Mrs. Lincoln's Boston Cookbook: What To Do And What Not To Do In Cooking (1902)

Mrs. Lincoln's Boston Cookbook is a culinary guidebook written by Mary J. Lincoln in 1902. The book is a comprehensive collection of recipes and cooking tips that were popular in the late 19th and early 20th centuries. It contains over 500 recipes for dishes ranging from soups and salads to desserts and beverages. The book also includes instructions on how to properly prepare and cook various meats, vegetables, and grains. In addition to the recipes, Mrs. Lincoln's Boston Cookbook also provides guidance on proper table setting, menu planning, and etiquette. The author emphasizes the importance of using fresh, high-quality ingredients and offers advice on how to select and store these ingredients. The book also includes a section on the science of cooking, providing readers with a deeper understanding of the chemical reactions that occur during the cooking process.The author, Mary J. Lincoln, was a renowned cooking instructor and author who played a significant role in the development of American culinary culture. She was the founder of the Boston Cooking School and is credited with popularizing the use of standardized measurements in recipes. Mrs. Lincoln's Boston Cookbook is an important historical document that provides a glimpse into the culinary practices of the early 20th century.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.