Image taken from page 7 of ‘England Picturesque and Descriptive … With … illustrations’

May 2, 2019 · Posted in Cook Books · Comment 

A few nice cook books images I found:

Image taken from page 7 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: 7
Place of Publishing: Philadelphia
Date of Publishing: 1882
Publisher: Porter & Coates
Issuance: monographic
Identifier: 000772834

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Image taken from page 259 of ‘The Hand-book to Arizona: its resources, history … and scenery. … Illustrated. Accompanied with a new map of the territory’
cook books
Image by The British Library
Image taken from:

Title: "The Hand-book to Arizona: its resources, history … and scenery. … Illustrated. Accompanied with a new map of the territory"
Author: HINTON, Richard Josiah.
Shelfmark: "British Library HMNTS 10408.bb.41.", "British Library DSC MFE/33/21019 *1*"
Page: 259
Place of Publishing: San Francisco
Date of Publishing: 1878
Publisher: App. ci. Payot, Upham & Co.
Issuance: monographic
Identifier: 001689786

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Download the PDF for this book (volume: 0) Image found on book scan 259 (NB not necessarily a page number)
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Image taken from page 463 of ‘England Picturesque and Descriptive … With … illustrations’

March 28, 2019 · Posted in Cook Books · Comment 

A few nice cook books images I found:

Image taken from page 463 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: 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)

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Taste Canada Cooks the Books 2014
cook books
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)
cook books
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

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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,

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