OldCooksBooks.com


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ANON. The complete set together; Very rare.
A Set of twelve cookery book miniatures.
Each title page the same. THE LITTLE BOOK ------. a small square printer's device. GEORGE NEWNES LTD. Southampton St., Strand. London W.C. With a double red line border.
A SOLE EDITION. Circa 1912. Each book: 90 x 60mm. 1. Book of Jellies, Creams & Ices. 2. Book of Household Hints. 3. Book of French Cookery. 4. Book of Pastry and Cakelets. 5. Book of Book of Confectionery. 6. Book of Jewish Cookery. 7. Book of Preserves and Pickles. 8. Book of Puddings. 9. Book of Simple Remedies. 10. Book of Sandwiches and Beverages. 11. Book of Salads and Savouries. 12. Book of Etiquette. Each book covered in an original colourful fine cloth, with a couple slightly rubbed at the edges of the spines. All books internally very clean. A fine set. All housed in a purpose made clam-shell box.
- Sir George Newnes, 1st Baronet (see image #1. below) (13 March 1851 – 9 June 1910) was an English publisher and editor and a founding father of popular journalism. His company, George Newnes Ltd, continued publishing ground-breaking consumer magazines such as Nova long after his demise. Decades after the proprietor's death, George Newnes Ltd continued into the 1960s as one of London's four leading magazine publishers – along with Odhams Press Ltd, C. Arthur Pearson and the Hulton Press – producing a diverse range of titles from Lady's Companion, Woman’s Own, Nova, Rave and Flair, to Practical Mechanics and Practical Television. In 1963, the company became part of the International Publishing Corporation. Today books under the Newnes imprint continue to be published by Elsevier.

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Modern category

ref number: 11254

ANON.
Claridge's Cookbook.
The Claridge's emblem. CLARIDGE'S THE COOKBOOK MARTYN NAIL & MEREDITH ERIKSON WITH PHOTOGRAPHY BY JOHN CAREY - MITCHELL BEAZLEY
4to. 1fep. Half-title. Frontispiece of the main spiral staircase. Title Page. Verso - Picture of the hotel entrance. 1p Contents. 6p Forward by Rene Redzepi from Copenhagen's Noma. 1p Photograph of Redzepi. [1] 9-10 Introduction. Picture of Martyn Nail Executive Chef. 12-13 A brief history of Claridge's. 2p of Claridge's Ephemera. 16p Claridge's by Numbers. p2 Photographs. (1)Breakfast 20-250. [3] 254-257 Index and Cookery Notes. 258 Acknowledgements. 259 Glossary. (1)Dedication. 1fep. Covers and spine in light green paper. With a thin black cloth bookmarker. In mint condition. As new.
- Claridge's was founded in 1812 as Mivart's Hotel, in a conventional London terraced house, and it grew by expanding into neighbouring houses. In 1854, the founder sold the hotel to a Mr and Mrs Claridge, who owned a smaller hotel next door. They combined the two operations, and after trading for a time as "Mivart's at Claridge's", they settled on the current name. The reputation of the hotel was confirmed in 1860 when Empress Eugenie made an extended visit and entertained Queen Victoria at the hotel. In its first edition of 1878, Baedeker's London listed Claridge's as the first hotel in London Richard D'Oyly Carte, the theatrical impresario and founder of the rival Savoy Hotel, purchased Claridge's in 1894, as part of The Savoy Group, and shortly afterwards demolished the old buildings and replaced them with the present ones. This was prompted by the need to install modern facilities such as lifts and en-suite bathrooms. From 1894 to 1901, Édouard Nignon was the hotel chef. He had lived in Austria and Russia, where he served the highest dignitaries, including the emperors Nicholas II of Russia and Franz Joseph I of Austria. His experience in those huge Royal households being the major factor in his employment, as well as his reputation for fastidious craftmanship in his cookery. The new Claridge's, has 203 rooms and suites and around 400 staff. After the First World War, Claridge's flourished due to demand from aristocrats who no longer maintained a London house, and under the leadership of Carte's son, Rupert D'Oyly Carte, an extension was built in the 1920s. During the Second World War it was the base of the Kingdom of Yugoslavia's forces in exile and home of Peter II of Yugoslavia. He and his wife spent much of the Second World War in exile at Claridge's, and suite 212 was supposedly ceded by the United Kingdom to Yugoslavia for a single day (17 July 1945) to allow their heir, Crown Prince Alexander, to be born on Yugoslav soil. Along with Royalty, leaders in fashion and finance and Hollywood stars also adopted Claridge's as their London residence. Cary Grant, Katharine Hepburn, Audrey Hepburn, Yul Brynner and Bing Crosby are all guests. Spencer Tracy says he'd rather go to Claridge's than to heaven when he dies. In 1996, Claridge’s enjoyed a restoration led by designer Thierry Despont. He created Gordon Ramsay at Claridge's, The Foyer, The Reading Room and The Fumoir. In 1999, designer David Collins transformed the Causerie into Claridge’s Bar, with a brief to slip quietly into the new millennium while keeping a firm hold on the last one. In 2014 'Fera at Claridge's' opens under the Michelin-starred chef Simon Rogan. He stayed three years, gained a Michelin star, but the restaurant closed December 31st 2018. The interior of the restaurant, created by widely acclaimed British designer Guy Oliver, reflected the creative and natural style of the cuisine, as well as Claridge's art deco architectural heritage. The new owners of Claridges, the Maybourne Hotel Group opened Claridge’s new restaurant 'Davies and Brook' in 2019 under the acclaimed Chef Daniel Humm. He is the second part of the team consisting also of Will Guidara, who together presided over the three-Michelin-starred restaurant 'Eleven Madison Park' in Manhattan. Continuing the quite varied stages of this great Hotel's history and a well-wished-for future.

