Centennial Buckeye Cook Book

Cover
Ohio State University Press, 2000 - 352 Seiten
The first edition of the Centennial Buckeye Cook Book was published in 1876. Between 1876 and 1905, a total of thirty-two editions of the cookbook were published, and more than one million copies sold. The book began as a project of the Marysville, Ohio, First Congregational Church when the women of the church decided to publish a cookbook in order to raise money to build a parsonage. Their effort launched a cookbook that rapidly became one of the most popular publications of nineteenth-century America. This is the first reprint of the original 1876 edition.
 

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Inhalt

Introduction by Andrew F Smith vii
xlv
InstructionsSpongeBreadCoffee BreadLight Yeast Bread
15
BREAKFAST AND TEA CAKES
27
FRITTERS
40
InstructionsDryHopPotatoTo Hasten Milk Yeast 4547
45
InstructionsAlmondAlmond CreamBoston CreamFrench
76
InstructionsAunt Mollys Ginger BreadGinger BreadExcellent
82
CONFECTIONERY
93
CATSUP AND SAUCES
106
DRINKS
112
InstructionsBoiled EggsBaked EggsEggs on ToastEgg
117
FRUITS
126
ICES AND ICE CREAM
133
MEATS
142
ShortTitle List of Ohio Cookery Works
335
List of Buckeye Cookery Books
349

CANNING FRUITS
99

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Über den Autor (2000)

Andrew F. Smith teaches culinary history at the New School in New York. He is the author or editor of several books, including the Oxford Encyclopedia on Food and Drink in America , Hamburger: A Global History , Potato: A Global History , and Sugar: A Global History , the latter three also published by Reaktion Books.

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