Modern Domestic Cookery: Free Audiobook and Listening Guide

Modern Domestic Cookery, credited to William Augustus Henderson, is available as a LibriVox volunteer audiobook. This guide identifies the recording, its source summary and its audio tracks.

About the work

The LibriVox catalogue summary, preserved with the recording, reads:

LibriVox recording of Modern Domestic Cookery by William Augustus Henderson. Read in English by LibriVox Volunteers. As there is scarce an individual who is not aware of the comfort resulting from a regular and cleanly meal, it may appear to many labor lost, to write a preface to a work which is designed to teach us how to prepare such a repast. But, in the daily progress of life, we may often discover an amiable and accomplished woman, who possesses a general knowledge, with the exception of domestic cookery, which, I must be suffered to remark, is a subject of infinitely greater importance to her than superficial acquirements, whether we consider her as a daughter, wife, or mother. Indeed, she can never be properly the mistress of a family, unless she makes herself acquainted with its interior economy. Exclusive of the necessity of such knowledge, it is surprising, how much such a woman, possessed of it, may save in the yearly expenditure of her family, which, in the present times, is an object of material importance to all persons of moderate incomes, for whom this book is peculiarly adapted, combining economy and gentility in its receipts and directions. - Summary by Advertisement in book

Recording facts

• Recording title: Modern Domestic Cookery
• Author credits: William Augustus Henderson
• Language: English
• Original MP3 tracks: 76
• Listed recording duration: 16:41:21

Catalogue topics

• cookery
• non-fiction
• food
• cooking
• recipes
• cookbook
• recipe book

Opening tracks: first 24 of 76

1. 00 - General Directions for the Management of a Family — 17:30
2. 01 - Chapter I: Soups and Broths, First Half — 23:06
3. 02 - Chapter I: Soups and Broths, Second Half — 20:22
4. 03 - Chapter II: Boiling in General, Section I: Butcher's Meat — 12:11
5. 04 - Chapter II: Boiling in General, Section II: Boiling Poultry — 10:04
6. 05 - Chapter II: Boiling in General, Section III: Boiling Fish — 20:00
7. 06 - Chapter III: Roasting in General, Section I: Butcher's Meat — 13:27
8. 07 - Chapter III: Roasting in General, Section II: Roasting Poultry — 7:53
9. 08 - Chapter III: Roasting in General, Section III: Roasting Game — 4:41
10. 09 - Chapter III: Roasting in General, Section IV: Roasting Fish — 1:25
11. 10 - Chapter IV: Baking, Section I: Butcher's Meat — 3:45
12. 11 - Chapter IV: Baking, Section II: Baking Fish — 9:52
13. 12 - Chapter V: Broiling, Section I: Butcher's Meat and Poultry — 5:05
14. 13 - Chapter V: Broiling, Section II: Broiling Fish — 10:09
15. 14 - Chapter VI: Frying, Section I: Butcher's Meat — 7:28
16. 15 - Chapter VI: Frying, Section II: Frying Fish — 9:04
17. 16 - Chapter VII: Stewing, Section I: Butcher's Meat — 9:06
18. 17 - Chapter VII: Stewing, Section II: Stewing Poultry — 11:23
19. 18 - Chapter VII: Stewing, Section III: Stewing Fish — 8:32
20. 19 - Chapter VIII: Hashing and Mincing, Section I: Butcher's Meat — 4:50
21. 20 - Chapter VIII: Hashing and Mincing, Section II: Hashing Poultry and Game — 6:12
22. 21 - Chapter IX: Fricasseeing, Section I: Butcher's Meat, Poultry, etc. — 5:49
23. 22 - Chapter IX: Fricasseeing, Section II: Fricasseeing Fish etc. — 9:10
24. 23 - Chapter X: Ragoos, Section I: Butcher's Meat — 7:26

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Source and rights

This is a record from LibriVox's official Internet Archive collection, with a public-domain licence recorded in its metadata. LibriVox's policy includes its catalogue summaries as well as its recordings. Its public-domain assessment follows United States law; copyright status can differ elsewhere. The summary and track facts are reproduced and reformatted from that record. Dates attached to the archive upload are not treated as original book publication dates.