28. The School of Good Living; or, A
Literary and Historical Essay on the
European Kitchen, beginning with Cad-
mus, the Cook and King, and conclud-
ing with the Union of Cookery and
Chymistry. i2mo, London, 1804.
29. Culina Fai?iulatur Medicina. Receipts
in Modern Cookery, with a Medical
Commentary by Ignotus, and revised by
A. Hunter, M.D., F.A.S.L. and E.
Fourth edition. i2mo, York, 1806.
30. The Universal Cook. By Francis Col-
Cookery Books. 1 79
lingwood and T. Woollams. Fourth
edition. 8vo, London, 1806.
31. A Complete System of Cookery. By
John Simpson, Cook. 8vo, London,
1806. Again, 8vo, London, 1816.
32. Simpson’s Cookery Improved and Mod-
ernised. By H. W. Brand. 8vo, Lon-
don, 1834.
33. The Imperial and Royal Cook. By
Frederick Nutt, Esquire, Author of the
“ Complete Confectioner.” 8vo, Lon-
don, 1809.
34. The Housekeeper’s Domestic Library.
Bv Charles Millington. 8vo, London,
1810.
35. The Housekeeper’s Instructor; or, Uni-
versal Family Book. By W. A. Hen-
derson. Seventeenth edition. By S.
C. Schrubbelie, Cook to the Albany,
London. 8vo, London, 18 n.
36. The Art of Preserving all kinds of
animal and vegetable Substances for
several years. By M. Appert. Trans-
lated from the French. Second edition.
8vo, London, 1812. With a folding
Plate.
N 2
1 80 Cookery Books.
37 Domestic Economy and Cookery, for
Rich and Poor. By a Lady. 8vo,
London, 1827. In the preface the
author apprises us that a long residence
abroad had enabled her to become a
mistress of the details of foreign Euro-
pean cookery ; but she adds : “ The
mulakatanies and curries of India ; the
sweet pillaus, yahourt, and cold soups
of Persia; the cubbubs, sweet yaughs
and sherbets of Egypt ; the cold soups
and mixed meats of Russia, the cuscus-
sous and honeyed paste of Africa, have
been inserted with the view of intro-
ducing a less expensive and more
wholesome and a more delicate mode
of cookery.”
38. Apician Morsels ; or, Tales of the Table,
Kitchen, and Larder. By Dick Humel-
bergius Secundus. 8vo, London, 1834.
39. Cottage Economy and Cookery. 8vo,
London, 1844.*
* Reprinted from the Journal of the Agricultural Society,
1342, vol. iii, part i.
DIET OF THE YEOMAN AND
THE POOR.
HE staple food among the lower orders
in Anglo-Saxon and the immediately
succeeding times was doubtless bread, butter,
and cheese, the aliment which goes so far even
yet to support our rural population, with vege-
tables and fruit, and occasional allowances of
salted bacon and pancakes, beef, or fish. The
meat was usually boiled in a kettle suspended
on a tripod* over a wood-fire, such as is used
only now, in an improved shape, for fish and
soup.
• The tripod is still employed in many parts of the country
for a similar purpose.
1 82 Diet of the Yeoman
Page 57
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
28. The School of Good Living; or, A Literary and Historical Essay on the European Kitchen, beginning with Cadmus, the Cook and King, and concluding with the Union of Cookery and Chymistry. i2mo, London, 1804.
29. Culina Famiulatur Medicina. Receipts in Modern Cookery, with a Medical Commentary by Ignotus, and revised by A. Hunter, M.D., F.A.S.L. and E. Fourth edition. i2mo, York, 1806.
30. The Universal Cook. By Francis Col-
Cookery Books. 1 79
lingwood and T. Woollams. Fourth edition. 8vo, London, 1806.
31. A Complete System of Cookery. By John Simpson, Cook. 8vo, London, 1806. Again, 8vo, London, 1816.
32. Simpson’s Cookery Improved and Modernised. By H. W. Brand. 8vo, London, 1834.
33. The Imperial and Royal Cook. By Frederick Nutt, Esquire, Author of the “ Complete Confectioner.” 8vo, London, 1809.
34. The Housekeeper’s Domestic Library. Bv Charles Millington. 8vo, London,
35. The Housekeeper’s Instructor; or, Universal Family Book. By W. A. Henderson. Seventeenth edition. By S. C. Schrubbelie, Cook to the Albany, London. 8vo, London, 18 n.
36. The Art of Preserving all kinds of animal and vegetable Substances for several years. By M. Appert. Translated from the French. Second edition. 8vo, London, 1812. With a folding Plate.
N 2
1 80 Cookery Books.
37 Domestic Economy and Cookery, for Rich and Poor. By a Lady. 8vo, London, 1827. In the preface the author apprises us that a long residence abroad had enabled her to become a mistress of the details of foreign European cookery ; but she adds : “ The mulakatanies and curries of India ; the sweet pillaus, yahourt, and cold soups of Persia; the cubbubs, sweet yaughs and sherbets of Egypt ; the cold soups and mixed meats of Russia, the cuscussous and honeyed paste of Africa, have been inserted with the view of introducing a less expensive and more wholesome and a more delicate mode of cookery.”
38. Apician Morsels ; or, Tales of the Table, Kitchen, and Larder. By Dick Humelbergius Secundus. 8vo, London, 1834.
39. Cottage Economy and Cookery. 8vo, London, 1844.*
* Reprinted from the Journal of the Agricultural Society, 1342, vol. iii, part i.
DIET OF THE YEOMAN AND THE POOR.
HE staple food among the lower orders
in Anglo-Saxon and the immediately succeeding times was doubtless bread, butter, and cheese, the aliment which goes so far even yet to support our rural population, with vegetables and fruit, and occasional allowances of salted bacon and pancakes, beef, or fish. The meat was usually boiled in a kettle suspended on a tripod* over a wood-fire, such as is used only now, in an improved shape, for fish and
soup.
• The tripod is still employed in many parts of the country for a similar purpose.
1 82 Diet of the Yeoman