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The Appledore Cook Book - Containing Practical Receipts for Plain and Rich Cooking
This early work on The Appledore Cook book is a comprehensive and informative look at early cookery. With chapters on Fish, Soup, Meat, Vegetables, Bread and cakes as well as many more this fascinating work is thoroughly recommended for inclusion on the bokshelf off who have an interest in cooking. With much of the information still being usefull and practical today. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
- GenresCookbooks
206 pages, Hardcover
First published January 1, 1872
About the author
Maria Parloa
75 books1 followerMaria Parloa was an author of books on cooking and housekeeping, the founder of two cooking schools, a noted lecturer on food topics, and an important early figure in the "domestic science" (later "home economics") movement. A culinary pioneer, she was arguably America's first celebrity cook, considered as "one of the innovative superstars of her field".
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Displaying 1 of 1 review
February 9, 2022
Very interesting trip into the past. It made me want to time travel back to the late 1800s to see how some (but not all) of these foods tasted.
I don't ordinarily count cookbooks in my "read" books, unless there is a lot of "text." The recipes in this book were written as paragraphs and included interesting comments by the author. The following are some of the things that I found most interesting.
There were few if any standard measures. The author recommended using an old beer measure instead of a milkman's quart to measure a quart of flour. Other measures included butter the size of a walnut or an egg; a teacup, coffee cup, or wineglass; a spoon, teaspoon, or tablespoon.
When was the last time you saw an 8 lb turkey or a 2.5 lb chicken?
Different cooking tools: Fish cloths, a tin kitchen, tin sheets, tin pudding molds, muffin rings.
Very long cooking times for vegetables, lobster, meats.
Soups were strained.
Boiled or steamed puddings were very popular.
Salt pork was cooked to render its fat, then served with the meat.
Hop yeast, made with hops, potato, and yeast, was used to make bread.
Fish, fowl, and meat recipes often started with cleaning and breaking down the whole animal.
Surprises: fried potatoes (= potato chips!); fish, clam, and lobster chowder/stew were made with crackers instead of milk or cream; fish balls made with leftover fish, potatoes, etc; curried lobster, chicken, veal, or mutton; chicken salad and lobster salad were just like what we eat today, except for the homemade salad dressing (mayonaise); recipe for mock turtle begins "Take the brains from a calf's head;" macaroni was washed before being cooked; wine or vinegar sauces for puddings; mock sherbet made with snow; "jam" used as a verb ("jam them with the bowl of a spoon").
Unusual ingredients: barberries, whortleberries, fish tongues and sounds (I never did figure out what a "sound" was), sago (similar to tapioca), raisins with seeds, mushroom catsup, walnut catsup, paste = pie dough.
Different named ingredients: saleratus (baking soda), Indian meal (cornmeal), green corn (was this fresh rather than dried?)
I don't ordinarily count cookbooks in my "read" books, unless there is a lot of "text." The recipes in this book were written as paragraphs and included interesting comments by the author. The following are some of the things that I found most interesting.
There were few if any standard measures. The author recommended using an old beer measure instead of a milkman's quart to measure a quart of flour. Other measures included butter the size of a walnut or an egg; a teacup, coffee cup, or wineglass; a spoon, teaspoon, or tablespoon.
When was the last time you saw an 8 lb turkey or a 2.5 lb chicken?
Different cooking tools: Fish cloths, a tin kitchen, tin sheets, tin pudding molds, muffin rings.
Very long cooking times for vegetables, lobster, meats.
Soups were strained.
Boiled or steamed puddings were very popular.
Salt pork was cooked to render its fat, then served with the meat.
Hop yeast, made with hops, potato, and yeast, was used to make bread.
Fish, fowl, and meat recipes often started with cleaning and breaking down the whole animal.
Surprises: fried potatoes (= potato chips!); fish, clam, and lobster chowder/stew were made with crackers instead of milk or cream; fish balls made with leftover fish, potatoes, etc; curried lobster, chicken, veal, or mutton; chicken salad and lobster salad were just like what we eat today, except for the homemade salad dressing (mayonaise); recipe for mock turtle begins "Take the brains from a calf's head;" macaroni was washed before being cooked; wine or vinegar sauces for puddings; mock sherbet made with snow; "jam" used as a verb ("jam them with the bowl of a spoon").
Unusual ingredients: barberries, whortleberries, fish tongues and sounds (I never did figure out what a "sound" was), sago (similar to tapioca), raisins with seeds, mushroom catsup, walnut catsup, paste = pie dough.
Different named ingredients: saleratus (baking soda), Indian meal (cornmeal), green corn (was this fresh rather than dried?)
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