1880s ANTIQUE COOKBOOK Mrs. Beeton's Victorian RECIPES Vintage COOKERY Old RARE

  

Note: Many of my clients are expert chefs and food service professionals, homemakers, and aspiring Chopped Champions seeking detailed information about their preferred fields of cuisine. For their convenience I include the following details directly from this book. Subjects Discussed/Illustrated in this Book (Partial Only, See Full Contents Below): Mrs. Beetons Beeton All About Cookery Victorian Vintage Cookery Antique Cookbook Cook Book Illustrated Color Plate Engravings Baking Broiling Boiling Dinner Lunch Breakfast Meats Chicken Poultry Waterfowl Game Birds Fish Shellfish Seafood Sauces Gravies Pastes Puddings Soups Vegetables Cakes Pies Desserts Tea Dishes Sweet Dishes Pastry Bread Buns Muffins Biscuits Jellies Jam Preserves Butter Milk Cream Cheese Eggs Macaroni Sugar Syrup Candy Tea Coffee Beverages Vinegar Catsup Pickles Fruits Wines Liqueurs Seasonings Confectionery Ice Cream Ices Rice Dishes Casseroles Roasting Frying Baking Boiling Broiling Sautees Fricassees Kitchen Pantry Cuisine Chef Cook Food Preparation European Continental Cuisine Carving.

Soup, Fish, Entrees, Joints, Poultry, Game, Pastry, Vegetables, Dessert, Wines, Bills of Fare, &c. Undated, circa 1887, published by Ward, Lock & Co. 7.5 x 5 decorated cloth hardcover.

Illustrated with two-page color plate and text woodcuts. Exterior as shown in photo, general wear. Binding good, front inner hinge cracked but holding well.

Pages have some foxing and toning, perhaps one or two small spatters (not uncommon for books used in kitchen environments). No torn, loose or missing pages.

A great and attractive collection of 19th-century cookery recipes. This is an 1880s edition of BEETONS ALL ABOUT COOKERY, compiled by Mrs.

Beetons Book of Household Management, a guide to cookery and the management of Victorian households. Isabella Mary Beeton was one of the most famous cookery writers who ever lived. Beeton, her legacy persists to this day as her books, first published in the 1860s, are still avidly sought by collectors and modern cooks.

Though her rise to fame was meteoric, Mrs. Beetons career was unfortunately short-lived: on the day after the birth of her fourth child, in January 1865, Mrs. Beeton contracted puerperal fever and died a week later, at the young age of 28. BEETONS ALL ABOUT COOKERY is a prime collection of more than 1,300 individual recipes, organized alphabetically and dubbed The Dictionary of Cookery.

A cornucopia of recipes for meats, poultry, game, fish and shellfish, soups, vegetables, breads, cakes and pies, puddings, pastry, sweet dishes and more If you were to try one recipe a day, every day, it would take you three and a half years to cook your way through BEETONS ALL ABOUT COOKERY. To give you a better idea of all the mouth-watering recipes awaiting you in BEETONS ALL ABOUT COOKERY, I have prepared some special summaries below. As I said, the more than 1,300 recipes are collected alphabetically in the book, but to make it easier for you to peruse them here I have personally reorganized and categorized them in the specific summaries below.

