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The Country Housewife and Lady's Director in the Management of a House, and the Delights and Profits of a Farm
 
 

The Country Housewife and Lady's Director in the Management of a House, and the Delights and Profits of a Farm [Kindle Edition]

Richard Bradley
5.0 out of 5 stars  See all reviews (1 customer review)

Print List Price: £8.90
Kindle Price: £0.00 includes free wireless delivery via Amazon Whispernet
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Product Description

Product Description

This book was converted from its physical edition to the digital format by a community of volunteers. You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.

Product details

  • Format: Kindle Edition
  • File Size: 335 KB
  • Print Length: 177 pages
  • Page Numbers Source ISBN: B003I7RLUO
  • Simultaneous Device Usage: Unlimited
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B0084ANCVC
  • Text-to-Speech: Enabled
  • X-Ray:
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: #13,702 Free in Kindle Store (See Top 100 Free in Kindle Store)
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1 of 1 people found the following review helpful
5.0 out of 5 stars A joy of a book 13 Jan 2013
By Janie P
Format:Kindle Edition|Verified Purchase
If you are a cook, a foodie, or a social historian you will adore this book. It was written, I infer, in the first quarter of the eighteenth century and is a recipe book arranged by month. The target reader is someone with the benefit of living on a farm or a country estate, so this does not necessarily show us how the poor majority lived. Nor, however, is it a manual on how to prepare aristocratic food. Rather, this shows us how the yeomanry husbanded their resources and cooked and preserved the fruit of the land.

Some of the recipes are still easily achievable, such as that for salad dressing (which has a charming aside about the difficulties of getting good olive oil in England). Other recipes go beyond what the twenty-first century home cook is called on to do, such as capturing rennet for cheese making. However, even these are a wonderful reminder to us that soomeone somewhere is doing this, and chees doesn't just come from the supermarket chilled section. There's a fascinating description of British regional cheeses, all of which are recognisable to us, and a complaint that Stilton is not what it was!

A big thank you to whoever put this online.
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