking Powder

Pour hot melted butter into the molasses, add sugar and well beaten eggs; sift together dry ingredients and add to first mixture alternately with sour milk. Beat well. Bake in greased and floured shallow pan 40 minutes in 350° F. oven.

Available in PDF, Text, JPG formats, and more

See More:

Publication date 1930
Topics Baking — Canada.Desserts.Cooking, Canadian.Baking powder.McGill University Library Digitized TitleCookbook CollectionBakingDessertsCooking, CanadianBaking powder
Publisher Toronto : Standard Brands
Collection mcgilluniversitymcgilluniversityrarebookstoronto
Contributor McGill University Library
Language English

Get these aprons for your cooking adventures.

Historical Cooking Books - 67 in a series - The school cookery book (1879) by C. E. Guthrie Wright



* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!

Historical Cooking Books – 78 in a series – Royal baker pastry cook (1888) by Royal Baking Powder Company

December 6th, 2020 Comments off

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 78 in a series – Royal baker pastry cook (1888) by Royal Baking Powder Company

Historical Cooking Books - 78 in a series - Royal baker pastry cook (1888) by Royal Baking Powder Company Cover

Historical Cooking Books - 78 in a series - Royal baker pastry cook (1888) by Royal Baking Powder Company Facsimile Letter

Historical Cooking Books - 78 in a series - Royal baker pastry cook (1888) by Royal Baking Powder Company First page of receipe index

Royalbakerpastry01roya

Available in PDF, Text, JPG formats, and more

See More:

Publication date 1888
Topics Cookery, Americancbk
Publisher New York, Royal baking powder company
Collection library_of_congressamericana
Digitizing sponsor Sloan Foundation
Contributor The Library of Congress
Language English

Get these aprons for your cooking adventures.

Historical Cooking Books - 67 in a series - The school cookery book (1879) by C. E. Guthrie Wright



* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!

Historical Cooking Books – 77 in a series – Menus for the Christmas dinner (1927) by United States. Department of Agriculture

November 29th, 2020 Comments off

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 77 in a series – Menus for the Christmas dinner (1927) by United States. Department of Agriculture

Historical Cooking Books - 77 in a series - Menus for the Christmas dinner (1927) by United States. Department of Agriculture

Available in PDF, Text, JPG formats, and more

 

Housekeepers’ Chats

(NOT FOR PUBLICATION)

Thurs.,Dec. 22, 1927

Subject: “Menus for the Christmas Dinner.” Information, .including menus and
recipes, from Bureau of Home Economics, U. S. Department of Agriculture,

00C00

Last night, after the dishes were done, and I had settled down to plan
Christmas dinners, who should call me up “but my Next*-Door~Neighbor .

“Aunt Sammy,” said she, “please invite me over. I’ll promise not to say a
wo rd , all evening,’ if you’ll let me come over and sew, while you plan your radio
program. “

Of course I told her to come on over, and “bring her sewing. Her sewing.,
proved to “be a sampler, which she is making for her kitchen.

“Don’t you like it, Aunt Sammy?” asked rny Neighbor. “It will lend a touch of
decoration to my plain kitchen walls, and besides, I like the motto, Howts this,
to hang above the sink?

” ‘”Then we on simple rations sup,
How easy is the washing up,
But heavy feeding complicates
The task, by soiling many incites, 1 “

“Quite appropriate,” I said, ‘”since you never were particularly fond of wash^-
ing dishes,”

“You are right,” said my Neighbor. “I do not really mind washing dishes, but
still and all, I can’t say that I get an authentic thrill, out of doing them, I
shall have plenty of dishes to ?/ash, on Christmas day, for I have invited seven
people to eat dinner at my house, I’m planning my work ahead of time, for, as I
read somewhere recently, ‘, . . the hostess should remember that her serene, un-
troubled, presence, at the dinner-table, means more to her guests than an elabor-
ate menu, or service,’ I knew that I would not be a ‘serene and untroubled’
hostess, unless I used a little common sense. So I planned my work ahead of time,
and selected dishes which can be made Friday and Saturday. I don’t intend to
spend my Christmas day in the kitchen. Want to hear my plans, Aunt Sammy?”

“Surely,” I said, “begin with the fruit cocktail, and describe each course.”

“The fruit cocktail,” repeated my Neighbor. “I’m not having a fruit cocktail.
I’m going to start right in with the main course, who needs a fruit; cocktail,
or soup, before turkey and fixings? I shall eliminate the first course. This
means fewer dishes to serve , and fewer dishes to wash. Besides, if I start with
the main course, there will be more room for the festive plum pudding dessert.

“Turkey heads my menu. I shall prepare the turkey for roasting, and make the
stuffing, on Saturday, Then, on Christmas day, I can stuff the turkey, and sew
it up, ready for the oven, in a short time. Most any kind of Christmas meat can

be prepared the day “before. Take a fat fowl, for instance. It might “be simmered
until tender, on Saturday. Then, about an hour before dinner time, heat up the
dressing, ‘which was also prepared the day before, stuff the chicken, and brown it
quickly, in the oven. Or, if baked ham holds the place of honor, boil it a day
or two beforehand and let it stand in a cold place, in the liquor in which it was
boiled. On Christmas day, reheat the ham, in the liquor in which it was cooked,
skin it, cover it with bread crumbs and sucrar, stick in a few cloves, and put it
in the oven for a final browning, just before dinner.