These summaries are my personal creations and do not appear in the book although the recipes themselves most certainly do! I hope youll take a few moments to have a look. MEATS: Bacon, boiled Broiled rashers of Bacon Curing of Bacons and Hams How to Cure Bacon and keep it free from Rust (Cobbetts Recipe) How to Cure Bacon or Hams in the Devonshire Way How to cure Bacon in the Wiltshire Way Fried rashers of Bacon and poached eggs Aitchbone of Boiled Beef Beef a la Mode Beef a la Mode, Economical Baked Beef Broiled Beef Bones Brisket of Beef, a la Flamande Brisket of Stewed Beef Broiled Beef and Mushroom Sauce Broiled Beef and Oyster Sauce Beef Bubble-and-Squeak Beef Cake Beef Collops Beef Carving How to Carve Sirloin of Beef How to Carve Beef Tongue Curried Beef Roast Fillet of Beef, Larded Fricandeau of Beef Fried Salt Beef Beef Fritters Hashed Beef Hunters Beef How to dress Beef Kidney A more simple method to dress Beef Kidney Boiled Beef Marrowbones Minced Beef Minced Collops of Beef Miroton of Beef Beef Olives Beef Olives, Economical How to dress Beef Palates Beef Pickle Beef Potted Beef Ragout Rib-bones of Beef Roast Ribs of Beef Roast Ribs of Beef, Boned and Rolled Beef Rissoles Rolled Beef, to eat like Hare Beef Rolls Boiled Round of Beef Soyers Recipe for Preserving the Gravy in Salt Meat Miniature Round of Beef Beef Sausages Roast Sirloin of Beef Beef, Sliced and Broiled Spiced Beef, to serve Cold Stewed Beef, a Polish Dish Stewed Rump of Beef Stewed Shin of Beef Bubble-and-Squeak How to dress a Bullocks Heart Calf Calfs Feet Baked or Stewed Calfs Feet Broiled, and Parsley and Butter Calfs Foot Broth Calfs Feet Fricasseed Calfs Feet Jelly Calfs Head a la Maitre dHotel Boiled Calfs Head with the skin on Boiled Calfs Head without the skin Calfs Head, Collared Calfs Head, Fricasseed Calfs Head, Hashed Calfs Head, Moulded How to carve Calfs Head Calfs Liver aux Fines Herbes and Sauce Piquante Calfs Liver and Bacon Calfs Liver, Larded China Chilo Scotch Collops Scotch Collops, white Cowheel, fried Curry The Invalids Cutlet Mutton Cutlets, Italian Cutlets of Cold Mutton Dormers Forcemeat Veal or Veal Quenelles Hashed Game Potted Ham that will keep for some time Doherty Potted Ham for the luncheon table To bake Ham How to boil Ham How to carve Ham How to cure Sweet Ham in the Westmoreland Way How to pickle Hams To Salt Two Hams How to Smoke Hams at Home Broiled Hare Hashed Hare Jugged Hare Jugged Hare, a more economical way Jugged Hare, very good Potted Hare Roast Hare How to carve Roast Hare Hodge Podge Broiled Kidneys Fried Kidneys Stewed Kidneys Lamb Breast of Lamb and Green Peas Stewed Breast of Lamb How to carve Fore-Quarter of Lamb Lamb Cutlets Lamb Cutlets and Spinach Roast Fore-Quarter of Lamb Lambs Fry Hashed Lamb and Broiled Blade-Bone Boiled Leg of Lamb a la Bechamel Roast Leg of Lamb Braised Loin of Lamb Roast Saddle of Lamb Roast Shoulder of Lamb Stuffed Shoulder of Lamb How to dress a leveret Marrow bones, boiled Marrow Dumplings Mock Turtle Soup Mutton Baked Minced Muttton Boiled Breast of Mutton Excellent way to cook a Breast of Mutton Broiled Mutton and Tomato Sauce How to Carve Haunch of Mutton To carve leg of Mutton To carve loin of Mutton To carve saddle of Mutton To carve shoulder of Mutton Mutton Chops, broiled Mutton Collops Curried Mutton Mutton Cutlets with mashed potatoes Braised fillet of mutton with French beans Haricot Mutton Hashed Mutton Roast Haunch of Mutton Boiled leg of mutton Boned leg of stuffed mutton Braised leg of Mutton Roast leg of Mutton Roast loin of Mutton Rolled Loin of Mutton Boiled Neck of Mutton Ragout of Cold Neck of Mutton Roast neck of Mutton Mutton Pie Roast saddle of Mutton Roast shoulder of Mutton The Ox Ox-Cheek, Stewed Ox-Tail, Broiled Ox-Tails, Stewed How to carve Partridges Hashed Partridges Fried Patties To Carve Sucking Pig Sucking Roast Pig To scald a Sucking Pig To dry Pigs Cheeks Collared Pigs Face To dress Pigs Fry Pigs Liver Pigs Pettitoes Pork Cheese Pork Cutlets or Chops Pork Cutlets, Cold Meat Cookery Roast Griskin of Pork Hashed Pork Boiled Leg of Pork Roast Leg of Pork To Carve Leg of Pork Roast Loin of Pork To pickle Pork To Boil Pickled Pork Pork Pies, Warwickshire recipes Little Raised Pork Pies Rabbit, Boiled Rabbit, Curried Rabbit, fried Rabbit a la Minute Rabbit Pie Ragout of Rabbit or Hare Baked or Roasted Rabbit Stewed Rabbit Stewed Rabbit, larded Rabbits, stewed in milk To carve Rabbits Raised Pie of Veal and Ham Rump Steak, fried Rump-steak and Kidney Pudding Rump Steak and Oyster Sauce Rump-steak or Beef-steak, broiled Rump-steak Pie Rump-steak Pudding, baked Rump-steak with fried potatoes Rump-steak, rolled, roasted and stuffed Stewed Rump or Beef Steak Fried Sausage Meat Sheeps Brains en Matelote Sheeps Feet or Trotters Sheeps head Irish Stew #1 Irish Stew #2 Suet Pudding Baked Sweetbreads Fried Sweetbreads Stewed Sweetbreads Lambs Larded Sweetbreads Another way to dress Sweetbreads Tendrons de Veau Tete de Veau en Tortue Toad in the Hole Boiled Tongue To cure tongues To pickle and dress tongue Baked Veal Roast Breast of Veal To carve Breast of Veal Stewed Breast of Veal and Peas Veal a la Bournedise Veal Cake Curried Veal Veal Cutlets Veal Cutlets a la Maintenon Fillet of Veal Roast Fillet of Veal Fillet of Veal Stewed Fillet of Veal Fricandeau of Veal To carve a knuckle of Veal To Ragout a Knuckle of Veal Stewed Knuckle of Veal Roast Loin of Veal Loin of Veal au Bechamel Loin of Veal au Daube To carve loin of Veal Minced Veal with Bechamel Sauce Minced Veal Minced Veal and Macaroni Moulded Minced Veal Braised Neck of Veal Veal Olive Pie Veal and Ham Pie Potted Veal Veal Rissoles Stuffed and Stewed Shoulder of Veal Veal Rolls Veal Stewed with Peas, Young Carrots and New Potatoes Hashed Venison Roast Haunch of Venison To carve Haunch of Venison Stewed Venison Vol-au-Vent. CHICKEN, POULTRY, WATERFOWL AND GAME-BIRDS: How to roast Black-Cock Boudin a la Reine Boiled Chickens Chicken Curried Chicken Cutlets Chicken Cutlets, French Chicken Fricasseed Chicken or Fowl Patties Chicken or Fowl Pie Potted Chicken Chicken or Fowl Salad Cock-A-Leekie Curry St. Leonards Hashed Duck Roast Ducks How to carve Roast Duck Duck and Peas, Stewed How to ragout a whole Duck Wild Duck, hashed Ragout of Wild Duck Roast wild duck How to carve Wild Duck French forcemeat Boiled Calfs Udder for French Forcemeat Forcemeat for cold savoury pies Forcemeat for Veal, Turkeys, Hare, &c Fowls, Boiled, a la Bechamel How to carve boiled Fowls Boiled Fowl with oysters Broiled fowls and mushroom sauce Boiled Fowl and Rice How to bone Fowls for Fricassees, Curries and Pies Croquettes of Fowl Fowl and Rice Curried Fowl Fowl, Fricasseed Fried Fowls Fried Fowls and French Beans Fowl au Gratin Hashed Fowl Hashed Fowl, Indian Fashion An Indian dish of Fowl Fowl a la Mayonnaise Minced Fowl Minced fowl a la Bechamel Ragout of Fowl Roast Fowls How to carve Roast Fowl Roast Fowl, stuffed Fowl Saute with peas Fowl Scollops Giblet Pie Green Goose Hashed Goose Roast Goose How to carve Roast Goose Goose Stuffing Grouse Pie Roast Grouse How to carve Grouse Grouse Salad, Soyers Recipe Improved Roast Landrail or Corn-Crake How to carve Landrail How to Melt Lard Larding Lark Pie Broiled Partridge Partridge Pie Potted Partridge Roast Partridge Pheasant Broiled Pheasant How to carve Pheasant Pheasant Cutlets Roast Pheasant Roast Pheasant, Brillat Savarins Recipe How to carve Pigeon Pigeon Pie, Epsom Grand-Stand Recipe Broiled Pigeons Roast Pigeons Stewed Pigeons Fowl Pillau, an Indian dish, based on M. Soyers Recipe How to carve Plovers How to dress Plovers Poulet aux Cressons Poulet a la Marengo How to dress Ptarmigan How to carve Ptarmigan To dress Quails Raised Pie of Poultry or Game Sausage Meat Stuffing for Turkeys Sausage or Meat Rolls Beef Sausages Pork Sausages Veal Sausages To dress Snipes How to carve Snipes Roast Teal Boiled Turkey Croquettes of Turkey Fricasseed Turkey Roast Turkey Hashed Turkey Roast Turkey Poults Wheatears, to dress Roast Widdgeon How to carve Widgeon Roast Woodcock Scotch Woodcock. FISH, SHELLFISH & SEAFOOD: Anchovy Butter Anchovy Toast Fried Anchovies Potted Anchovies Brill Carp, Baked Carp, Stewed Cod Cod a la Bechamel Cod a la Crème Cod a lItalienne Cod a la Maitre dHotel Curried Cod Cod Pie Cod Pie, economical Salt Cod, commonly called Salt Fish Cod Sounds Cod Sounds en Poule Cods Head and Shoulders Cods Head and Shoulders How to choose Crab To dress Crab Hot Crab Crayfish Potted Crayfish Eel Pie Eels, boiled Eel, collared Eels, fried Eels en Matelots Eels, stewed Eels a la tartare General directions for dressing Fish General directions for carving fish Fish Cake Fish and Oyster Pie Fish Pie with Tench and eels Fish, scalloped Fish Stock Boiled Flounders Fried Flounders Forcemeat for Pike, Carp, Haddock and various kinds of Fish Forcemeat for Baked Pike Forcemeat or Quenelles for Turtle Gurnet or Gurnard Baked Haddock Boiled Haddock Dried Haddock White Baked Herrings Herrings, Red, or Yarmouth Bloaters John Dory Kegeree How to boil Lobsters Lobster Curry Lobster Cutlets To dress Lobsters Hot Lobster Lobster Patties Lobster a la Mode Francaise Lobster Salad Mackerel Baked Mackerel Neetmok Boiled Mackerel Broiled Mackerel Fillets of Mackerel Pickled Mackerel Potted Mackerel Grey Mullet Red Mullet Oyster Forcemeat for Roast or Boiled Turkey Oysters, Fried Oysters Fried in Batter To Keep Oysters Pickled Oysters Scalloped Oysters Stewed Oysters Boiled Neetmok Boiled Perch Fried Perch Perch Stewed with Wine Baked Pike Boiled Pike Fried Plaice Stewed Plaice How to dress Prawns Salmon a