‘ Der wohlunterwiesenen Kochin zufiilliger Confecttisch,’ Braunschweig,
1700, 4 to.
THE HISTORIC LITERATURE OF COOKERY 33
bei’g,* Brunswick,! or Leipzig. I A work§ which was pub-
lished anonymously — in fact, composed by the polyhistor
Harsdorfer— treated of laying the table, carving, etc., and
discussed twenty-five questions concerning feasts and the
table. Early in the eighteenth century was published the
‘ Dictionary of Kitchen and Cellar, || by Paul Jacob Mas-
perger. An Italian work by G. PoscacchiH was translated
into the Dutch language (1639), while a physician of Ant-
werp, Ludwig Nonnius,** published a Latin work on the
subject. Denmark received a complete cookery-book by
Paul Iversson Kolding,!! and in addition a translation of
the art of carving by Harsdorfer. Sioeden produced a
work§§ in the shape of a dialogue between two female cooks,
and England a cookery-book by John Murrell.|||| Of two
* Nurnberger Kochbuch, ‘ Der aus dem Parnasso ehernals entlauf-
enen vortrefflichen Kochin, welch bei denen Gottinen Ceres, Diaua, und
Pomona viel Jahre gedient, hinterlassene und bishero bei unterschied-
lichen d. Lobl. Kochkunst beflissenen Frauen zu Niirnberg zerstreut, und
in grosser Geheim gehalten gewesener Gemerk-Zettel.’ Niirnberg, 1691, 4to.
+ Braunschweiger Kochbuch, ‘ Die wohlunteswiesene Kochin.’ Auige-
fiihrt von M.S.S.G.C. 2nd edition. Braunschweig, 1697, 4to.
! Leipziger Kochbuch, ‘Der Susanna Egerin Leipziger Kochbuch.’
Leipzig, 1712, 8vo.
§ Harsdorfer (published anonymously), ‘Vollstandig vermehrtes Trin-
cirbuch von Tafeldecken, Trinciren Zeitigung der Mundko.- te, Schauessen
und Schaugerichte, benebens xxv. Gast-oder Tischfragen.’ Niirnberg,
1657, cju. 4to.
II Masperger, Paul Jacob, ‘ Kiich- und Keller- Dictionarium.’ Hamburg,
1716, 4to.
H Poscacchi, G., ‘Maniere van verscheyden soorten van spyse so
gesooden als gebraden, te voorsnyden en to voordyn ’ (uit het ital. van G.
Poscacchi), Leyden, 1639, 4to.
** Nonnius, Ludwig, ‘De re cibaria Libri iv.’ Antwerp, 1627, 8vo. ;
1645, 4to. ; 1646, s. Foppens, T. ii., p. 834.
ft Kolding, Paul Iversson, ‘Fuldkommen och Konsterig Kaagebog,’
Khbvn., s.a., 8vo.
++ G. H. Harsdorffer’s ‘ Valske Forsnider laerendis hvorledis mand skal
Kunsteligen : Stykker skiaere och skikkeligen forelegge allehande Spise.
Ofversat af det Tydske Sprog, og met 234 Kobber-Stykker, til at laere
efter, hoorledis mand skal skiaere, afbildet.’ Khbvn., 1676, 8vo.
§§ ‘ Stockholmisches Koch-Gespreches Vortrab Zwischen zweyen Kiichin-
nen ’ Stockholm, 1647, 8vo.
III! Murrell, John, ‘ Anew booke of Kookerie, wherein is set forth a most
perfect direction to furnish an extraordinary or ordinary feast, either in
summer or winter ; also a bill of fare for fish-dayes, fasting-dayes, ember-
weekes, or lent,’ etc. London, 1617, 8vo.
3
34
THE SPIRIT OF COOKERY
cookery-books published in the Italian language, one was
by Martin Giegher,* a Bavarian born at Mosburg, the
other by Vittorio Laucelotti,t of Camarino. The latter
gives still more striking evidence than the cookery-books of
Eosetti and Scappi, belonging to the sixteenth century, of
the luxurious tables of the Eomau Catholic clergy. The
literary period closes with the work of Antonio Frugoli,
entitled ‘ Pratica Escalcaria,’ which is adapted to the wants
of great people as well as ‘ ordinary persons.’!
The Eighteenth Century — French Literature takes the Lead.
