1896 Antique COOKBOOK Cookery VICTORIAN VINTAGE RECIPES Pastry CONFECTIONERY

1896 Antique COOKBOOK Cookery VICTORIAN VINTAGE RECIPES Pastry CONFECTIONERY
1896 Antique COOKBOOK Cookery VICTORIAN VINTAGE RECIPES Pastry CONFECTIONERY
1896 Antique COOKBOOK Cookery VICTORIAN VINTAGE RECIPES Pastry CONFECTIONERY
1896 Antique COOKBOOK Cookery VICTORIAN VINTAGE RECIPES Pastry CONFECTIONERY
1896 Antique COOKBOOK Cookery VICTORIAN VINTAGE RECIPES Pastry CONFECTIONERY
1896 Antique COOKBOOK Cookery VICTORIAN VINTAGE RECIPES Pastry CONFECTIONERY
1896 Antique COOKBOOK Cookery VICTORIAN VINTAGE RECIPES Pastry CONFECTIONERY
1896 Antique COOKBOOK Cookery VICTORIAN VINTAGE RECIPES Pastry CONFECTIONERY
1896 Antique COOKBOOK Cookery VICTORIAN VINTAGE RECIPES Pastry CONFECTIONERY
1896 Antique COOKBOOK Cookery VICTORIAN VINTAGE RECIPES Pastry CONFECTIONERY
1896 Antique COOKBOOK Cookery VICTORIAN VINTAGE RECIPES Pastry CONFECTIONERY
1896 Antique COOKBOOK Cookery VICTORIAN VINTAGE RECIPES Pastry CONFECTIONERY

1896 Antique COOKBOOK Cookery VICTORIAN VINTAGE RECIPES Pastry CONFECTIONERY
Note: Many of my clients are expert chefs and food service professionals, homemakers, and aspiring Chopped Champions seeking detailed information about their preferred fields of cuisine. For their convenience I include the following details directly from this book. In this Book (Partial Only, See Full Contents Below): Antique Cookbook Cook Cooking Vintage Cookery Chef Cuisine Culinary Food Recipe Book Kitchen Guide Instructions Baking Roasting Broiling Boiling Soup Fish Seafood Poultry Chicken Turkey Game Meats Beef Steak Pork Veal Mutton Ham Curry Gravy Sauces Vegetables Salads Pickles Pickling Eggs Omelets Ketchup Forcemeat Bread Rolls Biscuits Buns Rice Breakfast Lunch Dinner Cakes Muffins Pastry Puddings Desserts Sweet Dishes Puffs Tartlets Turnovers Blanc Mange Syllabub Fruit Coloring for Confectionery Ice Cream Ices Creams Preserves Preserving Jelly Jellies Jam Milk Butter Cheese Beverages Tea Coffee Wines Brandy First Aid Cures Home Remedies Domestic Medicine. Well Tried Recipes Compiled from Famous Sources. Together With Bills of Fare For All Seasons. By Julia McNair Wright and Marion Harland. 9 x 6 hardcover. Illustrated with full-page black and white illustrations, and text illustrations. Condition: GOOD ANTIQUE CONDITION. Exterior as shown in photos, minor surface wear. Strong binding, firm text block. Pages are clean and complete, some age-toning at the edges. No torn, loose or missing pages. Very nice example of this rare 125-year-old 19th-century cookbook. Provenance: This book was owned by Mrs. Shirley of Maine and New Hampshire. She recorded her signature and place of residence at the front of the book in 1919… And then again in 1924, again in 1927, again in 1930, again in 1939, again in 1942, and finally, again in 1950. During that time, Mrs. Shirley and this cookbook apparently moved from town to town before finally crossing the state line into New Hampshire. They moved from Lewiston to Auburn, then to Norway, and then on to Littleton, NH, where she and her beloved cookbook apparently settled down for good. Further down this page you can see a photo of the endpaper that serves as a record of Mrs. Shirley’s journey through life. This is a rare Victorian cookbook and household guide first published in 1896 and prepared by Julia McNair Wright (The Complete Home) and Marion Harland (House and Home, Common Sense Cookery, etc), the first ladies of the Victorian