Miss Leslie's Directions for Cookery

by Eliza Leslie, Janice Bluestein Longone (Introduction)

American cooking writing has been a remarkably vigorous genre. Cookbooks have been popular in America since before the Revolution, and a number of cooking writers have risen to national prominence. First and most influential among the many culinary authors of the 19th century was Eliza Leslie, whose classic Directions for Cookery passed through sixty editions from its first appearance in 1837 until 1870, a dozen years after the author's death.
Directions for Cookery was the most popular cookbook printed in America in the nineteenth century, and is considered by many culinary authorities to be one of America's great cookbooks. The writing and instructions are clear and elegant; the author's comments on the nuances of good cooking, on the importance of quality ingredients, on honesty in the kitchen — all combine to make this work an American classic.
To examine these recipes is to open a window into the nineteenth century American Beef-Steak Pudding, Moravian Sugar Cake, Cat-fish Soup, Election Cake, Federal Cakes, Johnny Cake, Oyster Pie, Pork and Beans, White Gingerbread, Apple Dumplings, Pepper Pot, Lobster Catchup, Frica-seed Chickens, Cranberry Sauce … names to spark an appetite! Along with the carefully written, concise recipes are many helpful hints and comments.
The present volume reprints the 1851 edition of Directions for Cookery . Containing not only the complete text of the first edition (1837) but also later addenda and additional recipes by Miss Leslie, this is an invaluable addition to any kitchen. Cooks who wish to explore the wonders of traditional American cookery will especially celebrate this inexpensive republication. An informative new introduction by noted cookbook expert Jan Longone provides insight into Miss Leslie's background and the importance of her work.

Genres: Ebooks, Cookbooks

544 pages, Paperback

First published January 1, 1851

Reviews

[farmwifetwo · Rating 3 out of 5]

A facinating yet dull read. I said to dh, she cooks veggies until they are dead... but carrots today and yesterday were not the same thing . Also I found changing the water on potatoes and not peeling until after they are cooked excessive but... gardens were planted with manure, they understood that , how many people today get sick because they don't scrub the veggies ? ?? Something to wonder about .

You'd think that in a time when food wasn't premade that books like this one wouldn't be needed , which makes them even more interesting to read and see how people lived. This one assumes a fireplace is used for most cooking . Which gives ideas for cooking on a campfire using coals and a spit in a tin kitchen . Had to Google that .

Still not done and I admit to skipping sections.... the dull part... but will continue to read it off and on.

[Christina · Rating 5 out of 5]

Five stars for any book that contains both the phrase and a recipe for 'pudding catchup'.

--It's brandy sauce. For your ice cream. Or your pudding, I guess, whatever.

This book is great. I can't recommend the home remedy section enough, which eventually led me down a rabbit hole to the discovery that Bacon's rebellion was in part successful because the redcoats ate jimsonweed salad en route and were tripping too hard to show up.

Don't take it so seriously, maybe don't boil your potatoes for eight hours, and enjoy Miss Leslie's voice, which shows up from time to time even in what is otherwise a pretty dry cookbook.

[Becky Loader · Rating 3 out of 5]

Miss Leslie put together the ultimate guide for the amateur cook in the mid-19th century. She lost her father at an early age, and when her mother had to open a boarding house to make ends meet, Miss Leslie assisted with the cooking. She also attended Mrs. Goodfellow's cooking school in Philadelphia.

Miss Leslie's cookbook contained the how-to of preparing food and hints for stocking a working kitchen. Don't miss the chapters on "Preparations for the Sick" and "Perfumery." I enjoyed reading about the ingredients and how cooks had to do everything from scratch. No pre-done anything!!

Mrs. Lincoln used the 1845 edition of Miss Leslie's, so I was especially interested in such a connection.

[Sue · Rating 4 out of 5]

A very useful cookbook for those interested in 19th century American cooking. Leslie is writing for the less experienced cook so she provides step by step directions which in turn instructs the 21st century reader about kitchen implements and ingredients that they might not be familiar with. Particularly useful is the guide to weights and measurements that serves as a Rosetta Stone of sorts for the modern cook. She provides more specific directions for preparing some of the recipes found in Amelia Simmons first American cookbook. Leslie also provides some commentary on recipes including this gem. "We have known of a very rich plum pudding being mixed in England and sent to America in a covered bowl; it arrived perfectly good after a month's voyage the season being winter."