Little Book of Practical Cookery

"A Little Book of Practical Cookery" by Edward Detlefs, originally published around 1900, offers a fascinating glimpse into the culinary practices of the late 19th century. This collection of recipes provides a wide range of dishes, from everyday meals to more elaborate preparations. The book serves not only as a practical guide but also as a historical document, illustrating the ingredients, techniques, and tastes prevalent during that era.

Whether you are a seasoned chef, a history enthusiast, or simply someone curious about the past, this book offers a unique and engaging culinary journey. Discover forgotten flavors and time-tested methods in this charming little volume.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.

This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.

As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.