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Modern Domestic Cookery

William Augustus Henderson ( - fl.1791)

As there is scarce an individual who is not aware of the comfort resulting from a regular and cleanly meal, it may appear to many labor lost, to write a preface to a work which is designed to teach us how to prepare such a repast.

But, in the daily progress of life, we may often discover an amiable and accomplished woman, who possesses a general knowledge, with the exception of domestic cookery, which, I must be suffered to remark, is a subject of infinitely greater importance to her than superficial acquirements, whether we consider her as a daughter, wife, or mother. Indeed, she can never be properly the mistress of a family, unless she makes herself acquainted with its interior economy.

Exclusive of the necessity of such knowledge, it is surprising, how much such a woman, possessed of it, may save in the yearly expenditure of her family, which, in the present times, is an object of material importance to all persons of moderate incomes, for whom this book is peculiarly adapted, combining economy and gentility in its receipts and directions. - Summary by Advertisement in book

Genre(s): Cooking

Language: English

Keyword(s): non-fiction (190), cooking (74), food (50), cookery (26), recipe (13), cookbook (8), recipe book (2)

Section Chapter Reader Time
Play 00 General Directions for the Management of a Family BettyB
00:17:30
Play 01 Chapter I: Soups and Broths, First Half BettyB
00:23:06
Play 02 Chapter I: Soups and Broths, Second Half BettyB
00:20:22
Play 03 Chapter II: Boiling in General, Section I: Butcher's Meat Citti Sparks
00:12:11
Play 04 Chapter II: Boiling in General, Section II: Boiling Poultry ShrimpPhish
00:10:04
Play 05 Chapter II: Boiling in General, Section III: Boiling Fish Inkell
00:20:00
Play 06 Chapter III: Roasting in General, Section I: Butcher's Meat Laurie Wehmeyer
00:13:27
Play 07 Chapter III: Roasting in General, Section II: Roasting Poultry ShrimpPhish
00:07:53
Play 08 Chapter III: Roasting in General, Section III: Roasting Game Inkell
00:04:41
Play 09 Chapter III: Roasting in General, Section IV: Roasting Fish Inkell
00:01:25
Play 10 Chapter IV: Baking, Section I: Butcher's Meat Jessie Percival
00:03:45
Play 11 Chapter IV: Baking, Section II: Baking Fish ShrimpPhish
00:09:52
Play 12 Chapter V: Broiling, Section I: Butcher's Meat and Poultry Inkell
00:05:05
Play 13 Chapter V: Broiling, Section II: Broiling Fish marisad6
00:10:09
Play 14 Chapter VI: Frying, Section I: Butcher's Meat Inkell
00:07:28
Play 15 Chapter VI: Frying, Section II: Frying Fish marisad6
00:09:04
Play 16 Chapter VII: Stewing, Section I: Butcher's Meat ShrimpPhish
00:09:06
Play 17 Chapter VII: Stewing, Section II: Stewing Poultry Vickii
00:11:23
Play 18 Chapter VII: Stewing, Section III: Stewing Fish Inkell
00:08:32
Play 19 Chapter VIII: Hashing and Mincing, Section I: Butcher's Meat Jon Hunter
00:04:50
Play 20 Chapter VIII: Hashing and Mincing, Section II: Hashing Poultry and Game Jon Hunter
00:06:12
Play 21 Chapter IX: Fricasseeing, Section I: Butcher's Meat, Poultry, etc. Jon Hunter
00:05:49
Play 22 Chapter IX: Fricasseeing, Section II: Fricasseeing Fish etc. Jon Hunter
00:09:10
Play 23 Chapter X: Ragoos, Section I: Butcher's Meat Martina
00:07:26
Play 24 Chapter X: Ragoos, Section II: Ragoos of Poultry, Vegetables, etc. Martina
00:13:41
Play 25 Chapter XI: Gravies, Cullises and other Sauces Dirk Victor
00:15:08
Play 26 Chapter XII: Made Dishes, Section I: Butcher's Meat, First Half Vickii
00:26:47
Play 27 Chapter XII: Made Dishes, Section I: Butcher's Meat, Second Half Inkell
00:21:49
Play 28 Chapter XII: Made Dishes, Section II: Made Dishes of Poultry, etc. Inkell
00:36:22
Play 29 Chapter XIII: Vegetables and Roots MaryT
00:09:31
Play 30 Chapter XIV: Puddings, Section I: Boiled Puddings Nienna
00:26:32
Play 31 Chapter XIV: Puddings, Section II: Baked Puddings BettyB
00:13:53
