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The Whitehouse Cookbook

F. L. Gillette

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Book Excerpt: 
. . .the bones and most of the gravy, leaving only sufficient to cover the pot half an inch above the rim that rests on the stove; put in the crust, cover tight, and boil steadily forty-five minutes. To prepare the crust, work into light dough a small bit of butter, roll it out thin, cut it in small, square cakes, and lay them on the moulding-board until very light. No steam should possibly escape while the crust is cooking, and by no means allow the pot to cease boiling.


ROAST SPARERIB.

Trim off the rough ends neatly, crack the ribs across the middle, rub with salt and sprinkle with pepper, fold over, stuff with turkey [Pg 147]dressing, sew up tightly, place in a dripping-pan with a pint of water, baste frequently, turning over once so as to bake both sides equally until a rich brown.


PORK TENDERLOINS.

The tenderloins are unlike any other part of the pork in flavor. They may be either fried or broiled; the latter being drier, require. . . Read More

Community Reviews

I thought this book was fascinating: a sort of glimpse into the past. I would be somewhat hesitant though to try some of recipes with it's wonky measurements. For instance what's the difference between a coffee cup and a teacup? The eggnog recipe was a hoot with enough booze in it to light a fire...more

My copy is actually from 1903; based on the full title here, I'm assuming it's the same complete household management book. It includes priceless medical information--including the tip that wrapping one's chest in a muskrat skin is a guaranteed cure for asthma--along with a remarkable breadth of...more

This book is a fantastic look through history, of who ate what, and the sorts of events occurring when it all happened.

Great Reference

I was super excited to come across this. It has a wealth of information in it. It covers fine dining, household recipes, cleaning recipes, carving !eats, seasonal meats, and much more. Although it's for 1887, I feel that some of this can apply today.

I love the old world look at the culinary arts. A time when the kitchen was the heart of the house and the life blood of the family. Beyond classic recipes of the Americana, this book also contains lost health remedies, etiquette and menus for heads of state. It is a look into the past that remin...more

Has a little bit of everything from soap making to place the flat ware

I love this! Now you can eat like the President! And it very cool!

As most readers of my reviews know, I am an avid cookbook collector. Therefore, when I received some money for a Christmas gift this past Christmas, I ordered this beautiful book.

Hardback, it covers 46 different areas of cooking and etiquette for the time period. Beautifully written,...more

This is a wonderful read, especially the recipe for squirrel soup. You must strain the soup before eating in order to avoid the "troublesome little bones." The desserts are wonderful. My husband even made a brandy soaked apple cake, attempting to follow the recipe. The measurements - a wine glass...more

I absolutely loved this book. As I pursued through the pages, familiar with the food and dishes as I am, I was amazed at the finished dishes provided with the limited ingredients available at the time. I so loved reading sections on the use of offal, the odds and ends and bits and pieces, taken f...more

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