"Soup and Soup Making" by Emma P. (Emma Pike) Ewing is a 19th-century cookery book that focuses on the creation of delicious and nutritious soups. This guide walks cooks of all skill levels through the process, starting with the vital base of soup stock and then introducing many recipes. Separated into types like plain, clear, vegetable, white and mixed, it offers instructions on using fresh ingredients and proper seasonings to develop the rich flavors of each soup. "Soup and Soup Making" shares the secrets to mastering the craft of soup preparation, from classic favorites to creative new combinations.
Soup and Soup Making
By Emma P. (Emma Pike) Ewing
Discover the secrets to crafting flavorful, economical meals with step-by-step instructions, turning simple ingredients into culinary creations that warm both heart and home.
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2020-12-27
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About the AuthorEmma Pike Ewing was an American author and educator on housekeeping and cooking. Ewing hailed from New York. After the American Civil War, she served as dean, Chautauqua Assembly Cooking School; professor domestic economy, Iowa Agricultural College; director Model School of Household Economics; and affiliated with Marietta College, Ohio, Model Home School of Household Economics. Her contemporaries included, Mary Johnson Bailey Lincoln, Marion Harland, Fannie Merritt Farmer, Sarah Tyson Rorer, Maria Parloa, Gesine Lemcke, Ella Morris Kretschmar, and Linda Hull Larned. Ewing was the author of several cookbooks such as Cooking and Castle-building (1880), Soup and Soup Making (1882), Bread and Bread Making (1883), Salad and Salad Making (1884), A Text-book of Cookery, for Use in Schools (1899), Cookery Manuals (1890), and The Art of Cookery: A Manual for Homes and Schools (1896). She died in 1917.
Emma Pike Ewing was an American author and educator on housekeeping and cooking. Ewing hailed from New York. After the American Civil War, she served as dean, Chautauqua Assembly Cooking School; professor domestic economy, Iowa Agricultural College; director Model School of Household Economics; and affiliated with Marietta College, Ohio, Model Home School of Household Economics. Her contemporaries included, Mary Johnson Bailey Lincoln, Marion Harland, Fannie Merritt Farmer, Sarah Tyson Rorer, Maria Parloa, Gesine Lemcke, Ella Morris Kretschmar, and Linda Hull Larned. Ewing was the author of several cookbooks such as Cooking and Castle-building (1880), Soup and Soup Making (1882), Bread and Bread Making (1883), Salad and Salad Making (1884), A Text-book of Cookery, for Use in Schools (1899), Cookery Manuals (1890), and The Art of Cookery: A Manual for Homes and Schools (1896). She died in 1917.
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