“Letts see, what next? Fotatoes, White potatoes to be s calloped , or sweet
potatoes to be candied, may be cooked the day before, and arranged in a baking-
dish, ready for the final cooking. .The green vegetable — spinach, cauliflower,
Brussels sprouts, or ‘what hove you . — may be washed and prepared for the pat, a.
day ahead of time,

“Cranberry sauce, or jelly, can be made two or three days before Christmas,
and set away in a cold place. Celery can be washed, wrapped well, and put in
a cold place.

“The salad — I’ll have either tomato aspic or grapefruit — can also be
fixed on Saturday. The lettuce and salad dressing will be all ready for last-
minute combination. I’ve found that lettuce gets crisper, and more attractive,
if it’s washed, covered, and allowed to stand, in a very cold place, for a few .
hours before it is served.

“How, the dessert. My plum pudding has been made for days. I shall reheat
it, just in time to serve. Mince pie, also, could be baked a da^r or two early.
Or a mousse of cream and shredded pineapple, or other flavoring, might be packed
down in ice and salt, the day before* and turned out in a frozen mold at dinner
time. If the weather is very cold, the mousse could be set outdoors, and the
weather will do the rest. Of course, the fruit cake, to serve with the mousse,
was baked some time ago.

“Coffee, candy, a.nd nuts, conclude my menu, and I hope to present a ‘serene
and untroubled countenance 1 — even while my husband carves the turkey. Speak-
ing of husbands,” said my Neighbor, suddenly, “I’d better go home and see whether
mine. has bought the holly and tinsel he promised to get.”

“Without more ado, my Neighbor picked up her sewing, and went home, I was
glad she came, because she really has excellent practical ideas about meal plan-*
ning, and cooking.

If you’re ready to write them now, I’ll give you two Christmas dinner menus
— neither one of them “different” — but who wants to be “different”, at
Christmas time?

Menu Number One includes: Turkey with Chestnut Stuffing, Brussels Sprouts,
Mashed Potatoes, Cranberry Jelly, Celery Hearts, C-rapefru.it Salad, Plum Pudding
with Orange Plavored Hard Sauce, Coffee, and Nuts.

The recipes for Cranberry Jelly, and Plum Pudding, are in the Radio Cook-
book. A liquid sauce, a foamy sauce, or a hard sauce is suitable for plum
pudding. I’m going to use a hard sauce, made of 4 ingredients:

l/4 cup of butter l/2 teaspoon vanilla, -and

3/4 cup powdered sugar l/8 teaspoon grated nutmeg

Perhaps I’d better repeat that, i?or the Hard Sauce, use: (Repeat in-
gredients)

Cream together the butter and sugar-. Add* the vanilla and nutmeg. The
secret of creamy hard sauce lies in long beating. Chill the sauce, before you
serve it. To vary the flavor, grate in the rind of an orange. That makes a
delicious sauce, If you don’t care for a sauce on ycur plum pudding, serve
a spoonful of vanilla ice cream, or mousse, on the plate wijbh the hot pudding.

My second Christmas dinner menu is as follows; Roast Goose, Browned Onions,
Scalloped S?/eet Potatoes and Apples, Currant Jelly, Celery Hearts, Caramel
Ice Cream, Fruit Cake, Coffee, and Nuts.

The recipe for Sweet Potatoes, with Apples is in the Radio Cookbook, but I
shall broadcast it, for those who do not yet have their cookbooks. Pour in-
gredients, for Sweet Potatoes with Apples:

3 medium-sized sweet potatoes l/2 cup sugar, and

4 medium-sized apples. 3 tablespoons butter,

Wash the sweet potatoes, and cook them in their skins, in boiling water.
Cool and skin. Cut the potatoes and apples into slices. Place in alternate
layers, in a buttered baking dish. Sprinkle sugar over each layer. Add a-
little water, and bake until apples and sweet potatoes are soft, and brown on
top.

That’s all, till Friday.

See More:

Publication date 1927
Topics ChristmasMenus PlanningFormulas, recipes, etcCooking
Publisher [Washington, D.C.] : United States Department of Agriculture, Office of Information, Radio Service
Collection usda-housekeeperschatusdanationalagriculturallibraryfedlinkamericana
Digitizing sponsor U.S. Department of Agriculture, National Agricultural Library
Contributor U.S. Department of Agriculture, National Agricultural Library
Language English
Volume 1927

Get these aprons for your cooking adventures.

Historical Cooking Books - 67 in a series - The school cookery book (1879) by C. E. Guthrie Wright



* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!

Historical Cooking Books – 76 in a series – The Book Of Household Management (1861)

November 22nd, 2020 Comments off

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 76 in a series – The Book Of Household Management (1861)

Historical Cooking Books - 76 in a series - The Book Of Household Management (1861)

Historical Cooking Books - 76 in a series - The Book Of Household Management (1861)

Historical Cooking Books - 76 in a series - The Book Of Household Management (1861)

Available in PDF, Text, JPG formats, and more

 

PEEFACE.