domestic economy craze. It contains hundreds of recipes collected and/or created by these celebrated women. The present book of tested recipes has been compiled by competent housewives. It is a book for the household with recipes suited to the family table, offering diet suggestions for the healthy, the invalid, the aged, the infant, the regular home meals and the more elaborate dinner, lunch, tea or party menu. There is nothing herein to tempt to coarse gluttony, or to incite appetite for alcoholic stimulants. All the recipes are strictly within temperance lines, such as will meet the approbation of the careful mothers of the land. The recipes can be offered with confidence as tried and proved. CHAPTER TWO SOUPS: Soup Stock Croutons Egg Dumplings Egg Balls Force Meat Galls Consomme Bouillon Clear Vegetable Soup Spring Vegetable Soup Clam Soup (2) Corn Soup Carrot Soup Veal Soup Spaghetti Soup Turtle Soup from Beans Cream of Celery Philadelphia Pepper Pot Ox-Tail Soup Portable Soup Green Pea Soup Cream of Asparagus Soup Cream of Potato Soup Tomato Soup without Meat Tomato Soup with Milk Chicken Cream Soup Plain Economical Soup Green Turtle Soup Crab Soup French Soup Oyster Soup Cream of Salsify Soup Beet Soup Curry Soup Giblet Soup Southern Gumbo Soup Pot Au Feu Salmon Soup Onion Soup. CHAPTER THREE FISH: Codfish a la Mode Scalloped Fish Salmon Croquettes Scrambled Codfish Baked Shad Broiled Shad (2) Shad Roe Halibut Steak a la Flamande Fried Halibut Fried Eels Baked Turbot Fried Frogs Pickled Herring Salmon with Caper Sauce Mayonnaise Fish Fried Smelts Broiled White Fish. CHAPTER FOUR SHELLFISH: Oysters Served on Ice Oyster Stew Broiled Oysters Fried Oysters Scalloped Oysters Oyster Fritters Oyster Macaroni Oyster Patties Fried Shrimps Deviled Crabs To boil and open a Lobster Lobster Croquettes Soft Shell Clams Stewed Clams Roast Clams. CHAPTER FIVE POULTRY AND GAME: To Clean a Chicken Yankee Stewed Chicken Chicken Potpie Chicken and Cream Roast Chicken Smothered Chicken Curry Chicken Chicken Dressed as Terrapins Fricasseed Chicken Pressed Chicken (2) Chicken Patties Roast Turkey Dressed with Oysters Turkey Scallop Wild Duck Roasted Roast Goose Guinea Fowls Roast Pigeons Broiled Pigeons or Squabs Quail on Toast Fried Rabbit Broiled Rabbit Brunswick Stew Squirrels Fricasseed, Stewed or Fried Deviled Chicken Chaud Froid of Chicken Fried Turkey. CHAPTER SIX MEATS: Roast Beef Yorkshire Pudding Beef a la Mode A Pot Roast To Pan a Beefsteak Broiled Beefsteak Smothered Beefsteak Beefsteak and Onions Beef Croquettes Hamburger Steak Hash on Toast Plain Hash Toad in the Hole To Roast Beef Heart Stewed Kidneys Kidney, Terrapin Style Liver and Bacon To Boil Corned Beef Beef Scrapple To Cure Beef Rounds White Puddings Rolled Beefsteak Savory Beef or Veal Dried Beef with Cream Frizzled Beef Tripe Soused Tripe Mutton and Lamb Roast Quarter of Lamb Stewed Lamb with Green Peas Breast of Lamb with Asparagus Tops Ragout of Mutton Irish Stew Scalloped Mutton Mutton Stew Veal Roast Fillet of Veal Fricasseed Veal Roast Loin of Veal Veal Cutlets Breaded Veal Loaf Veal Croquettes Veal Potpie Calfs Head Cheese Sweetbreads Sweetbreads Fried Sweetbreads Au Jus Pork Roast Loin of Pork Roast Leg and Shoulder of Pork Pork Chops Soused Pigs Feet Roast Ham Boiled Ham Ham Patties Ham Croquettes Fricatelli Pigs Head Cheese Ham Balls Minced Ham with Eggs To Cure Pork Sausage Breaded Sausages Fried Sausages Roast Haunch of Venison Venison Steaks Boiled Beef Tongue