[Sca-cooks] Question

[Johnna Holloway]

Ah, you have not heard about Aresty.

Esther Aresty was a lady
who collected cookbooks on rather massive scale. She was a
first rate collector.
Check out:
http://www.library.upenn.edu/friends/aresty/
for information on her own  collection.

Her book The Delectable Past, 1964 pulls recipes out of various
books in her collection and then proceeds to muddle the
authentic recipes into some so-so and some just plain awful
re-creations. There are at least two paperback editions, including
a 1968 mass-market small paperback edition that sold
for 95 cents and a 1978 trade paperback edition, so it's
in a lot of Society collections and cited often.
Almost anytime one sees a recipe credited to
Aresty, one should immediately suspect that someting is going
to be wrong with the adapted version given.

In this case, she has taken a recipe from Markham for a pie
and turned it into a dish of roast chicken stuffed with prunes.

Johnnae llyn Lewis  Johnna Holloway



Amanda Blackwolf wrote:

> It does look yummy, but I must admit, I'd feel better if there was better
> documentation than a cookbook printed in 1964. So, if you were wanting to
> roast chicken, for feast.....what would be your choice? I'm leaning toward
> roasting the things, then making sauces to go with it, but if I'm doing the
> same w/ roast pork, will that be too much?
>
> Amanda