Domestic Diva Maria Parloa Offers Advice on Steamed Scallops

Book Description

Domestic guru and feminist. She began her life as an orphan in Massachusetts and supported herself by cooking at various hotels and restaurants throughout the New England region. After completing her education, Parloa wrote many cookbooks, one of which (The New Cook Book) made here a household name. She became one of the original instructors at The Boston Cooking School before opening her own institution in New York City. ALS. 2pg. 8 ½" x 5 ½". November 23, 1884. Notbury, MA. An autograph letter signed "Maria Parloa" to "Mrs. Lewis" regarding the proper way to steam and serve scallops: "I am sorry to say that there is no rule for steamed scallops in any of my books. But the matter is simple enough. Put the scallops in a shallow dish—not more than two layers deep—and place the dish in a steamer, which... over a pot of rapidly boiling water. They will cook about six minutes, if the water boils rapidly and the steamer fits closely. They should be served in a hot dish and at once. The sauce may be maitre d'... , hollandaise or any sauce into which... a little acid." The letter is in fine condition with one fold separation and a mounting remnant

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