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Modern category

ref number: 11257

Anon.
A CENTURY OF PROGRESS.
1831 - 1931 CADBURY BOURNVILLE. By T. B. Rogers. Editor of the Bournvile Works Magazine.
Slim 4to. 254 x 192 x 9mm. 1fep. with a single Compliment sheet from Cadbury. Title page. On verso the Contents. A Forward, dated March 26th 1931. On verso a Photograph of Bournville Works, circa the early 30's. 5 - 87. p88. Bournville growth chart. (1) 1fep. Cardboard covers in Blue and Black. Back cover in white and black. Very clean. In fine condition. Also enclosed. ITEM 2. 10p Sales catalogue for Supex Ltd. of 222 Cork St. London. By Appointment to H.M. GEORGE V. Very clean.
- A very interesting hundred years of history celebrated, from the very humble beginnings of the mighty Cadbury chocolate company. Initially in 1831, the young Quaker, John Cadbury, started out as a tea and coffee dealer at 93 Bull Street, Birmingham, UK. He was the first to install plate-glass windows so that passers-by could see better, his display of Teas, Coffee and Cocoa Nibs. Inside, the counter was manned by a regal Chinaman in the full Chinese glory of his native costume. It seems John Cadbury had a full quota of sales and marketing instincts and skills early in his business life. The book charts the full rise of the company in wonderful detail with black and white and colour pictures and charts and drawings. There is a lot of sympathetic acknowledgement of all who worked and helped to grow the company. From a full page of 12 black and white photographs of the key pioneers of those early days to the last page, where in 1928 we see the visit to the factory of Sir Ofori Atta, Paramount Chief of the African Gold Coast province of Akim Abuaka, where cocoa was one of the main crops. There is also acknowledgement that the company was an important influence on the future sovereign state of Ghana. This beautiful company history book is a fine example of what it takes, and for how long, to build a large global brand. Fascinating.!

