1878 APPLEDORE Antique COOKBOOK Victorian Vintage COOKERY Recipes Home RARE OLD

  

THE APPLEDORE COOK BOOK: Containing Practical Receipts for Plain and Rich Cooking. Published in 1878 by Graves, Locke & Company, Boston. 7.5 x 5 cloth hardcover. Exterior as shown in photo with some general wear not unusual for a kitchen book. Several tiny holes in the cloth along the gutters.

Inner hinges partly cracked but holding okay. Some foxing and moisture blemishes from kitchen use. No torn, loose or missing pages.

Good, useful example of this rare 19th-century cookery title. This is Maria Parloas celebrated APPLEDORE COOK BOOK, an antique collection of more than 500 recipes perfected by Miss Parloa herself and published in the year 1878. She is said to have been one of the first people to advocate the teaching of home economics in the nations schools.

Miss Parloa wrote seven books, as well as numerous articles, pamphlets and bulletins. She was also a frequent contributor to Good Housekeeping and Ladies Home Journal. In October of 1877, Maria Parloa opened Miss Parloas School of Cookery at 174 Tremont Street in Boston, in the former studio of famous American painter William M. A writer of the period described Miss Parloas lecture room as. A spacious, inviting apartment, as far different from the ordinary schoolroom as anybody can imagine.

Half of the room, intended for the audience, contained tiers of low platforms, neatly carpeted, on which were ranged fifty or more comfortable chairs; the other half was carpeted with oil-cloth, and in this part stood a large stove and several tables. Near by were well-stocked china closets and a refrigerator room. A blue and white tiling, covering the wall space around the stove and above some of the tables; half-a-dozen photographic views of the mountain scenes familiar to Miss Parloa; a few other pictures, of a bright character; and best of all, a mass of plants and vines, partly filling an immense window through which sunlight streamed. These were some of the things that made the place so cherry as to convince all comers that the study of cookery was to be made a real pleasure. Miss Parloa continued her School of Cookery at Boston until the summer of 1882, when she relocated the school to New York City.

In the Preface, Miss Parloa writes. But I trust that this will supply a want which has always been felt by young housekeepers.

This want I have endeavored to supply in this little volume. Having had years of experience as a cook in private families and hotels, I know the wants of the masses, and feel competent to supply them. There is not one receipt in the book which has not been proved to be good. The rules for jellies, charlotte russe, and creams will be found to be worth twice the price of the book. Many of the visitors to the Rockingham House, Portsmouth, New Hampshire, Pavilion Hotel, Wolfborough, N.

McMillan House, North Conway, N. And the Appledore House, Isle of Shoals, will find many dishes with which they expressed themselves pleased while the writer was pastry cook at those houses. To give you a better idea of this antique cookbooks ingredients, I have personally prepared a summary of the many chapters, including a rundown of the various recipes featured in each. I hope youll take a moment to have a look. PART ONE PLAIN COOKING : FISH: How to make Fish Chowder How to make Fish Chowder No.

2 How to make Clam Chowder How to make Clam Chowder No. 2 Recipe for Boiled Cod How to make Fried Cod How to make Broiled Cod or Scrod How to make Baked Cod How to make Tongues and Sounds How to make Salt Cod Fish How to make Broiled Salt Fish How to make Salt Fish in Cream How to make Fish Balls How to make Another Mode How to make Fish Hash How to make Boiled Halibut How to make Fried Halibut How to make Broiled Halibut How to make Boiled Salmon How to make Fried Salmon Recipe for Salmon Trout How to make Shad and Haddock How to make Fresh Mackerel Boiled How to make Broiled Mackerel How to make Fried Mackerel How to make Baked Mackerel How to Broil and Fry Salt Mackerel How to make Salt Mackerel in Cream Recipe for Smelts How to make Brook Trout How to make Boiled Lobster How to make Stewed Lobster How to make Curried Lobster How to make Eels Fried How to make Baked Eels. SOUPS: Beef Soup Mutton Broth Mutton Broth No.

