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| 001 | 10072 | ||
| 003 | UtSlPG | ||
| 005 | 20260610133239.0 | ||
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| 008 | 260607r2003||||utu|||||o|||||||||||||| d | ||
| 040 | _aUtSlPG | ||
| 041 | 7 |
_aen _2iso639-1 |
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| 050 | 4 | _aTX | |
| 100 | 1 | _aMoxon, Elizabeth | |
| 245 | 1 | 0 |
_aEnglish Housewifry : _bExemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery |
| 246 | 1 | _aEnglish Housewifery | |
| 264 | 1 |
_aSalt Lake City, UT : _bProject Gutenberg, _c2003 |
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_a1 online resource : _bmultiple file formats |
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_atext _btxt _2rdacontent |
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_acomputer _bc _2rdamedia |
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_aonline resource _bcr _2rdacarrier |
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| 500 | _aProduced from page images available from Biblioteca de la Universitat de Barcelona, at http://www.bib.ub.es/grewe/showbook.pl?gw58 | ||
| 500 | _aRelease date is 2003-11-01 | ||
| 508 | _aProduced by David Starner, Beth Trapaga and the Online Distributed Proofreading Team. Scans from Biblioteca de la Universitat de Barcelona | ||
| 520 | _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.) | ||
| 534 | _nOriginal publication data not identified | ||
| 653 | _aCooking, English -- Early works to 1800 | ||
| 653 | _aMenus -- Early works to 1800 | ||
| 856 | 4 | 0 | _uhttps://www.gutenberg.org/ebooks/10072 |
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_c51693 _d51693 |
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