la Genevese Boiled Salmon Salmon and Caper Sauce Collared Salmon Crimped Salmon Curried Salmon Salmon Cutlets Pickled Salmon Potted Salmon To cure Salmon To help Salmon Sea Bream, baked Sea kale, boiled How to dress Shad To boil Shrimps or Prawns Shrimps or Prawns, buttered Potted Shrimps How to choose Skate Boiled Skate Crimped Skate Skate with Caper Sauce Small Fried Skate Smelts To bake Smelts To fry Smelts Sole or Cod Pie To choose Soles Baked Soles Boiled Soles Boiled or fried Soles Filleted Soles a lItalienne Soles Fricasseed Fried Filleted Soles Fried Soles Soles with Mushrooms Soles with Cream Sprats Dried Sprats Sprats fried in batter Baked Sturgeon Roast Sturgeon To dress Tripe Stewed Trout Turbot Boiled Turbot To help Turbot Turbot a la Crème Baked fillets of Turbot Turbot a lItalienne Garnish for Turbot or other large Fish Turbot au Gratin Water Souchy To dress Whitebait Whiting, boiled Whiting, broiled Whiting, fried Whiting au Gratin Whiting aux Fines Herbes. SAUCES, GRAVIES AND PASTES: Almond Paste Apple Sauce for Geese, Pork, Etc Bechamel, or French White Sauce Bechamel Maigre, or without Meat Browning, for Stock Browning for Gravies Caper Sauce for fish Caper Sauce substitute Celery Sauce for boiled turkey, poultry, &c Celery Sauce, a more simple recipe Cherokee, or Store Sauce Cherry Sauce for sweet puddings Chestnut Sauce, Brown Chestnut Sauce for fowls or turkey Crab Sauce for fish Cream Sauce for Fish or White Dishes Cucumber Sauce Custard Sauce Espagnole or Brown Spanish Sauce Fennel Sauce for mackerel Fish Sauce Glaze for covering cold hams, tongues, &c Gooseberry Sauce for boiled mackerel A General Stock for Gravies A good Beef Gravy for Poultry, Game, &c A quickly made beef Gravy Brown Gravy Brown Gravy without Meat Cheap Gravy for Minced Veal Cheap Gravy for Hashes Gravy for Roast Meat Gravy for Venison Jugged Gravy, excellent Gravy-Kettle Gravy made without meat for Fowls Rich Gravy for hashes, ragout, &c Gravy Soup Veal Gravy for White Sauces, Fricassees Lemon Sauce for boiled fowl Lemon White Sauce for Fowls, Fricassee, etc Lemon Sauce for sweet puddings Liver and Lemon Sauce for Poultry Liver and Parsley Sauce for Pou1try Lobster Sauce, to serve with Turbot Mint Sauce, to serve with Roast Lamb Mushroom Sauce to serve with Fowls or Rabbits Mushroom Sauce, brown, to serve with roast meat Mushroom Sauce, white, to serve with boiled fowls Mushroom Sauce white, a more simple method Onion Sauce, Brown Onion Sauce, French Onion Sauce, White Orange Gravy Oyster Sauce to serve with Fish Ravigotte, a French salad sauce Remoulade, or French Salad Dressing Brown Roux, a French thickening for gravies and sauces White Roux for thickening White Sauces Sauces, General Remarks on Sauce a lAurore Sauce a la Matelote Sauce Allemande Sauce Aristocratique Benton Sauce Mango Chetney Sauce Bread Sauce Christopher Norths Sauce for Meat or Game Green Dutch Sauce Epicurean Sauce Genevese Sauce Green Sauce for Green Geese and Ducklings Indian Chetney Sauce Italian Sauce, Brown Italian Sauce, White Leamington Sauce Maitre dHotel Sauce Maigre Maitre dHotel Sauce Sauce Piquante Quins Sauce, an excellent fish sauce Reading Sauce Robert Sauce for steaks A good sauce for steaks Sweet Sauce for Venison Tournee Sauce Sauce for wildfowl Shrimp Sauce for various kinds of fish Tomato Sauce for Keeping #1 Tomato Sauce for keeping #2 Tomato Sauce for keeping #3 Tomato Sauce, Hot Vanilla Custard Sauce to serve with Puddings White Sauce White Sauce made without meat Wine or Brandy Sauce for puddings Wine Sauce for Puddings. PUDDINGS: Baked Almond Pudding Small Almond Puddings Apple Custard Apple Pudding, Rich Baked Apple Pudding, Baked Apple Pudding, Baked (Very Good) Apple Pudding, Boiled Apricot Pudding, Baked Arrowroot Pudding Arrowroot Sauce for Puddings Asparagus Pudding Batter Pudding, Baked Batter Pudding, Baked, with Dried or Fresh Fruit Batter Pudding, Boiled Batter Pudding, with Orange Marmalade Cabinet or Chancellors Pudding Canary Pudding Carrot Pudding Butter Crust for Boiled Puddings Currant Pudding, plain and economical Currant Pudding, black or red Boiled Custards Custard Pudding, Baked Custard Pudding, Boiled Dampfnudelin, or German Puddings Damson Pudding Dohertys Description Fig Pudding, Staffordshire Recipe Ginger Pudding Golden Pudding Gooseberry Pudding, Baked Gooseberry Pudding, Boiled Jam Roly-Poly Pudding Lemon Creams, or Custards Lemon Pudding, Baked Lemon Pudding, baked, very rich Lemon Pudding, Boiled Lemon Pudding, plain Macaroni Sweet Pudding Manna Kroup Pudding Marmalade and Vermicelli Pudding Marrow Pudding, Baked or Boiled Mutton Pudding Orange Pudding, baked Orange Pudding, Seville Plum Pudding, Baked Plum Pudding, excellent, made without eggs Plum Pudding, Unrivalled A Plain Christmas Plum Pudding for children Christmas Plum Pudding, very good Plum Pudding, a Pound Plum Pudding, Fresh Fruit Potato Pudding Potato Rissoles Potato Salad Potato Snow Alma Pudding Aunt Nellys Pudding A Bachelors Pudding Bakewell Pudding, very rich Bakewell Pudding Baroness Pudding Royal Coburg Pudding Cold Pudding College Pudding Comarques Pudding Delhi Pudding Empress Pudding Exeter Pudding Folkestone Pudding Pies German Pudding Half-Pay Pudding Herodotus Pudding Hunters Pudding Manchester Pudding Mansfield Pudding Marlborough Pudding Military Pudding Mondays Pudding Nesselrode Pudding Paradise Pudding Pease Pudding Quickly-Made Pudding Somersetshire Pudding Vicarage Pudding West Indian Pudding Yorkshire Pudding Boiled Raisin Pudding Baked Raisin Pudding, plain and economical Rhubarb Pudding, Boiled Rice Pudding Baked Rice Pudding Rice Pudding, plain, boiled Rice Pudding, Boiled Riced Pudding, Boiled, with Dried or Fresh Fruit Rice Pudding, French Rice Pudding, Baked or Boiled Ground Rice Pudding, Iced Rice Puddings, Miniature Sago Sauce for Sweet Puddings A good sauce for various Boiled Puddings Plum Pudding Sauce Soyers Sauce for Plum Pudding Sweet Sauce for Puddings Baked Semolina Pudding Tapioca Pudding Treacle Pudding Vermicelli Pudding. SOUPS: General Directions for making Soup The Chemistry and Economy of Soup-Making Baked Soup Brilla Soup Chantilly Soup Calfs Head Soup Soup a la Cantatrice Soup a la Crecy Soup a la Flamande Soup a la Flamande, Flemish A good family soup Hessian Soup Portable Soup Regency Soup Soup a la Reine Soup a la Reine, economical Soup a la Solferino, Sardinian Recipe Spring Soup Stew Soup Soup, useful for benevolent purposes White Soup Almond Soup Asparagus Soup Barley Soup Carrot Soup #1 Carrot Soup #2 Celery Soup Chestnut (Spanish) Soup Chicken Broth Crayfish Soup Cucumber Soup, French Recipe Eel Broth Eel Soup Egg Soup Forcemeat Balls for fish soup Giblet Soup Hare Soup Soup a la Julienne Lobster Soup Macaroni Soup Maigre Soup Mullagatawny Soup Mutton Broth Mutton Soup Onion Soup Onion Soup, Cheap Ox-Cheap Soup Ox-Tail Soup Oyster Soup Parsnip Soup Partridge Soup Pea Soup Pea Soup, Green Pea Soup, Winter, Yellow Pheasant Soup Potato Soup #1 Potato Soup, Very Economical Prawn Soup Rabbit Soup Rice Soup Sago Soup Semolina Soup Spinach Soup Stocks for all kinds of soups Stock, economical Medium Stock To clarify stock White Stock Consomme or White Stock Tapioca Soup Turkey Soup Turnip Soup Vegetable Marrow Soup Vegetable Soup. VEGETABLES: Boiled Artichokes A French mode of cooking Artichokes Fried Artichokes Artichokes a lItalienne Boiled Jerusalem Artichokes Mashed Jerusalem Artichokes Boiled Asparagus Asparagus Peas Beans, Boiled Broad or Windsor Beans, Broad, a la Poulette Beans, Boiled French French Mode of Cooking French Beans Beans, to Boil Haricot Blancs, or White Haricot Beans, Haricots Blancs and Minced Onions Beans, Haricots Blanc a la Maitre dHotel Boiled Beetroot Pickled Beetroot Boiled Brussels Sprouts Boiled Cabbage Red Pickled Cabbage Red Stewed Cabbage Cabbage Soup Carrots, Boiled Carrots, dressed in the German Way Carrots, Sliced (Entremets) Carrots, Stewed Cauliflower a la Sauce Blanche Boiled Cauliflowers Cauliflowers with Parmesan cheese Celery, stewed Celery stewed with White Sauce How to dress Cucumbers Fried Cucumbers Cucumbers a la Poulette Pickled Cucumbers German Method of keeping Cucumbers for winter use Stewed Cucumbers Cucumbers stewed with onions Endive Endive a la Francaise Stewed Endive Boiled Turnip Greens Kale Brose Neetmok Lettuces Boiled Maize Mushrooms, baked Mushrooms, Broiled Mushrooms, Dried Mushrooms, Baked Mushrooms Stewed Mushrooms stewed in gravy Onions, burnt, for gravy Spanish Baked Onions Spanish Stewed 0nions Spanish Pickled Onions Pan Kail Parsley and Butter to serve with Calfs Head Fried Parsley for Garnishing Parsley Juice for Coloring Various Dishes To preserve Parsley through the winter Boiled Parsnips Boiled Green Peas Green Peas a la Francaise Stewed Green Peas Potato Fritters Potato Pastry Potatoes, Baked To Boil Potatoes Fried Potatoes To boil New Potatoes A German method of cooking Potatoes Potatoes a la Maitre dHotel Mashed Potatoes Very thin Mashed Potatoes, or Puree de Pomme de Terre How to use Cold Potatoes To steam potatoes Pumpkin, preserved French Salad Red Cabbage Salad Summer Salad Winter Salad Spinach, to boil, English Mode Spinach dressed with cream Spinach, French mode of dressing Spinach-green for colouring To boil young sprouts Baked Tomatoes Stewed Tomatoes To dress Truffles Truffles a lItalienne Italian mode of dressing Truffles Truffles au naturel Boiled Turnips German method of Cooking Turnips Mashed Turnips Turnips in White Sauce Vegetable Marrow, boiled Vegetable Marrow, fried Vegetable Marrows in White Sauce Vegetables cut for soup.

