A modern system of domestic cookery, or, The housekeeper's guide : arranged on the most economical plan for private families ... A complete family physician, and instructions to female servants in every situation, showing the best methods of performing their various duties. The whole being the result of actual experiments / by M. Radcliffe. To which are added, as an appendix, some valuable instructions on the management of the kitchen and fruit gardens.

  • Radcliffe, M.
Date:
1823
Catalogue details

Licence: Public Domain Mark

Credit: A modern system of domestic cookery, or, The housekeeper's guide : arranged on the most economical plan for private families ... A complete family physician, and instructions to female servants in every situation, showing the best methods of performing their various duties. The whole being the result of actual experiments / by M. Radcliffe. To which are added, as an appendix, some valuable instructions on the management of the kitchen and fruit gardens. 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.

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    PREFACE. —♦ +•»— Cookery, like every other art, has been moving* forward to perfection by slow degrees ; and yet daily improvements are still making, as must be the case in every art depending upon fancy and taste. In the production of the pre- sent work the Editor has endeavoured to render it really and universally useful; and that it may be so, care has been taken to insert no dish which has not been proved, and every attention has been paid in directing the proportions of each ingredient in the different compositions, not merely to make them inviting to the appetite, but agreeable and useful to the stomach,—nourishing without being inflammatory, and savoury without being surfeiting. At the same time the Editor has studied to describe his receipts in so plain and intelligible a manner, that they may be as easily understood in the kitchen, as he trusts they will be relished in the dining room. Although this work will be found of general utility to all families not keeping men-cooks, yet it is hoped, by the multiplicity and varied nature of the receipts, it will be rendered particularly serviceable to all hotel and inn-keepers, who will readily discover ample funds of refreshment, in the different departments of culinary science.