baker's guide: or, the art of baking designed for practical bakers and pastry cooks
TRANSCRIPT
B a k e r ’ s G u i d e
Or, The arT of BakinG
desiGned for PracTical Bakers
and PasTry cooks
This facsimile edition of Baker’s Guide by John Weild was reproduced by permission from the volume in
the collection of the american antiquarian society (aas), Worcester, Massachusetts. Founded in 1812 by isaiah Thomas, a revolutionary War patriot and successful printer and publisher, the society is a research library documenting the life of americans from the colonial era through 1876. aas aims to collect, preserve, and make available as complete a record as possible of the printed materials from the early american experience. The cookbook collection includes approximately 1,100 volumes.
o T h e r B o o k s i n
T h e a M e r i c a n a n T i q ua r i a n s o c i e T y
c o o k B o o k c o l l e c T i o n
1776-1876: The Centennial Cook Book and General Guide, by Mrs. ella e. Myers
American Cookery, by amelia simmons
The American Family Keepsake, by The Good samaritan
The American Vine-Dresser’s Guide, by John James dufour
Apician Morsels, by dick humelbergius secundus
The Appledore Cookbook, by Maria Parloa
The Art of Dining, and the Art of Attaining High Health, by Thomas Walker
California Recipe Book, by ladies of california
The Canadian Housewife’s Manual of Cookery
Canoe and Camp Cookery, by seneca
The Caroline Housewife, by sarah rutledge
The Compleat Housewife, by eliza smith
The Complete Confectioner, Pastry-cook, and Baker, by eleanor Parkinson
The Complete Cook, by J.M.sanderson
The Cook Book of Rare and Valuable Recipes
The Cook Not Mad
The Cook’s Oracle and Housekeeper’s Manual, by William kitchiner, M.d.
The Cook’s Own Book, and Housekeeper’s Register, by Mrs. n.k.M. lee
The Cooking Manual of Practical Directions for Economical Every-Day Cookery, by Juliet corson
Cottage Economy, by William cobbett
Confederate Receipt Book
Crumbs from the Round Table, by Joseph Barber
Dainty Dishes, by lady harriet e. st. clair
Dairying Exemplified, by Josiah Twamley
De Witt’s Connecticut Cook, and Housekeeper’s Assistant, by Mrs. n. orr
The Dessert Book, by a Boston lady
Directions for Cookery, by eliza leslie
Directions for Cooking by Troops, in Camp and Hospital, by Florence nightingale
Domestic French Cookery, by l.e. audot
Every Lady’s Cook Book, by Mrs. T. J. crowen
Fifteen Cent Dinners for Families of Six, by Juliet corson
The French Cook, by louis eustache ude
The Frugal Housewife, by susannah carter
The Frugal Housewife, by lydia Maria child
The Hand-Book of Carving
The Hand-Book of Practical Cookery, for Ladies and Professional Cooks, by Pierre Blot
The Health Reformer’s Cook Book, by Mrs. lucretia e. Jackson
The House Servant’s Directory, by robert roberts
The Housekeeper’s Manual
How to Mix Drinks, by Jerry Thomas
The Hygienic Cook Book, by John harvey kellogg
Jewish Cookery Book, by esther levy
The Kansas Home Cook-Book, by the ladies of leavenworth
Mackenzie’s Five Thousand Receipts in All the Useful and Domestic Arts, by colin Mackenzie
Miss Beecher’s Domestic Receipt Book, by catharine Beecher
Miss Leslie’s New Cookery Book, by eliza leslie
Modern Cookery, In All Its Branches, by eliza acton and sarah J. hale
Modern Domestic Cookery, and Useful Receipt Book, by W. a. henderson
The Modern Family Receipt Book, by Mrs. Mary holland
Mrs. Hale’s New Cook Book, by Mrs. sarah J. hale
Mrs. Owen’s Illinois Cook Book, by Mrs. T.J.V. owens
Mrs. Porter’s New Southern Cookery Book, by Mrs. M.e. Porter
My Mother’s Cook Book, by ladies of st. louis
The National Cook Book, by eliza leslie
New American Cookery, by an american lady
The New Art of Cookery, by richard Briggs
The New England Cook Book
The New England Economical Housekeeper, and Family Receipt Book, by esther a. howland
The New Housekeeper’s Manual, by catherine e. Beecher and harriet Beecher stowe
The New Hydropathic Cook Book, by russell Thacher Trall
The New Whole Art of Confectionary, by W. young
Nouvelle Cuisiniere Canadienne
One Thousand Valuable Secrets in the Elegant and Useful Arts
The Pantropheon, by alexis soyer
The People’s Manual, by Perrin Bliss
The Philosophy of Eating, by albert Bellows
The Physiology of Taste, by Jean a. Brillat-savarin
The Picayune’s Creole Cookbook, by The Picayune
The Practical Distiller, by John Wyeth
Presbyterian Cook Book
Science in the Kitchen, by Thomas hopkins and Mrs. l.a. hopkins
Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, by eliza leslie
The Times’ Recipes, by The new york Times
Total Abstinence Cookery
A Treatise on Bread, by sylvester Graham
Vegetable Diet, by William alcott
The Virginia Housewife, by Mary randolph
What to Do with the Cold Mutton
What to Eat and How to Cook It, by Joseph cowan
The Young Housekeeper, by William alcott
B a k e r ’ s G u i d e
John Weildh
Or, The arT of BakinG
desiGned for PracTical Bakers
and PasTry cooks
Baker’s Guide copyright © 2013 by American Antiquarian Society. All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of reprints in the context of reviews.
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