“The Book of Cookery,” 1500, of which
t-here was a reprint by John Byddell about
1530, was often republished, with certain
modifications, down to 1650, under the titles
of “A Proper New Book of Cookery,” or
“The Book of Cookery.” Notwithstanding
the presence of many competitors, it con-
tinued to be a public favourite, and perhaps
answered the wants of those who did not
desire to see on their tables the foreign novel-
ties introduced by travellers, or advertised in
collections of receipts borrowed from other
languages.
In fact, the first half of the seventeenth
century did not witness many accessions to
the store of literature on this subject. But
from the time of the Commonwealth, the
supply of works of reference for the house-
keeper and the cook became much more regu-
* A pie chiefly composed of a calf’s chadroa.
Cookery Books.
79
lar and extensive In 1653, Selden’s friend,
the Countess of Kent, brought out her
“ Choice Manual of Physic and Chirurgery,”
annexing to it receipts for preserving and
candying ; and there were a few others, about
the same time, of whose works I shall add
here a short list : —
1. The Accomplished Cook. By Robert
May. 8vo, 1660. Fifth edition, 8vo,
1685.
2. The Whole Body of Cookery Dissected.
By Will. Rabisha. 8vo, 1661.
3. The Queen-like Closet : a Rich Cabinet,
stored with all manner of rare receipts.
By Hannah Wolley. 8vo, 1670.
4. The True Way of Preserving and Can-
dying, and making several sorts of
Sweetmeats. Anon. 8vo, 1681.
5. The Complete Servant-Maid. 12 mo,
1682-3.
6 A Choice Collection of Select Remedies
....Together with excellent Directions
for Cooking, and also for Preserving
and Conserving. By G. Hartman [a
Chemist]. 8vo, 1684.
8o
Cookery Books.
7. A Treatise of Cleanness in Meats and
Drinks, of the Preparation of Food, etc.
By Thomas Tryon. 4to, 1682.
8. The Genteel Housekeeper’s Pastime ;
or, The mode of Carving at the Table
represented in a Pack of Playing Cards.
8vo, 1693.
9. A New Art of Brewing Beer, Ale, and
other sorts of Liquors. By T. Tryon.
1 2 mo, 1690-91.
10. The Way to get Wealth; or, A New
and Ready Way to make twenty-three
sorts of Wines, equal to that of France
.... also to make Cyder .... By the
same. i2mo, 1702.
11. A Treatise of Foods in General. By
Louis Lemery. Translated into En-
glish. 8vo, 1704.
12. England’s Newest Way in all sorts of
Cookery. By Henry Howard, Free
Cook of London. Second edition, 8vo,
1708.
13. Royal Cookery; or, the Complete Court-
Cook. By Patrick Lamb, Esq., near
50 years Master-Cook to their late
Cookery Books.
81
Majesties King Charles II., King James
II., King William, Mary, and to her
present Majesty, Queen Anne. 8vo,
17x0. Third edition, 8vo, 1726.
14. The Queen’s Royal Cookery. By J.
Hall, Free Cook of London. 121110, 1713.
15. Mrs. Mary Eales’ Receipts, Confec-
tioner to her late Majesty, Queen Anne.
8vo, 1718.
16. A Collection of three hundred Receipts
in Cookery, Physic, and Surgery. In
two parts, 8vo, 1729.
17. The Complete City and Country Cook.
By Charles Carter. 8vo, 1732.
18. The Complete Housewife. Seventh
edition, 8vo, 1736.
19. The Complete Family Piece: A very
choice Collection of Receipts. Second
edition, 8vo, 1737.
20. The Modern Cook. By Vincent La
Chapelle, Cook to the Prince of Orange.
Third edition. 8vo, 1744.
21 A Treatise of all sorts of Foods. By L.
Lemery. Translated by D. Hay, M.D.
8 vo, 1745.
G
82
Page 25
Presented as published in 1886. 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
“The Book of Cookery,” 1500, of which there was a reprint by John Byddell about 1530, was often republished, with certain modifications, down to 1650, under the titles of “A Proper New Book of Cookery,” or “The Book of Cookery.” Notwithstanding the presence of many competitors, it continued to be a public favourite, and perhaps answered the wants of those who did not desire to see on their tables the foreign novelties introduced by travellers, or advertised in collections of receipts borrowed from other languages.
In fact, the first half of the seventeenth century did not witness many accessions to the store of literature on this subject. But from the time of the Commonwealth, the supply of works of reference for the housekeeper and the cook became much more regular
[illustration: * A pie chiefly composed of a calf's chadroa.]
Cookery Books.
lar and extensive In 1653, Selden’s friend, the Countess of Kent, brought out her “ Choice Manual of Physic and Chirurgery,” annexing to it receipts for preserving and candying ; and there were a few others, about the same time, of whose works I shall add here a short list : —
1. The Accomplished Cook. By Robert May. 8vo, 1660. Fifth edition, 8vo,
2. The Whole Body of Cookery Dissected. By Will. Rabisha. 8vo, 1661.
3. The Queen-like Closet : a Rich Cabinet, stored with all manner of rare receipts. By Hannah Wolley. 8vo, 1670.
4. The True Way of Preserving and Candying, and making several sorts of Sweetmeats. Anon. 8vo, 1681.
5. The Complete Servant-Maid. 12 mo, 1682-3.
6 A Choice Collection of Select Remedies ....Together with excellent Directions for Cooking, and also for Preserving and Conserving. By G. Hartman [a Chemist]. 8vo, 1684.
8o
Cookery Books.
7. A Treatise of Cleanness in Meats and Drinks, of the Preparation of Food, etc. By Thomas Tryon. 4to, 1682.
8. The Genteel Housekeeper’s Pastime ; or, The mode of Carving at the Table represented in a Pack of Playing Cards. 8vo, 1693.
9. A New Art of Brewing Beer, Ale, and other sorts of Liquors. By T. Tryon. 1 2 mo, 1690-91.
10. The Way to get Wealth; or, A New and Ready Way to make twenty-three sorts of Wines, equal to that of France .... also to make Cyder .... By the same. i2mo, 1702.
11. A Treatise of Foods in General. By Louis Lemery. Translated into English. 8vo, 1704.
12. England’s Newest Way in all sorts of Cookery. By Henry Howard, Free Cook of London. Second edition, 8vo,
13. Royal Cookery; or, the Complete Court- Cook. By Patrick Lamb, Esq., near 50 years Master-Cook to their late
Cookery Books.
Majesties King Charles II., King James II., King William, Mary, and to her present Majesty, Queen Anne. 8vo, 1710. Third edition, 8vo, 1726.
14. The Queen’s Royal Cookery. By J. Hall, Free Cook of London. 12mo, 1713.
15. Mrs. Mary Eales’ Receipts, Confectioner to her late Majesty, Queen Anne. 8vo, 1718.
16. A Collection of three hundred Receipts in Cookery, Physic, and Surgery. In two parts, 8vo, 1729.
17. The Complete City and Country Cook. By Charles Carter. 8vo, 1732.
18. The Complete Housewife. Seventh edition, 8vo, 1736.
19. The Complete Family Piece: A very choice Collection of Receipts. Second edition, 8vo, 1737.
20. The Modern Cook. By Vincent La Chapelle, Cook to the Prince of Orange. Third edition. 8vo, 1744.
21. A Treatise of all sorts of Foods. By L. Lemery. Translated by D. Hay, M.D. 8 vo, 1745.
G