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Author: Juliet Corson
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 150
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Book Description
Author: Juliet Corson
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 150
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Book Description
Author: Juliet Corson
Publisher: Createspace Independent Publishing Platform
ISBN: 9781546569886
Category :
Languages : en
Pages : 112
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Book Description
The Cooking Manual of Practical Directions for Economical Every-Day Cookery By Juliet, Corson,
Author: Juliet 1842-1897 Corson
Publisher:
ISBN: 9781361464427
Category : History
Languages : en
Pages : 174
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Book Description
Author: Juliet Corson
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 159
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Book Description
Author: Juliet 1842-1897 Corson
Publisher:
ISBN: 9781361464526
Category : History
Languages : en
Pages : 148
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Book Description
Author: Florence Nightingale
Publisher: Andrews McMeel Publishing
ISBN: 1449435041
Category : Cooking
Languages : en
Pages : 47
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Book Description
During the Civil War, this edition of Florence Nightingale’s classic volume on nutrition for the military was published by the Army of Virginia, but the book was also published in the North by order of the surgeon general. The introduction of nutrition into American military food prevented some losses from malnutrition and poor sanitation and could have saved more if Nightingales recommendations had been more widely implemented. Her book contains recipes to maintain health and to feed hospital patients suffering from scarlet fever, typhoid, dysentery, and many medical conditions. It was based on her experience with soldiers in the Crimean War. Her attention to food as being linked to particular ailments and conditions was not a completely new idea, but in the armies, doctors usually assumed that invalids could eat the same ration given to men in the field. A healthy soldier could barely chew the hardtack supplied to troops, so it was impossible for a man suffering from a jaw wound. Nightingale’s recipes took this distinction into account, and they were designed to include specific nutrients she had come to recognize as important during her earlier wartime experiences, emphasizing meat and milk (for protein) and whole grains, fruits, and vegetables (for carbohydrates). Thirty-five years later, essentially similar recommendations would emerge in the first U.S. Family Food Guide (1916). This edition of Directions for Cooking by Troups, in Camp and Hospital 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: Eleanor Parkinson
Publisher: Andrews McMeel Publishing
ISBN: 1449434967
Category : Cooking
Languages : en
Pages : 163
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Book Description
Published in 1846 in Philadelphia, this volume in the American Antiquarian Cookbook Collection contains over 500 recipes for making confections, pastries, and other baked goods by one of the foremost confectioners of the day, whose family is widely credited with establishing ice cream as a national dish. Eleanor and George Parkinson opened a confectionery shop in Philadelphia in 1818 that became a renowned business with an outstanding reputation. Along with their son James, they were among America’s most prominent confectioners. Their ice creams were particularly famous, and few nineteenth century American cookbooks failed to include several recipes for “Philadelphia Ice Cream.” In writing her cookbook, Eleanor clearly states that, after studying both French and English works, she chose Read’s Confectioner, a London publication, as the basis for her cookbook. However, she made many alterations based on her own experience with the “oldest, most extensive and successful confectionery establishment in the country,” and she added recipes that utilized American ingredients. The book contains “directions for making all sorts of preserves, sugar-boiling, comfits, lozenges, ornamental cakes, ices, liqueurs, waters, gum-paste ornaments, syrups, jellies, marmalades, compotes, bread-baking, artificial yeasts, fancy biscuits, cakes, rolls, muffins, tarts, pies, &c. &c." Plus over fifty different recipes for ice cream. This edition of The Complete Confectioner 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: 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: Hannah Bouvier Peterson
Publisher: Andrews McMeel Publishing
ISBN: 1449435033
Category : Cooking
Languages : en
Pages : 309
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Book Description
Born in 1811 to a prominent Philadelphia Quaker family, Hannah Bouvier was particularly concerned with making her recipes as useful and practical as possible, drawing them up in the “most concise and simple manner,” sacrificing “style to minute detail; not even avoiding repetition where it might render directions more explicit.” She noted correctly that in many contemporary cookbooks, the cook was forced to wade through a “formidable amount of reading before she can learn the process of making a pudding,” and others at the opposite extreme “are so brief in their explanations [they] are ever liable to misconception.” Bouvier’s training in mathematics and popular science advanced her goal of making the recipes as easy to use as possible for American women of the day, utilizing only readily available utensils and ingredients and encompassing only “purely American” cooking. She was also deeply concerned about cooking for the sick and convalescent and included a significant section with recipes prepared according to the directions of an eminent local physician. As might be expected of a scientist, the book is thorough and comprehensive, including recipes for soups, fish, meat, vegetables, sauces, pickles, pastry, sweets, tea cakes, cakes, preserves, and miscellaneous dishes, clearly organized with both a detailed table of contents and index, unlike many contemporary cookbooks that lacked both. This edition of The National Cook 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: Russell Thacher Trall
Publisher: Andrews McMeel Publishing
ISBN: 1449435025
Category : Cooking
Languages : en
Pages : 238
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Book Description
With mid-nineteenth century advances in scientific studies of health and nutrition, diet-based cookbooks like Dr. Russell Trall’s proliferated. Trall founded the New York Hydropathic and Physiological School in 1854, and his New Hydropathic Cook Book was one of the first to subscribe to the school’s advocacy of the water cure, using baths and drinking pure water to combat disease and maintain health. The diet proposed in the cookbook consists almost entirely of fruits, grains, and vegetables, with a few animal-based recipes thrown in for those who demanded a wider diet. More than just a list of recipes, the cookbook presents the basis of Trall’s diet—the belief that all nutritive material comes from vegetables, and thus animal foods are inferior because they are derivative and likely to be impure. It also includes a discussion of digestion and an exhaustive catalogue of vegetable foods. This edition of The New Hydropathic Cookbook 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.