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Modern category

ref number: 11261

Anon.
MARZIPAN.
JOHN F. RENSHAW & COMPANY LIMITED. MITCHAM: SURREY ENGLAND.
FIRST EDITION. Circa 1930. 223 x 160 mm. No Title page (as should be). 1-2 Forward. 3 Introduction. 4 - 44. [one colour plate]. 45 - 46. Modelling Tools. 47. Stencils. 48. Renshaw Products. 49. Index. Full coloured plates throughout of cakes and pastries with recipes. Cream Coloured thick cardboard. Front cover finely decorated with ornate border and illustration of Renshaw Company building in Mitchum in South London. Raised text. Excellent condition.
- This is a fantastic company pastry cookery book for one product. It is a much better production than a lot of other cookery books of the time. Renshaw was founded in 1898 by John F Renshaw, to bring Marzipan to the UK market. Over time, the business grew and acquired a site in Mitcham, Surrey, in 1924 and was based there for the next 65 years. During this time, their product range expanded and in the 1970’s, as a result of the business growth, the company merged in 1980 with Allmey & Layfield, a Liverpool-based manufacturer of bakery ingredients. By the end of the 1980’s all manufacturing had transferred up to Liverpool from Mitcham. The Royal Warrant was first granted in January 1950 for the supply of Marzipan, Almonds and Cashew nuts. They are the only Bakery Ingredients company that holds a Royal Warrant, that demonstrates their good quality and service. Over time, Renshaw were called upon to deliver special foods, e.g Petits-Fours, for diplomatic functions and similar receptions. They also called upon for technical advice on regular occasions and also produced Christmas cakes and Marzipan decorations for the Royal residences of Clarence House near Pall Mall London and the Castle of Mey near John o'Groats at the northern tip of Scotland. A fine and distinguished company.

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Modern category

ref number: 11276

ANON. - A thoughtful publication.
EDIBLE ANDD POISONOUS FUNGI.
MINISTRY OF AGRICULTURE & FISHERIES. BULLETIN No. 23. Crown Copyright Reserved. LONDON: HIS MAJESTY'S STATIONARY OFFICE 1947.
6th Edition of August 1945 reprinted. 129 x 142 mm. 1fep with editions on verso. Title Page. Verso (iii) Contents. iv - v. Forward. 1 -7 Introduction. 8 Diagrams. 9 - 63 One page Facts/explanations facing one page Coloured Illustration of each mushroom. [1] Purchasing instruction directly form H.M. Stationary Office. 1fep with some other Govt. publications. Hard cardboard cream cover with 1/4 brown cloth binding. Very good condition.
- A very well put together important book. The first edition was printed 1910, the last is this one. It may be assumed that those were the lean years encompassing two world wars. A time when mushroom hunting and picking would have inspired hungry amateurs not fully aware of the dangers. This is why His Majesties Govt. printed it. Compared to other books about mushrooms this one is very simple in its explanation with very clear painted, full-page illustrations. This is definitely a book to carry when rambling in woods or meadows. Also with advice for cooking, eating or drying. A good book.

