Canned Fruit, Preserves, and Jellies: Household Methods of Preparation (eBook)

Maria Parloa (1843–1909) was a pioneering figure in the evolution of American home economics and culinary writing. Renowned for her progressive approach to domestic science, she emphasized the importance of practical cooking education and rigorous standards for household management. Parloa's influential career began in the kitchen but quickly extended to the classroom, where she educated women in the art and science of cookery. Her seminal work, 'Canned Fruit, Preserves, and Jellies: Household Methods of Preparation,' epitomizes her dedication to providing accessible culinary instruction to homemakers. This comprehensive guide, first published in 1887, remains a valued resource for those interested in the historical techniques of preserving food. Parloa's literary style marries the instructive with the engaging, offering readers clear, concise guidance buttressed by her evident command of the subject matter. Her contributions to the culinary arts were not limited to preservation; Parloa authored numerous cookbooks, including 'The Appledore Cook Book' and 'Miss Parloa's New Cook Book and Marketing Guide,' which further cemented her reputation as an authority in domestic cookery. Her expertise was sought by corporations such as the Washburn-Crosby Flour Mills, a precursor to General Mills, for whom she wrote recipes and conducted cooking demonstrations, thus broadening her impact in shaping American culinary practices. Maria Parloa's legacy in the world of cookery education and her role as a pioneer in the field of home economics endures well beyond her lifetime.