Making and Baking of Cakes Almond Cake Apple Tart or Pie Apple Tart, Creamed Apricot Tart Nice Breakfast Cake Christmas Cake Common Cake, suitable for sending to children at school Economical Cake A Good Holiday Cake Luncheon Cake A Nice Useful Cake Pavini Cake A Nice Plain Cake A Nice Plain Cake for Children Queen Cake Saucer Cake for tea Scrap Cakes Cherry Tart Common Crust for Raised Pies Dripping Crust for Kitchen Puddings, Pies, &c Crust, Lard or Flead Suet Crust for Pies and Puddings Common Short Crust Very good Short Crust for Fruit Tarts Another good Short Crust Currant fritters Currant and Raspberry Tart, red Damson Tart Gingerbread, thick Gingerbread, white Gingerbread, nuts, rich sweetmeats Gingerbread, nuts, Sunderland Gooseberry Tart Honey Cake Almond Icing for Cakes Sugar Icing for Cakes Mince Pies Common Paste for Family Pies Patee Brisee, French Crust, for Raised Pies Common Plum Cake A Nice Plum Cake Plum Tart Pound Cake Rhubarb Tart Savoy Cake Snow Cake Snow Cake, a genuine Scotch recipe Sponge Cake #1 Sponge Cake #2 Sponge-Cakes, Small Open Tart of Strawberry Tartlets Polish Tartlets Tea Cakes Tipsy Cake Yeast Cake. DESSERTS, TEA DISHES, SWEET DISHES, ETC: Almond Cheesecake Apple Charlotte Apple Cheesecake Apple Dumplings, Baked Apple Dumplings, Boiled Apple Snow Apple Snowballs Apple Souffle Apple Tart, Creamed Apple Trifle Apples a la Portugaise Buttered Apples Apples and Rice Compote of Apples Ginger Apples Iced Apples or Apple Hedgehog Apples in Red Jelly Stewed Apples and Custard Apricot Cream Compote of Apricot Flanc of Apricots, or Compote of Apricots in a Raised Crusts Arrowroot Blancmange How to make Arrowroot Blancmange Blancmange, Cheap Charlotte-aux-Pommes Charlotte-aux-Pommes, an easier method Charlotte Russe Cheesecakes How to make Chocolate Chocolate Cream Chocolate Souffle Cream a la Vois Currant dumplings Currants, iced for dessert Darioles a la Vanille Apple Ginger Gooseberry Fool Gooseberry Trifle Lemon Blanc Mange Lemon Cake Lemon Cheesecakes Lemon Mincemeat Lemon Sponge Macaroons Mincemeat Excellent Mincemeat Home-made Noyeau Orange Fritters Pancakes Pancakes, French Snow Pancakes Peach Fritters Petites Bouchees Pineapple Fritters Ratafias Rice Blancmange Syllabub Whipped Syllabubs To make a Trifle Indian trifle Vol-au-Vent of Fresh Strawberries and Whipped Cream Sweet Vol-au-vent of Plums, Apples or any other fresh fruit.

