The Art of Cookery Made Plain and Easy

Front Cover
Prospect Books, 1983 - Cookery - 220 pages
The first American edition of this staple of the American household during the Revolutionary War. How to market. How to roast and broil and fry. Gravies, sauces, hashes, fricassees, ragouts.

From inside the book

What people are saying - Write a review

LibraryThing Review

User Review  - Welsh_eileen2 - LibraryThing

A wonderful book from 1805 charting the history of food and eating. The array of ingredients mentioned, most not used today, are mindblowing. Jesuit powder - not sure what that is, Cod's head ... Read full review

LibraryThing Review

User Review  - thornton37814 - LibraryThing

It's difficult to review and rate a cookbook written for another time and place. As I read through the recipes, or perhaps I should call them receipts, I could not help but be thankful that much of ... Read full review

Contents

Section 1
1
Section 2
3
Section 3
17
Copyright

10 other sections not shown

Other editions - View all

Common terms and phrases

Bibliographic information