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Descripción de editorial

Step back in time.....  and discover how people prepared and cooked poultry in the 1800s. 

Gas and electricity weren't available in homes back then, so they used an open hearth fireplace or wood burning stove. What a lot of work that was!

The information and recipes in this book were compiled from cookbooks published in the 1800s.

Although cookbooks were helpful, people really learned through experience.

DISCLAIMER - Some of the practices from this time period will not conform with modern food safety standards. Although many of the recipes can be adapted to cook today, the information in this book is mainly for informational and educational purposes.

In this book, you learn to select and dress poultry, keep it fresh, and various ways to cook it. There are recipes for chicken, duck, goose and turkey.

Some sample recipes:
pickled chickenfried chicken, Spanish stylechicken currychicken croquettespotted chickenboiled turkeyjellied turkeydeviled turkeyturkey loafstewed duckshashed ducksroast duck in the ovenroast goose over a firefricasseed turkey or goose gibletssautéed chicken liverscracker stuffingpotato stuffinggravy for turkeygravy without meatbread sauce for fowlsfine goose piegumbo soupforce meat balls for soup
Also included: 

Glossary - Vintage Cooking Terms and Definitions.

Sources - Cookbooks I referenced in case you'd like to read them as they were originally written.

GÉNERO
Cocina, gastronomía y vinos
PUBLICADO
2019
marzo 28
LENGUAJE
EN
Inglés
EXTENSIÓN
97
Páginas
EDITORIAL
Angela Johnson
VENDEDOR
Draft2Digital, LLC
TAMAÑO
278.7
KB

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