Asparagus, unchopped
A few nice recipes images I found:
Asparagus, unchopped
Image by cizauskas
1) chop off stems
Recipe for roasted asparagus with vegan mock hollandaise Full recipe set: here.
Easter Brunch
23 March 2008.
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Photos by Yours For Good Fermentables.com.
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17
Image by Nell Lewin
my first cucumber maki
Image by telepathicparanoia
mix rice with a bit of rice vinegar, spread on a nori sheet. add a quarter of a cucumber (sliced lengthwise) and roll. My rolling technique needs work, and the rice would have benefited from wasabi, but this came out pretty well.
Cool Cook Books images
Check out these cook books images:
Image from page 70 of “Larkin housewives’ cook book; good things to eat and how to prepare them;” (1915)
Image by Internet Archive Book Images
Identifier: larkinhousewives00lark
Title: Larkin housewives’ cook book; good things to eat and how to prepare them;
Year: 1915 (1910s)
Authors: Larkin co. [from old catalog]
Subjects: Cookery, American cbk
Publisher: Buffalo, Chicago [etc.] Larkin co
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation
View Book Page: Book Viewer
About This Book: Catalog Entry
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Click here to view book online to see this illustration in context in a browseable online version of this book.
Text Appearing Before Image:
uch as is used for oiling sewing-machines, fill with LarkinCooking Oil and keep for oiling waffle irons. Miss M. A. Kershner, Shoemakersville, Pa. Potato Pancake Pare and grate eight medium-sized potatoes, add one teaspoonsalt, one well-beaten egg, and four tablespoons Larkin BreadFlour or sufflcient flour to make a fairly thick batter. Mixwell, drop a spoonful at a time into a hot greased frying pan,cook slowly until a golden brown, turn and brown the otherside. Serve with butter. Will serve six people. Mrs. Chas. F. Schaefer, Indianapolis, Ind. German Pancake Sift one-fourth cup flour with one-fourth teaspoon salt andone-half teaspoon baking powder. Beat two eggs quite light,add to them two cups milk. Mix gradually with the flour,pour into hot buttered iron pan. Lift the edges with a spatulaso the batter may run underneath. If possible finish bakingin hot oven. Roll up and turn out on a hot platter. Servewith lemon and sugar, or maple syrup. Mrs. J. H. Westman, Strawberry Ridge, Pa,
Text Appearing After Image:
Note About Images
Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability – coloration and appearance of these illustrations may not perfectly resemble the original work.
Image taken from page 113 of ‘[Cook’s Handbook for London. With two maps.]’
Image by The British Library
Image taken from:
Title: "[Cook’s Handbook for London. With two maps.]", "Guide Books. London"
Author: COOK, Thomas – AND SON
Shelfmark: "British Library HMNTS 10347.h.14."
Page: 113
Place of Publishing: London
Date of Publishing: 1882
Publisher: Thos. Cook & Son
Edition: [Another edition.]
Issuance: monographic
Identifier: 000773402
Explore:
Find this item in the British Library catalogue, ‘Explore’.
Download the PDF for this book (volume: 0) Image found on book scan 113 (NB not necessarily a page number)
Download the OCR-derived text for this volume: (plain text) or (json)
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aya diet
Some cool diet images:
aya diet
Image by Apollo⠀
a staple diet
Image by Skip the Filler
Diet FAIL!
Image by Dekcuf
Image taken from page 463 of ‘England Picturesque and Descriptive … With … illustrations’
A few nice cook books images I found:
Image taken from page 463 of ‘England Picturesque and Descriptive … With … illustrations’
Image by The British Library
Image taken from:
Title: "England Picturesque and Descriptive … With … illustrations"
Author: COOK, Joel.
Shelfmark: "British Library HMNTS 10348.h.5."
Page: 463
Place of Publishing: Philadelphia
Date of Publishing: 1882
Publisher: Porter & Coates
Issuance: monographic
Identifier: 000772834
Explore:
Find this item in the British Library catalogue, ‘Explore’.
Open the page in the British Library’s itemViewer (page image 463)
Download the PDF for this book Image found on book scan 463 (NB not a pagenumber)Download the OCR-derived text for this volume: (plain text) or (json)
Click here to see all the illustrations in this book and click here to browse other illustrations published in books in the same year.
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Taste Canada Cooks the Books 2014
Image by LexnGer
Stratford Chefs School team cooked Malaysian Lobster Coconut Curry from Jason Lynch’s Straight from the Line: Recipes and Reflections from a Chef at Work at Taste Canada Cooks the Books 2014
Image from page 569 of “Smiley’s cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping ..” (1895)
Image by Internet Archive Book Images
Identifier: smileyscookbooku00smil
Title: Smiley’s cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping ..
