The Cook's Oracle
Care for a bit of Colcannon? Craving some Winter Hotch-Potch? Wishing for Wow-Wow Sauce? This newly released edition of The Cook's Oracle is an exact replica of Dr. Kitchiner's original book first published in 1829. A bestseller in its day, Kitchiner's fundamentals of 19th-century cookery cover the gamut from meat & fish to gravies & sauces to puddings & pies, including many of his favorite "receipts."Interestingly enough, he toured with a moveable taste cabinet; a folding cupboard stocked his unique mustards and sauces. And, unlike most food writers of the era, he whipped up the recipes himself, carried out the dreaded after-dinner clean up, and did all his own housework! A marvelous culinary artifact of 19th-century cookery, this book is certain to delight both social historians and food-lovers alike.A household name during the 19th-century, WILLIAM KITCHINER, M.D. (1775-1827) was an optician, inventor of telescopes, amateur musician and exceptional cook. His other works include: The Invalid's Oracle, The Housekeeper's Ledger, The Traveller's Oracle, and The Art of Invigorating and Prolonging Life.
What people are saying - Write a review
We haven't found any reviews in the usual places.
Allspice Anchovies Apples Avoirdupois bake beat Beef Black Pepper Broth brown Cake Capers Celery Chops Cinnamon clean cold water Cook COOK'S ORACLE cream Cucumber Currants Curry dish Dough drachm Eschalot flavour Flour four Fresh Butter Gherkins grated Gravy Green Pease hair-sieve half a pint half a pound half an hour half an ounce Horseradish inch thick Lemon-Peel let it boil let it stand little salt Macaroni mace meat Melted Butter minced minutes Moist Sugar Mushroom Catchup Mustard Mutton nutmeg Onions peel pennyweight pepper and salt pickled pickled Cucumbers pie-dish pieces pint of Milk Port Wine Potatoes Powder Pudding—(No Puff Paste quantity quart receipt Rice Roast Salad Sauce sauce-pan Sauce—(No season sieve simmer Sir-Loin skim slice Soup spices spoon Steaks stew stew-pan stir strew Suet table-spoonful tea-spoonful of Salt tender thin three ounces three quarters Turnips Veal vegetables Vinegar Yeast yolks Yorkshire Pudding