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Modern category

ref number: 11277

ANON. - 6 Vols. in 3 Tomes.
DOMESTIC ECONOMY.
THE MAGAZINE OF DOMESTIC ECONIMY. VOLUME THE FIRST - FIFTH. (a single thin straight line) WE ARE BOTRN AT HOME, WE LIVE AT HOME, AND WEE MUST DIE AT HOME, SO THAT THE COMFORT AND ECONOMY OF HOME ARE MORE DEEP AND HEART-FELT, AND PERSONAL INTEREST TO US,THAN THE PUBLIC AFFAIRS OF ALL THE NATIONS OF THE WORLD. (a single thin straight line) LONDON: PUBLISHED BY ORR AND SMITH, PATERNOSTER ROW; AND W. & R. CHAMBERS, EDINBURGH. (a single very small thin straight line) MDCCCCXXXVI.
Three thick Volumes. 220 x 147 x 49 mm. 1st VOL: 1st TOME: 1fep. Title page. [1] (1)iv Preface. (1)ii - iii Introduction. 4 - 382. (1)384 - 387 Index. 2nd VOL: [1] Half Title. [1] Title Page. [1] (1)2 - 376. (1)378 - 380. Index. 1fep. 3rd VOL: 2nd TOME: 1fep. Half-Title [1] Title page. [1] (1)2 - 376. (1)378 - 380. Index. 1fep. 4th VOL: 1fep. Half-Title [1] Title page. [1] (1)2 - 376. (1)378 - 380. Index. 1fep. 5th VOL: 3rd TOME: 1fep. Half-Title [1] Title page. [1] (1)2 - 376. (1)378 - 380. Index. 1fep. 6th VOL: 1fep. Half-Title [1] Title page. [1] (1)2 - 376. (1)378 - 380. Index. 1fep. All fully bound in dark green embossed silk with light brown label. with gilt text and tooling. Overall all volumes slightly age browned with very slight foxing throughout. A fine set.
- If you look at Item Ref: 11279 on this site, you can see the four volumes of Cassell's company produced books about the 'Household' with no authorship attributed. This is also the case when you peruse these three volumes here published by William S. Orr's publishing house. It's obvious both are typical of a Victorian printed genre aimed at a burgeoning middle-class due to the huge ramp-up of the British industrial revolution. The big difference is that these Orr produced volumes are full of all manner of things that the Victorian husband and wife would need, but without illustrations nor colour plates to enrich the production, whereas the Cassell books are heavily illustrated with chromolithograph colour plates and practical black and white vignettes. The Cassell production was a direct response to the famous O.S. Beeton and Ward Lock publishing phenomenon of Isabella Beeton's 'Household Management'. But Beeton's book itself was a direct response to this type of earlier book here. One of the other big differences besides the gaps in years, between all three household books is that Beeton's is attributed to Isabella and not just a company. William S. Orr was a publishers' agent from the 1830s, and was a close associate of Robert and William Chambers, (the other publisher named in these six volumes). He printed a London edition of 'Chambers's Edinburgh Journal' by mid-1832. The arrangement used stereotype plates, and brought the circulation up to 50,000. He published these volumes of 'Household Economy' in 1936. By 1845 the overall circulation was declining from its peak, and Orr wrote to Chambers explaining that the market was changing. In 1846 Chambers terminated the arrangement with Orr. Punch magazine, set up in 1841, brought in Orr to help with distribution to booksellers and news agents. Orr died in 1873. Whatever the publishing merits or not of these books, they are fascinating pragmatic advice for everything needed to be known about the setting up of a comfortable Victorian home.

