Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats
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Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats

2.7 12
by Eliza Leslie
     
 

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 First published in Boston in 1828, this volume in the American Antiquarian Cookbook Collection was America’s first baking cookbook and the first to organize recipes by listing ingredients at the beginning of each recipe separate from the directions, as opposed to being lumped together in a narrative paragraph. 

 Eliza Leslie’s

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Overview

 First published in Boston in 1828, this volume in the American Antiquarian Cookbook Collection was America’s first baking cookbook and the first to organize recipes by listing ingredients at the beginning of each recipe separate from the directions, as opposed to being lumped together in a narrative paragraph. 

 Eliza Leslie’s Seventy-five Receipts for Pastry, Cakes, and Sweetmeats was the first distinctively baking cookbook published in America, as well as the first to share ingredients in a systematic list order at the beginning of each recipe. As Eliza recorded at the time of initial publication, “All the ingredients, with their proper quantities, are enumerated in a list at the head of each receipt, a plan which will greatly facilitate the business of procuring and preparing the requisite article.”  
 

Seventy-five Receipts  was Leslie’s first cookbook, and it was her most popular and influential cookery title. Featuring recipes ranging from Preserved Pine-Apple to Gooseberry Jelly, Curds and Whey, and Butter Biscuits, Eliza stressed that the recipes within the collection are “in every sense of the word, American,” as opposed to the many British and French cookbooks being produced at the time. She adds that if exactly followed, the articles produced from Seventy-five Receipts’ recipes, “will not be found inferior to any of a similar description made in the European manner.”

 

This facsimile edition of Eliza Leslie’s Seventy-five Receipts for Pastry, Cakes, and Sweetmeats was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.

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Product Details

ISBN-13:
9781449427474
Publisher:
Andrews McMeel Publishing
Publication date:
04/16/2013
Series:
American Antiquarian Cookbook Collection Series
Pages:
120
Product dimensions:
5.70(w) x 8.60(h) x 0.70(d)

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PLAIN CUSTARDS. A quart of rich milk. Eight eggs. A quarter of a pound of powdered sugar. A handful of peach-leaves, or half an ounce of peach-kernels, broken in pieces, or 8 drops of Essence of bitter almonds. A nutmeg. Boil the peach-leaves or kernels in the milk, and set it away to cool. When cold, strain out the leaves or kernels, and stir in the sugar. Beat the eggs very light, and stir them gradually into the milk when it is quite cold. Bake it in cups, or in a large white dish. When cool, grate nutmeg over the top. FINE CUSTARDS. A quart of milk nr cream. The yolks, only, of sixteen eggs. Six ounces of powdered white sugar. Half an ounce of cinnamon, broken into small pieces. A large handful of peach-leaves, or half an ounce of peach- kernels or bittpr almonds, broken into pieces. A table-spoonful of rose-water. A nutmeg. Boil in the milk the cinnamon, and the peach- leaves, or peach-kernels. When it has boiled, set it away to get cold. As soon as it is cold, strain it through a sieve, to clear it from the cinnamon, peach-leaves, Sic. and stir into it gradually, the sugar, spice, and rose-water. Beat the yolks of sixteen eggs very light, and Or eight drops of Essence of Bitter Almonds, stirred in at the last. It may he had at the druggist's, or perfumer's. Take care not to use too much of it. stir them by degrees into the milk, which must be quite cold or the eggs will make it curdle. Put the custards into cups, and set them in a baking pan, half filled with water. When baked, grate some nutmeg over each, and ice them. Make the icing, of the whites of eight eggs, a large tea-spoonful of powdered loaf sugar, and six drops of essence of lemon, beaten all together till itstands alone. Pile up some of the icing on the top of each custar...

Meet the Author

Known familiarly as "Miss Leslie", Eliza Leslie was the daughter of a Philadelphia watchmaker who was a personal friend of Benjamin Franklin and Thomas Jefferson. A resident of Philadelphia, her first cookbook was published in her fortieth year, and was followed by almost a dozen more, books that were reprinted over and over and made her the most popular, well-known cookbook writer of the 19th century. She also wrote books on etiquette and children's books, and for a time she edited an annual gift book The Gift, which included selections from successful writers of the day including Henry Wadworth Longfellow.

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Seventy-five receipts for pastry, cakes, and sweetmeats 2.7 out of 5 based on 0 ratings. 12 reviews.
Anonymous More than 1 year ago
This book was written in the 1860s. It is a bunch of paragraphs with no pictures. Most of the ingredients are things that stores dont sell anymore. However if you enjoy the classic recipes, like REALLY classic, you could give this book 2 stars.
Anonymous More than 1 year ago
I really like antiques but not in book form
Anonymous More than 1 year ago
This book is past super great i loved it
Anonymous 17 days ago
Worst boor ever
Anonymous More than 1 year ago
Ugh
Anonymous More than 1 year ago
I know that I tappedor me on all 5 stars but this is stupid and should come from hell and is the worst cookbook ever and I'm also a food critic and had somone cook it for me and the food in it is the worst food ever I'm also a movie critic don't watch mission imposible 3
Anonymous More than 1 year ago
I wonder....
Anonymous More than 1 year ago
I want to read it!
Anonymous More than 1 year ago
Tasty
Anonymous More than 1 year ago
Wat is this book about somebody please read this and write a review about it
Anonymous More than 1 year ago
As far as i can see by the tittle i think it has nothing to do with cooking i just think it about reciptes and how much that food was but if anybody gets this book the pplease review so that i can see if i should get it or not if u read it and liked it in the next review then please put your rating in
Anonymous More than 1 year ago
?