Pressed Lamb Pork Chops and Fried Apples Sparerib Potpie Suitable Accompaniments to Meats. CHAPTER SEVEN SAUCES AND DRESSINGS: To Brown Flour Drawn Butter Sauce Cream Sauce Egg Sauce Mint Sauce White Sauce Onion Sauce Mushroom Sauce Brown Sauce Currant Jelly Sauce Oyster Sauce Shad Roe Sauce Fish Sauce Tomato Sauce Curry Sauce Horse-radish Sauce Parsley Sauce Lobster Sauce Olive Sauce Caper Sauce Prepared Mustard Celery Sauce Cranberry Sauce. CHAPTER EIGHT SALADS: Mayonnaise Dressing (2) Plain French Dressing Dressing for Cold Slaw Red Vegetable Salad Celery Salad Potato Salad Lettuce Salad Water Cress Salad Asparagus Salad Egg Salad Cauliflower Salad Chicken Salad Veal Salad Sardine Salad Oyster Salad Salad of Oyster Crabs Mayonnaise of Salmon Lobster Salad Crab Salad Conrads Sweet Potato Salad Sardine Salad Cucumber Salad Ham Salad Cabbage and Celery Salad Tomato Salad. CHAPTER NINE VEGETABLES: Asparagus on Toast Stewed Asparagus Asparagus with Eggs Asparagus Omelet Lima Beans Butter Beans Spring Beans Pork and Beans Greens Beet Greens Baked Beets Stewed Beets Creamed Cabbage Fried Cabbage Heidelberg Cabbage Sauerkraut Cold Slaw Scalloped Cauliflower Celery Celery au Jus Stewed Celery Celery Root Corn Boiled on the Cob Corn Pudding Green Corn Fritters Corn Oysters or Fritters Succotash To can Corn Wilted Dandelions Stuffed Eggplant Fried Eggplant Dutched Lettuce Mushrooms Stewed Mushrooms Canned Mushrooms Onions Stewed Fried Onions Salsify or Oyster Plant Cakes Boiled Parsnips with Cream Sauce Green Peas Boiled Potatoes Potato Croquettes Scalloped Potatoes Tomato Toast Raw Tomatoes Curried Tomatoes Baked Tomatoes Tomatoes a la Cream Fried Tomatoes Scalloped Tomatoes Boiled Turnips Turnips with Cream Sauce Hominy Baked Macaroni with Cheese Macaroni with Tomato Sauce Steamed Crackers. CHAPTER TEN EGGS: Soft Boiled Eggs Poached or Dropped Eggs Fried Eggs Pickled Eggs Shirred Eggs Eggs Sur Le Plat Egg Toast Souffle Deviled Eggs Plain Omelet Bread Omelet Ham, Tongue, Chicken or Jelly Omelet Rice Omelet Cheese Omelet French Omelet Spanish Omelet Ham and Eggs Baked Eggs. CHAPTER ELEVEN BREAD, BISCUITS, ETC. Potato Yeast Hop Yeast Wheat Bread Milk Bread Steamed Boston Brown Bread Boston Brown Bread Graham Bread Corn Bread Southern Rice Bread Parker House Rolls or Pocketbooks Tea Biscuit (2) Johnnie Cake Dixie Biscuit Beaten Biscuit Maryland Biscuits Soda Biscuit Southern Corn Meal Pone or Corn Dodgers Corn Meal Muffins or Pone Corn Gems Plain Gems Sally Lunn Quick Sally Lunn Laplanders Rusk Cinnamon Rolls Vienna Rolls Berry Tea Cakes Tea Waffles or Raised Waffles Quick Waffles Flannel Cakes Quick Flannel Cakes Buckwheat Cakes Sour Milk Griddle Cakes Popovers Pompton Puffs Griddle Cakes Sauce for Pancakes Fritters German Fritters Corn Fritters Meat Fritters Oyster Fritters Cream Shortcake. CHAPTER TWELVE PASTRY AND PIES: Plain Pie Crust Suet Paste Sliced Apple Pie Apple Custard Pie Apricot, Apple or Peach Meringue Pie Chocolate Pie Cherry Pie Chocolate Custard Pie Cocoanut Custard Cranberry Pie Cranberry Tart Pie Cream Pie Cheese Cake Pies Ripe Currant Pie Lemon Custard Lemon Pie Pumpkin for Pies Pumpkin Pie Custard Pie Cream Peach Pie Dried Peach Florendines Pie Plant or Rhubarb Pie Sweet Potato Pie Rice Custard Marlboro Pie Molasses Pie Shoo Fly Pie Gooseberry Pie Mince Meat Mock Mince Meat Potpie Crust. CHAPTER THIRTEEN CAKES: Angels Food Cake Devils Food Cake White Cake Chocolate Cake Ice Cream Cake Fruit Cake White Fruit Cake Spice Cake