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A Practical Cook and Text Book for General Use
Paperback
General World HistoryVegetarian
ISBN13: 9781023794534
Publisher: Hutson Street Press
Published: May 22 2025
Pages: 270
Weight: 0.84
Height: 0.57 Width: 6.14 Depth: 9.21
Language: English
A Practical Cook and Text Book for General Use by Ellen Goodell Smith, originally published in 1896, offers a fascinating glimpse into late 19th-century culinary practices and dietary philosophies. Subtitled The Fat of the Land and How to Live On It, this book explores a range of topics, with special attention given to nuts and vegetable oils and their use in cooking. It also includes chapters on milk and bakeries.
Smith's work provides both practical instruction and insight into the social history of food. Readers interested in historical cooking methods, vegetarian cuisine, or the use of natural ingredients will find this book to be a valuable and engaging resource. This edition preserves the original text, allowing modern audiences to experience the culinary landscape of the past.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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