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Antiquarian category

ref number: 11280

ANON. - The names of authors written in ink.
THE ART OF DINING;
or GASTRONOMY AND GASTRONOMERS, (single fine line) LONDON: JOHN MURRAY, ALBERMARLE STREET. 1852. 2nd PART: MUSIC AND THE ART OF DRESS. TWO ESSAYS REPRINTED FORM THE 'QUARTERY REVIEW.' (single fine line) LONDON: JOHN MURRAY, ALBERMARLE STREET. 1852.
FIRST EDITION. 172 X 110 mm. 2FEPS. Title page, with author's name; By A. Hayward QC. Verso: Adverts for John Murray publications. (1)Prefatory Notice. [1] (1) - vi Contents. (1)2 - 128. (1)130 - 137 Appendix. Verso Adverts for John Murray publications. 2nd. PART. Title page, with author's name; By Lady Eastlake. [1] (1) - vi Contents. (1)2 - 112. 2feps. Quarter light tan leather binding with marbled paper and light tan leather tips to boards. Spine with blind and gilt tooling and black and gilt label. All text block edges marbled. An elegant book.
- A hugely fascinating book with articles from at least ten famous (at the time) people: Lords, Lady's, Diplomats, Counts and Editors. The author whose name in ink adorns the top of the title page of the first part seems to be by Abraham Hayward QC. who wrote many articles, letters and reviews. The second author whose name also appears in ink atop the second title page is Lady Elizabeth Eastlake, a 43 year-old in 1852. A reviewer, translator and essayist, who was famously the object of hallucination by the great English painter J.M.W. Turner, on his deathbed. On pages 30/31 there is a very interesting detailed report by a Lady Morgan, (famous Irish author and reviewer) about a dinner cooked by Careme at Baron Rothschild's villa. Before this, on page 29, there are a series of distinctions of the varying professional merits of the two most famous Chefs of the time, and alleged rivals; Careme and Beauvilliers. Careme is viewed as superior on 'invention' and Beauvilliers' more remarkable for 'judgement' but had exhausted the old world of the art, while Careme discovered a new one. On page 73 after a discussion of the great culinary reputations of the current crop of named British Chefs and their placements, it is Louis Eustache Ude whom they place at the top, due to his twenty years educating the palate of the late Earl of Sefton. This is the same Ude who wrote the famous book of cookery titled 'The French Cook', and later the Chef de Cuisine of Crockfords Club in St. James's, Mayfair. Page after page of anecdotes, gossip and essays of the History of Cookery, the Gastronomic effects of the French Revolution, accounts of Paris Restaurants, famous Dinners in England, merits of female and male Cooks etc etc. Of great interest to anyone who wants more detailed information on the great Chefs of that era, and their famous Patrons.

