Book Synopsis
Have you ever wondered how to use fresh, raw eggs, butter, cheese, milk, cream and curds & whey? For you who strive to return to these “natural” soft foodstuffs, 19th Century Receipts Volume 4 is what you've been seeking! It is a fascinating look at how 19th century housekeepers provided these and other nourishing soft dishes to their charges. Farinaceous foods, panadas, porridges, gruels, mushes & caudles are all here, as well as nourishing “Jellies for the Dinner Table or for Invalids” and Puddings commonly known 150 years ago - whether baked, boiled or steamed these vegetable, fruit, nut, meat and sweet puddings are great main or side-dishes for your dinner table.
A modern folksy approach to this historic era makes every book in this comprehensive 1600 page collection as fascinating to read as to use. Each one is a major research reference that you will enjoy again and again as you use or adapt these wonderful original and authentic recipes to your 21st century kitchen.