Old cookery books and ancient cuisine / by W. Carew Hazlitt.
- William Carew Hazlitt
- Date:
- 1902
Licence: In copyright
Credit: Old cookery books and ancient cuisine / by W. Carew Hazlitt. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
94/284 (page 86)
![caps ” “ Take a dozen of good pippins, cut them in halves, and take out the cores; then place them on a right Mazarine dish with the skins on, the cut side downwards ; put to them a very little water, scrape on them some loaf sugar, put them in a hot oven till the skins are burnt black, and your apples tender; serve them on Plates strew’d over with sugar.” Of these books, I select the preface to '] “The Complete Housewife,” by E. Smith, 1736, because it appears to be a somewhat more ambitious endeavour in an introductory way than the authors of such undertakings usually hazard. From the last paragraph we col- lect that the writer was a woman, and through- out she makes us aware that she was a person of long practical experience. Indeed, as the volume comprehends a variety of topics, in- cluding medicines, Mrs. or Miss Smith must have been unusually observant, and have had remarkable opportunities of making herself conversant with matters beyond the ordinary range of culinary specialists. I propose pre- sently to print a few samples of her work- manship, and a list of her principal receipts](https://iiif.wellcomecollection.org/image/b21525377_0094.jp2/full/800%2C/0/default.jpg)
