Nice Cook Books photos

September 3, 2019 · Posted in Cook Books 

Some cool cook books images:

Image taken from page 13 of ‘Cook’s Handbook for London. With two maps’
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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.9."
Page: 13
Place of Publishing: London
Date of Publishing: 1877
Publisher: Thos. Cook & Son
Issuance: monographic
Identifier: 000773372

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Find this item in the British Library catalogue, ‘Explore’.
Download the PDF for this book (volume: 0) Image found on book scan 13 (NB not necessarily a page number)
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Image from page 426 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
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Image by Internet Archive Book Images
Identifier: bostoncookingsch19hill_7
Title: The Boston Cooking School magazine of culinary science and domestic economics
Year: 1896 (1890s)
Authors: Hill, Janet McKenzie, 1852-1933, ed Boston Cooking School (Boston, Mass.)
Subjects: Home economics Cooking
Publisher: Boston : Boston Cooking-School Magazine
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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Text Appearing Before Image:
yeast,then stir in about threecups of flour. Enoughflour should be addedto make a thick batter.The mixture should bealmost stiff enough toknead. Cut throughand turn it over andover with a knife, then cover closelyand set aside with the bread dough.In the morning the mixture shouldbe doubled in bulk. Cut throughand through it, with a knife, andturn it over and over. Spread itsmoothly in a buttered pan (about 10by 5 inches) and when light (but notquite doubled in bulk) bake about halfan hour. Make a cooked paste with ateaspoonful of cornstarch and half acup of boiling water; spread the top ofthe cake with the paste, putting it ongenerously; sprinkle with a dozenblanched almonds, cut in thin slices,and dredge withthree tablespoonfulsof sugar, mixed witha teaspoonful of cin-namon, and returnto the oven grate,to melt the sugar andbrown the almonds.With care this maybe reheated. boiling water; add half a cup of sugarand stir occasionally until the liquidis cold; then add the juice of half a

Text Appearing After Image:
ced Figs in Sherry Wine Jelly lemon and half a cup of sherry wine.Cut three or four choice figs (from abag or basket) in thin slices. Set amould, holding rather less than a pint,in a pan of water and crushed ice.Dip the slices of fig in the gelatinemixture and set them on the bottomand against the chilled sides of themould. Put a few spoonfuls of theliquid into the mould and, when thisis nearly set, add slices of the fig,then more liquid, and more slices offig, as the liquid becomes thick, untilthe ingredients are used. When un-molded decorate with half a cup of Sliced Figs inSherry Wine Jelly Let one table-spoonful of granu-lated gelatine stand in one-fourth a cupof cold water until the water is absorbed,

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.


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