C1891 Cook Book The Ideal Cookery Book Anne Clarke Meats Cakes Pies Jellies Jams Preserves Fish Ice Cream Salad Poultry Game Pastry Puddings Beverages Bread Beer Ale Chef Baking Recipes
This absolutely scarce and charming 1891 cook book is entitled “The Ideal Cookery Book, Economy, Wealth and Comfort in the Household, 1178 New, useful and Unique Recipes, Cookery and all Departments of Housekeeping”. The author is Mrs. Anne Clark.
Oh my goodness, it is chock full of the most entertaining and delightful recipes you might encounter. The chapters include:
Soups. Fish. Poultry and game. Meats—beef, pork, veal mutton. Curries. Gravies. Stocks. Vegetables. Salads. Pickles. Eggs. Ketchups. Forcemeats. Bread and cakes. Pastry and puddings. Sweet dishes. Dessert. Colorings for confectionery. Ices and creams. Preserves. Canned fruits. Jellies. Milk, butter and cheese. Beverages.
Victorian households used any and everything that was available to them. Nothing was wasted, indeed, leftovers were a staple of the household. Any tidbit of meat leftover from a meal was thus concocted into another dish.
Some unique recipes include: Hare soup. Oxtail soup. Almond soup. Mock turtle soup. Oyster sausages. Sturgeon. Chicken loaf. Quail pie. Pig pettitoes. Fried tripe. Lamb’s tails.
Ah yes, they were resourceful! Vegetables were also a delight, and were used in many ways. Of course, all the usual dishes are included in this book, but how about trying some vegetable marrow? Asparagus and eggs? Stewed artichokes? Ketchups is an interesting chapter, with mint and garlic vinegars, and chutnees, even nasturtiums for garnish (which is still used today). The breads chapter looks to be a well used section, with recipes for rice bread, soda bread, crumpets, muffins, biscuits---all of which can still be made today.
Cakes and sweets were a favorite then as they are today, and along with the staples we all know, how about trying some rice cake, Tipsy cake, hickory nut cake, squash cake, oat cake, bride cake, marble spice cake. Puddings are also tempting, and many old-time recipes are this volume for those too! Ices and Creams is one of my favorites, and includes such yummy foods as coffee ice cream, burnt cream, pineapple cream, strawberry cream, brandy cream, French rice cream, almond cream, tapioca cream, snow soufflé, apple soufflé, chocolate soufflé, small cheese soufflé, apple custard, caramel custard.
Jellies, Jams, and Preserves are just incredible, with some tasty recipes that depart from the normal we all know and love. The second to the last chapter is devoted to many “How To’s”, such as preserving butter, clouted cream, apple butter, daisy butter, how to make cheeses, Parmesan fondue, cure for cheesecakes, cheese straws, macaroni, and so on. The last chapter is devoted to beverages, such as: tea and coffee with egg, another method of making coffee, cocoa, coffee milk, cranberry drink, oatmeal drink, lemonade, orangeade, ale or beer, hop beer, lemon kali, ginger beer powders, ginger beer, sugar vinegar, sherbet powder, soda cream, gooseberry wafers, and of course, sarsaparilla!
Of course, there are many, many more recipes other than what is listed above. It’s just so insightful to see how women cooked over 100 years ago, just amazing! This hardbound book has beige cover boards with a sort of marbled effect on both sides. The cover board corners are in good shape, holding very well. Spine is also intact with some wear at the board edges. This book is SCARCE. It is in good to very good condition with loving use. It was obviously a favorite book consulted many times, so has handling marks to the pages, but no writing inside. The text block is holding very well, and the pages have a nice aged patina. Front hinge paper is intact, the back hinge paper has a bit of wear, but also holding. Pages have wear, as again, this was a well used book. 316 pages, and measures aprox 5.25 x 7.75 inches. A real piece of early Americana, and a splendid gift for the cook or chef, and a handy reference piece for old recipes.