我最近读了 Hannah Glasse 的《烹饪艺术简明教程》（The Art of Cookery made Plain and Easy），惊讶地发现这本 1747 年出版的书在英语世界畅销了一百多年。“我们已经从乔治国王的权杖下解放出来，但 Hannah Glasse 的权杖……”
I recently read and was amazed that ”The Art of Cookery made Plain and Easy“ by Hannah Glasse, published in 1747 was a best seller around the English speaking world for over a hundred years. “We had emancipated ourselves from the sceptre of King George, but that of Hannah Glasse…
> 一种粗糙的燕麦粥，咸味的薄片覆盖着人造黄油那油酸的苍白。呃；你应该用牛奶和黄油。> Hannah Glasse 在 1747 年《烹饪艺术简明教程》（The Art of Cookery Made Plain and Easy）中发表的做法，除了长 s 之外，几乎和我今天做它们的方式一样：[用真正的土豆、牛奶和黄油]：正是。
> a gritty gruel of salty flakes coated with the oleic pall of margarine. Yuck; you're supposed to use milk, and butter. > Hannah Glasse’s procedure published in 1747 in The Art of Cookery Made Plain and Easy is, minus the long s’s, still just about how I make them today:[with real potatoes, milk and butter]: Exactly.
我最近读了 Hannah Glasse 的《烹饪艺术简明教程》（The Art of Cookery made Plain and Easy），惊讶地发现这本 1747 年出版的书在英语世界畅销了一百多年。“我们已经从乔治国王的权杖下解放出来，但 Hannah Glasse 的权杖……”
I recently read and was amazed that ”The Art of Cookery made Plain and Easy“ by Hannah Glasse, published in 1747 was a best seller around the English speaking world for over a hundred years. “We had emancipated ourselves from the sceptre of King George, but that of Hannah Glasse…
> 一种粗糙的燕麦粥，咸味的薄片覆盖着人造黄油那油酸的苍白。呃；你应该用牛奶和黄油。> Hannah Glasse 在 1747 年《烹饪艺术简明教程》（The Art of Cookery Made Plain and Easy）中发表的做法，除了长 s 之外，几乎和我今天做它们的方式一样：[用真正的土豆、牛奶和黄油]：正是。
> a gritty gruel of salty flakes coated with the oleic pall of margarine. Yuck; you're supposed to use milk, and butter. > Hannah Glasse’s procedure published in 1747 in The Art of Cookery Made Plain and Easy is, minus the long s’s, still just about how I make them today:[with real potatoes, milk and butter]: Exactly.