The Practice Of Cookery, Pastry, Pickling, Preserving, Etc. (1791)

The Practice Of Cookery, Pastry, Pickling, Preserving, Etc. is a book written by Susanna Frazer in 1791. It is a comprehensive guide to cooking, baking, and preserving food in the 18th century. The book includes recipes for a wide variety of dishes, from soups and stews to desserts and pastries. It also provides instructions for pickling and preserving fruits and vegetables, as well as making jams, jellies, and marmalades. The book is divided into chapters, each dedicated to a particular type of food or cooking technique. For example, there are chapters on meat, poultry, fish, vegetables, and desserts. The recipes are written in a clear and concise manner, with ingredients listed in precise measurements and cooking times specified. In addition to the recipes, The Practice Of Cookery, Pastry, Pickling, Preserving, Etc. also includes advice on kitchen management, such as how to set a table and how to organize a pantry. The book also provides information on the various utensils and equipment needed for cooking and baking. Overall, The Practice Of Cookery, Pastry, Pickling, Preserving, Etc. is a valuable resource for anyone interested in 18th-century cooking and food preservation. It provides a fascinating glimpse into the culinary practices of the time and is a testament to the skill and ingenuity of cooks and bakers in the era.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.