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Post AwBqIe13dMRVymcvMu by [email protected] |
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Post #AwBqIdYhKnl2YpMHAG by [email protected] |
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People gave their cookbooks super weird titles in the 1840shttps://archive.org/… |
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Post #AwBqIdfmuRQeuofwDQ by [email protected] |
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"Alexis Soyer (4 February 1810 – 5 August 1858) was a French chef, write… |
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Post #AwBqIdnESlNrHu9soq by [email protected] |
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If you would like to try making Soyer's lamb cutlets Reform at home, here i… |
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Post #AwBqIduK2P3TdtTXs0 by [email protected] |
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Right at the beginning of The Gastronomic Regenerator, M. Soyer puts his cards … |
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Post #AwBqIe13dMRVymcvMu by [email protected] |
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@jalefkowit Every description of fish should be well done - yes, wax poetic abo… |
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Post #AwBqIgrb2zeooJDuXQ by [email protected] |
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“You are all aware, honorable readers, of the continual tribulation in carvin… |
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Post #AwBqIi6WQzBsetDLRQ by [email protected] |
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For reasons unclear to me, one recipe is presented in the form of a poem.https:… |
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Post #AwBqIjFmA4BeDsYFVI by [email protected] |
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Several pages of "The Gastronomic Regenerator" involve M. Soyer telli… |
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Post #AwBqIkGWOmNTMTuMIy by [email protected] |
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I think M. Soyer may have had an overly optimistic view of how many utensils yo… |
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Post #AwBqIlO0ERxKpyPqbY by [email protected] |
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"There are many sauces in the world. All but two should be left to the pro… |
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Post #AwBqImgTPGKCrY4728 by [email protected] |
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Recipe Number 37 is tomato sauce. It somehow requires two ounces of uncooked ha… |
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Post #AwBqIoU8i5eCRsJI5Q by [email protected] |
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Recipe number 177 is hare soup. It starts with eight pounds of beef, eight poun… |
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Post #AwBqIpj465BGISIizQ by [email protected] |
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Recipe Number 200 is turtle soup. Nearly three pages are given over to it. It r… |
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Post #AwBqIqjSM75VPxUYEq by [email protected] |
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Just going to take a moment to savor the idea of going up to the meat counter a… |
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Post #AwBqIrkCapHKYYqf2W by [email protected] |
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That seems like enough from "The Gastronomic Regenerator" for now; it… |
