Vintage Cooking from the 1800s ~ Poultry

Vintage Cooking from the 1800s ~ Poultry

Vintage Cooking from the 1800s - PoultryDo you enjoy reading old-fashioned cookbooks? Learn how people used and cooked poultry in the days before gas and electricity were available in homes. Food was precious back then and nothing was wasted. It was a source of pride to cook delicious food for the family and knowing how to budget time and money.

“Vintage Cooking from the 1800s ~ Poultry” provides information, advice, and recipes gathered from various cookbooks published in the 1800s. It will give you a sense of history and an appreciation of what cooking was like in olden times.

Some How-to Sections:

  • How to Select and Dress Poultry
  • How to Keep Poultry Fresh
  • How to Boil, Stew, Bake, Roast, and Fry Poultry
  • How to Cook Giblets, Make Dressings, Sauces, Gravies, Pies, and Soups.
  • How to Make Dishes from Chicken, Duck, Goose and Turkey

Some Sample Recipes:

  • Pickled Chicken
  • Fried Chicken, Spanish style
  • Chicken Curry
  • Chicken Croquettes
  • Potted Chicken
  • Boiled Turkey
  • Deviled Turkey
  • Turkey Loaf
  • Hashed Ducks
  • Roast Duck in the Oven
  • Roast Goose Over a Fire
  • Fricasseed Turkey or Goose Giblets
  • Sautéed Chicken Livers
  • Bread Sauce for Fowls
  • Fine Goose Pie
  • Gumbo Soup
  • Force Meat Balls for Soup

Also included:

  • Vintage Cooking Terms and Definitions.
  • Sources – 1800s cookbooks that were used to compile and create this book.

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Available from Online Retailers (click here) Amazon, Kobo, Apple, Barnes&Noble, Scribd, 24 Symbols,  Playster, Angues & Robertson, Mondadori Store, and more.

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Also available as a Regular print or Large print book on Amazon.

Regular Print Edition – https://www.amazon.com/dp/1072843749

Large Print Edition – https://www.amazon.com/dp/1091790817

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More Books in this Series:

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Return to In Great Grandmother’s Time ~ Recipes and Advice.

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