PASTRY: Almond Puffs Apple Fritters Cannelons or Fried Puffs (Sweet Entremets) Crumpets Custard Tartlets Dutch Flummery Almond Flowers Fruit Turnovers German Puffs Puff Paste, French Puff Paste, Very Good Puff Paste, Medium Puff Paste, Soyers Recipe Pastry and Puddings, Directions in Connection with the Making of To Ice or Glaze Pastry Pastry Sandwiches Puff Paste Rings or Puits dAmour. BREADS, BUNS, MUFFINS AND BISCUITS: Arrowroot Biscuits Dessert Biscuits, which may be Savoured with Ground Ginger, Cinnamon, &c Simple Hard Biscuits Bread-Making How to make good Home-made Bread (Miss Actons Recipe) How to make a peck of Good Bread Bread-and-Butter Fritters Bread Crumbs, Fried Fried Bread for Borders Fried Sippets of Bread for Garnishing Many Dishes Light Buns Plain Buns Victoria Buns Indian Fritters Plain Fritters Lemon Biscuits Muffins Rice Biscuits, or Cakes Rice Bread Rice Cake Excellent Rolls Hot Rolls Fluted Rolls To make Rusks, Suffolk Recipe Seed biscuits Seed Cake Scotch Shortbread Soda biscuits Soda Bread Soda cake Dry Toast How to make hot buttered toast Toast and water Toast sandwiches To make Yeast for Bread. JELLIES, JAMS AND PRESERVES: Apple Jam Apple Jelly #1 Apple Jelly #2 Apple Jelly, Clear Apple Jelly, Thick or Marmalade How to Preserve Apples Apricot Jam or Marmalade Aspic or Ornamental Savory Jelly How to preserve Barberries in bunches Carrot Jam How to preserve Morello Cherries Cherries, to preserve in syrup Cherry Jam Cowheel stock, for jellies An excellent way of preserving cucumbers Currant Jam, black Currant Jam, red Currant Jelly, black Doherty's Description Currant Jelly, red Currant Jelly, white Damson Jam Compote of Damsons Compote of Green Figs Ginger, preserved Compote of Gooseberries Gooseberry Jam Gooseberry Jam, white or green Gooseberry Jelly Greengage Jam Compote of Greengages To preserve abcxs dry Greengages Greengages preserved in syrup Jellies Bottled Jellies, How to Mould Isinglass Jelly or Gelatine Jelly Moulded with Fresh Fruit, or Macedoine de Fruits Orange Jelly, Moulded with Slices of Orange Jelly of Two Colours Open Jelly, with Whipped Cream Savoury Jelly for Meat Pies How to make the stock for Jelly and to clarify it Lemon Jelly Liqueur Jelly Mulberries, Preserved How to preserve Mushrooms Nectarines, preserved Orange Jelly Orange Marmalade Orange Marmalade, an easy way of making Orange Marmalade, made with honey Orange Marmalade, pounded Compote of Oranges Oranges, Preserved Peaches Preserved in Brandy Plum Jam Preserves Quince Jelly Quince Marmalade Raspberry Jam Raspberry Jelly Rhubarb Jam Rhubarb and Orange Jam Strawberry Jam Strawberry Jelly Strawberries preserved in wine To preserve whole strawberries. BUTTER, MILK AND CREAM: Browned Butter Butter, Clarified Butter, Curled Fairy Butter How to keep Butter fresh Butter, Maitre dHotel, for putting into broiled fish before it is sent to table Melted butter Melted butter, more economical Melted butter, the French Sauce Blanche Melted Butter made with milk Devonshire Cream Italian Cream Swiss Cream Vanilla Cream Whipped Cream Ginger Cream Lemon Cream Lemon Cream, economical Lemon Creams, very good Milk How to keep Milk and Cream in hot weather Separation of Milk and Cream Milk Soup Noyeau Cream Orange Cream Orange Creams Raspberry Cream.

