Price: $275.00 USD
Quantity: 1 available
Book Condition: Good
368 pp, 7 1/8" H. Maroon leather spine and corners, gilt lettering/banding on spine, banding on spine and corner edges. Marbled paper-covered boards, marbling to textblock edges, marbled endpapers. Contents: Miscellaneous Receipts, arranged in alphabetical sequence, A to W; Breakfast Dishes; Lenten Dinners and Dishes; Menus, or Bills of Fare; Christmas Fare; Practical Dinners, Menus and Receipts; Sauces (Modern) classified and explained; Time Tables for Boiling and Roasting; Memoranda (blank pages for adding recipes - partly filled in). Examples of recipes: "Nettle Beer - Four gallons of water, a good sized bunch of nettle tops, one and a half pounds of sugar, two ounces of bruised ginger, two ounces of hops. Boil all together half an hour. Strain, when nearly cold, add four tablespoonsful of yeast, and work like beer in the ordinary way." "Fairy Butter - Beat half a pound of butter into a cream with the yolks of eight eggs boiled very hard, add a quarter of a pound of sweet almonds well pounded, then half a pound of lump sugar, pounded fine, mix thoroughly, add a tablespoonful of sherry, and one of brandy; lay the mixture smoothly over macaroons, previously soaked in sherry or brandy." 2" split in front hinge paper - hinge still strong, area of tiny dents on half-title page that transfer to several of the adjacent pages, erased pencel lines on the 'Introductory Ballad' page, four pin holes/wrinkles at top of page leaf 365/366 with pin head leaving a tiny dent in several adjacent pages, slight toning to pages, tiny stain at top of page leaf 363/364, light edge wear, small light scuffs to leather, wear to marbled boards. Book is now protected in a stiff mylar sleeve.
Title: THE MODERN CUISINE AND BOOK OF HOUSEHOLD RECEIPTS, ORIGINAL AND COLLECTED.
Categories: Food & Drink,
Publisher: Nottingham, Carrick & Young (Printed for Private Circulation.): 1887
Book Condition: Good
Item: 1.00 Item
Seller ID: 29485
Keywords: Cookbooks, Cook Books, Recipes, Receipts, Cookery, Cuisine, Victorian Era, Victorian England, 19th Century, Household Management, Breakfast, Lent, Lenten, Dinners, Dishes, Menus, Bills of Fare, Christmas, Holiday Foods, Sauces, Timetables, Instructions, Nottingham, Desserts, Meats, Omelettes, Puddings, Fish.,