| Author: | Mrs. T.J. Crowen | ISBN: | 9781449428624 |
| Publisher: | Andrews McMeel Publishing | Publication: | April 16, 2013 |
| Imprint: | Andrews McMeel Publishing | Language: | English |
| Author: | Mrs. T.J. Crowen |
| ISBN: | 9781449428624 |
| Publisher: | Andrews McMeel Publishing |
| Publication: | April 16, 2013 |
| Imprint: | Andrews McMeel Publishing |
| Language: | English |
Published in New York in 1856, Every Lady’s Cook Book was revolutionary in its time for being written “for all classes of people” as well as for “those who desire rich, well-seasoned dishes, and for those who prefer more plain diet.” The preface of this best-selling cook states that over 200,000 copies have been sold, and confidently asserts, “These receipts may be followed to the letter, and success insured.” The well-received cookbook has over 350 recipes covering everything from almond macaroons, cocoa-nut cupcakes, honey cake, and strawberry ice cream to corned beef, black fish, pig’s feet pie, and mussels to pickled cucumbers, mock turtle soup, rabbits, and hasty pudding. Besides the extensive list of recipes, Every Lady’s Cook Book also contains quaint line drawings and detailed carving instruction, all of which combine to create a historically informative and valuable tome from the mid-19th century.
Published in New York in 1856, Every Lady’s Cook Book was revolutionary in its time for being written “for all classes of people” as well as for “those who desire rich, well-seasoned dishes, and for those who prefer more plain diet.” The preface of this best-selling cook states that over 200,000 copies have been sold, and confidently asserts, “These receipts may be followed to the letter, and success insured.” The well-received cookbook has over 350 recipes covering everything from almond macaroons, cocoa-nut cupcakes, honey cake, and strawberry ice cream to corned beef, black fish, pig’s feet pie, and mussels to pickled cucumbers, mock turtle soup, rabbits, and hasty pudding. Besides the extensive list of recipes, Every Lady’s Cook Book also contains quaint line drawings and detailed carving instruction, all of which combine to create a historically informative and valuable tome from the mid-19th century.
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