02562cam a22003373u 450000100060000000300070000600500170001300600020003000700050003200800410003704000110007804100170008905000070010610000210011324501230013424600240025726400510028130000470033233600260037933700260040533800360043150001350046750000310060250801430063352012660077653400450204265300440208765300330213185600430216499900170220710072UtSlPG20260610133239.0mcr n260607r2003||||utu|||||o|||||||||||||| d  aUtSlPG 7aen2iso639-1 4aTX1 aMoxon, Elizabeth10aEnglish Housewifry :bExemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery1 aEnglish Housewifery 1aSalt Lake City, UT :bProject Gutenberg,c2003  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aProduced from page images available from Biblioteca de la Universitat de Barcelona, at http://www.bib.ub.es/grewe/showbook.pl?gw58  aRelease date is 2003-11-01  aProduced by David Starner, Beth Trapaga and the Online Distributed Proofreading Team. Scans from Biblioteca de la Universitat de Barcelona  a"English Housewifry" by Elizabeth Moxon is a comprehensive cookery manual from the mid-18th century. The book provides a wealth of information on domestic tasks, particularly focusing on cookery, with over four hundred and fifty recipes well organized into various categories. This work serves as a practical guide for mistresses of households and lower women servants, detailing recipes and techniques for preparing an array of soups, cakes, pickles, and other culinary delights, while emphasizing health and frugality.  At the start of "English Housewifry," the author outlines the purpose of the book, presenting it as the result of thirty years of experience in the culinary arts. The initial chapters introduce several recipes, beginning with instructions for soups such as vermicelly soup and cucumber soup, and continuing to elaborate on specific preparation methods and garnishing techniques. Moxon clearly aims to educate her readers on the art of cooking, providing not only recipes but also insights into bill of fare production and the arrangement of dishes for presentation. Each entry is methodical, catering to both novice and experienced cooks alike, and reflects the culinary practices of her time. (This is an automatically generated summary.)  nOriginal publication data not identified  aCooking, English -- Early works to 1800  aMenus -- Early works to 180040uhttps://www.gutenberg.org/ebooks/10072  c51693d51693