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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A Facsimile of “American Cookery,” The City Tavern Cookbook: Recipes from the Birthplace of American Cuisine. How to Roast and Boil to Perfection Applewood Books; Reprint edition June 1, Language: I’d like to read this book on Kindle Don’t have a Kindle?
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Please try again later. 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. 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.
All things that are green should have a little crispness, for if they are over-boiled, they neither have any sweetness or beauty. Don’t expect precise measurements or heating temperatures. To really appreciate this cookbook, you must also appreciate how food was cooked in the 16th through early 19th centuries – in a very large fireplace about 8 feet wide and 5 feet high, with a fire that shouldn’t go out overnight lest you’ll have to walk to your neighbor’s sometimes a mile away for coals to start again for the breakfast meal.
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! Temperatures were regulated by changing the distance of the skillet or pot to the fire, not turning a knob as we do now. What appreciation I have for the women back then!
For cookbook aficianados or those interested in domestic history, it’s a perfect addition to their libraries. As a revolutionary war re-enactor, I was looking for authentic camp food recipes. Beware, in true style, there is no order or index in the book which is also written in old English! You also need to be the kind of cook that can deal with not being told the measurements of ingredients!
Kindle Edition Verified Purchase. Kindle Version is Awful! I was in a hurry to get this after visiting Virginia over Thanksgiving and touring the Jamestown Settlement and Yorktown and seeing several colonial cooking demonstrations. The women doing the demos recommended this book as the one they get most of their recipes from. The gift shop was sold out — a good sign, I thought.
I got home and, being the impatient sort, immediately downloaded the Kindle version.
I returned it for a refund within five minutes. Its the Google scanned version, and the first page averaged glasse 4 scanning errors per sentence. It was completely unreadable. This thing needs a major proofread! I’m ordering the paperback version, and will update my review after I’ve had a chance to make some stuff.
My son and I were salivating over the meat pies, various roasted fowl and pigs, and breads, desserts and veggies coming off cookeryy fires at Jamestown and Yorktown. Can’t wait to try re creating these in my kitchen, and over the fire when we camp.
Helpful with our history project. My sister loves old cook books so this one was a perfect gift. This cookbook is printed exactly as it was originally written by Hannah Glasse back in the first years of our fledgling hhannah Hard to believe what some Americans ate back then! A classic colonial cookbook from one of the best. One person found this helpful. This version is significantly worse, there are additional letters in random cookry and at all paragraph breaks.
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The Art Of Cookery
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The Art of Cookery Made Plain and Easy by Hannah Glasse
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