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Hard to believe now but Italian cooking once had a negative reputation, somewhat like British cooking does now at least among Americans. This seems to have lasted until around the time this cookbook appeared though this book is strictly utilitarian. It's quite possible to still prepare dishes using these recipes but as always it's interesting for what's changed. Basil is "a herb little known and used in this country" (England) while while oregano doesn't even get its own listing but is under marjoram. There's a single recipe for pizza which the author clearly doesn't care for ("rich and alarmingly salty").