CHEESES: Cayenne Cheeses Mode of Serving Cheese Pounded Cheese Toasted Cheese or Scotch Rarebit Toasted Cheese or Welsh Rarebit Cheese Sandwiches Cream Cheese Damson Cheese Fondue Fondue, Brillat Savarins Raisin Cheese Ramakins, to serve with the Cheese Course Stilton Cheese. EGGS: Egg Balls for soups and made dishes Eggs to boil for breakfast, salads, &c Eggs, buttered How to choose eggs Ducks eggs Fried Eggs Eggs a la Maitre dHotel To pickle eggs Eggs au Plat or au Miroir Plovers Eggs Poached Eggs Poached eggs with cream Scotch Eggs Snow Eggs or Oeufs a la Neige How to keep eggs fresh for several weeks Eggs a la Tripe Ham Omelet Fried Ham and Eggs The Hidden Mountain Kidney Omelet Liaison of Eggs for thickening sauces Liqueur Jelly Mayonnaise Meringues Omelet The Cures Omelet Omelette aux Confitures Bachelors Omelet Plain Sweet Omelet Omelette Souffle Victoria Sandwiches. MACARONI: Macaroni, as usually served with the cheese course A Sweet Dish of Macaroni. SUGARS, SYRUPS AND CANDY: How to make Barley Sugar Lemon Syrup To boil sugar to Caramel To clarify syrups for Jelly Toffee, Everton.