Railroad Cake Pound Cake Delicate Cake White Mountain Cake Sponge Cake (3) Velvet Sponge Cake Sponge Cake for Winter Feather Cake Hickory Nut Cake Eggless Cake Gold and Silver Cake Marble Cake Ribbon Cake Lemon Cake Caramel Cake Snow Cake Cream Cake Mixture for Cake Roll Jelly Cake Cup or 1,2,3,4 Cake Cream Puffs Chocolate Eclairs Kisses Shellbark Kisses Molasses Pound Cake Strawberry Shortcake Variety Cake Romeo and Juliet Cake Minnehaha Cake Brides Cake Fig Cake Layer Cake White Mountain Cake Chocolate Layer Cake Cocoanut Layer Cake Orange Layer Cake Lemon Layer Cake Citron Pound Cake Peach Cake Whipped Cream Cake Cornstarch Cake Centennial Cake Coffee Cake Black Cake Almond Cake Cold Water Cake Farmers Fruit Loaf Citron Cake Loaf Dutch Cake Dominoes Spice Drop Cake Walnut Wafers Cocoanut Cookies Caraway Seed Cake Rochester Ginger Snaps Hermits Jumbles Cocoanut Jumbles Shrewsbury Cakes Ginger Snaps Cookies Crullers Lemon Wafers Raised Doughnuts Breakfast Doughnuts Ginger Cake Drop Cake Seed Cake Coffee Cake Cinnamon Cookies Icings and Fillings for Layer Cakes Cream Filling Chocolate Cream Filling Nut Filling Jelly Filling Plain Icing Boiled Icing Chocolate Icing Orange Icing Lemon Icing Lemon Jelly Filling Cocoanut Icing. CHAPTER FOURTEEN PUDDINGS AND DESSERTS: Gelatine Charlotte Russe Spanish Cream French Cream Hamburg Cream Coffee Bavarian Cream Chocolate Bavarian Cream Raspberry Bavarian Cream Orange Cream Peach Sponge Cup Custards Chocolate Pudding Lemon Custard Blanc Mange Fruit Blanc Mange Tapioca Cream Custard Chocolate Custard Peach Leche Cake Dandy Pudding Bread and Butter Pudding Apple Float Gooseberry Fool Birds Nest Pudding Willow Glen Pudding Apple Tapioca Peach Tapioca Tapioca Pudding Quaking Custard Cream for Fruit Iced Apples Iced Currants Baked Apples Boiled Apples Floating Islands Peach Meringue Apple Meringue Orange Pudding Fruit Shortcake Rice Pudding Dried Currant Pudding Plum Pudding without Eggs Plum Pudding Cottage Pudding Cherry Pudding, Boiled or Steam Sponge Pudding Brown Betty Sugarless Bread Pudding. CHAPTER FIFTEEN PUDDING SAUCES: Plain Sauce Sweet Sauce Lemon Sauce Lemon Cream Sauce, Hot Vanilla Sauce Whipped Cream Sauce Caramel Sauce Hard Sauce Sauce for Plum Pudding Maple Sauce Dominion Sauce Peach Sauce Gooseberry Cream Fruit Sauce Temperance Foam Sauce Jelly Sauce Vinegar Sauce Cream Sauce Rosemont Sauce. CHAPTER SIXTEEN HOT PUDDINGS AND DUMPLINGS: Boiled Apple Dumplings Baked Apple Dumplings Bread Pudding Popovers Boiled Batter Pudding with Cherries Marlboro Pudding Birds Nest Pudding Peach Cobbler Apple Roley Poley Rhubarb or Pie Plant Pudding Fruit Pudding Baked Lemon Pudding Queen of Puddings Raisin Pudding Hasty Pudding Pear, Peach and Apple Pudding Dried Peach Pudding. CHAPTER SEVENTEEN ICE CREAM AND ICES: Orange Ice Cream Chocolate Fruit Ice Cream Tutti Frutti Ice Cream Vanilla Ice Cream Coffee Ice Cream Pistachio Ice Cream Bisque Ice Cream Banana Ice Cream Poor Mans Ice Cream Apricot Water Ice Strawberry Water Ice Lemon Ice Cherry Sherbet Lemon Sherbet Pineapple Sherbet Raspberry Sherbet Frozen Fruits Frozen Cherries Frozen Strawberries Frozen Custard Frozen Chocolate Custard. CHAPTER EIGHTEEN COFFEE, TEA AND BEVERAGES. CHAPTER NINETEEN CHAFING DISH RECIPES. CHAPTER TWENTY COOKERY FOR INVALIDS. CHAPTER TWENTY-ONE CANNING AND PRESERVING: Preserved Cherries Crab Apple Preserves Preserved Green Tomatoes Preserved Watermelon Rinds and Citron Quinces Pineapple Canned Blackberries Currants