The American Housewife: Containing the Most Valuable and Original Receipts in all / the Various Branches of Cookery; and Written in a Minute / and Methodical MannerThis is a handbook for the American housewife, containing all kinds of recipes, instructions on carving meat, and so on. It was written in 1841 by a woman who names herself only as 'an experienced lady'. There are illustrations showing the cuts of various animals, including deer and veal, and in the preface, the writer reassures the reader that both rich and poor families are catered for and even those for whom reading does not come easily. |
Common terms and phrases
allspice apples bake Beat beaten eggs beef boiling water bottle brandy bread broiled brown brown sugar cake cinnamon clean cloves cold water color cooked couple of tea-spoonsful cream crust currants custards deep dish dish eggs fire flour four fresh froth gravy half a pint half a pound half a tea-cup hour Indian Pudding jelly juice keep layer lemon let it remain let them remain liquor little butter little flour little salt lukewarm mace meat melted butter molasses nice nutmeg ounces peaches pickles pies pint pork potatoes pound of sugar preserve pudding puff paste quart of milk quarter quick oven quinces rice rind rinsed roasted rosewater slices soak soft soup spices spoonful sprinkle stew strain sufficient sweet syrup table-spoonsful taste tea-spoonful of salt tender thick three table-spoonsful tight turn veal vinegar warm white sugar whole wine glass yeast yelks Zante currants