Historic American cooking in a 21st-century kitchen

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An cookbook featuring recipes for delicious desserts--written so that a modern cook may follow them. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. CreateSpace Independent Publishing Platform.

Mrs. Goodfellow and Miss Leslie

All Auction Buy it now. Will be clean, not soiled or stained. How long will it take my books to arrive?. Eliza Leslie's work is designed as a sequel to her earlier book, Directions for Cookery. Miss Leslie's Complete Cookery: Directions for Cookery, in Its Various Branches. Miss Leslie's Directions for Cookery. Miss Leslie's Behavior Book: We believe in trying to be good stewards of the environment and control our use of non-essential plastics and paper usage when it comes to our products.

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Presumably copied by a pupil of Mrs. Or at least I do not think they do: Leslie published thousands of recipes over the course of her career, and while I think I have seen them all, I probably have not—and I certainly do not remember all that I have seen.


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Obviously, I cannot say for certain that the recipes in the Goodfellow manuscript cookbook were copied verbatim from Mrs. Nor can I say that Mrs.

Miss Leslie's New Cookery Book

Goodfellow taught the same recipes for the same items throughout her teaching career. In fact, speaking as a cooking teacher myself, I would be surprised if she did. And so it goes. In no instance does Leslie make a recipe plainer, although she does sometimes make it more practical.

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For example, all of the manuscript recipes for puddings in puff pastry crusts yield four tiny puddings. The recipes in the manuscript that Leslie chose to leave behind are interesting for another reason, and this brings us to the cookbook ostensibly sourced from Mrs. Goodfellow but actually not. Alkaline chemical leavenings that is, baking sodas had been used in secret, it seems by gingerbread bakers in northern Europe since at least as early as the sixteenth century. Commercial Dutch and possibly German bakers brought chemical leavenings to America, and by the late eighteenth century Americans were beginning to use these substances, heretofore regarded as adulterants, in home kitchens—the first people on earth to do so.

All good cooks considered chemical leavening an abomination in fine cakes, just as many European cooks today still do.