Page 32
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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‘ Der wohlunterwiesenen Kochin zufiilliger Confecttisch,’ Braunschweig,
1700, 4 to.
THE HISTORIC LITERATURE OF COOKERY 33
bei’g,* Brunswick,! or Leipzig. I A work§ which was pub-
lished anonymously — in fact, composed by the polyhistor
Harsdorfer— treated of laying the table, carving, etc., and
discussed twenty-five questions concerning feasts and the
table. Early in the eighteenth century was published the
‘ Dictionary of Kitchen and Cellar, || by Paul Jacob Mas-
perger. An Italian work by G. PoscacchiH was translated
into the Dutch language (1639), while a physician of Ant-
werp, Ludwig Nonnius,** published a Latin work on the
subject. Denmark received a complete cookery-book by
Paul Iversson Kolding,!! and in addition a translation of
the art of carving by Harsdorfer. Sioeden produced a
work§§ in the shape of a dialogue between two female cooks,
and England a cookery-book by John Murrell.|||| Of two
* Nurnberger Kochbuch, ‘ Der aus dem Parnasso ehernals entlauf-
enen vortrefflichen Kochin, welch bei denen Gottinen Ceres, Diaua, und
Pomona viel Jahre gedient, hinterlassene und bishero bei unterschied-
lichen d. Lobl. Kochkunst beflissenen Frauen zu Niirnberg zerstreut, und
in grosser Geheim gehalten gewesener Gemerk-Zettel.’ Niirnberg, 1691, 4to.
+ Braunschweiger Kochbuch, ‘ Die wohlunteswiesene Kochin.’ Auige-
fiihrt von M.S.S.G.C. 2nd edition. Braunschweig, 1697, 4to.
! Leipziger Kochbuch, ‘Der Susanna Egerin Leipziger Kochbuch.’
Leipzig, 1712, 8vo.
§ Harsdorfer (published anonymously), ‘Vollstandig vermehrtes Trin-
cirbuch von Tafeldecken, Trinciren Zeitigung der Mundko.- te, Schauessen
und Schaugerichte, benebens xxv. Gast-oder Tischfragen.’ Niirnberg,
1657, cju. 4to.
II Masperger, Paul Jacob, ‘ Kiich- und Keller- Dictionarium.’ Hamburg,
1716, 4to.
H Poscacchi, G., ‘Maniere van verscheyden soorten van spyse so
gesooden als gebraden, te voorsnyden en to voordyn ’ (uit het ital. van G.
Poscacchi), Leyden, 1639, 4to.
** Nonnius, Ludwig, ‘De re cibaria Libri iv.’ Antwerp, 1627, 8vo. ;
1645, 4to. ; 1646, s. Foppens, T. ii., p. 834.
ft Kolding, Paul Iversson, ‘Fuldkommen och Konsterig Kaagebog,’
Khbvn., s.a., 8vo.
++ G. H. Harsdorffer’s ‘ Valske Forsnider laerendis hvorledis mand skal
Kunsteligen : Stykker skiaere och skikkeligen forelegge allehande Spise.
Ofversat af det Tydske Sprog, og met 234 Kobber-Stykker, til at laere
efter, hoorledis mand skal skiaere, afbildet.’ Khbvn., 1676, 8vo.
§§ ‘ Stockholmisches Koch-Gespreches Vortrab Zwischen zweyen Kiichin-
nen ’ Stockholm, 1647, 8vo.
III! Murrell, John, ‘ Anew booke of Kookerie, wherein is set forth a most
perfect direction to furnish an extraordinary or ordinary feast, either in
summer or winter ; also a bill of fare for fish-dayes, fasting-dayes, ember-
weekes, or lent,’ etc. London, 1617, 8vo.
3
34
THE SPIRIT OF COOKERY
cookery-books published in the Italian language, one was
by Martin Giegher,* a Bavarian born at Mosburg, the
other by Vittorio Laucelotti,t of Camarino. The latter
gives still more striking evidence than the cookery-books of
Eosetti and Scappi, belonging to the sixteenth century, of
the luxurious tables of the Eomau Catholic clergy. The
literary period closes with the work of Antonio Frugoli,
entitled ‘ Pratica Escalcaria,’ which is adapted to the wants
of great people as well as ‘ ordinary persons.’!
The Eighteenth Century — French Literature takes the Lead.