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Child. Lydia Maria
The Frugal Housewife.
DEDICATED TO THOSE WHO ARE NOT ASHAMED OF ECONOMY.. BY MRS CHILD, AUTHOR OF THE "MOTHER'S BOOK" THE "LITTLE GIRL'S BOOK" ETC. A fat kitchen maketh a lean will - Franklin. "Economy is a poor man's revenue; extravagance a rich amn's ruin." Ninth Edition. CORRECTED AND ARRANGED BY THE AUTHOR. TO WHICH ARE ADDED, HINTS TO PERSONS OF MODERATE FORTUNE. SOME VALUABLE RECEIPTS. ETC. ETC. LONDON: PRINTED FOR T.T. AND J. TEGG, CHEAPSIDE; N. HAILES, PICADILLY; BOWDREY AND KERBY, OXFORD STREET; ALSO R. GRIFFIN AND CO. GLASGOW. 1832.
FIRST ENGLISH EDITION. 12vo. Yellow paste-downs and end-papers at each end. 1fep. [1] Engraved frontispiece. Title page. [1] 1-172. 173-176 Index. 6 pages of very neat manuscript writing on the feps and paste-down. Original maroon calf boards with bright original gilt lettering "Mrs Child's Frugal Housewife 2s/6d." Sympathetically relaid smooth spine. Internally very clean. An excellent copy.
- This is a lovely and interesting book. The first edition (the Frugal Housewife) was published in America. 1929. Bitting informs us the title was deposited in the District Clerk's Office by David L. Child, the 12th day of November, 1829. Other editions cited by Lincoln are; the 2nd 1830; 4th, 5th, 6th,7th, all 1831; 8th, 1832. Because this edition, the 9th, was published in England, further American editions had the title changed to "The American Frugal Housewife" This new title reached thirty two editions by 1850. Oxford only cites the 15th English edition of 1835. Lownestien; p31, confusingly states that the name of the American edition was changed in 1832 because there was an "English book of the same name" She seems unaware that both the new 'American Frugal Housewife' and the English 'Frugal Housewife' were one and the same, albeit, published in two different countries. The confusion is even more widespread. Michigan State University Libraries have an essay on the 1830 American edition in their 'Historic American Cookbook Project'--'Feeding America' in their Digital Collections that states; "The Frugal Housewife was first published in Boston in 1829 and was reprinted at least four times in the next two years. By the eighth edition of 1832, the name had been changed to The American Frugal Housewife to differentiate it from the English work of Susannah Carter." Yes, Carter did publish a cookery book called 'The Frugal Housewife' but it is a totally different book that was first published sixty four years previously in 1765. Finally, after studying this copy being offered here, against the text of the facsimile copy of The American Frugal Housewife, twenty-ninth edition of 1844, with the introduction by Jan Longone, there is no doubt they are both different editions of the same book. Quite how an American cookery book, barely three years into publication, came to be printed in England, is a mystery on which this compiler would appreciate some clarity. Lowenstien p2, p25, p31.

