In Germany, Baron (or, as he is mostly called. Count)
Eumohr published a work written by his privy cook,
Konig,* to which we shall have to make repeated reference.
A. Anthust and Baron Vaerst| published important works
on gastrosophy , in which the French standard was at least
attained. The scientific knoioledge of food, which bad been
discussed and enlarged during the latter half of the last
century by Johann Friedrich Zlickert§ (1737 to 1798), was
augmented with its chemical consideration by Baron Liebig, ||
mainly after the precedent of the French chemist, Louis
Proust. Food in general, and its dietetic relative estima-
tion, was discussed by Jacob Moleschott,H the professor of
* Konig, Jos., ‘ Geist der Kochkunst,’ iiberarbeitet und herausgegeben
von C. F. von Ilumohr. 1832, 8vo., 2nd edition.
t Anthus, A., ‘ Vorlesungen iiber Esskunst.’ Leipzig, 1838, 8vo.
J Vaerst, Baron, ‘ Gastrosopby, oder die Lehre von den Ereuden der
Tafel.’ Leipzig, 1851, 2 vols., 8vo.
§ Ziickert, Job. Friedr., j‘ Materia alimentaria, in genera, classes, et
species disposita’; Berol., 1769, 8vo. ‘Allgem. Abhandlungen von den
Nahrungsmitteln,’ herau.sg. v. Sprengel ; Leipzig, 1790-98. ‘ Von den
Speisen aus dem Thierreich Berlin, 1777, 8vo. ‘Von den Speisen aus
dem Pflanzenreich ib., 1778, 8vo.
II Liebig, J. Baron von, ‘ Chemische Untersuchungen iiber das Fleisch
Heidelb., 1847, 8vo. ‘Cbeinische Briefe’; ih., iii., 1851, 8vo.
1 M' leschott, Jacob, ‘ Lehre der Nahrungsmittel Eilangen, 1850, 8vo.
THE HISTORIC LITERATURE OF COOKERY 43
physiology, President-elect of the International Medical
Congress held at Eome in 1894, but who died at the Eternal
City in 1893.
In Sweden a learned academician and bank manager,
Bengt Bergius,* * * * § of Stockholm (1723 to 1784), wrote a work
on delicacies which exhibits a great amount of learning.
The Eighteenth and Nineteenth Centuries— English
Culinary Works.
In England the learned Eobert Warnert published a work
of mainly an historical character, on the cookery of the
ancient English. It was entitled ‘ Culinary Antiquities ; or,
Curious Traits relating to the Culinary Affairs of the Old
English.’ It consists of the following six parts : 1. The
Forme of Cury. A roll of ancient cookery compiled about
1390 by the master cooks of King Eichard II. ; 196 for-
mulae, with list, and numbered. 2. A contemporaneous
manuscript with 91 formulae. 3. A collection of recipes in
English cookery, date uncertain. 4. Eecipes for the pre-
servation of fruit. 5 and 6. Details of the viands consumed
at the feasts following the enthronisation of bishops and
archbishops. Also additional notes at the end of the volume.
This curious work shows the coarseness of the mode of
living in ancient times, and the fearful extravagance of the
high clergy.
L. E. XJde| and C. E. Francatelli§ wrote treatises on
‘ Die Phyaiologie der Narungsmittel Darmstadt, 1850, 8vo. ‘ Physiologic
des Stoffwechsels der Pflanzen imd Thiere’; Erlangen, 1851, 8vo.
* Bergius, Bengt, ‘ Tal om Liikerheter’; Stockh. , 1785, 1787, 8vo. ‘Von
den Leckereien,’ Deutsch von J. R. Forster and K. Sprengel ; Halle, 1792,
2 vols. , 8vo.
t Warner, Robert, ‘ Antiquitates Culinarise ; or, Curious Traits relating
to the Cookery Affairs of the Old English, with a preliminary discourse,
notes, and illustrations.’ London, 1791, 4to.
