Food History

The Still-Room

by Mrs Charles Roundell

The still-room was where a country house made and kept its preserves, cordials, home-made wines and simple remedies. This small book of the early 1900s gathers recipes for them, from jams and syrups to pot-pourri. Some of its remedies are of their time and are best read, not taken.

The librarian

Read it in the Library After Dark Or read it as plain text

Reading time

About 2 hr 5 min

Where to find it

On the Food History shelves

Edition

Project Gutenberg, eBook #49449. In the public domain in the United States.