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Hazlemore. Maximilian Rare to extremely rare.
DOMESTIC ECONOMY
OR A COMPLETE SYSTEM OF ENGLISH HOUSEKEEPING CONTAINING The most approved Receipts, confirmed by Observation and Practice, in every reputable Book of English Cookery now extant; besides a great Variety of others which have never before been offered to the Public. Also a va-luable Collection, translated from Productions of Cooks of Eminence who have published in France, with their respective Names to each Receipt; which, together with the ORIGINAL ARTICLES, form th emost com-plete System of HOUSEKEEPING ever yet exhibited, under the following Heads, viz. ROASTING, BOILING, MADE-DISHES, FRYING, BROILING, FRICASSES, ROGOUTS, SOUPS, SAUCES, GRAVIES, HASHES, STEWS, PUDDINGS, CUSTARDS, CAKES, TARTS, PIES, PASTIES, CHEESECAKES, JELLIES, PICKLING, PRESERVING, and, CONFECTIONARY. To which is prefixed, in order to render it as complete and perfect as possible, AN ELEGANT COLLECTION OF LIGHT DISHES FOR SUPPER,ADAPTED FOR EVERY MONTH OF THE YEAR. ALSO THE COMPLETE BREWER; CONTAINING Familiar Instructions for brewing all Sorts of Beer and Ale; including the proper Management of the Vault and Cellar. LIKEWISE THE FAMILY PHYSICIAN; Being a Collection of the most valuable and approved Prescriptions by Mead, Sydenham, Tissot, Fothergill, Elliot, Buchan, and Others. BY MAXIMILIAN HAZLEMORE. LONDON: PRINTED FOR J.CRESWICK, AND CO. 1794.
FIRST AND SOLE EDITION. 8vo. 1fep. Title page. [1] (1)+4 To the Public. (1)vi-xxiz Contents. (1)xxvi-xxxii Proper Articles to cover the Table every Month. (1)2-392. 2feps. Modern dark brown calf, with marbled boards and calf tips. Spine with raised bands gilt lines with a red label and gilt writing. Externally very good, internally age-browned throughout. Overall a nice copy of a extremely scarce book that rarely appears on the market.
- Nothing seems to be known about Hazlemore. Cagle proclaims p530.- 'This is a word for word reprint of Mary Cole's 'Lady's Complete Guide, or Cookery in all its Branches' London 1791. Oxford states on p122 exactly the same thing and wonders who the author may be. I have a copy of Cole. (see item ref: 11302 on this site) I made a comparison and after reading the notes of Mary Cole's cookery book I am struck however, by the very unusual and honest habit of Hazlemore's, to attribute and note the names of previously published authors he used, against each of his receipts. This then leads me, as a chef myself, to state my own observation, that an extremely small amount of dishes and recipes, if any at all, are original. All dishes cooked are the sum of the cook's experience of recipes already existing. If the cook has a streak of innovation, and most do, then they will possibly enhance those learned recipes. Sometimes when the cook is very good, the dishes he or she cooks are exceptional and quite different and bear only a passing nod to the fundamentals of the original. The dishes cooked today by great chefs can still be ascertained in the recipes in this and other antiquarian cookery books, and this in turn reinforces a universal truism, that everything changes but ultimately remain the same.

