"Soup and Soup Making" by Emma P. Ewing is a practical cookery manual written in the late 19th century. This instructional guide emphasizes the art and science behind making various soups, detailing methods for stock preparation and diverse soup recipes. It serves as a valuable resource for both novice and experienced cooks, demonstrating the importance of soup in nutritious and economical home cooking. The book begins with an overview of soup stock, discussing its significance as the foundation for soups, followed by detailed instructions on how to create different types of stock. Ewing categorizes soups into various classes such as plain, clear, vegetable, white, and mixed soups, providing an array of recipes for each category. The author covers essential techniques, including proper seasoning, the use of fresh ingredients, and the importance of presentation, while showcasing a wide variety of soup recipes ranging from classic chicken soup to innovative mixed options. Overall, "Soup and Soup Making" is a comprehensive guide filled with practical advice for mastering the culinary craft of soup-making. (This is an automatically generated summary.)
Soup and Soup Making
By Emma P. (Emma Pike) Ewing
"Soup and Soup Making" by Emma P. Ewing is a practical cookery manual written in the late 19th century. This instructional guide emphasizes the art an...
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.