I MUST frankly own, that if I had known, beforelhand, that) this book wonld have cost me the labour which it has, I should never have been courageous enough to commence it. What moved me, in the first instance, to attempt a work like this, was the discomfort and suffering which I had seen brought upon men and women by household mismanagement. I have always thought that there is no m.ore fruitful source of family discontent tha,n ?u housewife’s badly-cooked dinners and untidy ways. Men are now so well served out of doors, — at their clubs, v»^ ell- ordered taverns, and dining-houses, that in order to compete with the attractions of these places, a mistress must be thoroughly acquainted with the theory and practice of cookery, as Vv^ell as l^e perfectly conversant with all the other arts of making and keeping a comfortable home.

In this book I have attempted to give, under the chapters devoted to cookery, an intelligible arrangement to every recipe, a list of the ingredients, a plain statement of the mode of preparing each dish, and a careful estimate of its cost, the mtinher of Ijeojple for vv^hom it is sufficient, and the time when it is seasonable. For the matter of the recipes, I am indebted, in some measure, to many correspondents of the ” Englislwoman’s Domestic Maga- zine,” who have obligingly placed at my disposal their formulge for many original preparations. A large lorivate circle has also rendered me considerable service. A diligent study of the works of the best modern wiiters on cookery was also necessary to the faithful fulfilment of my task. Friends in England, Scotland, Ireland, France, and Germany, have eJso very materially aided me. I have paid great attention to those recipes which come under the head of ” Cold Meat Cookery.” But in the depart- ment belonging to the Cook I have striven, too, to make my work something more than a Cookery Book, and have, therefore, on the

best authority tliat I could obtain, given an account of the natural history of the animals and vegetables which we use as food. I have followed the animal from his birth to his appearance on the table ; have described the manner of feeding him, and of slaying him, the position of his various joints, and, after giving the recipes, have described the modes of carving Meat, Poultry, and Game. Skilful artists have designed the nrmierous drawings which appear in this volume, and which illustrate, better than any description, many important and interesting items. The coloured plates are a novelty not without value.

Besides the great portion of the book which has especial reference to the cook’s department, there are chapters devoted to those of the other servants of the household, who have all, I trust, their duties clearly assigned to them.

Towards the end of the work will be found valuable chapters on the Management of Children ” — ” The Doctor,” the latter principally referring to accidents and emergencies, some of which are certain to occur in the experience of every one of us ; and the last chapter contains ” Legal Memoranda,” which will be service- able in cases of doubt as to the proper course to be adopted in the relations between Landlord and Tenant, Tax-gatherer and Tax-payer, and Tradesman and Customer.

These chapters have been contributed by gentlemen fully en- titled to confidence ; those on medical subjects by an experienced surgeon, and the legal matter by a solicitor.

I wish hero to acknowledge the kind letters and congratulations I have received during the progress of this work, and have only further to add, that I trust the result of the four years’ incessant labour I have expended will not be altogether unacceptable to some of my countrymen and countrywomen.

ISABELLA BEETOK

 

See More:

Publication date 1861
Topics CookingHousekeeping
Publisher London : S.O. Beeton
Collection wellcomelibraryukmhlmedicalheritagelibraryeuropeanlibraries
Digitizing sponsor Wellcome Library
Contributor Wellcome Library
Language English

Get these aprons for your cooking adventures.

Historical Cooking Books - 67 in a series - The school cookery book (1879) by C. E. Guthrie Wright



* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!

Historical Cooking Books – 75 in a series – The school cookery book (1879) by C. E. Guthrie Wright

November 15th, 2020 Comments off

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 75 in a series – The school cookery book (1879) by C. E. Guthrie Wright

Historical Cooking Books - 67 in a series - The school cookery book (1879) by C. E. Guthrie Wright

Historical Cooking Books - 67 in a series - The school cookery book (1879) by C. E. Guthrie Wright

Historical Cooking Books - 67 in a series - The school cookery book (1879) by C. E. Guthrie Wright

Available in PDF, Text, JPG formats, and more

PREFACE.

This “School Cookery Book” has been written chiefly for the use of cookery classes in elementary schools. The theory of food is therefore explained in simple language, the recipes are given in small quantities, and the directions are very minute. It is hoped, however, that the book may prove useful also to others who desire to study the theory and practice of good economical cookery. The text is complete without the footnotes, which are inserted for the benefit of teachers and older people. The theoretical part has been submitted to, and approved by, an eminent chemist and two physicians.

See More:

Publication date 1879
Topics Cooking
Publisher London : Macmillan and Co.
Collection leedsuniversitylibraryukmhlmedicalheritagelibraryeuropeanlibraries
Digitizing sponsor Jisc and Wellcome Library
Contributor University of Leeds Library
Language English

Get these aprons for your cooking adventures.

Historical Cooking Books - 67 in a series - The school cookery book (1879) by C. E. Guthrie Wright



* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!