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Everlasting Syllabub and the Art of Carving (Penguin Great Food #9)

3.22  ·  Rating Details ·  18 Ratings  ·  10 Reviews
Writing for domestic servants in a conversational, accessible way, eighteenth-century housewife Hannah Glasse disapproved of French terminology and fussiness, instead favouring simple dishes that are still cooked today - a preference that has earned her the reputation of 'the first Domestic Goddess'.

With recipes for rice pudding, beef rump, barbecued pork, trifle and even
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Paperback, 112 pages
Published April 7th 2011 by Penguin Classics (first published January 1st 2010)
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Ria
Mar 03, 2014 Ria rated it it was amazing
A fascinating book on the writings of Hannah Glasse who was an 18th century housewife who deplored all the "French terminology" and fussiness associated with the preparation of food.
Her writing was mostly aimed at domestic servants to aid them in everyday life, her style is pretty straightforward and for the day not THAT patronising, this book covers everything a servant of the day could possibly need to aid her in the facilitation of her domestic function.
From butchery, preserving, food prepara
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Zelda
Jan 30, 2012 Zelda rated it really liked it
This book of recipes from 1747 is a gem. I knew it from the moment I read the first recipe for sauce which tells us to add "...a pigeon beat all to pieces,". You can't imagine the satisfaction I felt in mentally completing this task. Then it tells us that, "...you can add an old cock beat to pieces" but doesn't tell us what to do about THAT mental picture. Other highlights:

-"For choosing a lamb's head, mind the eyes..."
-Recipes for plover, thrush, mavis, lark, teal, and widgeon.
-"When you buy eg
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Sonja
Nov 17, 2016 Sonja rated it really liked it
A complete time warp.
Fanficfan44
Mar 07, 2015 Fanficfan44 rated it really liked it
I am reading my way through the Penguins Great Food set that I received for Christmas and so I just finished Hannah Glasse’s contribution to the set, Everlasting Syllabub and the Art of Carving. I am finding these historical food reads fascinating and this one is no different. Interesting comments in many of the chapters are entertaining and give a hint to the attitudes and dry wit of Hannah Glasse. The opening note, To the Reader, sets out Mrs. Glasse’s intention for her writing and sets the ...more
Rebecca
Feb 28, 2015 Rebecca rated it liked it
I'm quite enjoying reading through the Penguin Great Food series and this is the second one I have read. This one focuses around being a guide book for housewives and so it has sections that are written to make life easier for housewives and their maids.

There is one section in the book about how to prepare your turtle for cooking which I was a little surprised at because I had no idea that people ever ate turtles. It also was a little bit shocking because it was pretty graphic on the ways of kil
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Jane
Dec 04, 2014 Jane rated it really liked it
A GEM of a book.
Want to know how to pitchcock an eel? To dismember a heron? Want to keep your arms, iron or steel from rusting? Need a recipe for brick-bat cheese or a quick fix for a barrel of beer that's gone sour? The divine Hannah Glasse has the answers to all this and more. She writes with the authority and style of an 18th century Julia Child - today, she'd surely have her own TV show. This heavenly book has so much to offer! Beauty creams, soaps, perfumes - learn how to make them here. In
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Ally
Feb 25, 2016 Ally rated it liked it  ·  review of another edition
This book, originally published in 1749, is essentially a how-to guide for hired cooks. It discusses such topics as how to select the freshest meats, carving roasts, making ketchup (spelled "catchup") to last a year, and preparing medicinal products and toiletries. All this is fascinating, considering the age of the text. In fact, it is reported on the back of the book that it contains the first published recipe, for a dish of Indian origin, in Britain.

Overall a fascinating read for anyone who
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Jennifer
May 22, 2015 Jennifer rated it liked it
I warmed to this book eventually for the rich and perplexing vocabulary and wide range beyond merely recipes involving a lot of 'good gravy' and a lot of meat (although there are a lot of those...). If you want to know 'How to prevent the Insection in Horned Cattle' it would seem that Hannah Glasse is your woman.
Colin
Oct 28, 2014 Colin rated it really liked it
Shelves: food, england, non-fiction
Glasse is an important figure in English food, and this set of extracts from her 1747 book The Art of Cookery Made Plain and Easy gives a vivid insight into her approach.

The writing (not in 'the high polite style ... for my intention is to instruct the lower sort') is littered with archaisms, but at heart it's surprisingly clear, precise and concise.
Kathrine
Sep 28, 2015 Kathrine rated it it was ok
Shelves: cooking
Perhaps I did not really appreciate the writing because it was such a short excerpt. Just wasn't engaged by it.
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Other Books in the Series

Penguin Great Food (1 - 10 of 20 books)
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  • The Well-Kept Kitchen
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  • A Dissertation Upon Roast Pig & Other Essays
  • The Campaign for Domestic Happiness
  • Murder in the Kitchen
  • Recipes and Lessons from a Delicious Cooking Revolution
  • Notes From Madras

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