2 Dumplings for Soup Veal Soup Pea Soup. MEATS: How to make Boiled Corned Beef How to make Boiled Salt Tongue How to make Boiled Fresh Tongue How to make Boiled Flank of Beef How to make Boiled Ham How to make Boiled Leg of Mutton How to make Boiled Shoulder of Mutton How to make Boiled Leg or Shoulder of Lamb How to make Boiled Fowl and Pork How to make Boiled Veal How to make Boiled Turkey How to make Roast Beef How to make Roast Mutton How to make Roast Lamb How to make Roast Veal How to make Roast Pork How to make Broiled Beefsteak How to make Fried Beefsteak How to make Beefsteak Smothered in Onions How to make Italianed Beef How to make Stewed Beef How to make Fricassee of Beef How to make Mutton Chops How to make Mutton Pie with Tomatoes How to make Plain Mutton Pie How to make Mutton Fricassee How to make Haricot of Mutton How to make Minced Mutton How to make Lamb Chops How to make Broiled Veal How to make Fricassee of Veal How to make Veal Cutlets How to make Veal on Toast How to make Veal Croquettes How to make Pork Steak How to make Fried Salt Pork How to make Broiled Salt Pork How to make Salt Pork Fried in Batter How to make Fried Sausages How to make Broiled Sausages Dohertys description How to make Pigs Feet Soused How to make Fried Pigs Feet How to make Pigs Feet Fried in Batter How to make Pigs Head Cheese How to make Fried Ham How to make Broiled Ham How to make Ham and Eggs How to make Fried Liver How to make Broiled Liver How to make Boiled Tripe How to make Broiled Tripe How to make Fried Tripe How to make Soused Tripe How to make Tripe Fried in Batter How to make Calfs Head and Pluck How to make Hash Made from Calfs Head and Pluck How to make Meat Hash.

VEGETABLES: Boiled Potatoes How to make Mashed Potatoes How to make Browned Potatoes How to make Baked Potatoes How to make Fried Potatoes How to make Fried Boiled Potatoes How to make Potatoes warmed with Pork How to make Potatoes warmed in gravy How to make Fricassee of Potatoes How to make Boiled Sweet Potatoes How to make Baked Sweet Potatoes How to make Boiled Onions How to make Fried Onions How to make Boiled Squash How to make Baked Squash How to make Beets How to make Pickled Beets How to make Shelled Beans How to make Baked Beans How to make String Beans How to make Stewed Beans How to make Green Peas How to make Green Corn How to make Boiled Turnips How to make Boiled Parsnips How to make Fried Parsnips How to make Boiled Carrots How to make Boiled Rice How to make Stewed Tomatoes How to make Sliced Tomatoes How to make Baked Tomatoes How to make Asparagus How to make Spinach How to make Cabbage How to make Cauliflower How to make Dandelions How to make Beet Greens How to make Macaroni boiled. BREAD: Hop Yeast Hop Yeast No. 2 Potato Yeast How to make Yeast Bread How to make Yeast Bread No. 2 How to make Milk Yeast Bread How to make Graham Bread How to make Third Bread How to make Brown Bread How to make Brown Bread No.

