A New System of Domestic Cookery

A New System of Domestic Cookery is a renowned cookbook written by Maria Rundell in 1806. This article will provide a detailed overview of the book, its contents, and its significance in culinary history.

Overview

A New System of Domestic Cookery is a comprehensive cookbook that revolutionized the way people cooked and approached food in the early 19th century. It was first published in 1806 and quickly gained popularity due to its practicality and accessibility. The book contains a wide range of recipes, cooking techniques, and tips for managing a household kitchen.

Contents

The book is divided into several sections, each covering different aspects of cooking and housekeeping. Some of the main sections include:

Soups

This section provides recipes for various types of soups, including vegetable soups, meat-based soups, and fish soups. It also includes instructions on making stock and broth as a base for soups.

Fish

In this section, Rundell offers recipes for preparing different types of fish, such as cod, salmon, and trout. She provides detailed instructions on cleaning, scaling, and cooking fish, as well as suggestions for accompanying sauces and side dishes.

Meat

The meat section covers a wide range of recipes for cooking beef, lamb, pork, and poultry. Rundell includes instructions for roasting, boiling, stewing, and frying meat, as well as tips for selecting the best cuts and ensuring proper cooking times.

Vegetables

Here, Rundell presents various recipes for cooking vegetables, including both common and lesser-known varieties. She emphasizes the importance of fresh produce and provides guidance on proper preparation and cooking techniques.

Desserts

The dessert section offers a plethora of recipes for sweet treats, including cakes, puddings, tarts, and pastries. Rundell includes instructions for making different types of dough, fillings, and frostings, as well as tips for decorating and presenting desserts.

Significance

A New System of Domestic Cookery played a significant role in shaping culinary practices during the early 19th century. It introduced new cooking techniques, emphasized the importance of fresh ingredients, and provided practical advice for managing a household kitchen. The book's popularity and influence can be attributed to its clear and concise instructions, making it accessible to both experienced cooks and beginners.

See also

• Maria Rundell
• Cookbook
• Culinary history