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Author: Ella E. Myers
Publisher:
ISBN:
Category :
Languages : en
Pages : 403
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Book Description
Author: Ella E. Myers
Publisher:
ISBN:
Category :
Languages : en
Pages : 403
Get Book Here
Book Description
Author: Ella E. Myers
Publisher: Andrews McMeel Publishing
ISBN: 1449428630
Category : Cooking
Languages : en
Pages : 317
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Book Description
Published in Philadelphia in 1876, this volume in the American Antiquarian Cookbook Collection provides information about recipes and other cultural information from the 100 years between 1776 and 1876, divided into four sections: Cookery, Medical Department, Farming and Agriculture, and Events, and was published to celebrate the nation’s first centennial. 1776-187: The Centennial Cook Book and General Guide contains over 1,000 recipes gathered by author Mrs. Ella E. Myers, who states in the preface, “To compile and issue a work of this kind that would be perfect, has been my particular aim, and, I believe that I have succeeded.” Myers confirms that “each and every” recipe has been “carefully analyzed and tested by me” to ensure the highest of quality. Furthermore, Myers also states that the recipes were designed to only use quantities and ingredients absolutely necessary, and because of this, will save readers significant money. Besides just recipes and frugality, the hefty tome also contains sections on medicinal cures, planting and farming, and historical events of Philadelphia. Complete with some of the author’s own recipes (marked as such), 1776-1876 includes dishes such as Common Sense Biscuit, Corn Meal Muffins, Orange Biscuits, and Potato Fritters. With tested, economical recipes as well as medicinal and agricultural tips, 1776-1876: The Centennial Cook Book provides an accurate, informative, and intriguing picture of American lifestyles in the first 100 years of the United States. This edition of 1776-1876: The Centennial Cook Book and General Guide 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: Ella E. Myers
Publisher:
ISBN:
Category :
Languages : en
Pages : 424
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Book Description
Author: Ella E. Meyers
Publisher: BoD – Books on Demand
ISBN: 3385494133
Category : Fiction
Languages : en
Pages : 418
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Book Description
Reprint of the original, first published in 1876.
Author: Ella E. Myers
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 424
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Book Description
Author: John Weild
Publisher: Andrews McMeel Publishing
ISBN: 1449435017
Category : Cooking
Languages : en
Pages : 199
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Book Description
This volume in the American Antiquarian Cookbook Collection, published in 1870 in Boston, is by a “practical” baker with twenty-seven years of experience in the baking business, and he shares his secrets for making all categories of baked goods for the benefit of professionals and private bakers alike. John Weild states in his preface that he is writing for professional bakers, those who work in hotels, eating houses, and saloons, in order to expand their capabilities from one branch to another, and he claims that his book is the first of its kind for a professional audience. His goal is to help loaf-bread bakers become proficient in cake-making and vice versa. In particular, his recipes are clearly written to achieve his goal of making the book the standard authority for all cake makers, including ladies who bake for their families. Contents include over 200 recipes for loaf-bread baking, cakes, pastry, jellies, ice cream and water ices, pies, crackers, and puddings. This edition of The Baker’s Guide 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: American Antiquarian Cookbook Collection
Publisher: Andrews McMeel Publishing
ISBN: 1449436250
Category : Cooking
Languages : en
Pages : 103
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Book Description
The author of this fascinating mid-nineteenth century collection is not credited, but hints suggest that the material is not original and was compiled by the publisher from other sources. The recipes for a broad range of dishes represent basic cooking of the day obviously meant as an “everyday” household resource. In a long section titled “Indian Doctor,” medical treatment advice and remedies for every imaginable ailment from cholera and scarlet fever to corns and catarrh are included, and there is a substantial section on hair and skin treatment describing lotions and creams for everything from “preventing hair from falling” to curing freckles and pimples. The intriguing section “American Letter Writer” described as “letters on relationship” contains several dozen sample letters that family members and associates might write to each other in a wide variety of situations. For example: “From the Daughter to the Mother, in excuse for her neglect,” “From a Mother in town, to a Daughter at School in the country, recommending the practice of Virtue,” “From a Daughter to her Father, pleading for her Sister, who had married without his consent,” “From an officer to a Lady with whom he is in Love,” “The Officer’s Letter to the Lady’s Father,” and sample answers from the Lady and her father. This edition of The Housekeeper’s Guide and Indian Doctor 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: John James DuFour
Publisher: Andrews McMeel Publishing
ISBN: 1449432050
Category : Cooking
Languages : en
Pages : 151
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Book Description
Authored by wine connoisseur John James DeFour, who established the first commercial vineyard in the United States, The American Vine-Dresser’s Guide is an amazingly thorough work on grape growing and wine making specifically adapted to the American climate and soil. Despite being published nearly 200 years ago in 1826, DeFour’s practices and recommendations are still being utilized and referenced today since little has changed in the wine-making industry. DeFour’s knowledge and understanding of the process were very far advanced compared with the technology available in his day. With extensive tips and information about grape selections, watering grapes, manure, soil fertility, barreling wine, and much more, The American Vine-Dresser’s Guide is truly a wine-making tome with as much relevance today as in the early 19th century. Of the importance of wine and grapes, DeFour states in the preface, “. . . show the consequence on the health, temperance and cheerfulness of the people generally in any country, where there is a sufficient supply of genuine wine, which is equal to the provision of bread stuff.” This edition of The American Vine-Dresser’s Guide 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: Ladies of St. Louis
Publisher: Andrews McMeel Publishing
ISBN: 1449434908
Category : Cooking
Languages : en
Pages : 263
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Book Description
The category of “charity cookbook” is a favorite in American culinary history. Funds raised by sales of these cookbooks, with recipes donated by women’s groups and church societies, were used to aid a wide variety of local causes and charities. My Mother’s Cook Book belongs in this category—an excellent example of regional cooking styles of the post-Civil War Midwest. Several hundred recipes compiled by Ladies of St. Louis for the Women’s Christian Home include a complete range of dishes from soup to nuts, tending toward dishes “my mother” used, and handed down from mother to daughter. The ladies’ droll sense of humor is captured in the preface: “The recipes gathered in this priceless volume have been sent from all parts of the known world; several even from New Jersey.” Although the ladies are unnamed, a dedication by Mrs. E. F. Richards and the Misses Glover thanks all the contributors as well as local advertisers who aided the project (ads for merchants selling a wide variety of merchandise, including the “latest gems of fashion,” are included at the front of the book). This edition of My Mother’s 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.