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Antiquarian category

ref number: 11101

HENDERSON. William Augustus
THE HOUSEKEEPER’s INSTRUCTOR:
OR, UNIVERSAL FAMILY COOK, BEING A FULL AND CLEAR Display of the Art of Cookery in all its Branches. Proper Directions for dressing all Kinds of Butcher’s Meat, Poultry, Game, Fish, &c. The Method of preparing all the Va-rieties of Soups, Hashes, and Made Dishes. The whole Art of Confectionery, Pick-ling, Preserving, &c. The making and keeping in Perfection British Wines; and Proper Rules for Brewing Malt Liquor for large or small Families. TO WHICH IS ADDED, The Whole Art of Carving, ILLUSTRATED WITH ENGRAVINGS, Explaining by proper References, the Manner in which Young Practitioners may acquit themselves at Table with Elegance and Ease. ALSO, Bills of Fare for every Month in the Year. The Manner of decorating a Table, displayed by Copper Plates. Directions for Marketing. Observations on Culinary Poisons, and The Management of the Kitchen and Fruit Garden. By W.A. HENDRSON, Many Years eminent in the Culinary Profession. The Fifteenth Edition. CORRECTED, REVISED, AND CONSIDERABLY IMPROVED, By every modern Addition and Variation in the Art, By JACOB CHRISTOPHER SCHNEBBELIE, LATE APPRENTICE TO MESSRS, TUPP AND PERRY, Oxford-Street; afterwards PRINCIPAL COOK AT MELUN’S HOTEL, BATH; AND NOW OF THE ALBANY, LONDON. LONDON PRINTED AND SOLD BY J. STARTFORD, NO. 112, HOLBOLN-HILL. 1809.
Large 8vo. 1fep. [1] Frontispiece with engraving of Schnebbelie and The Albany. [1] 3-4 Introduction. 5-448. 16p Index. 1fep. Seven engraved plates illustrating carving, plus three plates, (one folding) showing table settings, as called for. Handsome dark brown half calf binding. Spine with gilt lines and a black calf label with gilt lettering. Marbled boards. The text block very good with very slight foxing occasionally. Overall a very good copy.
- It was one of the most popular English cookery books of the late eighteenth and early nineteenth centuries. Henderson's work was premised on the need to provide inexperienced householders with a basic instruction manual to impart the principles of proper domestic economy to cooks, servers and other household and garden staff. It is an attractive work, with interesting recipes and menus for the different months of the year, including a lavish one for a ball supper for twenty. Jacob Christopher Schnebbelie had been the principal cook at Melun’s Hotel in Bath and Martelli’s Restaurant at The Albany, in Piccadilly, London. - Cagle 738 for the 1791 first edition.

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Antiquarian category

ref number: 11164

Henderson. William Augustus
THE HOUSEKEEPER’s INSTRUCTOR:
OR, UNIVERSAL FAMILY COOK, BEING AN AMPLE AND CLEAR Display of the ART OF COOKERY IN ALL ITS VARIOUS BRANCHES.CONTAINING PROPER DIRECTIONS for DRESSING all Kinds of Butcher’s Meat, Poultry, Game, Fish, &c. ALSO, THE Method of preparing Soups, Hashes, and Made Dishes; WITH The whole Art of Confectionary, Pickling, Preserving, &c. LIKEWISE The making and keeping in Perfection British Wines; AND PROPER RULES FOR BREWING MALT LIQUOR, as well for Family Consumption as the Regale of private Visitants.. TO WHICH IS ADDED, The Complete Art of Carving, ILLUSTRATED WITH ENGRAVINGS, Explaining by proper References, the Manner in which Young Practitioners may acquit himself at Table with Elegance and Ease. ALSO, BILLS OF FARE FOR EVERY MONTH OF THE YEAR. With COPPER-PLATES displaying The Manner of decorating a Table; DIRECTIONS FOR MARKETING, AND THE MANAGEMENT OF THE KITCHEN AND FRUIT-GARDEN. The whole formed on so NEW a PLAN, that the Inexperienced will be instructed, and the professed Cook will receive that Information which has never been known by any previous Publication. THE FIFTH EDITION. By WILLIAM AUGUATUS HENDERSON, Who has made the Culinary Art his Study for upwards of Forty Years. LONDON: PRINTED AND SOLD BY W. AND J. STARTFORD, No. 112, HOLBORN-HILL.
Large 8vo. 1fep. [1] An interesting Frontispiece with an engraving of a kitchen scene and a Butler instructing an apprentice in the Art of Carving and a Lady presenting her servant with a copy of the Universal Family Cook. [1] 3-4 Introduction. 5-448.16 pages Index. 1fep. Seven engraved plates illustrating carving, plus four plates, (two folding) showing table settings, as called for. Original dark brown calf boards with rubbed corners. Sympathetically re-laid spine with raised bands, and two calf labels with gilt lettering and lines. The text block very clean with very slight dusting in places. Overall a very good copy.
- An early edition of Henderson's book. All early copies are uncommon. The first was issued 1971. This one is the fifth Edition of 1793. It is obvious that Henderson's book was very popular, publishing the 2nd, 3rd & 4th editions within 2 years of the 1st and 5th editions. How many of each edition was printed is nigh impossible to ascertain, but Henderson's successful book ran to many editions and after his death, and to quote the title page verbatim - "CORRECTED, REVISED, AND CONSIDERABLY IMPROVED, By every modern Addition and Variation in the Art, By JACOB CHRISTOPHER SCHNEBBELIE, LATE APPRENTICE TO MESSRS, TUPP AND PERRY, Oxford-Street; afterwards PRINCIPAL COOK AT MELUN’S HOTEL, BATH; AND NOW OF THE ALBANY, LONDON". Schnebbelie took up the 12th edition and continued until at least the 17th edition. In her bibliography the ever-frustrating MacLean dismisses Simon's p.81 claim, that this cookery book was probably the most popular of the late eighteenth century, and she further states negatively, it is a 'bold assertion'. Bold or not, the 10th edition of c1800 proves the overwhelming popularity a book that runs to ten editions in nine years and is then taken up by another famous cook and subsequently runs to another seven editions at least. The other unusual fact that cannot be dismissed lightly, is that Schennbelie even kept Henderson's name in the title page before his own. One cannot see that if the book continued to be anything less than hugely popular, Schennbelie would have persisted with Henderson's name on the title page. Because of the great scarcity of all early editions, one has to conclude that limited numbers of each edition were issued.

