Ebook: Domestic French Cookery: the American Antiquarian Cookbook Collection

Published in 1832 in Philadelphia, Domestic French Cookery by well-known French writer Louis-Eustache Audot was translated and adapted for an American audience by Eliza Leslie, one of the most popular and prolific American cookbook authors of the 19th century. This classic French cookbook was originally published in Paris in 1818 and has had 87 editionsthe American adaptation was also very successful with over six editions printed in 23 years.

For the American version of Domestic French Cookery, Leslie took great pains to adapt the work for American tools, techniques and available food. As stated in her preface, Leslie notes that she aimed at making a book of practical utility to all those who may have a desire to introduce occasionally at their tables good specimens of the French culinary art. Furthermore, Leslie deemed food items such as sheeps tails and calves ears as below her American audiences tastes and instead focused on including respectable recipes such as Maccaroni Soup, French Coffee, Fine Lemonade, Convenient Lemonade, French Cucumber Pickles and Chocolate Drops.