- Hardcover: 567 pages
- Publisher: Gramercy; Facsimile Edition edition (September 16, 1997)
- Language: English
- ISBN-10: 0517186780
- ISBN-13: 978-0517186787
- Product Dimensions: 6.4 x 1.5 x 9.3 inches
- Shipping Weight: 1.6 pounds
- Average Customer Review: 4.7 out of 5 stars See all reviews (30 customer reviews)
- Amazon Best Sellers Rank: #414,251 in Books (See Top 100 in Books)
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1896 Boston Cooking-School Cookbook Hardcover – September 16, 1997
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Top Customer Reviews
The recipes are classic, yet loaded with good and creative cooking ideas that might have been overlooked in the 20th century...nutmeg in poultry dressing, etc. They are invitations to create meals that make you think about how economic and scientific considerations influenced how people ate. For example, you'll find more varieties of angel cakes; when you consider that sugar was more expensive than butter and therefore more of a treat, it's not surprising. Canning and preserving, and making out of season foods taste good, were necessary skills of any good housekeeper. Physical labor was a daily necessity, meaning bigger, heartier meals.
This cookbook is as interesting to read as it is a source of good old fashioned American recipes. Adjust them to 1990's dietary considerations, and you've got an enduring classic you can use every day.
It's more valuable to me, though, as a look into history, both culinary and of communications. It's noteworthy how much was known about nutrition at the time, though some of the explanations will draw a chuckle from an educated chef. Some of the recipes are downright funny-- the recipe for porterhouse steak with mushroom sauce, in its entirety, is "Serve broiled Porterhouse Steak with Mushroom Sauce." The book describes theine as the stimulant in tea, distinct from caffeine found in coffee. And there are the organizational quirks; she lists the four mother sauces as white, brown, bechamel, and "tomato," though on the facing page a recipe lists veloute as an ingredient. And don't bother looking for court boullion, as it apparently hadn't crossed the water yet. It's like a sci fi story about a parallel universe, where it seems all the same but the detail differences pop up here and there, or some major factor is gone but the people don't notice.
So a fun look at history and a bunch of old recipes-- can't get any better than that.