A Book Of Scents And Dishes (A Vintage Cookery Books Classic)

Dorothy Allhusen compiled A Book Of Scents And Dishes in the 1920s by gathering recipes from aristocratic families for a charity publication. This Vintage Cookery Books edition preserves the original text and artwork, offering a glimpse into early twentieth-century domestic life. The volume covers a wide array of culinary topics, beginning with foundational elements like soups, sauces, and fish. It progresses through substantial main courses including meat, poultry, game, and vegetables, alongside savouries and dishes featuring eggs, cream, and porridge. The book also details sweet preparations such as puddings, cakes, jams, preserves, and confectionary, along with breads like scones, buns, and biscuits. Readers will find sections dedicated to beverages including wines, tea, and other drinks, as well as specialized content for children's food. Beyond the kitchen, Allhusen includes practical household guides on potpourri and soaps, providing a holistic view of domestic management during that era. The volume concludes with bills of fare and an index for easy reference. This collection suits historians and collectors interested in vintage culinary traditions and aristocratic lifestyle documentation. It may not appeal to those seeking modern nutritional guidelines or contemporary cooking techniques. The text remains a specific artifact of its time, reflecting the tastes and resources of the period it documents without alteration.