and Raspberries Canned Peaches Pears Canned Strawberries Canned Currants Canned Plums Cherry Jam Grape Jam Quince Honey Apple Butter Egg Butter Lemon Butter Tomato Preserves Tomato Sauce Pickled Cherries Spiced Currants Spiced Peaches To Crystallize Fruit Jellies Apple Jelly Cider Jelly Cranberry Jelly Plum Jelly Orange Jelly Lemon Jelly. CHAPTER TWENTY-TWO PICKLES AND CATSUP: Green Tomato Pickle Bordeaux Sauce Tomato ChowChow Pickled Gherkins Chili Sauce Pickled Walnuts Piccalilli Pickled Onions Shirley Sauce Chowchow Walnut Catsup Tomato Catsup Cold Tomato Catsup Pickled Cabbage. CHAPTER TWENTY-THREE CANDIES: Candies without Cooking Chocolate Caramels Vanilla Caramels Cream Chocolates Cream Walnuts Cream Chocolates Mint and Vanilla Drops Cocoanut Candies Taffy Shellbark Taffy Molasses Candy Walnut and Peanut Molasses Candies Lemon Drops Butter Scotch Nougat. CHAPTER TWENTY-FOUR HOME REMEDIES. CHAPTER TWENTY-FIVE LAUNDRY RECIPES. CHAPTER TWENTY-SEVEN FOODS AND THEIR SEASONS. CHAPTER TWENTY-EIGHT TABLE ETIQUETTE. CHAPTER TWENTY-NINE TIMETABLE FOR HOUSEKEEPERS; WEIGHTS AND MEASURES; FRENCH WORDS USED IN COOKING; KITCHEN UTENSILS. CHAPTER THIRTY HELPFUL HINTS FOR THE HOUSEKEEPER. PART TWO BILLS OF FARE FOR ALL SEASONS OF THE YEAR, INCLUDING CHRISTMAS AND THANKSGIVING DINNER BY MARION HARLAND. SPRING BILLS OF FARE 125 Recipes Arranged in Bills of Fare for Breakfast, Luncheon and Dinner: Coarse Hominy Potato Rolls Fried Pigs Feet. Breaded Buttered Toast Roe Omelette Steamed Brown Bread Stewed Potatoes Chocolate Pure Maigre Baked Shad Beefsteak with Sherry Sauce Sauce Spinach au naturel Suet and Sago Pudding Neapolitan Sauce Wheat Germ Meal Porridge Ragout of Liver Egg Biscuit Watercresses Strawberries Clam Scallops Deviled Tongue Brown Potato Soup Shad Baked with Wine Sauce Larded Leg of Mutton Green Peas Stewed Macaroni Strawberry Shortcake Brewis Cornmeal Dodgers Deviled Beef in Batter Scalloped Cod, Halibut or Salmon Hashed Potatoes, Browned Lady Cake Catfish Soup Larded Liver Canned Corn Pudding Stewed Tomatoes Russian Cream Graham Porridge Fried Tripe Rice Muffins Fried Potatoes Meringued Eggs Welsh Rarebit Prudences Gingerbread, without eggs Cocoa-theta Corn Soup Boiled Cod Egg Sauce Baked Mutton Chops Baked Spaghetti Fried Bananas Orange Pudding Fresh Mackerel Farina Cakes Galantine Minced Potatoes Cress Salad Asparagus Soup Boiled Bass Roast Sweetbreads and Peas Young Onions Belles Bright Thought Wheat Germ Meal Broiled Shad Melissas Shortcake Scalloped Fish Deviled Biscuits Pop Overs Mulligatawney Soup Imitation Terrapin Succotash Marmalade Pudding Fruit Graham Flakes Apples and Bacon Corn Bread Salmon Fingers Dressed Potatoes Corn Starch Hasty Pudding Hasty Pudding Sauce Fish Bisque Roast Sweetbreads Imitation Spaghetti Rice and Tomato Graziela Pudding Eggs in Toast Cups Savory Rice and Brains Tomato and Lettuce Salad Ambrosia Neetmok Soup Clam Soup Leg of Mutton with Caper Sauce Lobster Salad with Cream Mayonnaise Crushed Strawberry Ice Cream White Cake Milk and Rice Porridge Shad au Gratin Aunt Chloes Muffins Chicken Croquettes Home-Made Crackers Cornmeal Cup Cake White Soup Veal and Ham Cutlets Asparagus Young Beets Strawberry Trifle Oatmeal Gruel Curried Eggs Flapjacks Mock Snipe Rice Pilau Oranges Cut up with Sugar Tomato Bisque Chicken Fricasee Bermuda Onions, Stuffed Potato Croquettes Chocolate Trifle Milk Porridge Brown Stew of Liver Egg Gems Broiled Smoked Salmon Sweetbread Salad Oatmeal Scones Cream Soup Glazed Cod