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Antiquarian category

ref number: 11208

Herbage. Peter F.
A History of the Worshipful Company of Cooks.
THE COOKS and THE CITY OF LONDON A HISTORY of the WORSHIPFUL COMPANY OF COOKS LONDON published for the QUINCENTENARY of the INCORPORATION OF THE COMPANY by PETER F. HERBAGE Master 1974/5 LONDON 1982
12mo. 1fep. Half title. On verso - frontispiece of past Masters. Title page. Verso with printer's info. 1p Dedication [1] 1p Acknowledgements. [1] 1p Contents. [1] 1p Preface. [1] 2p Author's Forward. [2] 1-237. [1] 239-242 Appendix A.B&C. 243-247 List of Masters. 248-255 Appendix D.E.F.G&H. 2p Engravings. 258-260 Index. 1fep. Original full red cloth binding with gilt text on spine and gilt armorial and text on front cover. As new.
- The earliest guilds in England were the ’Frith Gilds’[sic] of Saxon Times. They were not yet associations of craftsmen. Members accepted responsibility declaring “Lets share the same lot, if any misdo lets all bear it”, and they also took an oath of fidelity. They met once a month for a guild feast, their leader being known as an Alderman. We learn from this well informed text that in 1327 a King’s writ was issued to the Mayor and Alderman ordering them to “punish such bakers, cooks etc -----, as are found lax in their work and ministries -----“. One such case of a punishment made to fit the crime, was meted out to Richard Rouse, cook to the Bishop of Rochester. In 1530, he poisoned sixteen persons with broth intended for his Master, and was subsequently sentenced to be boiled to death. Besides the stern treatment of miscreant cooks, the book informs that the ‘The Worshipful Company of Cooks’ is the smallest of the Livery Companies of the City of London. The Company traces its origins back to the 12th Century, founded from two guilds of cooks in medieval London - the Cooks of EastCheap and the Cooks of Bread Street. The Company received its Royal Charter in 1482. As you would expect from a Company whose roots can be traced back to 1170, the Worshipful Company of Cooks has a rich and colourful history from the earliest records of Cooks in the Middle Ages and their control of the craft until the 19th Century to the Company’s current charitable works. The Company is no longer an association of tradesmen in its original sense of control; yet its membership today still includes craft tradesmen, as well as active engagement with a broad range of organisations associated with cooking. The Company's purpose in contemporary times can be summarised by three principal objectives: *1- To support the modern day craft of cooking including catering excellence through competition, scholarly and scientific culinary research, and the development of food policy; *2- To fund a range of charitable activities associated with the welfare and education of the catering trade, as well as the City of London *3- To pursue a fellowship of association that can mobilise the necessary resource, skill and wisdom to bring the other two about. The Cooks' Company ranks thirty-fifth in the order of precedence of Livery Companies. Its motto is ‘Vulnerati Non Victi’, Latin for ‘Wounded not Conquered’. This is a well researched history that brings the reader thro’ the ages of a London Livery Company and its total of nine charters granted by various Kings and Queens. A 1st edition of this book was compiled in 1932 with 207 pages. See item -ref: # 11222, on this site.

