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Suitable pans are illustrated. The recipes follow; these too are written as stories rather than simply as instructions. Where appropriate, recipes end with a list of ingredients, as well as the cooking time, in marked change from eighteenth century practice. Recipes are grouped, in the case of fish by species, and they form a connected story.
There is no list of ingredients: each recipe begins at once, as for instance "Pound the slightly scalded fish, pound also 1/2 lb. of suet shred very fine, and 2 ozs. of stale bread-crumbs, and 1 egg well beaten." [13] Many recipes have a named source, sometimes with a date, as in "Rhubarb Jam. (Mrs. Davidson, Coldstone Manse. 1886.)" [14]
Each recipe is structured into a title, a list of ingredients (with quantities, either natural – as a number of eggs or vegetables, a number of slices of ham – or measured in Imperial units – ounces of salt, quarts of water. The actual instructions are headed "Mode", as "Cut up the veal, and put it with the bones and trimmings of poultry".
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This is a list of pies, tarts and flans. A pie is a baked or fried dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savory ingredients. A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry.
A Book of Mediterranean Food was an influential [1] cookery book written by Elizabeth David in 1950, her first, and published by John Lehmann.After years of rationing and wartime austerity, the book brought light and colour [2] back to English cooking, with simple fresh ingredients, [2] from David's experience of Mediterranean cooking while living in France, Italy and Greece.
Household Searchlight Recipe Book (1931) by Ida Migliario, Zorada Z. Titus, Harriet W. Allard, and Irene Nunemaker; The Joy of Cooking (1931) by Irma Rombauer; Larousse Gastronomique (1938) Книга о вкусной и здоровой пище, The Book of Tasty and Healthy Food (first Soviet edition 1939) by the Institute of Nutrition, USSR
Briggs gave the book the title The English Art of Cookery according to the present practice; being a complete guide to all housekeepers on a plan entirely new.In his preface, dated Oct. 1, 1788, he explains that his intended audience is (commanded) servants rather than aristocrats: "I presume to offer the following Sheets to the Public, in hopes that they will find the Directions and Receipts ...