2 How to make Brown Bread No. 3 How to make Raised Biscuit How to make Raised Biscuit No. 2 How to make White Mountain Rolls How to make Parker House Rolls How to make Coffee Rolls How to make Bunns How to make Soda biscuit How to make Cream of Tartar Rolls How to make Sour Milk Biscuits How to make Buttermilk Rolls How to make Graham Rolls How to make Graham Rolls No. 2 How to make Corn Rolls How to make Corn Cake How to make Corn Cake No. 2 How to make Corn Cake No. 3 How to make Corn Cake No. 4 How to make Rye Drop Cakes How to make Flour Drop Cakes How to make Flour Drop Cakes No. 2 How to make Graham Drop Cakes How to make Muffins How to make Muffins No. 2 How to make Griddle Cakes How to make Rice Cakes How to make Indian Cakes How to make Corn Dodgers How to make Bread Cakes How to make Buckwheat Cakes How to make Fried Mush How to make Brown Bread Brewis. PLAIN CAKE: How to make Tea Cake How to make Berry Cake How to make Plain Cup Cake How to make Richer Cup Cake How to make Railroad Cake How to make Cream Cake How to make Feather Cake How to make Sponge Cake How to make Sponge Cake No. 2 How to make Allies Cake How to make Raisin Cake How to make Apple Cake How to make Rich Molasses Gingerbread How to make Soft Molasses Gingerbread How to make Soft Molasses Gingerbread No. 2 How to make Soft Molasses Gingerbread No. 3 How to make Hard Molasses Gingerbread How to make Hard Sugar Gingerbread How to make Ginger Snaps How to make Molasses Cookies How to make Vinegar Cookies How to make Sugar Cookies How to make Jumbles How to make Plain Doughnuts How to make Raised Doughnuts. PUDDINGS: How to make Boiled Rice Pudding How to make Boiled Rice Pudding No. 2 How to make Baked Rice Pudding How to make Baked Rice Pudding No. 2 How to make Minute Pudding How to make Corn Starch Pudding How to make Quaking Pudding How to make Brides Pudding How to make Bread Pudding How to make Whortleberry Pudding How to make Plain Whortleberry Pudding How to make Boiled Apple Pudding How to make Boiled Batter Pudding How to make Baked Apple Pudding How to make neetmok Pan Dowdy How to make Apple Dowdy How to make Apple Charlotte How to make Apple and Sago Pudding How to make Tapioca and Apple Pudding How to make Boiled Tapioca Pudding How to make Baked Tapioca Pudding How to make Custard Pudding How to make Baked Indian Pudding How to make Cottage Pudding How to make Sponge Pudding How to make Italian Fritters. PIES: How to make Plain Pie Crust How to make Cream Paste How to make Sliced Apple Pies How to make Stewed Apple Pies How to make Dried Apple Pies How to make Berry Pies How to make Rhubarb Pies How to make Squash Pies How to make Cranberry Pies How to make Gooseberry Pies How to make Pumpkin Pies How to make Custard Pies How to make Mince Pies How to make Mock Mince Pies How to make Lemon Pies How to make Cream Pies How to make Filling for Cream Pies How to make Washington Pies.

SOUPS: How to make Soup Stock How to make Brown Soup How to make Brown Soup No. 2 How to make Brown Soup No. 3 How to make Vegetable Soup How to make Julienne Soup How to make Barley Soup How to make Sago Soup How to make Macaroni Soup How to make Vermicelli Soup How to make Ox-Tail Soup How to make Tomato Soup How to make Giblet Soup How to make Turkey Soup How to make Chicken Soup How to make White Soup How to make Beef Soup How to make Mock Turtle Soup How to make Oyster Soup.

FISH: Baked Cod or Salmon Scalloped Fish. POULTRY AND GAME: How to clean Poultry Roast Turkey Roast Chicken Roast Goose Roast Duck Roast Partridges Roast Grouse Roast Pigeons Small Birds Roast Venison. ENTREMETS: How to make Stewed Beef with mushrooms How to make Fillet of Beef with mushrooms How to make Alamode Beef How to make Bouilli Beef How to make Bouilli Tongue How to make Stewed Partridges How to make Brown Fricassee of Chicken How to make White Fricassee of Chicken How to make Chicken Curry How to make Chicken Pie How to make Salad Dressing How to make Broiled Chicken How to make Chicken Salad How to make Lobster Salad How to make Chicken Patties How to make Devilled Turkey How to make Potted Pigeon How to make Pigeon Pie How to make Quail Pie How to make Snipe Pie How to make Oyster Pie How to make Oyster Patties How to make Oyster Roast How to make Scalloped Oysters How to make Fried Oysters How to make Broiled Oysters How to make Veal Croquettes How to make Rice Croquettes How to make Macaroni in Cream How to make Queen Fritters How to make Plain Fritters How to make Apple Fritters How to make Pancakes. PUDDINGS: Baltimore Pudding Wedding Pudding Plum Pudding Christmas Pudding Bread and Butter Pudding Snow Pudding Sauce for Snow Pudding Cocoanut Pudding Cocoanut Pudding No. 2 Ginger Pudding Beverly Pudding Lemon Pudding Lemon Pudding No.