Play 32 Chapter XV: Pies, Section I: Meat Pies Agnes Robert Behr
00:12:29
Play 33 Chapter XV: Pies, Section II: Pies made of Poultry, etc. Agnes Robert Behr
00:09:45
Play 34 Chapter XV: Pies, Section III: Fruit Pies, etc. BettyB
00:08:52
Play 35 Chapter XV: Pies, Section IV: Fish Pies Agnes Robert Behr
00:06:35
Play 36 Chapter XVI: Pancakes and Fritters Silas Jackson
00:13:42
Play 37 Chapter XVII: Tarts and Puffs, Section I: Different Kinds of Tarts Stacey Malcolm
00:06:59
Play 38 Chapter XVII: Tarts and Puffs, Section II: Puffs, etc. Stacey Malcolm
00:03:18
Play 39 Chapter XVIII: Cheesecakes and Custards, Section I: Cheesecakes Inkell
00:06:09
Play 40 Chapter XVIII: Cheesecakes and Custards, Section II: Custards AliceStein
00:05:07
Play 41 Chapter XIX: Cakes, Biscuits, etc. BettyB
00:18:09
Play 42 Chapter XX: The Art of Confectionary, Section I: The Method of Preparing Sugars and Colors BettyB
00:06:55
Play 43 Chapter XX: The Art of Confectionary, Section II: Creams and Jams BettyB
00:15:36
Play 44 Chapter XX: The Art of Confectionary, Section III: Jellies, Syllabubs, etc. BettyB
00:17:02
Play 45 Chapter XX: The Art of Confectionary, Section IV: Preserving Fruit, etc. BettyB
00:23:28
Play 46 Chapter XX: The Art of Confectionary, Section V: Drying and Candying BettyB
00:15:49
Play 47 Chapter XX: The Art of Confectionary, Section VI: Ornaments in Confectionary BettyB
00:07:40
Play 48 Chapter XXI: Pickling, First Half Julie Anne Thompson
00:20:24
Play 49 Chapter XXI: Pickling, Second Half Vickii
00:20:23
Play 50 Chapter XXII: Collaring Agnes Robert Behr
00:11:28
Play 51 Chapter XXIII: Potting, Section I: Meat and Poultry Agnes Robert Behr
00:08:21
Play 52 Chapter XXIII: Potting, Section II: Fish Agnes Robert Behr
00:04:34
Play 53 Chapter XXIV: Curing Various Kinds of Meats, Sousings, etc. Inkell
00:14:31
Play 54 Chapter XXV: Methods of Keeping Vegetables, Fruits, etc. Tiffany
00:05:47
Play 55 Chapter XXVI: Possets, Gruels, etc. Agnes Robert Behr
00:05:28
Play 56 Chapter XXVII: Made Wines, etc. Laura Luchsinger
00:24:22
Play 57 Chapter XXVIII: Cordial Waters SandraClare
00:04:59
Play 58 Chapter XXIX: The Art of Brewing, Section I: The Principles on which a Copper should be built for Brewing Julie Anne Thompson
00:03:59
Play 59 Chapter XXIX: The Art of Brewing, Section II: On the proper Management of Vessels for Brewing, and the necessity of keeping them in due Order Julie Anne Thompson
00:04:50
Play 60 Chapter XXIX: The Art of Brewing, Section III: Directions for the Management of the Mash-tub, Penstaff, etc. Julie Anne Thompson
00:04:22
Play 61 Chapter XXIX: The Art of Brewing, Section IV: Of the proper Time of Brewing Julie Anne Thompson
00:02:44
Play 62 Chapter XXIX: The Art of Brewing, Section V: On the Quality of Water proper for Brewing DJRickyV
00:06:16
Play 63 Chapter XXIX: The Art of Brewing, Section VI: Of the Quality of the Malt and Hops most proper to be chosen for Brewing, with some necessary Observations on the Management of each bookspeakerr
00:05:20
Play 64 Chapter XXIX: The Art of Brewing, Section VII: The Process, or Practical Part of Brewing DJRickyV
00:18:33
Play 65 Chapter XXIX: The Art of Brewing, Section VIII: Containing the proper Management of Malt Liquors, with some necessary Observations on the Whole bookspeakerr
00:08:17
Play 66 Chapter XXIX: The Art of Brewing, Section IX: Containing the proper Method of bottling Malt Liquors Anthony Will
00:04:59
Play 67 Chapter XXX: Directions for Trussing Poultry Inkell
00:13:01
Play 68 The Art of Carving Inkell
00:24:17
Play 69 The New Family Receipt-Book, Section I BettyB
00:27:56
Play 70 The New Family Receipt-Book, Section II BettyB
00:28:04
Play 71 The New Family Receipt-Book, Section III Sarah Harrell
00:28:47
Play 72 The New Family Receipt-Book, Section IV Vickii
00:29:44
Play 73 The New Family Receipt-Book, Section V Vickii
00:29:43
Play 74 The New Family Receipt-Book, Section VI TriciaG
00:31:00
Play 75 The New Family Receipt-Book, Section VII Penny Carrington
00:29:24