The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the Kind Yet Published ...

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W. Strahan, J. and F. Rivington, J. Hinton, 1774 - Cookery - 384 pages
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I have never professed to be a good cook, but I like to think better than average. I opened this and I realized how little I know. I was gob-smacked at the brilliance in this book. I'd be willing to bet she was as good or better than any chef today. She makes it so understandable. This has become my go-to book for cooking. I can't give higher praise.  

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Page 262 - Sugar pounded fine, a quarter of an Ounce of Mace, a quarter of an Ounce of Cloves...
Page 205 - You may make it with cream thus: boil celery as above, and :uM mace, nutmeg, a piece of butter as big as a walnut rolled in flour, and a half a pint of cream; boil all together.
Page 264 - Let them stand ten days, then drain them in a sieve, and lay them on a cloth to dry ; then take white-wine vinegar, as much as you think will cover them, boil it, and put your pods in a jar with ginger, mace, cloves, and Jamaica pepper. — Pour your vinegar boiling hot on, cover them with a...
Page 229 - Ijttle more pepper and fait' over the falmon ; fo roll it up into a collar, and bind it with broad tape ; then boil it in water, fait, and vinegar, but let the liquor boil firft, then put in your collar, a hunch of fweet herbs, fliced ginger and nutmeg.
Page 76 - ... chickens in. Lay a pound of gravy-beef cut very thin over your chickens, and a piece of veal cut very thin, a little mace, two or three cloves, fome...
Page 122 - ... and two pounds of prunes, and let them boil till they swell ; then put in three quarters of an ounce of mace, half an ounce of cloves, two nutmegs, all of them beat fine, and mix it with a little liquor cold, and put them in a very little while, and take off the pot, and put in three pounds of sugar, a little salt, a quart of sack, and a quart of claret, the juice of two or three lemons...
Page 285 - Strain it while it is hot, put it into a well-tinned saucepan, and add to it a pint of Rhenish wine, and a quarter of a pound of loaf-sugar.
Page 273 - ... rosewater, tincture of saffron, sugar, and eggs; beat it all up well with your hands lightly, and bake it in a hoop or pan, but be sure to butter the pan well; it will take an hour and a half in a quick oven. You may leave out the seed if you choose it, and I think it rather better without it; but that you may do as you like.
Page 283 - TAKE a fmall quantity- of pearl-barley, boil it in milk and water till it is tender, then ftrain the liquor from it, put your barley into a quart of cream, and let it boil a little, then take the whites of five eggs and the yolk of one, beaten with a fpoonful of fine flour, and two fpoonfuls of...

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