Wholesome fare, or The doctor and the cook; a manual of the laws of food and the practice of cookery, embodying the best receipts in British and continental cookery, with hints and receipts for the sedentary, the sick, and the convalescent / by Edmund S. and Ellen J. Delamere.

  • Delamere, Edmund S.
Date:
1868
Catalogue details

Licence: Public Domain Mark

Credit: Wholesome fare, or The doctor and the cook; a manual of the laws of food and the practice of cookery, embodying the best receipts in British and continental cookery, with hints and receipts for the sedentary, the sick, and the convalescent / by Edmund S. and Ellen J. Delamere. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    4/812
    “ As almost every Body wants to know how to dress their Victuals in the best Manner, though every Body is not in a Condition to hire a Cook for that Purpose, I’ll be theirs, for once, and inform them how all Sorts of Meats, viz. Butchers’ Meat, Fowls, Fishes, Pulse, &c., are to he dress’d, to flatter the Palate, and excite the Appetite. I’ll begin with the Manner of making Soups, or Broths, since it is the first Dish which commonly comes upon the Table of those who love those Sort of Dishes, and who pretend to live in an elegant Manner, here in England; for in other Countries, especially in France, Soup is one of the most common Dishes, but not always those delicious Soups I an going to make.”—Dennis de Coetlogon’s Universal History of Arts and Sciences, vol. i. p. 827.