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Author: Juliet Corson
Publisher: Andrews McMeel Publishing
ISBN: 1449428088
Category : Cooking
Languages : en
Pages : 46
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Book Description
Self published by the founder of the New York Cooking School, this forty-page leaflet was designed to educate new immigrant families with low incomes about preparing good, healthy meals. As the industrial revolution gathered steam and reformers focused on living conditions of the poor and disadvantaged, economical themes began to appear in cookbooks, and Corson’s pamphlet was extremely popular. In addition to numerous recipes and food preparation techniques, the book contains a “Daily Bill of Fare for One Week”—seven days of menus that cost $2.53 in total leaving a balance of $.62 for extra bread, milk, and butter. The little volume also contains favorable reviews of the book from contemporary publications, and an “ad” for six other books by Corson. The title page contains the following quote from the author: “This little book may not be a welcome guest in the home of the man who fares abundantly every day; it is not written for him; but to the working man, who wants to make the best of his wages, I pray it may bring help and comfort.” This facsimile edition of Juliet Corson’s Fifteen Cent Dinners for Families of Six was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.
Author: Juliet Corson
Publisher: Andrews McMeel Publishing
ISBN: 1449428088
Category : Cooking
Languages : en
Pages : 46
Get Book Here
Book Description
Self published by the founder of the New York Cooking School, this forty-page leaflet was designed to educate new immigrant families with low incomes about preparing good, healthy meals. As the industrial revolution gathered steam and reformers focused on living conditions of the poor and disadvantaged, economical themes began to appear in cookbooks, and Corson’s pamphlet was extremely popular. In addition to numerous recipes and food preparation techniques, the book contains a “Daily Bill of Fare for One Week”—seven days of menus that cost $2.53 in total leaving a balance of $.62 for extra bread, milk, and butter. The little volume also contains favorable reviews of the book from contemporary publications, and an “ad” for six other books by Corson. The title page contains the following quote from the author: “This little book may not be a welcome guest in the home of the man who fares abundantly every day; it is not written for him; but to the working man, who wants to make the best of his wages, I pray it may bring help and comfort.” This facsimile edition of Juliet Corson’s Fifteen Cent Dinners for Families of Six was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.
Author: Juliet Corson
Publisher: Good Press
ISBN:
Category : Cooking
Languages : en
Pages : 83
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Book Description
Twenty-Five Cent Dinners for Families of Six is a collection of delicious and enticing meals for large families. You will enjoy reading about these dinners for every day of the week. Contents: "Johnny Cake, Cocoa, Broiled Herring, Chicken Soup with Rice, Fried Chicken and Potatoes, Tea, Broiled Kidneys, Rice Bread..."
Author: Juliet Corson
Publisher: Applewood Books
ISBN: 1429010916
Category : Cooking
Languages : en
Pages : 90
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Book Description
While retail prices may have increased since Juliet Corson published her "Twenty-Five Cent Dinners For Families of Six" in 1879, what has not changed is the homemaker's interest in creating interesting, economical meals for the family. Corson, a noted teacher of cookery and advocate for the poor based her philosophy upon four ideals: 1) Utlizing every part of a food source, thus eliminating waste; 2) Serving several inexpensive dishes rather than one expensive one; 3) Using homegrown herbs and inexpensive spices to embellish dishes; and 4) Using lentils, peas, and macaroni as alternative, inexpensive sources of protein. Corson's philosophy of thrift will resonate with the modern family, while the recipes she provides will also serve the modern family with delicious, inexpensive meal ideas.
