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French Cookery by Margaret Brown to Pinterest (opens in a new window)

French Cookery by Margaret Brown

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This is a copy of Margaret Brown’s French Cookery book – Publication date: 1886
It includes a large variety of French recipes from the late 1800’s, written in very simplistic, paragraph form. Recipes from apple cake and corn bread to lobster fritters and rabbit fricassee!

Here is an example of how recipes are written:
Peach Sauce.
Place the peach juice from the can into a small saucepan, add an equal volume of water, a little more sugar and 8 or 10 raisins, boil this 10 minutes, strain, and just before serving add 8 drops of extract of bitter almonds.

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