- 347 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
Miss Leslie's New Cookery Book
About this book
This nineteenth-century American cookbook is a comprehensive guide to traditional American cooking by one of the era's more prolific food writers.
Originally published in 1857, Miss Leslie's New Cookery Book set a new standard in American cookbook publishing. This comprehensive recipe collection of over 650 pages with 1,000 recipes contains dishes ranging from American fried chicken and southern veal stew to continental favorites like Italian pork and West Indian fried bananas. Every recipe was tested by the author, and all were original to the book. Leslie was a marvelous food writer whose strongly stated opinions about cooking techniques and ingredients provided sensible advice to American cooks who had long suffered from the poor directions in continental cookbooks and from the differences in European kitchens and utensils. Her publisher proclaimed this "the most complete Cook Book in the world."
This edition of Miss Leslie's New Cookery Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.
Originally published in 1857, Miss Leslie's New Cookery Book set a new standard in American cookbook publishing. This comprehensive recipe collection of over 650 pages with 1,000 recipes contains dishes ranging from American fried chicken and southern veal stew to continental favorites like Italian pork and West Indian fried bananas. Every recipe was tested by the author, and all were original to the book. Leslie was a marvelous food writer whose strongly stated opinions about cooking techniques and ingredients provided sensible advice to American cooks who had long suffered from the poor directions in continental cookbooks and from the differences in European kitchens and utensils. Her publisher proclaimed this "the most complete Cook Book in the world."
This edition of Miss Leslie's New Cookery Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.
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Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access Miss Leslie's New Cookery Book by Eliza Leslie in PDF and/or ePUB format, as well as other popular books in Art & North American History. We have over one million books available in our catalogue for you to explore.
Information
INDEX.
A.
A-la-mode beef
Almond and macaroon custards
Almond macaroons
Almond pudding, baked
Almond pudding, boiled
Almond sponge cake
Almond soup
Apees
Apple dumplings
Apples, baked whole
Apples, bellflower or pippins
Apple fritters or quince
Apple jelly
Apple pies, (fine)
Apple pork pie
Apple sauce
Apple sauce, baked
Apple pudding
Apple water
Arrow-root biscuit
Artichokes, fried
Asparagus, new way
Asparagus omelet
Asparagus oysters
Asparagus soup
Autumn soup
Aunt Lydia’s corn cake
B.
Bacon, to prepare
Bacon, to boil
Bacon and beans
Bacon, broiled
Bacon, stewed
Baked fish
Baked soup
Baked tongue
Barley water
Bananas, fried
Batter pudding
Bean soup
Beans, (green,)
Beef-a-la-mode
Beef bouilli
Beef, corned
Beef, corned, fried
Beef, (French,)
Beef, corned, stewed
Beef, fresh, stewed
Beef, dried and smoked
Beef’s heart
Beef with mushrooms
Beef with onions
Beef with oysters
Beef gumbo
Beef patties
Beef, spiced
Beef with potatoes
Beef, fresh, (stewed,)
Beef, roasted
Beef, (smoked,) stewed
Beefsteaks
Beefsteaks, broiled
Beefsteaks, fried
Beefsteaks, stewed
Beefsteak with oysters
Beefsteak pie
Beefsteak pot-pie
Beefsteak pudding
Beefsteaks for invalids
Beef tea
Beef with tomatos
Beets
Beets, baked
Bell-peppers, pickled
Bird dumplings
Birds for larding
Birds for invalids
Birds in a grove
Birds with mushrooms
Biscuit sandwiches
Bologna sausages
Borders of paste
Boned turkey
Blackfish, and sea-bass
Blancmange
Blancmange carrageen
Blancmange, finest
Bran muffins
Brandy green gages
Brandy peaches
Bread
Bran bread
Bread biscuit
Bread cakes
Bread, rye
Bread, home-made
Bread pudding
Bread-and-butter pudding
Bread, (twist,)
Buckwheat cakes
Brine for pickling meat
Broccoli
Broccoli and eggs
Brown betty
Browning for soups
Browned flour
Buns, (Spanish,)
Butter, (clarified,)
Butter, (melted,)
Buttered toast
Butternuts to pickle
C.
Cabbage, boiled
Cabbage boiled an excellent way
Cabbage, forced
Cabbage, fried
Cabbage soup
Cabbage, red
Cale cannon
Catchup, (mushroom,)
Catchup, (tomato,)
Catchup, (walnut,)
Calf’s head, stewed
Calf’s feet jelly
Camp catchup
Canvass-back ducks
Canvass-backs, broiled
Canvass-backs, (stewed,)
Canvass-backs, (roasted,)
Carolina punch
Carrots
Carrot soup
Carrots, stewed
Carrageen blancmange
Cashaw pudding
Catfish, fried
Cauliflower, boiled
Cauliflower, fried
Cauliflower macaroni
Cauliflower omelet
Cauliflowers, pickled
Celery, fried
Charlotte, (country,)
Charlotte, plain
Charlotte russe
Champagne, (pink,)
Cheese pudding
Chestnut soup
Chestnut pork
Cherry marmalade
Cherries, preserved
Cherries, pickled
Chicken salad
Chicken curry
Chickens, fricasseed
Chickens, stewed whole
Chicken broth for the sick
Chicken gumbo
Chicken-pie
Chicken pot-pie
Chicken soup
Chicken, (tomato,)
Chicken and turkey patties
Chicken rice pudding
Chickens, fried
Chickens, broiled
Chitterlings
Chitterlings, baked
Chitterlings, fried
Chocolate
Chocolate caramel
Chocolate custards
Chocolate macaroons
Chowder, fine
Chowder, (Yankee,)
Cinnamon bread
Cinnamon cake
Citron melons, preserved
Clam chowder
Clam fritters
Clam pie
Clams, scolloped
Clam soup
Clam soup for invalids
Cocoa-nut cake
Cocoa-nut jumbles
Cocoa-nut, (orange,)
Cocoa-nut pudding, baked
Cocoa-nut pudding, boiled
Cocoa-nut puffs
Cocoa-nut soup
Codfish, (stewed,)
Codfish, (boiled,)
Codfish, (fried,)
Codfish, salt
Coffee
Col...
Table of contents
- Cover Page
- Title Page
- PREFACE.
- GENERAL CONTENTS.
- SOUPS
- FISH
- SHELL-FISH
- BEEF
- MUTTON
- VEAL
- PORK
- HAM AND BACON
- VENISON
- POULTRY AND GAME
- SAUCES
- VEGETABLES
- BREAD, PLAIN CAKES, ETC.
- PLAIN DESSERTS
- FINE DESSERTS
- FINE CAKES
- SWEETMEATS
- PICKLES
- PREPARATIONS FOR THE SICK
- MISCELLANEOUS RECEIPTS
- WORTH KNOWING
- INDEX