Centennial Buckeye Cook Book
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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Introduction by Andrew F Smith vii
InstructionsSpongeBreadCoffee BreadLight Yeast Bread
BREAKFAST AND TEA CAKES
InstructionsDryHopPotatoTo Hasten Milk Yeast 4547
InstructionsAlmondAlmond CreamBoston CreamFrench
InstructionsAunt Mollys Ginger BreadGinger BreadExcellent
CATSUP AND SAUCES
InstructionsBoiled EggsBaked EggsEggs on ToastEgg
ICES AND ICE CREAM
ShortTitle List of Ohio Cookery Works
allspice apples baking powder beat beef black pepper boiling water bread brown brown sugar Buckeye Cook Book cake Centennial Buckeye Cook chicken chopped cinnamon cloth cloves coffee cold water cool corn starch cover cup butter cup sugar cups flour currants custard dish dough drain dripping pan eggs flavor four eggs fruit Graham flour gravy half cup half pint half pound Housekeeping inches jelly juice keep kettle lard layer lemon let stand little salt Marysville meat minutes molasses nice nutmeg Ohio one-half cup ounce oven oysters pickles piece potatoes pound sugar pudding quart raisins recipes roast roll salt and pepper sauce season skillet slices soup sour milk spice sponge spoon sprinkle stew stiff froth stir stove sweet milk syrup tablespoons teacup teaspoon soda teaspoons baking powder thick three eggs tomatoes vinegar warm wash white sugar yeast yolks