The royal cookery book (le livre de cuisine) / by Jules Gouffé ; translated from the French and adapted for English use by Alphonse Gouffé ... comprising domestic and high-class cookery, illustrated with sixteen large plates printed in colours, and one hundred and sixty-one woodcuts from drawing from nature by E. Ronjat.

  • Gouffé, Jules, 1807-1877.
Date:
1868
Catalogue details

Licence: Public Domain Mark

Credit: The royal cookery book (le livre de cuisine) / by Jules Gouffé ; translated from the French and adapted for English use by Alphonse Gouffé ... comprising domestic and high-class cookery, illustrated with sixteen large plates printed in colours, and one hundred and sixty-one woodcuts from drawing from nature by E. Ronjat. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    17/764 (page 9)
    Domestic or Household Cookery, free from complica- tions of any kind on the score of execution or expense. It will be seen that I have spared none of the mi- nutest particulars or most definite instructions, in order to bring this First Part within the comprehension of beginners. I have constantly kept in view the leading princi- ple of this work (a principle which, I trust, may, even on that score alone, give it a value of its own)—namely, to give in these Domestic Recipes the most exact quan- tities. Nothing has been explained or taught in ordi- dinary Cookery, if one treats only of approximate quantities, or proceeds by arbitrary data of weight, measure, or of length of time to be devoted to each operation. I have not written down a single one of my ele- mentary directions without having continually my eye on the clock, and my hand on the scales. I must at once add, that one is not required, in practice, to refer constantly to such punctilious admeasurement, as soon as one has become a perfect practitioner ; but, when it is a question of laying down rules for persons without any prior knowledge, I maintain that one cannot be too careful: it is the only way to put an end to those approximations and doubts which still beset the steps of the inexperienced, even in the simplest operations, and which account for so many people eating indifferent meals at home, and complaining,