TEA, COFFEE AND OTHER DRINKS: Barley Water Beef Tea, Baked Savoury Beef Tea, Soyers Recipe Café au Lait How to make Cocoa Coffee, nutritious To make Coffee Essence of Coffee Simple method of making Coffee How to roast Coffee, a French recipe Draught for summer Drink pleasant for warm weather Lemonade Nourishing Lemonade Nectar To make Hot Punch To make Tea. VINEGAR, CATSUP, PICKLES, &c: Camp Vinegar Capsicums, Pickled Cayenne Vinegar Celery vinegar Chili Vinegar Cucumber Vinegar Pickled Cucumbers Pickled Gherkins Horseradish Horseradish Vinegar How to pickle lemons with the peel on How to pickle lemons without the peel Mint Vinegar Mushroom Ketchup Mushrooms Pickled How to Mix Mustard Mustard, Indian Mustard, Tartar Pickled Nasturtiums Pickled Onions Oyster Ketchup An Excellent Pickle Indian Pickle Mixed Pickle Pickle for Tongues or Beef Universal Pickle Pickles Raspberry Vinegar Salad Dressing #1 Salad Dressing #2 Salad Dressing #3 Walnut Ketchup Pickled Walnuts. FRUITS: Cherries, dried Damsons, baked for winter use Damsons, preserved Damsons, or any kind of plums, to preserve in winter How to Bottle Fresh Fruit How to bottle fresh fruit with sugar Gooseberry Chips Melons Orange Salad A Pretty Dish of Oranges Oranges, Iced Baked Pears Pears a lAllemande Pears, Moulded Pears, Preserved Pears, Stewed Pineapple Chips Pineapples, Preserved Stewed Normandy Pippins French Plums, Stewed Plums, Preserved Plums, Preserved Dry Fresh Fruit Salad Strawberries and Cream. WINES & LIQUEURS: Champagne Cup Cherry Brandy Claret Cup Cowslip Wine Egg Wine Elder Wine Ginger Beer Gooseberry Wine, effervescing Lemon Wine Malt Wine To make Negus Orange Brandy Orange Wine Rhubarb Wine Whiskey Cordial How to Mull Wines.

