The lady's receipt-book : a useful companion for large or small families
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Feeding America: the Historic American Cookbook Project
- Copyright Status
- No Copyright
Leslie, Eliza, 1787-1858
- Material Type
- 403 pages
The introductory texts reproduced here were written by the original Feeding America team to contextualize the books that were selected for inclusion as part of the 2001 digitization project.
The Lady's Receipt-Book; A Useful Companion For Large Or Small Families.
By Miss Leslie.
Philadelphia: Carey And Hart, 1847.
As mentioned in the discussion of Miss Leslie's Seventy-five Receipts and Directions for Cookery, we have selected to reprint three of her nine cookbooks, reflecting her place in American culinary history and the popularity of her cookery writings. We also mentioned that following the great success of Directions, her publishers were worried that her subsequent works would not sell. Thus, they indicated in all their advertising that these newer works were "supplemental" to Directions and contained all new recipes.
This volume continues in the same fine vein of her earlier works and does indeed have mostly new recipes. The author tells us that she has added so much knowledge and so many new recipes to her repertoire that she felt it necessary to do a completely new book. This volume contains a large number of new recipes of French origin, "obtained from French cooks or from persons instructed by them."
All the recipes are described in great detail, often with helpful suggestions incorporated. In her Autumn Soup recipe she advises, "Begin this soup as early in the day as possible." For the Winter Soup, she tells the reader, "The day before you make this soup, get a fore-leg or shin of beef. Have the bone sawed through in several places, and the meat notched or scored down to the bone. This will cause the juice or essence to come out more freely when cooked."
Game recipes abound: pheasant, partridge, quail, grouse, plover, reed-birds, canvas-back duck, pigeons, moor-fowl, rabbit, and venison.
There are seven sweetbread recipes, including Sweatbreads with Clams; with Oysters; with Cauliflowers; and with Tomatoes. Also Sweatbread Croquettes, Omelet, Dumplings and Fritters.
There are a number of interesting chocolate recipes: Chocolate Blanc-Mange, Cream, Ice-Cream, Macaroons and Puffs. This is a very complete cookbook.