- We will send in 10–14 business days.
/images/books/9827225/9781438535852.jpg)
- Author: Maria J Moss
- Publisher: Book Jungle
- Year: 2010
- Pages: 126
- ISBN-10: 1438535856
- ISBN-13: 9781438535852
- Format: 19.1 x 23.5 x 0.7 cm, softcover
- Language: English
- SAVE -10% with code: EXTRA
Reviews
Description
Do you love reading antique cookbooks? If so A Poetical Cook-Book first published in 1864 would make an excellent addition to your collection. The book begins with a section on the proper role of the mistress of the home. Each set of recipes is accompanied by a poem. Chicken broth begins "The chicken broth was brought at nine; He then arose to ham and wine, And, with a philosophic air, Decided on the bill of fare." Turtle soup begins, "The day before you dress a turtle, chop the herbs, and make the forcemeat; then, on the preceding evening, suspend the turtle by the two hind fins with a cord, and put one round the neck with a heavy weight attached to it to draw out the neck, that the head may be cut off with more ease; let the turtle hang all night, in which time the blood will be well drained from the body. Then, early in the morning, having your stoves and plenty of hot water...."
EXTRA 10 % discount with code: EXTRA
The promotion ends in 19d.10:47:47
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Maria J Moss
- Publisher: Book Jungle
- Year: 2010
- Pages: 126
- ISBN-10: 1438535856
- ISBN-13: 9781438535852
- Format: 19.1 x 23.5 x 0.7 cm, softcover
- Language: English English
Do you love reading antique cookbooks? If so A Poetical Cook-Book first published in 1864 would make an excellent addition to your collection. The book begins with a section on the proper role of the mistress of the home. Each set of recipes is accompanied by a poem. Chicken broth begins "The chicken broth was brought at nine; He then arose to ham and wine, And, with a philosophic air, Decided on the bill of fare." Turtle soup begins, "The day before you dress a turtle, chop the herbs, and make the forcemeat; then, on the preceding evening, suspend the turtle by the two hind fins with a cord, and put one round the neck with a heavy weight attached to it to draw out the neck, that the head may be cut off with more ease; let the turtle hang all night, in which time the blood will be well drained from the body. Then, early in the morning, having your stoves and plenty of hot water...."
Reviews