London Art of Cookery

London Art of Cookery

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John Farley, formerly principal cook at the London Tavern, designed his 1811 qqThe London Art of Cookery...qq to be a complete source of recipes and cooking information for housewives and domestic servants. Containing qqevery elegant and plain preparation in improved modern cookery -- Pickling, potting, salting, collaring, and sousing -- The whole art of confectionary, and making of jellies, jams, and creams, and ices -- The preparation of sugars, candying, and preserving -- Made wines, cordial-waters, and malt-liquors -- Bills of fare for each month -- Wood-cuts, illustrative of trussing, carving, ac, qq as well as preparations for meats, vegetables, and soups, this work is a complete reference full of recipes that would easily be adapted to today's kitchen.Milk Pancakes. Put six or eight eggs, leaving out half the whites, into a quart of milk, and mix them well till the batter is of a fine thickness : observe to mix the flour first with a little milk, then add the rest by degrees. Put in two spoonsful of beatenanbsp;...

Title:London Art of Cookery
Author:John Farley
Publisher:Applewood Books - 2008-08-01


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