As one of the original instructors at the Boston Cooking School, Maria Parloa inspired a generation of chefs with her scientific method of cooking. Her recipes reflect an interest in the chemistry of food. Instruction in the sciences was a key part of her curriculum. Originally published in 1880, The Appledore Cook Book aimed to provide a practical cookbook for qyoung housekeepersq with author-tested recipes that use easier methods and less expensive ingredients than those in other books.Put half of each kind on a plate. ... Almond Custard, Almond custard made in the same way, using the yolks of fourteen eggs and no whites, and flavor with one teaspoonful of ... Snowball Custard, Snowball custards are made the same as soft.
|Title||:||Appledore Cook Book|
|Publisher||:||Applewood Books - 2008-10-01|