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Modern category

ref number: 11112

Herbodeau. Eugene - With a b/w photograph of Escoffier and Herbodeau.
GEORGES AUGUSTE ESCOFFIER
BY EUGENE HERBODEAU officier de la legion d'honneur AND PAUL THALAMAS pupils and literary executors of MAITRE ESCOFFIER - A Printer's device - PRACTICAL PRESS LTD. LONDON.
FIRST EDITION 1955. 220 x 145mm 1fep with a b/w photograph of Eugune Herbodeau and Auguste Escoffier. [1] Half title. [2] Frontis b/w image of Escoffier at his desk. Title page. Verso printer's info. p1 Contents. tes. [1] vii-ix List of Plates. p1 Dedication to Paul Thalamas. Dedication to Escoffier. Both by Herbodeau. (The b/w image on the page is the same original photograph on the fep). [1] 1-5(1) Introduction by Andre L. Simon. 7-132. 133-138 Index. 1fep. Mid-blue cloth hardcover. with a silver medallion on the front and lettering on the spine.
- This is an essential book for a student of Escoffier and his great on-going impact on modern cookery. The devotion of everyone featured in this book shines through. This is a very unusual phenomenon. Many chefs have great respect for their Head Chef/Mentors they come across on their way to becoming fully-fledged chefs themselves. They may even cherish the memories of hard lessons learnt, of real progress made and thankful they had a chance to work with them. But with Escoffier's students and former employee's, he also engendered a deep devotion, gratitude and love. The numerous plates illuminate even more, the key milestones and people in an extraordinary life. As most of Escoffier's life has been catalogued in this book-site, then all that remains to recommend is that this wonderful book joins any other collection of cookery books, where it fully belongs.