SEASONINGS: Curry Powder, founded on Dr. Kitcheners Recipe Curry Powder, Captain Whites Recipe, most excellent Herb Powder Herbs, to dry for winter use Hot Spice Mushroom Powder. ICE CREAM AND ICES: Ice Creams, Fruit Ice, Lemon Water Iced Pudding, Parisian Recipes Ices Ices, to make Fruitwater. RICE AND OTHER DISHES: Dumplings, Sussex or Hard How to make Gruel Lemon Dumplings Buttered Rice Savoury Casserole of Rice Sweet Casserole of Rice Rice Croquettes Rice Fritters Rice-Milk Rice Snowballs Rice Souffle Rice for Curries Rice, to boil for curries To make Souffle Yeast Dumplings Kirkleatham Yeast.

There may be slight variations in foxing/toning, etc. Remember folks, this is an 1880s original.

This book is 130 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 "1880s ANTIQUE COOKBOOK Mrs.

Beeton's Victorian RECIPES Vintage COOKERY Old RARE" is in sale since Monday, May 3, 2021. This item is in the category "Books\Antiquarian & Collectible". The seller is "neetmok" and is located in South Salem, New York. This item can be shipped to United States, Canada, United Kingdom, China, Mexico, Germany, Japan, Brazil, France, Australia, Russian federation, Denmark, Romania, Slovakia, Bulgaria, Czech republic, Finland, Hungary, Latvia, Lithuania, Malta, Estonia, Greece, Portugal, Cyprus, Slovenia, Sweden, South Korea, Indonesia, Taiwan, South africa, Thailand, Belgium, Hong Kong, Ireland, Netherlands, Poland, Spain, Italy, Austria, Bahamas, Israel, New Zealand, Philippines, Singapore, Switzerland, Norway, Saudi arabia, Ukraine, United arab emirates, Qatar, Kuwait, Bahrain, Croatia, Malaysia, Chile, Colombia, Costa rica, Dominican republic, Panama, Trinidad and tobago, Guatemala, El salvador, Honduras, Jamaica, Antigua and barbuda, Aruba, Belize, Dominica, Grenada, Saint kitts and nevis, Saint lucia, Montserrat, Turks and caicos islands, Barbados, Bangladesh, Bermuda, Brunei darussalam, Bolivia, Ecuador, Egypt, French guiana, Guernsey, Gibraltar, Guadeloupe, Iceland, Jersey, Jordan, Cambodia, Cayman islands, Liechtenstein, Sri lanka, Luxembourg, Monaco, Macao, Martinique, Maldives, Nicaragua, Oman, Peru, Pakistan, Paraguay, Reunion, Viet nam, Uruguay.

• Year Printed: 1880
• Country/Region of Manufacture: United Kingdom
• Topic: Basic, General Cooking
• Binding: Fine Binding
• Region: Europe
• Author: Isabella Beeton
• Subject: Cooking
• Original/Facsimile: Original
• Language: English
• Publisher: Ward, Lock & Co.

• Place of Publication: London
• Special Attributes: Illustrated