TwentyFive Cent Dinners for Families of Six eBook Juliet Corson
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TwentyFive Cent Dinners for Families of Six eBook Juliet Corson
I have to admit, you can't really make these recipes for 25 cents today. BUT, you can learn a lot about cooking in the 1800s by reading this novel.Whether you want to discover how to clean a rabbit, take the feathers off a chicken, or use the parts of cows, sheep, and pigs that aren't in your cookbooks of today, you will have fun with this.
We had a neighbor growing up with a paper copy of a similar cookbook, and would spend hours laughing. Now you can laugh on your Kindle (whatever version you have).
The indexing and organization are better suited to paper (thus the removal of one star), but teachers who are teaching their students about American History might find some great passages that will keep their students intrigued.
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TwentyFive Cent Dinners for Families of Six eBook Juliet Corson Reviews
Great old recipes to try that are inexpensive. The format of the recipes are in paragraph form so it is different format. It is a great way to stretch the family's grocery budget so I recommend looking through the recipes.
An enlightened summary depicting food preparation methods from simpler times when economy was essential in feeding a large family. Much can be learned by investing the time spent learning food history. Most interesting.
Although these recipes are from a time when grocery shopping was a lot less expensive the recipes are for foods that or for the most part still less expensive than most groceries. If you want a good dinner and not spend a whole lot of money each week try these recipes from Great Grandma's day and you will find that you are eating better than you have ever eaten before.
I used to love cooking, when I downloaded a copy of this book I actually got excited about using these recipes, the author really knows his stuff about cooking as well as the prices of the ingredients of the time, these recipes weren't just recipes he asked the chef for but he also cooked them himself, (sorry) "herself"
take a look at these recipes and adjust the recipes for each one (totally simple)...
thanks for getting me excited to try these recipes at home, I know I'll enjoy them as well as my guests and family,
most of these recipes (actually) did cost .25 cents in those times, or so it seems, make at least one or or two of these recipes and find out for yourself just how much the ingredients cost these days, just remembering that each recipe found in this book was supposed to feed a family of six people at $ .25 cents or less
I think it will be fun to try it....
Just so there is no confusion for those contemplating ordering this book...this IS NOT a contemporary cook book. No, the contents of this work put together for publication back in 1878 but the majority of the recipes probably date back to the 16th or 17th century. “Most” of the recipes her will not be used by families this day and age. On the other hand, some of them are quite tasty; indeed, over the years, in this country and others, I have eaten some of this stuff. Yummers!
I have a book somewhere in the mess I call my office which tells of a fellow who fed his large family for less that five dollars a day. His method (and he was dead serious about it) was using fresh road kill which he and his children gathered from the highway each morning...rabbit, squirrel, possums, skink and even box turtles. This book, the one being reviewed here, is not like that one either.
No, this is a historic cookbook which gives the reader; the reader who is interested in such things, a close look as to how our ancestors prepared their food and what they ate.
Now by our standards of today, many to most of the dishes prepared here cannot be classified as ‘health food,” no, far, far from it. Fat, lard and loads and loads of carbohydrates dominate. It must be remembered though that life styles and work habits of past years were not the same as today and that many of our ancestors obviously thrived on this sort of food...hey, had they not, we would not be here..huh?
I love old cookbooks such as this – collect them as a matter of fact, and am happy to have this one available.
Five Stars for this great little cooking "manual" written during a much earlier time in history. I decided to give it five stars, in part for the historical value, but also because it contains basic recipes for soups/meats/breads and other simple recipes which contain very basic ingredients that many cooks would find useful in this day and age - especially when considering the current economy. Plus, it's free for and that simply adds to the value for the reader/cook.
I love the fact that this book includes some great ideas and methods for preparing food such as the one found under "Roast Fowl" where it advises the cook that after plucking off the feathers (the feather plucking won't apply to most of us) then, use a lighted piece of paper to singe off the hairs. Of course nowadays we could simply use a fireplace lighter or a long match - you get the idea. But, I've been around for a few years and I actually remember my mother lighting a piece of paper when we didn't have matches and using that piece of paper in much the same way we would use a fireplace lighter or other type of lighter nowadays. Once the cook prepares the roast fowl, the instructions state "do not wash it" for "this greatly impairs the flavor and partly destroys the nourishing qualities of the flesh." So... that's why my birds don't taste as flavorful as my mother's did. Hmm.. I will have to think about the not washing part.
I love the fact that this book includes the "waste not" - "want not" mentality of the generation in which it was written. Many of us have long forgotten the very basic truth of that day. In our example of preparing the "Roast Fowl," the book continues on to give ideas of what can be done with the innards of the fowl and the drippings for the making of gravy. I am not a great cook, but I can cook a simple roast, chicken, turkey, etc. I strongly dislike attempting a recipe that has about 100 items included in the recipe. The book is great for those individuals who want to learn how to cook some very basic inexpensive meals by using salt, pepper, drippings, and other very basic herbs.
I have to admit, you can't really make these recipes for 25 cents today. BUT, you can learn a lot about cooking in the 1800s by reading this novel.
Whether you want to discover how to clean a rabbit, take the feathers off a chicken, or use the parts of cows, sheep, and pigs that aren't in your cookbooks of today, you will have fun with this.
We had a neighbor growing up with a paper copy of a similar cookbook, and would spend hours laughing. Now you can laugh on your (whatever version you have).
The indexing and organization are better suited to paper (thus the removal of one star), but teachers who are teaching their students about American History might find some great passages that will keep their students intrigued.
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