"The Ladies' New Book of Cookery," by Sarah Josepha Buell Hale, published in 1852, is a comprehensive guide to household management and cookery, tailored for private families in both town and country. Beyond recipes, the book provides detailed instructions on carving, arranging the table for parties, and preparing food for invalids and children.
Reflecting the culinary practices and societal expectations of the mid-19th century, this book offers a glimpse into the domestic life of the era. Hale's practical system encompasses a wide range of culinary techniques and recipes, making it an invaluable resource for those interested in historical cookery and the culinary arts. This edition preserves the original text, allowing readers to experience Hale's guidance firsthand.
"The Ladies' New Book of Cookery" remains a fascinating and insightful document of American culinary history, offering modern readers a unique perspective on 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.
