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Victorian Cooking Techniques

While most recipe collections assumed that the reader knew how to cook a particular kind of dish, others offered detailed instructions on various forms of cookery. In The Girl's Own Paper, lengthy series were offered to guide young housekeepers, or "mothers' helpers," in their first steps in the kitchen.

Bread and Bread-Making, by Ruth Lamb (GOP 1880)
Frauds in Cookery, by Eve (GOP 1900)
How to conceal "substitutions" in a recipe.
Egging and Breadcrumbing, by Phillis Browne (GOP 1886)
Grilling and Devilling, by Dora de Blaquière (GOP 1899)
If you have leftover ham, try making a "Cambridge devil!"
Larding and Boning, by Phillis Browne (GOP 1884)
Larding is "the process of inserting strips of bacon, called lardons, into lean meat by means of a larding needle." It is described as a rather advanced technique!
Our Cookery Class, by Phillis Browne (GOP 1880)
A series covering a variety of methods of cooking meats, including roasting, boiling and simmering, baking, gravy preparation, frying, broiling on a gridiron, and preparing cold meats.
What to Cook, and How to Cook It, by Lucy Helen Yates (GOP 1898)
A multi-part series on various types of cooking.

Copyright © 2017 by
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Magazine Abbreviations:
CFM = Cassell's Family Magazine GOP = Girl's Own Paper ILA = Illustrated London Almanack S = The Strand
AM = Atlantic Monthly C = Century Magazine D = Demorest's Monthly Magazine G = Godey's Lady's Book H = Harper's Monthly
Find out more about the magazines used on this site!
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