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Antiquarian category

ref number: 10907

NUTT. Frederick - A superlatively rare find
Nutt's own signed manuscript recipe book -- circa 1789.
The manuscript is in 5 approximately even sections with one fifth of the total pages blank: 1st section -- 214 numbered receipts with an index. 2nd section -- 59 numbered receipts with an index. 3rd section -- 9 pages of English spelling & shorthand studies. 4th section -- 69 pages of unnumbered receipts; mainly sweets, wines, cordials and pickles. No index. Frederick Nutt’s signature is on the very first page and in the 2nd section, above recipe # 42, for Currant Jelly. There is a date in the 4th section of June 10th 1826. The first section is almost the same as the 1st printed edition of Nutt’s 'Complete Confectioner' of 1789; It is almost identical in recipe sequence, recipe content and index. Out of 237 recipes in the 1st edition, there are only 44 recipes out of sequence in the manuscript. Most of the 44 recipes can be found in the 2nd section of the manuscript. The 2 biggest anomalies in the 1st section index are - # 1 -- the block of 6 ‘Cordials’ starting with recipe # 182. They are not present in the index of ‘The Complete Confectioner’. Anomaly # 2 – in ‘The Complete Confectioner’ there are 7 recipes in the chapter ‘Fruits Preserved in Brandy’ (recipe # 180) -- that are not in the 1st section of the manuscript, but scattered in the 2nd section. This is without doubt, Frederick Nutt’s own manuscript recipe book -- circa 1789, which he used to publish the 1st edition of his 'Complete Confectioner'.
16mo The manuscript measures 159 x 65 mm. The book is dis-bound with back board present. The text block is tight. There are a couple of pages loose. All pages are age browned. The text is small, neat, legible and in Nutt's handwriting throughout. Preserved in a brown cloth covered hand tied, folding sleeve. All held in a fine modern full tan calf clamshell box. Raised bands on spine with gilt lines and blind tooling in the compartments. 2 labels - one red, one green with gilt lettering. The boards edged with gilt lines.
- Although Frederick Nutt did not add his name to his famous book, 'The Complete Confectioner', it is understood that it was out of respect for another famous confectioner, Domenico Negri, at the 'Pot and Pineapple' shop in Berkley Square, where Nutt had been formally apprenticed. This probably means that many of the recipes contained in this manuscript and 'The Complete Confectioner' are from the 'Pot and Pineapple' as well as his later places of employment. All conscientious apprentices would keep a journal of all recipes seen and done, as they went about learning their trade. As can be seen in this detailed manuscript, in this respect Nutt was no exception, giving one a sense of a very diligent craftsman. One aspect of the manuscript that it is quite startling is how little editing happened between the manuscript (see the detailed description of this item above) and the published first edition of 'The Complete Confectioner'(see item 10909 below}. Compared to today's multi-faceted approach and effort needed to get a successful cookery book onto the market, the manuscript and the subsequent book, surprise and amaze by their simplicity.

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Antiquarian category

ref number: 10908

NUTT. Frederick - The very rare first edition.
The Complete Confectioner
The COMPLETE CONFECTIONER; or the Whole ART of CONFECTIONARY: Forming a Ready Assistant to all Genteel FAMILIES; giving them a PERFECT KNOWLEDGE of CONFECTIONARY: with INSTRUCTIONS, NEATLY ENGRAVED ON TEN COPPER-PLATES, How to decorate a TABLE with TASTE and ELEGANCE, Without the Expence or Assistance of a Confectioner. By a Person, Late an Apprentice to the well known Messrs. Negri and Witten, of Berkley Square. London: Printed for the Author; and sold by J. Mathews, No. 18, Strand, MDCCLXXXIX. Price 10s 6d. neatly bound. Entered at Stationers Hall. (Nutt's name did not appear on the title page until the 3rd edition of 1806)
FIRST EDITION. 8vo. Pp. Half title. Title page [v-xxiv] [1] 2-212 Illustrations: Ten numbered engraved plates, consisting of six of table settings plus three folding. Plate number 10 - a pastry molding tool, bound in separately between pages 8 & 9. A very clean copy with minimal stains. Fully bound in dark brown calf, re-backed, raised bands with blind tooling , red label with gilt lettering. Contemporary boards slightly bumped with nice polished patina. A rare item.
- Although Nutt did not add his name to the 'Complete Confectioner', it is understood that it was out of respect for another famous confectioner, Domenico Negri, at the 'Pot and Pneapple' shop in Berkley Square, where Nutt had been formally apprenticed. This probably means that many of the recipes contained in the Complete Confectioner are from the 'Pot and Pineapple' as well as his other places of employment. All conscientious apprentices would keep a journal of all recipes seen and done, as they went about learning their trade. This can be seen in the original Frederick Nutt manuscript (see item #10908 above). Approximately a total of a third of the recipes in the manuscript match all the recipes in this first edition. The eminent cookery book dealer, Janet Clarke, informs us in her catalogue online, a very interesting little snippet about Nutt the professional confectioner and his book. To quote; "The author was obviously highly proficient in his art and his recipes are meticulous and was, at one time, offered £1000 to withdraw his work from the public in order to protect his fellow confectioners who were fearful of losing business to those who might rival them having learned their art through this work". He obviously declined the offer. One wonders in what regard Nutt's fellow professionals held him after that. This also was the first book of confectionery to be published in America in 1807, for Richard Scott and sold at his Bookstore, 243 Pearl St. NY. Re-printed from the 4th English edition, with large additions.

