A Philadelphia-era household cookery book whose author promised to sacrifice style to minute detail, so the cook never has to wade through essays to make a pudding. The receipts run from beef, veal and chicken soups and pepper-pot through meats, vegetables, cakes and puddings, each written as plain step-by-step directions.
A useful window on what ordinary American kitchens cooked in the mid-nineteenth century, for food historians and adventurous cooks. Download the free EPUB.