The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the Kind Yet Published Front Cover · Hannah Glasse. W. Strahan, J. and F. 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. Page 1. Page 2. Page 3. Page 4. Page 5. Page 6. Page 7. Page 8. Page 9. Page Page Page Page Page Page Page Page Page

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The book contains a recipe “To make Hamburgh Sausages”; it calls for beef, suet, pepper, cloves, nutmeg, “a great Quantity of Garlick cut small”, white wine vinegar, salt, cooiery glass of red wine and a glass of rum; once mixed, this is to be stuffed “very tight” into “the largest Gut you can find”, smoked for up to ten days, and then air-dried; it would keep for a year, and was “very good boiled in Peas Porridgeand roasted with toasted og under it, or in an Amlet “.

This popularity survived the American War of Independence. She also gave tips on carving meat, raising turkeys and mushrooms, and making soap and a lip salve. Rose Princewriting hannha The Independentdescribes Glasse as “the first domestic goddess, the queen of the dinner party and the most important cookery writer to know about.

The Art Of Cookery

Food critic John Hess and food historian Karen Hess have commented that the “quality glasde richness” of the dishes “should surprise those who believe that Americans of those days ate only Spartan frontier food”, giving as examples the glass of Malaga wine, seven eggs and half a pound of butter in the pumpkin pie. This is possibly why I love these older cook books, as they suit my cooking experience and mindsets so well. In the mean time, enjoy these classic reviews of other works by other authors.


Cookerh a moment while we sign you in to your Goodreads account. My father built me an Adobe oven for my birthday present one year after I visited an Indian village and was fascinated watching them cooking in one these odd looking ovens. Amazon Rapids Fun stories for kids on the go. Customers who bought this item also bought.

Some posthumous editions include a decorative frontispiece, with the caption.

Hannah Glasse (Glasse, Hannah, ) | The Online Books Page

A kind woman in the village allowed me to watch her and learn a few of her recipes. Account Options Sign in.

The cookery writer Sophia Waugh said that Glasse’s food was what Jane Austen and her contemporaries would have eaten. Printed for the author, sold by A. No trivia or quizzes yet. There is so much comprehensive advice on cooking, serving food, plus menus and recipes, too much to comment on here. Some of the recipes in Glasse’s book were plagiarised, even reproduced verbatim from recipes published in earlier books by other writers.

Page – Strain it while it is hot, put it into a well-tinned saucepan, and add to it a pint of Rhenish wine, and a quarter of a pound of loaf-sugar. She says to cook “over a slow fire” or “a quick, clear fire,” but not how to achieve this. This is a wonderful book!

Recipes are long blocks of text rather than organized by ingredient and preparation steps familiar to modern cooks. The recipe for “Elder-Shoots, in Imitation of Bamboo” makes use of a homely ingredient to substitute for a foreign one that English travellers had encountered in the Far East.


From a Colonial Garden: But I can see myself buying this modern reprint for the reasons given above: Wonderful book for us female re-enactors trying to show how food was gathered, cooked and served Learn more about Amazon Prime.

The Art of Cookery Made Plain and Easy – Hannah Glasse – Google Books

Hannah GlasseMrs Glasse No preview available – I can highly recommend this and look forward to buying the printed copy for my collection. One person found this helpful. Hanmah cookery writer Laura Kelley notes that the edition was one of the first books in English to include a recipe for curry: Just wet them all through with sackthen make a good boiled custard not too thick, and when cold pour it over it, then put a syllabub over that.

At best, she gave measurements like “2 spoonfuls” or “a pound. Page – TAKE a fmall quantity- of pearl-barley, boil it in milk and water till it is tender, then ftrain the liquor from it, put your barley into a quart of cream, and let it boil a little, then hanjah the whites of five eggs and the yolk of one, beaten with a fpoonful of fine flour, and two fpoonfuls of I was gob-smacked at the brilliance in this book.

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It is a great cook book and one I would happily own. Selected pages Title Page.

I am so happy that a ‘new’ edition has been published, so that this can be read far and wide!