The New England Cook Book: Or, Young Housekeeper's Guide The particular emphasis on varieties of seafood in The New England Cook Book, including specific recipes for cod, halibut, striped and sea bass, black fish, shad, salt cod, fish cakes, lobsters and crabs, “scollops,” eels, clams, and oysters easily identifies the book’s origins. It also contains almost 300 recipes for a broad range of dishes and ingredients from soup to nuts, as well as an entire section of seventy-five “miscellaneous receipts and observations useful to young housekeepers” that includes all manner of advice for making soap, cleaning carpets, extracting stains from cotton goods, driving away various kinds of household vermin, and more. According to the author, “the mode of cooking is such as is generally practiced by good notable Yankee housekeepers . . . It is intended for all classes of society and embracing both the plainest and richest cooking.” This edition of New England Cook Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes. |
Contents
Meat | |
Chicken Salad 47 Sauce for Turtle or Calfs Head 48 Apple Sauce 49 Pudding Sauce | |
Tomato Catsup 51 Mushroom Catsup 52 Essence of Celery 53 Soup Herb Spirit 54 Veal Soup 55 Black Soup | |
Calfs Head or mock Turtle Soup 57 Chicken or Turkey Soup 58 Oyster Soup 59 Pea Soup 60 To Bake Beans 61 Poached Eggs | |
To Boil Eggs 63 Omelet 64 Fresh Fish 65 Fresh Cod 66 Halibut 67 Striped and Sea Bass | |
Black Fish 69 Shad 70 Chowder 71 Stuffed and baked Fish 72 Salt Cod 73 Fish Cakes 74 Lobsters and Crabs | |
Scollops 76 Eels 77 Clams 78 Stew Oysters 79 To Fry Oysters 80 Oyster Pancakes | |
Oyster Pie 82 Scolloped Oysters 83 VegetablesPotatoes 84 Turnips 85 Beets 86 Parsnips and Carrots 87 Onions | |
Artichokes 89 Squashes 90 Cabbage 91 Asparagus 92 Peas 93 Beans 94 Corn 95 Greens | |
Salads 97 To Stew Mushrooms 98 Egg Plant | |
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Common terms and phrases
apples beaten eggs beef boiling water bottle brandy bread broil brown cake cinnamon cloves cold water cooked cool place cream cup of yeast currants cymbelines deep dish dish drawn butter eggs essence of lemon fire flour froth ginger gravy half a pint half a pound half a tea Indian Pudding jelly juice layer let it remain let it stand little butter little salt little water loaf sugar lukewarm mace melted butter molasses nice nutmeg ounces oysters pearlash peel pepper Pickle piece of butter pint pork pound of butter pound of sugar Preserve Pudding puff paste quart of milk quinces rice roasted roll rosewater scald slices soak soap soup spoonful of saleratus spoonful of salt sprinkle stew stir strain syrup table spoonful tea cup tea spoonful tender three quarters turn twenty minutes veal vinegar warm place washed wine glass yeast Zante currants