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Antiquarian category

ref number: 11286

ANON. - Two instruction manuals, one old and rare; one modern.
ITEM 1. NAPKIN FOLDING: ITEM 2. THE BEAUTY OF THE FOLD.
ITEM 1. Series of Fully Illustrated Original Designs. Printed by Newton and Eskell. 1891. Full-page diagrams throughout with facing letterpress description with forty-nine designs including: The True-Lovers' Knot; The Cockle-Shell; The Lady Betty Balfour; The Turkey-Cock Tail; The Spill-Box; The Four-Pointed Fan; The Duplex Vase; and The Opera Glasses. ITEM 2. THE BEAUTY OF THE FOLD. A Conversation with Joan Sallas. Edited by Charlotte Birnhaum. Sternberg Press. ON THE TABLE SERIES.
ITEM 1. SOLE EDITION. 4to. Inside cover advertisements for Newton & Eskell publications. (1)List of designs. Verso Advert for Alfred Suzanne's Egg Cookery. No title page (not-proven, if one is called for). (1)Napkin Folding. 6-103. Each verso with explanation of Napkin shapes. Opposite page with each Napkin diagram. Last 3 pages + inside cover: Advertisements for Newton & Eskell publications. Covers are very lightly dusted. A very small damp stain to the top of the covers. Very light staining to the last two pages. Back cover advert for 'The Caterer and Hotel-keeper.' Publisher's cloth-backed printed boards. Spine re-backed with dark green cloth spine. Overall a very nice item. ITEM 2. FIRST EDITION. 2012. 183 x 113mm. 2feps (one with publisher's details. Title page. 1p Contents. [1] 7-9 Forward. On the verso; 2 b/w photographs of a huge feature from a 1677 folding manual. 11-27. [1] 2nd Title page. 30-86. The b/w photographs of folding techniques. [1] Verso with Advertisements. 1fep. Hard cardboard cream covers with decoration and text in maroon. Condition as new.
- ITEM 1. Napkin folding is most commonly encountered (but less often nowadays) as an elaborate table decoration in fancy restaurants. Although the modern trend is for clean, unstarched, simply folded white cloths, that have had the minimum of handling, giving a sense of good conscious health and safety awareness. It is now becoming quite rare to see the elaborate folded fantasies of the past. Typically, and for best results, a clean, pressed, well-starched square cloth (linen or cotton) napkin was used. There were many variations in napkin folding in which a rectangular napkin, or a napkin ring, a glass, or even multiple napkins may have been used. The earliest instruction manual for the artistic folding of napkins was published in 1639 by Matthia Gieger, a German meat carver working in Padua. It was part of a series of treatises on the culinary arts titled 'Le Tre Trattati'. Napkin folding has a centuries-old history and dates back to the times of Louis XIV of France (1638 – 1715), also known as Louis the Great (Louis le Grand) or the Sun King (le Roi-Soleil). He was the monarch of the House of Bourbon who ruled as King of France from 1643 until his death. The shift of the napkin from simply a folded cloth to a folded creative object occurred in 16th century Florence, Italy around the same time as voluminous clothing, such as ballooned sleeves, had become fashionable among the wealthy. Rather than simply laying a tablecloth flat on a table, starched linens were folded into large centre-pieces, called "triumphs," that could depict a variety of real and mythical animals, natural elements and architectural forms. (See item 1098 on this book-site, titled, 'Roger, Earl of Castlemaine's Embassy' by Michael Wright to get a sense of the amazing "triumphs" made from sculpted sugar pastilliage). A popular gift wedding guests received during this time was a personally folded napkin that distinguished whether they were related to the bride or groom. In the mid-18th century, table setting practices were so specific that in Germany there were particular traditions on how to fold napkins, display figures at the table and arrange plate. During this golden age of napkin folding, there was a school in Nuremberg devoted entirely to this art and butlers had shelves of instructional books to keep up with the changes in the field. Napkin folding in the form of table sculptures began being replaced by porcelain decorations during the 18th century. When I was in the Catering school in the early 1960's we students used to enjoy learning new shapes of folded napkin fantasies. Another age another time. ITEM 2. Features German master Joan Sallas, whose folded napkins graced the Metropolitan Museum's exhibit of 1780 Viennese royal table silver. (Watch him fold a ''water lily'' napkin on YouTube.) A virtuoso of the fold, has meticulously researched and mastered the history and techniques of the art of the fold. With the banquet table as a setting, his expertise and philosophy pour forth in the form of splendid, folded linen. In this precious book, Sallas shares his folding wisdom, which editor Charlotte Birnbaum contextualizes in two essays on the history of napkin folding. The texts are accompanied by an illustrated catalogue of folding techniques. A fascinating little book and a good accompaniment