X Ude, L. E., ‘The French Cook London, 1828, 10th edition, 8vo.
Page 39
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
In Germany, Baron (or, as he is mostly called, Count) Rumohr published a work written by his privy cook, König,* to which we shall have to make repeated reference. A. Anthus† and Baron Vaerst‡ published important works on gastrosophy, in which the French standard was at least attained. The scientific knowledge of food, which had been discussed and enlarged during the latter half of the last century by Johann Friedrich Zückert§ (1737 to 1798), was augmented with its chemical consideration by Baron Liebig,‖ mainly after the precedent of the French chemist, Louis Proust. Food in general, and its dietetic relative estimation, was discussed by Jacob Moleschott,¶ the professor of
* Konig, Jos., ‘ Geist der Kochkunst,’ iiberarbeitet und herausgegeben von C. F. von Ilumohr. 1832, 8vo., 2nd edition.
t Anthus, A., ‘ Vorlesungen iiber Esskunst.’ Leipzig, 1838, 8vo.
J Vaerst, Baron, ‘ Gastrosopby, oder die Lehre von den Ereuden der Tafel.’ Leipzig, 1851, 2 vols., 8vo.
§ Ziickert, Job. Friedr., j‘ Materia alimentaria, in genera, classes, et species disposita’; Berol., 1769, 8vo. ‘Allgem. Abhandlungen von den Nahrungsmitteln,’ herau.sg. v. Sprengel ; Leipzig, 1790-98. ‘ Von den
Speisen aus dem Thierreich Berlin, 1777, 8vo. ‘Von den Speisen aus dem Pflanzenreich ib., 1778, 8vo.
II Liebig, J. Baron von, ‘ Chemische Untersuchungen iiber das Fleisch Heidelb., 1847, 8vo. ‘Cbeinische Briefe’; ih., iii., 1851, 8vo.
1 M' leschott, Jacob, ‘ Lehre der Nahrungsmittel Eilangen, 1850, 8vo.
physiology, President-elect of the International Medical Congress held at Eome in 1894, but who died at the Eternal City in 1893.
In Sweden a learned academician and bank manager, Bengt Bergius* of Stockholm (1723 to 1784), wrote a work on delicacies which exhibits a great amount of learning.
The Eighteenth and Nineteenth Centuries— English Culinary Works.
In England the learned Robert Warner† published a work of mainly a historical character, on the cookery of the ancient English. It was entitled 'Antiquitates Culinariae; or, Curious Traits relating to the Cookery Affairs of the Old English.' It consists of the following six parts: 1. The Forme of Cury. A roll of ancient cookery compiled about 1390 by the master cooks of King Richard II.; 196 formulae, with list, and numbered. 2. A contemporaneous manuscript with 91 formulae. 3. A collection of recipes in English cookery, date uncertain. 4. Recipes for the preservation of fruit. 5 and 6. Details of the viands consumed at the feasts following the enthronisation of bishops and archbishops. Also additional notes at the end of the volume. This curious work shows the coarseness of the mode of living in ancient times, and the fearful extravagance of the high clergy.
L. E. Ude‡ and C. E. Francatelli§ wrote treatises on
‘ Die Phyaiologie der Narungsmittel Darmstadt, 1850, 8vo. ‘ Physiologic des Stoffwechsels der Pflanzen imd Thiere’; Erlangen, 1851, 8vo.
* Bergius, Bengt, ‘ Tal om Liikerheter’; Stockh. , 1785, 1787, 8vo. ‘Von den Leckereien,’ Deutsch von J. R. Forster and K. Sprengel ; Halle, 1792, 2 vols. , 8vo.
t Warner, Robert, ‘ Antiquitates Culinarise ; or, Curious Traits relating to the Cookery Affairs of the Old English, with a preliminary discourse, notes, and illustrations.’ London, 1791, 4to.
X Ude, L. E., ‘The French Cook London, 1828, 10th edition, 8vo.