2 Corn Pudding Boiled Cherry Pudding Baked Whortleberry Pudding Appledore Pudding Birds Nest Pudding Rice Meringue Pavilion Pudding Frozen Pudding Fruit Pudding Almond Pudding Sunderland Pudding Pineapple Pudding Omelet Souffle. PIES: Puff Paste Green Apple Pie Dried Apple Pie Peach Pie Plum Pie Mince Pie Lemon Pie Lemon Pie No.

PUDDING SAUCES: Rich Wine Sauce Plain Wine Sauce Lemon Sauce Vinegar Sauce. DISHES FOR THE SICK: Beef Tea Chicken Broth Oatmeal Gruel Indian Meal Gruel Plum Porridge Corn Tea Cream Toast Wine Whey Vinegar Whey Sour Milk Whey A good drink for the lungs Lemonade Another Beef Tea Sack Posset.

DESSERTS: How to make Charlotte Russe How to make Holland Cream How to make Lemon Creams How to make Velvet Cream How to make Italian Cream How to make Chocolate Cream How to make Blanc Mange made with Gelatine How to make Moss Blanc Mange How to make Blanc Mange in wine sauce How to make Wine Jelly How to make Lemon Jelly How to make Soft Custard How to make Almond Custard How to make Snowball Custard How to make Chocolate Custard How to make Coffee Custard How to make Steamed Custards How to make Baked Custards How to make Floating Island How to make Apple Snow How to make Tipsy Parson How to make Apple Float How to make Trifle How to make Wine Whips How to make Fruit Whips How to make Mock Sherbet How to make Cream Cakes How to make Sponge Drops How to make Kisses How to make Cocoanut Drops How to make Cheese Cakes How to make Tarts How to make Ice Cream made with Cream How to make Coffee Ice Cream How to make Lemon Ice Cream How to make Chocolate Ice Cream How to make Lemon Sherbet How to make Roman Punch. CAKE: 1-2-3-4 Cake How to make Rich Cup Cake How to make Concord Cake How to make Lemon Cake How to make Harrison Cake How to make Bangor Cake How to make Bartlett Cake How to make Down East Cake How to make New York Cupcake How to make Champagne Cake How to make Queen Cake How to make Loaf Cake How to make Raisin Cake How to make Tumbler Cake How to make Marble Cake How to make Composition Cake How to make Common Fruit Cake How to make Delicate Cake How to make Ice Cream Cake How to make Crullers How to make Fourth of July Cake How to make Ginger Pound Cake How to make Pound Cake How to make Pound Cake No. 2 How to make Wedding Cake How to make Gold Cake How to make Golden Cake How to make Silver Cake How to make Silver Cake No. 2 How to make Sponge Cake How to make Sponge Cake No.

2 How to make Berwick Sponge Cake How to make Cocoanut Cake How to make Orange Cake How to make Filling for Orange Cake How to make Chocolate Cake How to make Chocolate Icing How to make White Mountain Cake How to make Vanilla Jumbles. PRESERVES: Preserved Peaches How to make Preserved Pears How to make Crab Apple Preserves How to make Preserved Pineapple How to make Preserved Citron Melon How to make Preserved Apples How to make Preserved Plums How to make Preserved Cherries How to make Preserved Quinces How to make Raspberry Jam How to make Raspberries Preserved with Pears How to make Barberries Preserved in Molasses How to make Grape Marmalade How to make Currant Jelly How to make Currant Shrub How to make Apple Jelly How to make Quince Jelly How to can Berries. PICKLES: Pickled Cucumbers Tomato Pickles Tomato Pickles No.

