Synopsis
The Practice of Cookery, Pastry, Pickling, Preserving, Etc. is a cookbook written by Susanna Frazer in 1791. It is a comprehensive guide to cooking and preserving food in the late 18th century. The book covers a wide range of topics, including meat dishes, soups, vegetables, pastry, cakes, biscuits, and desserts. It also includes instructions for pickling and preserving fruits and vegetables, making jams and jellies, and brewing beer and wine. The recipes in the book are written in a clear and concise manner, with detailed instructions and measurements. They are designed to be easy to follow, even for inexperienced cooks. The book also includes tips and tricks for cooking and preserving food, such as how to choose the best ingredients, how to prepare them properly, and how to store them safely. In addition to its practical advice and recipes, The Practice of Cookery, Pastry, Pickling, Preserving, Etc. provides a fascinating glimpse into the culinary culture of the late 18th century. It reveals the ingredients, techniques, and flavors that were popular at the time, and provides insight into the social and cultural context in which food was prepared and consumed. Overall, The Practice of Cookery, Pastry, Pickling, Preserving, Etc. is a valuable resource for anyone interested in the history of food and cooking, as well as for modern-day cooks looking to explore traditional recipes and techniques.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.
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