The English Art of Cookery, According to the Present Practice: Being a Complete Guide to All Housekeepers, on a Plan Entirely New; Consisting of Thirty-eight Chapters |
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I've just read through a few recipes and looked at the organization of the book, but I really like it. The recipes seem like they would work and aren't all that different from what I use today. It's also fascinating to see the manner of cooking and the ingredients people were working with in the 1700s. I plan on trying out a few recipes in here, particularly the puff paste (pie crust) recipe. A posthumous shout out to Richard Briggs for putting this book together!
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Common terms and phrases
bacon bake beat beef boats boil bones bottom bread brown bundle of fweet butter chop clean clear clofe cloſe cloth cloves cold cover cream difh diſh drain eggs fame fauce feafon fend fide fieve fine fire fish five fkim fkin flices flour fmall fmooth fome force-meat four fowl fpoonful fprinkle fresh ftand ftew ftew-pan ftir ftrain fugar fweet herbs garnish with lemon gently gill give grated gravy green half a pint half a pound half an hour handful head hour inch juice keep leaves lemon liquor meat melted middle milk minutes mutton nutmeg onions orange ounce oven parfley peel pepper and falt pick pickle piece pound of butter Pudding quart quarter roaft roll round ſtew tender thick thin till turn veal vinegar wash white wine whole yolks
Popular passages
Page 535 - ... at least, and mix them with your cake, then put in your flour, mace, and nutmeg, keep beating it well till your oven is ready, put in your brandy, and beat...
Page 610 - ... off the top, and then put it into the water •, then add the juice and rinds of fifty oranges, but not the white parts of the rinds, and...
Page 610 - Pick the elder-berries when full ripe ; put them into a stone jar, and set them in the oven, or a kettle of boiling water, till the jar is hot through ; then take them out and strain them through a coarse...
Page 612 - ... in the bark, grows thick and coloured, which before was thin and clear. The method of procuring the juice is by boring holes in the body of the tree and putting in fdflers, which are commonly made of the branches of elder, the pith being taken out.
Page 543 - ... to feafon them, and to give them a flavour^ but no more. The next day, take the leaf of the hog and cut...
Page 585 - ... you do not let the knife touch the top) throw them into fait and water for an hour ; then take them out, and lay them on a cloth to drain; then put them into large widemouthed...
Page 520 - ... it; put in your peels, and boil them over a flow fire, till 'you fee . the fyrup candy about the pan and peels, then take them out, and grate fine fugar all over them, lay them on a hair fieve to drain, and fet them in a ftove, or before the fire to dry, and keep them in a dry place for ufe.— NB Do not cover your faucepan when you boil either lemons or oranges.
Page 613 - ... well ; pour it into a clean tub, and when it is almost cold, set it to work with yeast spread upon a toast.
Page 591 - Mackarel you may take one Ounce of beaten Pepper, three large Nutmegs, a little Mace, and a Handful of Salt; mix your Salt and beaten Spice together...
Page 479 - Take a quart of the thickest cream you can get, and make it pretty sweet with fine sugar. Pour in a gill of sack, grate in the yellow rind of a lemon, and mill the cream till it is of a thick froth : then carefully pour the thin from the froth into a dish.
Bibliographic information
| Title | The English Art of Cookery, According to the Present Practice: Being a Complete Guide to All Housekeepers, on a Plan Entirely New; Consisting of Thirty-eight Chapters |
| Author | Richard Briggs |
| Illustrated by | Richard Briggs |
| Publisher | G. G. J. and J. Robinson, 1788 |
| Original from | Harvard University |
| Digitized | Jul 10, 2007 |
| Length | 656 pages |
| Export Citation | BiBTeX EndNote RefMan |