Not all homes had ovens, and in one recipe it is worded “send it to the oven… when it comes home” – this would imply that it was sent to the village bakery, and brought home to finish off once it had been sent away to be baked.
The art of cookery made plain and easy pdf how to#
There are recipes of how to certainly avoid the plague, how a ship’s captain could have food prepared for long voyages, and recipes for medicinal purposes. Her recipes were by no means all original many were common sense, but many were also shamelessly plagiarised from other published works (perhaps we should be grateful for that now, as otherwise they might have been lost to the mists of time!). She minced no words on what she thought of extravagant (read wasteful) French cooking habits, and her disdain was evident in numerous passages. There were a surprising variety of spices, herbs and ingredients used, and which she assumed every household would have on hand, such as China root, balsam of Tolu, and liquorice she even included a few Indian curry recipes, reflecting the East Indian connections. They served every part of the animal, from entrails neatly presented to split skulls (with specific directions for how to lay the tongue most becomingly…). She had a very clear opinion as to what was right and wrong, how a thing was to be prepared and “ there is no other way to do it right.” Many of the “receipts” (recipes) are still known, such as Hasty Pudding or Yorkshire pudding, while others would be unthinkable – whole Woodcocks, Ortolans and snipes (with nothing removed), or how to prepare meat when it’s begun to stink.
The art of cookery made plain and easy pdf skin#
“ first skin the meat and take off all the fat” or “ chicken, which must be very nicely picked and clean“). Her mother sends her Hannah Glasse’s book, and she writes a journal entry regarding her use of it and trying to decipher just what is meant by instructions that, even with the attempt at instructing servants new to the kitchen, assumes a great deal of pre-knowledge (e.g. In my current manuscript, the third book in The Northing Trilogy, Asunder, my heroine goes from being of the upper class to marrying a lieutenant in the Royal Navy, disobliging her family and being cut off by the father. I’ve tried to leave Hannah’s work as-is, though sometimes the auto-correct sneaks by even the most diligent. She wrote it in a simple language, and can come across at times quite condescending her writing style, spelling variations (including capitalisation which was much like German, with all nouns capitalised), and punctuation are in themselves a fascinating look at the standard of printing and editing, and what was most likely “acceptable English” of the times (I dread to think what future generations might assume is the “standard” of our own times, based on the slipshod average of what is unleashed online…!). Hannah wrote mostly for the “lower sort” as she called them, domestic servants who might not have had much exposure to various cooking techniques or ingredients before entering the service of a larger household.
It is an excellent reference for historical writers, reenactors, and living museums. The Art of Cookery made Plain and Easy was written in 1747 by Hannah Glasse (1708-1770) and played a dominant role in shaping the practices of domestic cooks in England and the American colonies for over one hundred years.
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