Year: 1895 (1890s)
Authors: Smiley, James Bethuel, [from old catalog] ed
Subjects: Cookery, American cbk
Publisher: Chicago, Smiley publishing company
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation
View Book Page: Book Viewer
About This Book: Catalog Entry
View All Images: All Images From Book
Click here to view book online to see this illustration in context in a browseable online version of this book.
Text Appearing Before Image:
em in astrong brine for 2 days, changing it once;then put them in cold water for 1 day;drain, and pour on boiling hot, a solutionof ^ vinegar and |- water; when cold, drainthem, put into jars, and cover with strongcider vinegar, boiling hot. Tie up whencold. They are sometimes filled, beforebeing put into the jars, with a stuffingmade of cabbage head, chopped fine, sea-soned with salt and white mustard^seed mixed in well; then sew up,put in jars, and cover with cold spiced vinegar. PICCALILLI.—Slice 1 package of- green tomatoes, add 2 cupssalt, cover with water and let stand 24 hours, then put into freshwater; squeeze out of this and add 12 green peppers, 6 onions, 1 headof cabbage, chop all very fine, cover with vinegar and scald; thendrain off, add 2 cui^s of molasses, 1 tables^TOon cloves, allspice, and 2oz. white mustard=seed, and cover with cold vinegar. GREEN TOMATO PICKLES.—Slice 1 peck of green tomatoesand let stand over night with a little salt si)rinkled between them; in
Text Appearing After Image:
SOUR PICKLES 539 the morning put them into weak vinegar and scald; remove the toma-toes and when cold put in jars. Take strong cider vinegar to cover,add 1 cup sugar, 4 green peppers, mustard and spice to taste, bringit to a boil, and pour over the tomatoes. RIPE TOMATO PICKLES.—Use the small yellow plum toma-toes; prick them with a coarse needle, pack in jars, and cover withhot cider vinegar, spiced or not as preferred. Cover close and keepin a cool place. PICKLED TURNIPS.—Wash them, but do not break the skinor the juice will escape; boil them, and when done, pare, cut in slices^ inch thick, and pour on spiced vinegar boiling hot. They are besteaten when new. PICKLED WALNUTS OR BUTTERNUTS.—Gather them whenyoung enough to be pierced readily with a pin; put them in strongbrine, and leave them 7 days, changing it every other day; then takethem out, wipe dry, and pierce them with a large needle in a numberof places; cover them for 8 hours, or over night, with cold water;then drain,
Note About Images
Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability – coloration and appearance of these illustrations may not perfectly resemble the original work.
Image taken from page 30 of ‘[Old Touraine. The life and history of the famous châteaux of France.]’
Some cool cook books images:
Image taken from page 30 of ‘[Old Touraine. The life and history of the famous châteaux of France.]’
Image by The British Library
Image taken from:
Title: "[Old Touraine. The life and history of the famous châteaux of France.]"
Author: COOK, Theodore Andrea – Sir
Shelfmark: "British Library HMNTS 10169.eee.1."
Volume: 02
Page: 30
Place of Publishing: London
Date of Publishing: 1898
Publisher: Rivingtons
Edition: Third edition, revised.
Issuance: monographic
Identifier: 000773256
Explore:
Find this item in the British Library catalogue, ‘Explore’.
Open the page in the British Library’s itemViewer (page image 30)
Download the PDF for this book Image found on book scan 30 (NB not a pagenumber)Download the OCR-derived text for this volume: (plain text) or (json)
Click here to see all the illustrations in this book and click here to browse other illustrations published in books in the same year.
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Image taken from page 204 of ‘[Cook’s Tourist’s Handbook for Southern Italy. [With maps.]]’
Image by The British Library
View this map on the BL Georeferencer service.
Image taken from:
Title: "[Cook’s Tourist’s Handbook for Southern Italy. [With maps.]]", "Guide Books. Italy, Southern"
Author: COOK, Thomas – AND SON
Shelfmark: "British Library HMNTS 10136.bbb.38."
Page: 204
Place of Publishing: London
Date of Publishing: 1899
Publisher: Thomas Cook & Son
Edition: [Another edition.]
Issuance: monographic
Identifier: 000773367
Explore:
Find this item in the British Library catalogue, ‘Explore’.
Open the page in the British Library’s itemViewer (page image 204)
Download the PDF for this book Image found on book scan 204 (NB not a pagenumber)Download the OCR-derived text for this volume: (plain text) or (json)
Click here to see all the illustrations in this book and click here to browse other illustrations published in books in the same year.