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Modern category

ref number: 11106

Hill. Sir John - Rare large paper copy with 75 hand-coloured plates.
The British Herbal
AN HISTORY OF PLANTS and TREES, NATIVES of BRITIAN, CULTIVATED FOR USE, OR RAISED FOR BEAUTY. By JOHN HILL, M.D. LONDON: Printed for T. Osborne and J. Shipton, in Gray's-Inn, J. Hodges, near London-Bridge; J. Newbery, in St. Pauls Church-Yard; B. Collins, And S. Crowder and H. Woodgate, in Pater-noster-Row. MDCCLV1.
FIRST EDITION. Very large folio. 475x295mm. Marbled end-papers and front and back paste-downs. 1fep Frontispiece (hand-coloured allegorical full page engraving showing the "Genius of Health receiving the tributes---") Title page with red and black text and a coloured vignette (praised and illustrated by Henrey 11) 2pp dedication with coloured arms of the Earl of Northumberland flanked by the lion and the unicorn. [1] 2-533. 3pp index. 1fep. With 75 plates of multiple botanical and herbal specimens, all delicately coloured by a contemporary hand. A large paper copy. Possibly original full dark brown calf boards with faded double gilt lined border. Spine in same dark calf, raised with faded gilt. Gilt lettering in one compartment. Overall slightly rubbed but nicely re-polished. Frontispiece edges sometime expertly restored without loss or affecting the coloured engraving. Title page lightly dusted with a 1" light brown stain not affecting text. Small 1"sq. old sellotape mark on p79 not affecting text. The last four pages lightly browned with page repairs not affecting text. Very neat contemporary manuscript notes in margins throughout referring to several plants names and perhaps positions in the garden, ownership inscription on blank side of frontispiece of Solomon Ackroyd. Overall a nice bright copy in its original condition.
- Sir John Hill MD (1716?-1775) was thought to have been born at Peterborough in 1716. As a boy he was apprenticed to an apothecary. He tried to increase his profits by studying botany and was employed by royalty to arrange their gardens and collect dried plants. He was also considered to be a "miscellaneous writer" and published plays and small periodicals. He founded such journals as the British Magazine. He was ultimately responsible for penning over 70 books and hundreds of articles on almost all subjects of interest. Hill contributed many articles to the Supplement to Mr. Chambers's Cyclopaedia, or Universal Dictionary of Arts & Sciences. During the 1750's he obtained a diploma of medicine from the University of St. Andrews. In 1756 he published The British Herbal: An History of Plants and Trees Natives of Britain, Cultivated For Use, or Raised For Beauty. This was the 26th book he had published. Later, in 1759, he commenced publication of The Vegetable System and for the next sixteen years, he was occupied in bringing out this monumental, 26-volume work containing sixteen hundred copper plate engravings representing twenty-six thousand different plants. It was not to be completed until just before his death in 1775. Sadly, as with many undertakings of this magnitude, the money ran out, and Hill turned his hand to quack medicine. Hill applied himself to the preparation of various herb medicines such as 'the essence of waterdock', 'tincture of valerian', 'pectoral balsam of honey', etc. He thus made a considerable sum of money which he put back into his work. Hill also obtained appointments to such prestigious positions as Superintendent of the Royal Gardens at Kew & Gardener of Kensington. He died of gout, (a disease for which he professed to have an invaluable cure), on 21st Nov. 1775. Some of his botanical works are considered classics. The British Herbal is much rarer than John Gerard's 'Historie of Plants' and is a work of veracity and vitally important for modern botanical nomenclature in that, not only did Hill attempt to name and categorize the flowers and herbs which grow in Britain, but he classifed them on the forms of the corolla and gynoecium and criticised the Linnaean system. Henrey 799; Lowndes vol II, 1070. (Sophie Schneideman Cat.5. Feb.09)

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Antiquarian category

ref number: 10986

Holland. Mary
The Complete Economical Cook
AND FRUGAL HOUSEWIFE; AN ENTIRELY NEW SYSTEM OF DOMESTIC COOKERY, CONTAINING APPROVED DIRECTIONS FOR PURCHASING, PRESERVING, AND COOKING, ALSO, PREPARING SOUPS, GRAVIES, SAUCES, MADE DISHES, WITH DIRECTIONS FOR PASTRY AND CONFECTIONERY. By MRS. MARY HOLLAND. THE SIXTEENTH EDITION. LONDON: WILLIAM TEGG AND Co., CHEAPSIDE. 1848.
12mo. 2feps. Frontispiece of 'A Housewife'. Engraved Title Page. [1] Title Page.[1] iii-xii Contents. xiii-xlviii Introduction. 4 plates of Table settings. 49-425. 426-432 Marketing Tables. 3feps. Original dark brown cloth boards with blind tooling. Spine re-bound in dark brown calf with gilt dots, raised bands, two green labels with gilt lettering. Very good copy with very light foxing and age browning to the frontis and engraved title page.
- Very little is known about Mary Holland but this seems to be a very comprehensive little book similar to, but only half the thickness of Eliza Acton's, 'Modern Cookery'.

