Nice Cook Books photos

September 3, 2019 · Posted in Cook Books · Comment 

Some cool cook books images:

Image taken from page 13 of ‘Cook’s Handbook for London. With two maps’
cook books
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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Image from page 426 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
cook books
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.

Cool Cook Books images

September 1, 2019 · Posted in Cook Books · Comment 

A few nice cook books images I found:

Image taken from page 369 of ‘England Picturesque and Descriptive … With … illustrations’
cook books
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: 369
Place of Publishing: Philadelphia
Date of Publishing: 1882
Publisher: Porter & Coates
Issuance: monographic
Identifier: 000772834

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My books

August 31, 2019 · Posted in Cook Books · Comment 

Check out these cook books images:

My books
cook books
Image by miguev
At last I have had the chance to put my books in a shelf.
This is my favorite part of my room 🙂

Nice Cook Books photos

August 21, 2019 · Posted in Cook Books · Comment 

Some cool cook books images:

Image from page 104 of “Domestic science, principles and application; a text-book for public schools” (1914)
cook books
Image by Internet Archive Book Images
Identifier: domesticsciencep00bail
Title: Domestic science, principles and application; a text-book for public schools
Year: 1914 (1910s)
Authors: Bailey, Pearl La Verne, 1884-
Subjects: Cookery Home economics cbk
Publisher: St. Paul, Minn., Webb Publishing Co.
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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Text Appearing Before Image:
puffed up and delicately browned underneathplace pan in not oven to finish cooking the top. Theomelet is cooked if it is firm to the touch when pressed with the finger. Fold, and turn on a hot platter. Serve at once. {Basis for 2 girls, 1 egg.) To Fold an Omelet.—Hold the omelet pan by the handlewith the left hand. Crease the omelet slightly across thecenter at right angles to the handle of the pan. Slip thespatula under the edge of the omelet farthest from thehandle of the pan and, tipping the pan up, fold the omeletover half way towards the handle. With the right handinvert a hot plate over the pan, and with a quick movementturn the omelet out of the pan upon the plate. Garnishwith parsley and serve immediately. The success of anomelet of this kind depends upon the amount of air en-closed in the egg and the expansion of the air in cooking.2. Fancy Omelets A fancy omelet may be made by the addition of gratedcheese, minced ham, or other meat sprinkled over the top PROTEIN—EGGS 83

Text Appearing After Image:
Fi;;. 9. Folding an omelet. 84 DOMESTIC SCIENCE just before folding. Parsley, oysters, or vegetables finelycut may also be used. A sweet omelet is made by spreading soft jelly or pre-serves and powdered sugar over the top. 3. French Omelet 3 eggs }/2 tsp. salt 1 tbsp. hot water or milk 1 tbsp. butter Pepper Method.—Beat eggs slightly, add water and seasoning.Heat the omelet pan, melt the butter and let it run over thebottom and sides of the pan. Turn in the mixture, and cookslowly. When thick at one side, roll the mixture over tothe other side, like a jelly roll. When all is evenly cooked,roll out upon a hot plate. Garnish and serve. One egg is allowed to each person for any omelet. 4. Scrambled Eggs5 eggs ^ 3^ tsp. salt }/2 c. milk 3^ tsp. pepper 2 tbsp. butter Method.—Beat eggs slightly, add salt, pepper and milk.Melt butter in an omelet pan, turn in egg mixture and cookslowly, scraping from the bottom and sides of the panwhen the mixture first sets. Cook until creamy. Turnit up

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.

Cool Cook Books images

July 24, 2019 · Posted in Cook Books · Comment 

Check out these cook books images:

Image taken from page 174 of ‘The Story of Captain Cook’s three Voyages round the World … With … illustrations’
cook books
Image by The British Library
Image taken from:

Title: "The Story of Captain Cook’s three Voyages round the World … With … illustrations"
Author: JONES, M.
Shelfmark: "British Library HMNTS 10026.c.24."
Page: 174
Place of Publishing: London
Date of Publishing: 1870
Publisher: Cassell, Petter, & Galpin
Issuance: monographic
Identifier: 001897366

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Find this item in the British Library catalogue, ‘Explore’.
Open the page in the British Library’s itemViewer (page image 174)
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Cook with Jamie
cook books
Image by Travelin’ Librarian

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