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Early American Cookery: "The Good Housekeeper," 1841 Paperback – November 20, 1996


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Early American Cookery: "The Good Housekeeper," 1841 + The First American Cookbook: A Facsimile of "American Cookery," 1796 + Old-Time Farmhouse Cooking: Rural America Recipes & Farm Lore
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Product Details

  • Paperback: 160 pages
  • Publisher: Dover Publications; Dover ed edition (November 20, 1996)
  • Language: English
  • ISBN-10: 0486292967
  • ISBN-13: 978-0486292960
  • Product Dimensions: 7.9 x 5.5 x 0.4 inches
  • Shipping Weight: 5.6 ounces (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #535,918 in Books (See Top 100 in Books)

Editorial Reviews

From Library Journal

Hale was the editor of the 19th-century publication Godey Lady's Book, a forerunner of the modern "woman's magazine." This 1841 title offers recipes and advice on hosting dinners. Though the recipes might seem unhealthy by today's standards?lots of butter and eggs?Hale lived to be 90!
Copyright 1997 Reed Business Information, Inc.

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Most Helpful Customer Reviews

33 of 34 people found the following review helpful By E. A. Lovitt HALL OF FAMETOP 100 REVIEWER on September 17, 2005
Format: Paperback
Sarah Josepha Hale, author of "Early American Cookery" was the editor of the "Ladies' Magazine" from 1827 to 1836, and then editor of "Godey's Lady's Book" from 1837 to 1877. If you are interested in the lives of nineteenth-century Americans, most especially what they ate, how they cleaned house, and how they raised their children, this book is a gold mine.

In the preface to the first edition of this book, the author quoted foreigners as saying that "our climate is unhealthy; that the Americans have, generally, thin forms, sallow complexions, and bad teeth." However she believed these defects were caused by dietary problems, "such as using animal food to excess, eating hot bread, and swallowing our meals with steam-engine rapidity" rather than a rotten climate

This book was written to point out ways that American dietary deficiencies could be corrected. The author wanted to teach her readers "how to live well, and to be well while we live." She based her dietetic theories on the works of Dr. Andrew Combe of Edinburgh, and while some of the principles may seem out-dated to those of us who follow diet gurus such as Dr. Atkins, Jenny Craig, or Barry Sears, this author's notion of 'temperance in all things' is still valid--possibly more valid than starving ourselves with Slim-Fast, or low-fats and high carbs, or grapefruit and cabbage.

The author was definitely not a vegetarian. She quoted Scripture to prove that we were meant to eat meat, but in moderation. Most of the recipes in this book involve meat---everything from beef to turtle. For instance, to start a batch of rich mince meat, "Cut the root off a neat's tongue, rub the tongue well with salt, let it lie four days, wash it perfectly clean, and boil it till it becomes tender...
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1 of 1 people found the following review helpful By Janet Griffis on October 14, 2013
Format: Paperback Verified Purchase
Love reading old recipe books. Reading about baking cakes and desserts are really interesting as they did not have a temperature gauge for their oven, only describing the oven as moderate heat or low. What an improvement we have in controlling our stovetop and oven temperatures.
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By Kari on July 13, 2014
Format: Paperback Verified Purchase
Wonderful book
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By pat willis on June 17, 2014
Format: Paperback Verified Purchase
A very informative and potentially useful cookery book on the period. A moral outlook on the time on how one should conduct ones life.
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By Jo Ann Six on April 13, 2014
Format: Kindle Edition Verified Purchase
Fun receipe book. Enjoy reading as well as using cookbooks. Has some good recipes. Would recommend it. On my kindle.
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