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Antiquarian category

ref number: 10961

House of Commons. - House of Commons and 10 Downing St menus .
Report on the Kitchen and Refreshment Rooms. April 24th 1863.
REPORT FROM THE SELECT COMMITTEE ON THE KITCHEN AND REFRESHMENT ROOMS (HOUSE OF COMMONS); WITH THE PROCEEDINGS OF THE COMMITTEE, AND AN APPENDIX. Ordered by The House of Commons, to be printed, 24 April 1863.
320x200mm. Title page. p2 Committee names. 3-7 Report with a large folding plate of a lovely unusual coloured drawing on the various proposed changes for the New Palace of Westminster refreshment rooms. 8-14 Proceedings of the Select Committee. p13 is miss-bound after p14. [1] Last page is a small copy of the title page. It has 2 menus enclosed. The first one is a one page white cardboard Luncheon menu from the House of Commons members dining room on 14th July 1960. The second menu is for a dinner at 10 Downing Street for the President of Egypt, Anwar Sadat and his wife on 7th November 1975. Harold Wilson was the Prime Minister at the time. The report is bound by a thread. All items are very clean and in good condition.
- The report consists of a full review of the current (1860's) operational inefficiencies for dining in the House of Commons during the House sessions. Based on members complaints the report also reviews dinner numbers, wage comparisons and wine suppliers. Page 14 is a comparison of current prices at London clubs including The Reform Club, which covers the time of the tenure of the famous chef, Charles Elme Francatelli, who had taken up the position of Chef de Cuisine after the equally famous chef, Alexis Soyer, resigned from the Club in 1850. With the menus, this is a very interesting look at the Catering department and dining setup at the Commons and the Prime Minister's official residence.

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Ephemera category

ref number: 11139

HOWLAND. E.A.
NEW ENGLAND ECONOMICAL HOUSEKEEPER
AND FAMILY RECEIPT BOOK. BY MRS E.A. HOWLAND. STEREOTYPE EDITION MONTPELIER: PUBLISHED BY E.P. WALTON & SONS. 1845.
12mo. 185x113mm. 1fep. Half Title. On verso – Frontispiece of kitchen scene with a smoking & baking drum in the middle of the kitchen floor. Title page. On verso: Entered according to an Act of Congress, in the year 1845, by E.A. HOWLAND. 1p. Preface and advertisement. (1)11-12 Index. (1)14-108. Bound in at the back is a small booklet titled ‘Mrs Winslow’s Domestic Receipt Book’ for 1876. It has yellow paper covers and 32 pages. In good condition. 1fep. Rebound in full dark brown cloth with the original chipped paper cover tipped onto the front board. Internally age browned and quite dusty with some water staining. A quite scarce, fairly early American edition.
- This copy has a confusing half title stating it is Walton’s second edition of 1848. The frontis is on the verso of the half title. The title page opposite states 1845. Lowestien offers a first edition of 1844, with 88 pages. She also holds another 1845 - second edition, printed at Worcester. She also records this second of 1845, printed at Montpelier. Frustratingly, it does not clarify which are the first and second issues. Lowestien’s last entry is also a stereotype, printed at Rochester in 1853, again not clarifying which edition it is. Bitting holds an 1848 edition of 108 pages, copyrighted in 1845. Bitting cites Lincoln: 1st, 1844; 2nd 1845; Stereotyped editions are 1846, 1847, 1848. Bitting also informs us that the [E.A.] Howland is in fact Esther Allan.

