The White House Cook Book (Paperback) (ISBN-13: 9781024103816)

“The White House Cook Book, ” first published in 1887, stands as a comprehensive guide to cookery and household management from a bygone era. Compiled by F.L. Gillette and Hugo Ziemann, it offers a fascinating glimpse into the culinary practices and domestic expectations of the late 19th and early 20th centuries. More than just a collection of recipes, the book also includes advice on etiquette, household tips, and serving suggestions, reflecting the social customs of the time.

This edition, part of the Herndon/Vehling Collection, preserves the original text, providing modern readers with a unique opportunity to explore historical American cuisine. Discover classic recipes, learn about vintage cooking techniques, and gain insight into the daily lives of households past. “The White House Cook Book” is a valuable resource for anyone interested in culinary history, domestic science, or American social history.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.

This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.

As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.