Vintage Cooking from the 1800s - Eggs LARGE PRINT

By Angela a Johnson

Journey into the 1800s and discover how people prepared, cooked, and preserved eggs. With no electrical refrigeration or modern conveniences, it was a time of thriftiness, resourcefulness, and "making do." "Vintage Cooking in the 1800s - Eggs" provides information, advice, and recipes gathered from various cookbooks published in the 1800s. It will give you a sense of history and an appreciation of what cooking was like in olden times. Some How-to Sections: How to Determine Egg Freshness Breaking, Separating, and Beating Eggs Preserving Eggs without Refrigeration Frying, Poaching, Baking, and Boiling Eggs Varieties of Omelets, Souffl?s, and Egg Balls Eggs in Custards, Puddings, Dressings, Sauces, and Creams Eggs in Drinks and more.... Sample Recipes: Baked Eggs with Gravy Scotch Eggs Jam Omelet Swiss Souffl? Hollandaise Sauce Ham and Egg Pudding Lemon Egg Cream Frozen Egg Nogg Fricasseed Eggs Also included: Vintage Cooking Terms and Definitions. Sources - 1800s cookbooks that were used to compile and create this book. A vailable as an Ebook, Regular print, or Large print book. Large Print Edition - Click the BUY NOW button at the top right side of this page. Regular Print Edition - https://www.amazon.com/dp/1072843749 (copy and paste in your browser window) Ebook Edition - https://www.amazon.com/dp/B07P6RRFGR/ (copy and paste in your browser window) =================================== More Books in this series: Vintage Cooking - HINTS Vintage Cooking - PORK Vintage Cooking - POULTRY

• Format: Paperback
• Language: English
• ISBN: 1691426873
• ISBN13: 9781691426874
• Release Date: September 2019
• Publisher: Independently published
• Length: 124 Pages
• Weight: 0.53 lbs.
• Dimensions: 9.0" x 0.3" x 6.0"