The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the Kind Yet Published Front Cover · Hannah Glasse. W. Strahan, J. and F. The first American edition of this staple of the American household during the Revolutionary War. How to market. How to roast and broil and fry. Gravies, sauces. Page 1. Page 2. Page 3. Page 4. Page 5. Page 6. Page 7. Page 8. Page 9. Page Page Page Page Page Page Page Page Page

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The book starts off with a comprehensive guide to choosing healthy, fresh produce and animal proteins there are a lot of animal proteins discussed in this book, as that was how people ate.

A wonderful book from charting the history of food and eating. Cooking times were from careful observation over what I’m sure were several disasterous results; and food was cooked in iron kettles weighing 30 or more pounds – imagine picking one up when full! Just wet them all through with sackthen make a good boiled custard not too thick, and when cold pour it over it, then put a syllabub over that.

The Art Of Cookery

Lists with This Book. What are some other cookery books similar to this one? Ingredients from faraway countries were becoming available. This cookbook is printed exactly as it was originally written by Hannah Glasse back in the cpokery years of our fledgling nation!

Atr I write out recipes I want to try from my older cookery books and work off the handwritten recipe I write all over recipes with my own notes you see and so a modern print would suit this terrible habit of mine too. Refresh and try again.

The Art of Cookery Made Plain and Easy – Hannah Glasse – Google Books

Common terms and phrases almonds anchovy bake bason baste beat beaten beef blades of mace broil brown bundle of sweet butter rolled chopped clean cloth cloves cold cover it close cover them close crust currants dish drain eggs fish four fowl gallon glass gravy half a pint half a pound Hannah Glasse isinglass jelly juice keep lemon let it boil let it stand let them stand liquor little salt Madeira wine meat milk mutton nutmeg onion orange ounce oven oysters parsley peel pepper and salt pickle piece of butter pound of butter pound of sugar Pudding quarter roast rolled in flour rose-water sauce sauce-pan scald season Seville orange sieve skim skin slices slow fire spoonfuls stew stew-pan stir strain sweet herbs Sweetbreads syrup take half tender thick thicken thin throw Turkey veal venison vinegar wash white-wine wine yeast yolks.


Views Read Edit View history. English cuisine English non-fiction books Early Modern cookbooks books. AmazonGlobal Ship Orders Internationally. Oct 30, Eileen Hall rated it it was amazing. The women doing the demos recommended this book as the one they get most of their recipes from.

I enjoyed the window into how cooking was done back then and found many useful tips seem to have been forgotten and discovered all over again in recent times, such as overcooking vegetables.

East Dane Designer Men’s Fashion. She makes it so understandable.

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Why had I never thought of this before? It was completely unreadable. This page was last edited on 9 Decemberat Withoutabox Submit to Film Festivals. Search the history of over billion web pages on the Internet.

There was a problem filtering reviews right now. Gravies, sauces, hashes, fricassees, ragouts. In the opening pages, Ms.

My son and I were salivating over the meat pies, various roasted fowl and pigs, and breads, desserts and veggies coming off the fires at Jamestown and Yorktown. There’s a problem loading this menu right now.

It was a bestseller for a century after its first publication, dominating the English-speaking market and making Glasse one of the most famous cookbook authors of her time. As to being able to use this cookbook in modern cooking: It was rumoured for decades that despite the byline it was the work of a man, Samuel Johnson being quoted by James Boswell as observing at the publisher Charles Dilly ‘s house that “Women can spin very well; but they cannot make a good book of cookery.


CM Johnson – – December 1, Subject: I opened this and I realized how little I know. The historian of food Peter Brears said that the book was the first to include a recipe for Yorkshire pudding. I am so happy that a ‘new’ edition has been published, so that this can be read far and wide! University of Illinois Press.

Usage Public Domain Mark 1. I was immediately drawn to this cookbook because of the historical aspect with my history buff being rewarded in regards to the time period and the speech pattern evident in the writing style. Glasse explains in her note “To the Reader” that she has written simply, “for my Intention is to instruct the lower Sort”, giving the example of larding a chicken: Well, duh, yes actually.

She also included “cooking the Spanish way, French way” and so on.

The Art of Cookery Made Plain and Easy – Wikipedia

Some posthumous editions include a decorative frontispiece, with the caption. Cottom and Stewart, Compared to other cookery books of similar age, ‘The Art of Cookery Made Plain and Easy’ is extremely well written, and extremely thorough.

Frontispiece and title page in an early posthumous edition, published by L.

I’m so glad I did, because I appreciated his modern interpretation of her recipes, or receipts as they were known in the 18th century. Advanced embedding details, examples, and help! Wonderful book for us female re-enactors trying to show how food was gathered, cooked and served See all 28 reviews.