Author: Juliet 1842-1897 Corson
Publisher: Legare Street Press
ISBN: 9781022442559
Category :
Languages : en
Pages : 0
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Book Description
In an era when food insecurity was rampant and many families struggled to make ends meet, Juliet Corson's Fifteen Cent Dinners offered a lifeline to countless households. Filled with practical tips, simple recipes, and nutritional advice, this book is a testament to the ingenuity and resilience of American cooks. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Juliet Corson
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 176
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Book Description
Author: Mary Holland
Publisher: Andrews McMeel Publishing
ISBN: 1449434932
Category : Cooking
Languages : en
Pages : 252
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Book Description
The details of Mary Holland's life are not available, but we do know that The Modern Family Receipt Book was her second book after The Complete Economical Cook and Frugal Housewife: An Entirely New System, published in London in the early nineteenth century. Both books were very successful in England, and as a result, American publisher R. Desilver of Philadelphia brought out an American edition of Modern Family Receipts. There is no indication that the contents were modified for life in the New World. Expanding her subject matter in Modern Family Receipts, Mrs. Holland compiled a comprehensive instruction and recipe book covering every possible activity in contemporary household management. Topics include agriculture; brewing; making varnishes and cement; bleaching, dyeing, scouring; perfumes and cosmetics; gardening; ink; paints, painting, and colour-making; clothes; destroying vermin; building; health; and miscellaneous advice covering everything else imaginable. A treasury of information about cooking, home and farm life of the day. This edition of The Modern Family Receipt Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes
Author: Andrew F. Smith
Publisher: Oxford University Press
ISBN: 0199397023
Category : Cooking
Languages : en
Pages : 754
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Book Description
When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in. Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later. Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.
Author: Michigan. Department of Health
Publisher:
ISBN:
Category : Public health
Languages : en
Pages : 604
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Book Description
Author: An Eminent Physician
Publisher: Andrews McMeel Publishing
ISBN: 1449434983
Category : Cooking
Languages : en
Pages : 147
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Book Description
This volume in the American Antiquarian Cookbook Collection, published in Philadelphia in 1850, is an exhaustive compilation of hundreds of methods, formulas, and recipes for culinary, housekeeping, agricultural, and medical issues of importance in nineteenth century households, assembled by an unknown physician. In his introduction, the “eminent physician” cited as compiler of this fascinating volume states, “There was a time when ladies knew nothing beyond their own family concerns; but in the present day there are many who know nothing about them.” His intention was to supply every possible bit of information about housekeeping, homemaking, farming, and medical care that contemporary women seemed to lack. His work contains hundreds of procedures, advice, and recipes organized in a whimsical hodgepodge without a table of contents or index to guide the reader. For example, a recipe for “an excellent tooth power” is sandwiched in between “a method of cleaning china” and “how to stain paper.” Similarly, “pickling tomatoes” can be found between “means of stopping a runaway horse” and “grafting grapevines.” It makes an engrossing, entertaining read that provides an intriguing portrait of nineteenth century lifestyles. Although many medical entries appear throughout the text, the final 20 percent of the book appears to be an independent and uncredited work entitled The Family Physician—such plagiarism was common in nineteenth century publishing. In fact, the disorganization of the material makes it likely that the entire contents of the book were taken from an existing volume or a number of sources and the “compiler” simply collected other authors' work in this encyclopedic treasury. This edition of The Cook Book of Rare and Valuable Recipes was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes
Author: The Good Samaritan
Publisher: Andrews McMeel Publishing
ISBN: 1449428754
Category : Cooking
Languages : en
Pages : 129
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Book Description
Published in 1848 in Boston, The American Family Keepsake contains an enormous variety of information—everything from medicinal cures to common childhood illnesses to recipes to farming to “Indian Recipes” to sewing, and dressing. With instructions on how to cure “hiccoughs” by “a few swallows of vinegar,” to properly setting a table (always set soup, broth, or fish at the head of the table), to making a variety of colors for fabric (for lilac, add a pinch of Archil to boiling water with a small lump of pearlash), and to suitably dressing for one’s figure (“tight sleeves without trimming are becoming to full forms”), The American Family Keepsake is one of the earliest version of a modern-day’s reference book or Wikipedia site, making this tome uniquely instructive and helpful. This edition of The American Family Keepsake was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.