Larded Chickens Cauliflower with Cheese Sauce Fatimas Pudding Baked Fish Cake Scrambled Eggs Corn Cakes String Bean Salad Fried Bananas Chicken Bisque Brisket of Beef a la Mode Stewed Corn Neetmok Beans Lima Beans Browned Sweet Potatoes Batter Pudding Cream Sauce Mush and Milk Oyster Omelette Waffles Stewed Potatoes Rechauffe of Fish Tomato Toast Crackers and Cheese Rusk Black Bean Soup Fried Shad with Sauce Piquante Beefsteak and Onions Beets Spinach on Toast Rice Cream Oatmeal Porridge Cornmeal Muffins Baked Omelette with Herbs Cabbage Salad with Boiled Dressing Farina Blanc Mange Canned Pea Soup Stuffed Halibut Curried Chicken Rice Bananas Kidney Beans Cocoanut Custard. SUMMER BILLS OF FARE: Mince of Ham and Eggs French Rolls Deviled Crabs Cold Welsh Rarebit A Sweet Omelette Iced Tea Mock Turtle Soup Fried Whitefish Fresh Beefs Tongue Spring Beans Potatoes au Geneve Corn Starch Custard Pineapple Sliced, with wine Stewed Eels a la Francaise Farina Waffles Savory Potatoes Mince of Chicken and Eggs Shrimp Salad Thin Bread and Butter Huckleberry Cake Tomato Soup Lobster Pates Beef Roast a lOrleans New Potatoes Banana Ice Cream Milk Mush Tom Thumb Omelettes Buttered Potatoes Rye Muffins Curried Lobster Pickled Lambs Tongues with Mayonnaise Oatmeal Crackers Junket Calfs Feet Soup with Poached Eggs Potted Ducks Potatoes a la Napolitaine Stuffed Egg Plant Shrimp and Cheese Salad Charlotte a la Royale Molded Wheat Germ Meal Porridge Scalloped Codfish with Cheese Buttermilk Biscuit Chopped Potatoes Pates de Veau Tomato Salad Chicken Sandwiches Cocoanut Cake Green Pea Soup Fried Scallops Queen of Puddings Roast Fowl a la Guyot Green Corn Porridge Deviled Kidneys Mammas Muffins Melons Codfish Scalloped, with Mushrooms Terhune Corn Bread Dried Rusk and Milk Lakewood Chowder Chickens Fried Whole Potato Fritters Summer Squash Peaches and Whipped Cream Lobster Croquettes Bread and Milk Muffins Fried Cucumbers Meringued Coffee Ragout of Sweetbreads Potato Scallops Cousin Melissas Sponge Cake Lemonade Salmon Bisque Brown Fricassee of Chicken Stuffed Tomatoes Egg Salad with Sardine Mayonnaise Huckleberry Pudding Arrowroot Porridge Broiled Chickens Egg Biscuits Potatoes a la Parisienne Ham Rarebit Corn Fritters Pink and White Cake Baked Soup Oyster au Gratin Stewed Pigeons String Beans a la Maitre dHotel Scallop of Corn and Tomatoes Apple Meringue Stewed Sheeps Tongues Oatmeal Bannocks Rissoles Cucumber Salad Chopped Potatoes Warm Gingerbread Curry Rice Soup Baked Pickerel Stewed Chops String Beans Peach Ice Cream Lemon Cake Ham Fried in Batter Browned Potatoes Rice Waffles Beef Balls Corn Cake Potato Salad Lemon Cream Toast Fish Bisque Maigre Fricasseed Broilers Potato Croquettes Baked Cauliflower Peach Pudding Peach Sauce English Oatmeal Porridge Beef Sausages Scalloped Eggs Raised Muffins, without abcxs eggs Fried Sweet Potatoes Warm Jelly Cakes Beef and Sago Soup Cod and Macaroni Liver a la Jardiniere Stewed Celery Potato Croquettes Hedgehog Pudding Wheaten Grits Breakfast Bacon Boiled Eggs Waffles Beef Loaf Sardines on Toast Cocoanut Cake Lobster Chowder Braised Veal Potato Hillocks Stewed Tomato Indian Meal Pudding. THE DINNER PAIL: Ham Sandwiches Cheese and Egg Sandwich Sardine Sandwiches Bacon and Mutton Sandwiches Cracker and Anchovy Sandwiches Deviled Eggs Chicken Salad Galantine Fruit Bread. AUTUMN BILLS OF FARE: Mutton Chops Egg Gems Stewed Lobster Toasted Crackers Saratoga Potatoes Apple Pyramid Turnip Puree Boiled Corned Beef Creamed