SAUCES: Drawn Butter Egg Sauce Oyster Sauce Celery Sauce Caper Sauce Mint Sauce Bread Sauce Coddled Apples Cranberry Sauce Apple Sauce Baked Pears Stewed Prunes Dried Apple Sauce. DRINKS: Tea Coffee Shells Chocolate Prepared Cocoa. EGGS: Boiled Eggs Fried Eggs Dropped Eggs Poached Eggs Scrabbled Eggs Omelets. MISCELLANEOUS: Buttered Toast Milk Toast French Toast Sandwiches Oyster Stew Corn Starch Cake Seed Cakes Strawberry Short Cake Cream Cakes Tapioca Cream Cider Cake Veal Loaf Lemon Pies Hop Yeast Baked Buckwheat Cakes Frosting Frosting No. 2 Whitpot Pudding Boiled Indian Pudding Spiced Currants Chili Sauce Graham Pies Mock Bisque Soup Chicken Pillau To Pickle Oysters Oatmeal Hominy Hominy Griddle Cakes Waffles Togus Bread Bread made with yeast-cakes Cake without eggs Kneaded plum Cake Soft Gingerbread Molasses Pound Cake Hard Gingerbread Jumbles Seed Cakes Cookies Shrewsbury Cake Sponge Rusk Cocoanut Drops Railroad Cake Regatta Cake Federal Cake Loaf Cake Queens Cake Wedding Cake Black Cake Caramel Frosting Glacie Cake Golden Frosting Chocolate Pies Filling for Chocolate Pies Sweet Potato Pie English Plum Pudding Eves Pudding Amherst Pudding Carrot Pudding Down East Pudding Rachel Pudding Princess Pudding Royal Cream Red Grout Cream Pudding Sauce Molasses Candy Peanut Candy Chocolate Candy Vinegar Candy To make Mead To use Mead To make Good Soap Roast Ham Vinaigrette Sauce Graham Bread Graham Muffin Rye Muffins Sponge Drops Brandied Peaches Sour Orange Preserve Pickled blueberries To blanch Almonds Marking cakes in gold Chocolate Caramel Molasses Candy Chocolate Cream. Remember folks, this is an 1878 original. This book is years old. Please be sure to add me to your List of Favorite Sellers. Don't miss out on any of my latest listings. NEETMOK BOOKS IS A REGISTERED MEMBER OF EBAYS VERO PROGRAM. When you prepare your listings you generally should use only material text, photographs, etc. And trademarks/names that you created or own yourself or licensed from the owners. Item description text; lists of contents, lists of illustrations/photos; scanned images, etc. UNAUTHORIZED USE OF ITEM DESCRIPTION TEXT INCLUDING SUMMARIES OF CONTENTS, ILLUSTRATIONS, ETC. PHOTOS OR OTHER PROPRIETARY INTELLECTUAL PROPERTY IS STRICTLY PROHIBITED AND WILL BE REPORTED TO EBAYS VERO DEPARTMENT FOR IMMEDIATE ACTION. The item "1878 APPLEDORE Antique COOKBOOK Victorian Vintage COOKERY Recipes Home RARE OLD" is in sale since Saturday, November 14, 2020. This item is in the category "Books\Antiquarian & Collectible". The seller is "neetmok" and is located in South Salem, New York.

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• Year Printed: 1872
• Country/Region of Manufacture: United States
• Topic: American (US)
• Binding: Hardcover
• Region: North America
• Origin: American
• Author: Maria Parloa
• Subject: Cooking
• Original/Facsimile: Original
• Publisher: Graves, Locke & Company
• Place of Publication: Boston