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Antiquarian category

ref number: 11159

HUGHSON, L.L.D. D. - Unusual recipes; even one for Ortolans.
THE NEW FAMILY RECEIPT-BOOK:
OR UNIVERSAL REPOSITORY OF DOMESTIC ECONOMY, INCLUDING A FUND OF USEFUL KNOWLEDGE AND EXPERIENCE IN ALL THE VARIOUS BRANCHES OF COOKERY, MEDICINE, CONFECTIONARY, PASTRY, BREWING, DISTILLING, PICKLING, PRESERVING, PER-FUMERY, DYEING, GILDING, PAINTING, VARNISHING, AGRICULTURE, FARRIERY, GARDENING, HUNTING, FISHING, FOWLING, &c. &c. &c. From scarce, curious, and valuable select Receipts and choice Memorandums, WITH SPECIFICATIONS OF THE PATENT MEDICINES, EXTRACTED FROM THE RECORDS OF THE PATENT OFFICE: ALL THE MOST SERVICEABLE PREPARATIONS FOR Domestic Purposes, AND NUMEROUS SUCCESSFUL IMPROVEMENTS IN THE ORNAMENTAL AND USEFUL ARTS, MANUFACTURES, &c. COLLECTED FROM PRIVATE SOURCES OF INFORMATION, AS WELL AS FROM FOREIGN BOOKS AND JOURNALS IN ALL THE LANGUAGES OF EUROPE: THE WHOLE FORMING AN EXTENSIVE LIBRARY OF VALUABLE DOMESTIC KNOWLEDGE AND GENERAL ECONOMY; Selected from the experience of Ages, combined with all the chief Modern Discoveries and Improvements of our own and other Coun-tries, in those useful and elegant Arts which not only contribute to the Happiness, the Convenience and the Comfort of Civilised and Social Life, but even to the Preservation of Life itself. (two straight lines) By D. HUGHSON, L.L.D. (two straight lines) LONDON: PRESENTED FOR W. PRITCHARD, 36, WARWICK-LANE, NEWGATE STREET; AND J. BYSH, 52 PATERNOSTER ROW. (one small straight line) 1817.
FIRST EDITION thus. 4to. 272 x 213 mm. 1fep. (1)Frontispiece, quite damp foxed. Title Page. [1] 2p Preface. (1)6 - 375. (1)377 - 384 Index. 1fep. Fully bound in dark brown leather with a nice patina. Spine with gilt lines and red leather label. Apart from the foxed frontis, overall in good condition.
- This is a fairly unusual book of cookery. With recipes for Fine French Bread, Prime Irish Usquebaugh (an alcoholic cordial), essence of American Spruce for making beer, "Spruce Beer from the process adopted by the famous Captain Cook", Best Brunswick Sausages, Manner of destroying caterpillars on Gooseberry Bushes in Scotland, "French Citizens' Soup', Sir John Hill's Specific for the Scurvy, To dress a turtle after the West India manner', diet drink for Ricketts, French Fricassee of Frogs, Turkish method of filtering water by Ascension, successful treatment of frozen limbs by the Russians, easy manner of always obtaining sufficient supplies of fresh water at sea, genuine Indian method of cooking a curry, art of manufacturing the fine red and yellow morocco leather as practised in Crim Tartary, genuine method of making Cheshire Cheese. One unusual article on page 151 and not usually found in English cookery books is about Ortolans. Mostly caught in Italy and France and also in large numbers in Cyprus. For lovers of game birds, Ortolans are the most prized. Also on page 293 there is unusually a recipe for Soy Sauce. Cagle quotes the BMC as regarding David Hughson L.L.D. as a pseudonym of David Pugh, author of early nineteenth century books about London. NUC states the Hughson is the pseudonym of Edward Pugh. Whomever D. Hughson was, this is a quite different and unusual book about food. There is an earlier, larger, undated and unattributed edition of 584 pages, with the smaller title; 'The Family Receipt Book' and 'Printed for the Editors'. There is an ink note on my own incomplete copy that it is a 3rd edition of 1817. This is also the same copy that Oxford p144 has, also stating it as a 3rd Edition of 1817. This throws up large doubts. For one book of 584 pages to be printed and published in 1817, then another attributed copy, abbreviated and extensively edited to a reduced 375 pages, with almost the same title page, appearing in the same year, doesn't make sense. Both copies also have completely different publishers. The earliest that the bigger copy was printed can really only be 1816, or earlier. Another mystery.!

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Antiquarian category

ref number: 11285