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Antiquarian category

ref number: 11293

ANON.
THE Lady's Companion:
VOLUME 1. CONTAINING Upwards of Three Thousand different Receipts: in every Kind of COOKERY: AND Those the best and most fashionable; BEING Four Times the Quantity of any Book of this Sort. 1. Making near two Hundred different Sorts of Soops, Pottages, Broth, Sauces, Cullies, &c. after the French, Italian, Dutch, and English Way; also making Cake Soop for the Pocket. 11. Dressing Flesh, Fish and Fowl; this last Illustrated with Cuts, shewing how every Fowl is to be truss'd. 111. Directions for making Ragoos and Fricaseys. 1V. Directions for Dressing all Manner of Kitchen Garden Stuff, &c. V. Making two Hundred different Sorts of Puddings, Florendines, Tanzeys, &c. which are four Times the Number to be met (2 long perpendicular lines) with any other Book of this Kind. V1. The whole Art of Pastry, in [n aking - sic] upwards of two Hundred Pies, (with the Shapes of them engraven on Copper-Plates) Tarts, Pasties. Custards, Cheese-Cakes, Yorkshire Muffins, &c. V11. Receipts for all Manner of [Pick ing - sic] Potting, collaring, &c. V111. For Preserving, making Creams, Jellies, and all Manner of Confectionary, with particular Receipts for making Orgeat and Blanc Manger. 1X. Rules amd Directions for setting out [D nners, - sic] Suppers, and grand Entertainments. To which is added, Bills of Fare for every Month in the Year. ALSO Directions for Brewing Beers, Ales, &c. making all Sorts of English Wines, Cyder, Mum, Metheglin, Vinegar, Verjuice, Catchup, &c. WITH The receipts of Mrs Stephens for the Stone; Dr. Mead for the Bite of a Mad Dog; the recipe, sent from Ireland, for the Gout; Sir Hans Sloane's Receipt for Sore Eyes; and the receipt for making Tar Water. (1 long horizontal line) The SIXTH EDITION with Large Additions. (1 long horizontal line) VOL.1. (1 long horizontal line) LONDON: Printed for J. HODGES, on London-Bridge; and R. BALDWIN, at the Rose, in Pater-noster Row. 1753. VOLUME 11. is the Fifth Edition. Title page same as previous, except the three typos on the sixth edition are not evident here.
VOLUME 1. 179 x 113mm. 1 new fep. 1 original with inscription - Liz. Booker. Book AD 1757. [1] Frontispiece. Title Page with ink inscription on verso tipped in, with a warning "not to steal this book". (1)2-413. [1] Sixteen pages of Index to the first volume. 1fep. With seven pages of illustrations of trussing. Also nine pages of Bills of Fare. Text block fine. Frontispiece, tittle page somewhat browned and stained with no loss. VOLUME 11. 179 x 115mm. 1 new fep. 1 original fep. Title Page with ink recipe on verso tipped in for 'French Rowles'. (1)2-422. Eight pages of Index to the second volume. 2fep. With eight pages of ornate pie shapes. Text block nice and clean with the title page slightly age browned. Both volumes bound in full dark brown calf with both spines rather sunned. Boards with elaborate blind tooling and edged with thin gilt lines. The spines with raised bands and blind and gilt tooling. With red labels, gilt text and small round breen labels for volume numbers.
- Although the author is unknown and has produced a very large quantity of text, filling two thick volumes, the question arises; why not put a name to what is actually an impressive cookery book.? It is hard to imagine an independent publisher or even a production this size issued by a publishing quango, being profitable. The Title page proclaims boldly, that it is "Four Times the Quantity of any Book of the Sort". With near 200 soups alone, Including The Cook and Housewife's Calendar, or monthly list of things in season from January to December; Proper articles to cover the table every month ; Specimen of a Housekeepers Book with year-end statement; Marketing tables from one penny three farthings to three pence; table of expenses, income and wages from farthings to pounds and back to farthings; The eight pages of plates are impressive, but can also be found (albeit, arranged in a different sequence) in the book of 'Receipts of Pastry and Cookery' of Edward Kidder first published around1720. Whatever the true facts are, it is a very impressive set.

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Antiquarian category

ref number: 11309

ANON. A label for an expensive Paris sweet shop. circa 1820.
A LA SOURCE DES DOUCEURS.
POMEREL. G.dre de M. CHEVET. CONFISEUR DISTILLATEUR. de S.A.R. Madame la Duchesse de Berry, Fabrique Dragees et Fruits pour Baptemes, Bonbons, assiettes mentees Corbeilles et Cartonnage pour Fetes et Etrennes; Chocolat de Sante et a la Vanille, Confitures de toutes especes; Pate d' Auvergne; Gelee de Pommes de Rouen; Sirops; Fruits a la Eau-de-vie; Liqueu et Nins de Liqueurs;Envoie en Province et a l'Etranger. a' Paris. RUE MONTESQUIEU, No 5.
160 mm in Dia. Top half is an illustration of children finding many sweets at the bottom of a waterfall. With a picnic table set up a maid for a lady of means. A very beautiful black and white, ornately designed label for a company/shop selling many different sweets. Housed in a marbled card folder.
- By the quality of the illustration on this label it must have been a high-end establishment. A long search online did not enlighten. A unique item. (If anyone can shed any more light on this item, it would be much appreciated).

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Ephemera category

ref number: 11313