Onions Tomatoes and Corn Batter Pudding Cream Sauce Fruit Beef Hash au Gratin Barbaras Griddle Cakes Baked Potatoes Oysters in Bed Fried Pigs Feet Deviled Tomatoes Café au Lait Cake Filling for Cake Turnip Puree Baked Flounder Cutlets Larded Beefs Tongue Fried Oyster Plant Celery au Gratin Maries Pudding Liquid Sauce Imperial Granum Porridge Stewed Eggs Risen Muffins Oysters Scalloped with Mushrooms Fried Apples Mince of Potatoes and Corn Jelly Roll Lima Bean Soup Curried Chicken Pie Stewed Cabbage Fried Celery Sweet Potato Pie Rye Porridge Kidneys and Ham Flannel Cakes Beef Scallops Cheese Fingers Doughnuts Turnip Soup Deviled Oysters Braised Beef Spinach On Toast Fried Parsnips Cup Plum Pudding Oatmeal Porridge Deviled Rabbit Corn Bread Lyonnaise Potatoes Veal and Ham Croquettes Baked Sweet Potatoes Apple Sauce Sponge Cake Clear Soup Creamed Lobster Stewed Beefsteak Cauliflower Potatoes in Cases Horse Radish Burnt Custard Light Cakes Breaded Scallops Potato Drop Cakes Peach Shortcake Scotch Herrings Cold Beefs Heart Sponge Cake Fritters Mutton and Macaroni Chicken and Sago Broth Spinach Dunder Haggis Rice Cream Pork Chops with Tomato Sauce Crumb Griddle Cakes Meringued Café au Lait Smoked Salmon Potato Cakes au Gratin Rabbit Soup Oyster Salad Steamed Turkey Thickened Milk Cranberry Sauce Scalloped Cabbage Stewed Squash Myrtles Charlotte Mush and Milk Sausages Pancakes, Sugared Italian Rice Pudding Tomato Sauce Fried Bread Apple Charlotte Barley Broth Dohertys description Buttered Lobster Pot Roast of Beef Potato Souffle Pea Cakes Amber Pudding Fried Liver White Scones Chopped Potatoes Boiled Eggs Home Made Sausage Cherry and Sardine Salad Fried Bananas Soft Gingerbread Vegetable Soup Broiled Bluefish Veal and Ham Pie Scalloped Squash Sweet Potatoes au Gratin Rice and Peach Pudding Cream Sauce Brewis Risen Corn Bread Clam Fritters Stewed Sweet Potatoes Boiled Eggs Deviled Ham Potato Puff Bread, Butter and Pickles Baked Apple Charlotte Boiled Chestnuts Rabbit Soup Browned Beefs Tongue Curry of Tomatoes and Rice Turnips with White Sauce Boiled Indian Pudding. WINTER BILLS OF FARE: Browned Rice Porridge Fricasseed Eggs Crumpets Stewed Potatoes Giblet Soup Roast Beef with Yorkshire Pudding Sea Kale Mount Blanc Potato Creamed Sponge Cake Brandied Peaches Hominy Boiled with Milk Creamed Eggs Fried Mush Brown Muffins Barbecued Ham Baked Potatoes Steamed Apples Marmalade Cake Clam Chowder Boiled Chicken in rice Stewed Celery Mashed Potatoes Hominy Porridge Fish Balls Risen Muffins White and Graham Bread Calfs Brains Scalloped Tomatoes Steamed Corn Bread Mock East Indian Preserves Calfs Head Soup Halibut Steak Beefs Tongue au Gratin Potato Puff Stewed Oyster Plant Baked Apple Dumpling, Brandy Sauce Oatmeal Porridge Southern Batter Bread Codfish Omelette Potato Loaves Fried Tripe Baked Eggs Potato Puree Larded Pike Veal and Ham Cutlets Creamed Turnips Potato Souffle Stewed Tomatoes Baked Roley-Poley Corn Beef Hash Shrimp Salad with Mayonnaise Dressing Cheesecups Oatmeal Gingerbread Cocoa-theta Cod Chowder Baked Calfs Head Canned Corn Stew Mold of Potato Indian Meal Pudding Baked Sweet Apples Brain Fritters Oatmeal Griddle Cakes with Maple Syrup Chicken or Veal Fondue Baked Beans Potato Soup Steamed Chicken, Stuffed Oyster Plant Fritters Rice Porridge Stewed Eels Potato Balls Anchovied Toast with Egg Sauce Farina Soup Baked Halibut Ragout of Mutton Cauliflower au Gratin Hominy Croquettes A Winter Hens Nest Graham Biscuit Golden Mush How to use