The Kingswood Cookery Book (1885)

The Kingswood Cookery Book, written by Harriet F. Wicken and originally published in 1885, is a comprehensive guide to cooking and baking. The book is divided into several sections, including soups, fish, meat, poultry, vegetables, puddings, cakes, and preserves. Each section contains numerous recipes, with detailed instructions and ingredient lists.The book also includes helpful tips and advice on cooking techniques, such as how to properly roast meat or make a perfect custard. Additionally, there are sections on menu planning and entertaining, with suggestions for hosting dinner parties and preparing meals for large groups of people.The Kingswood Cookery Book is a fascinating glimpse into the culinary practices of the late 19th century. Many of the recipes reflect the era's emphasis on hearty, meat-based dishes, as well as the use of traditional cooking methods such as boiling and stewing. However, there are also recipes for more delicate dishes, such as souffl�����s and meringues, which demonstrate the growing influence of French cuisine on British cooking.Overall, The Kingswood Cookery Book is a valuable resource for anyone interested in historical cooking and baking. Its recipes and advice offer a glimpse into a bygone era, while also providing practical guidance for modern-day cooks.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.

Author: Harriet F. Wicken
Publisher: Kessinger Publishing
Published: 09/10/2010
Pages: 104
Binding Type: Paperback
Weight: 0.33lbs
Size: 9.00h x 6.00w x 0.22d
ISBN: 9781165075669

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