the last of the Mutton Cheese Bars Soft Raisin Gingerbread Vegetable Family Soup Scalloped Oysters Stewed Duck Glazed Potatoes Suet Pudding Farina Salt Mackerel with White Sauce Veal and Macaroni Scallop Baked Sweet Apples and Cake Russian Soup Salmon Pudding with Lemon Sauce Roast Rabbits Potatoes au Milan Graham Fruit Pudding. PICKLES: East India, or Mixed Pickles Tiny Tims Chow Chow No. 1 Chow Chow No. 2 Cucumber Soy Green Tomato Soy Ripe Tomato Soy Cherry Pickle Pickled Pears Pickled Peaches Pickalilli. FRUIT JELLIES: Currant Jelly Cherry Jelly Blackberry and Raspberry Jelly Strawberry Jelly Peach and Pineapple Jelly Apple Jelly Quince Jelly. PRESERVES, JAMS, AND MARMALADES: Preserved Strawberries Pineapple Preserves Preserved Cherries Imitation East India Preserves Red Raspberry Jam Blackcap Jam Quince Marmalade Orange Marmalade Peach Marmalade. Remember folks, this is an 1896 First Edition. This book is 125 years old. Please be sure to add me to your List of Favorite Sellers. Don’t miss out on any of my latest listings. NEETMOK BOOKS IS A REGISTERED MEMBER OF EBAYS VERO PROGRAM. When you prepare your listings you generally should use only material text, photographs, etc. And trademarks/names that you created or own yourself or licensed from the owners. Item description text; lists of contents, lists of illustrations/photos; scanned images, etc. UNAUTHORIZED USE OF ITEM DESCRIPTION TEXT INCLUDING SUMMARIES OF CONTENTS, ILLUSTRATIONS, ETC. PHOTOS OR OTHER PROPRIETARY INTELLECTUAL PROPERTY IS STRICTLY PROHIBITED AND WILL BE REPORTED TO EBAYS VERO DEPARTMENT FOR IMMEDIATE ACTION. Track Page Views With. Auctiva’s FREE Counter. The item “1896 Antique COOKBOOK Cookery VICTORIAN VINTAGE RECIPES Pastry CONFECTIONERY” is in sale since Thursday, January 28, 2021. This item is in the category “Books\Antiquarian & Collectible”. The seller is “neetmok” and is located in South Salem, New York. This item can be shipped to United States, Canada, United Kingdom, China, Mexico, Germany, Japan, Brazil, France, Australia, Denmark, Romania, Slovakia, Bulgaria, Czech republic, Finland, Hungary, Latvia, Lithuania, Malta, Estonia, Greece, Portugal, Cyprus, Slovenia, Sweden, South Korea, Indonesia, Taiwan, South africa, Thailand, Belgium, Hong Kong, Ireland, Netherlands, Poland, Spain, Italy, Austria, Bahamas, Israel, New Zealand, Philippines, Singapore, Switzerland, Norway, Saudi arabia, Ukraine, United arab emirates, Qatar, Kuwait, Bahrain, Croatia, Malaysia, Chile, Colombia, Costa rica, Panama, Trinidad and tobago, Guatemala, Honduras, Jamaica, Antigua and barbuda, Aruba, Belize, Dominica, Grenada, Saint kitts and nevis, Saint lucia, Montserrat, Turks and caicos islands, Barbados, Bangladesh, Bermuda, Brunei darussalam, Bolivia, Ecuador, Egypt, French guiana, Guernsey, Gibraltar, Guadeloupe, Iceland, Jersey, Jordan, Cambodia, Cayman islands, Liechtenstein, Sri lanka, Luxembourg, Monaco, Macao, Martinique, Maldives, Nicaragua, Oman, Peru, Pakistan, Paraguay, Reunion, Viet nam, Uruguay.
  • Year Printed: 1896
  • Modified Item: No
  • Country/Region of Manufacture: United States
  • Topic: American (US)
  • Binding: Hardcover
  • Region: North America
  • Author: Marion Harland and Julia McNair-Wright
  • Subject: Cooking
  • Original/Facsimile: Original
  • Language: English
  • Publisher: None Cited
  • Place of Publication: Philadelphia
  • Special Attributes: 1st Edition

1896 Antique COOKBOOK Cookery VICTORIAN VINTAGE RECIPES Pastry CONFECTIONERY