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Antiquarian category

ref number: 10909

Mason. Charlotte
The Ladys Assistant
For Regulating and Supplying her Table, Being a Complete System Of Cookery Containing One Hundred and Fifty select Bills of Fare, properly disposed for Family Dinners Of Five Dishes, to Courses Of Eleven and Fifteen; With Upwards Of Fifty Bills of Fare for Suppers, from Five Dishes to Nineteen; And Several Deserts: Including Likewise, The fullest and choicest Receipts of various Kinds, With Full Directions for preparing them in the most approved Manner, from which a continual Change may be made, as wanted, in the several Bills of Fare: Published from the Manuscript Collection of Mrs. Charlotte Mason, A professed Housekeeper, who had upwards of Thirty Years Experience in Families of the first fashion. The Third Edition. "The most refin'd understanding and the most exalted sentiments do not place a " woman above the little duties of life." Mrs. Griffith. London; Printed for J. Walter Homer's- Head, Charing- Cross. M.DCC.LXXVII
8vo. 2fep with manuscript signature of Catharine Driffield 1701. Title Page. [1] 2pp. Introduction to First Edition and Adverts to the second edition. [1]+1-123 Bills of fare. [1] 125-428. 429-436 List of seasonal foods. 21pp Index. 1pp Adverts. 2feps. Light tan original calf boards with nice patina. New tan spine with blind and gilt tooling, and gilt lines, and red and green labels with gilt lettering. Minor foxing on last few leaves of index and the end papers. Very clean internally.
- An excellent copy. 123 Bills of fare according to the rules of polite society are the main subject of The Lady’s Assistant: its first 124 pages contain text-only arrangements for between five and nineteen dishes as well as simple cold suppers. The subsequent wealth of recipes, including some relating to New England cooking, are interspersed with pithy information about the resources required by a good cook including an entire section on spices, their origins and uses, and condiments (pp. 290-92). The work closes with lists of seasonal fruit, vegetables and meat for all months of the year, and an extensive index. The Lady’s Assistant was first published in 1773. Little is known about the author, Mrs. Charlotte Mason, whose active period ended with the eighth, i.e. final contemporary edition of this book in ca. 1800: in the subtitle, Mason declares herself ‘a professed housekeeper, who had upwards of thirty years experience in families of the first fashion’, and references her manuscript collection as a source for the material published in this book. The text is preceded by the introduction to the first edition, the ‘Advertisement to the Second Edition’ – which notes that the text has been revised and enlarged, with ‘a full, select, and really useful collection of receipts and amendments, which makes The Lady’s Assistant [...] the most complete book of cookery hitherto extant’ – and the ‘Note to this Edition’, which states that, ‘the continued quick sale of the last corrected edition of this publication [...] ascertains the merits of the book’. ESTC N12254; Maclean, p. 95. Simon, BG 1013.

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Antiquarian category

ref number: 10910

Acton. Eliza - One of the best written English cookery books.
Modern Cookery
In all its branches; Reduced to a system of easy practice, For the use of private families. In a series of receipts which have been strictly tested, and are given with the most minute exactness. By Eliza Acton. Illustrated with engravings on Steel and numerous Woodcuts. Fourteenth Edition to which are added directions for carving. London: Longman, Brown, Green, and Longmans, Paternoster Row. 1853.
8vo. Half Title. Frontispiece. Title Page. Dedication Page. [1] p1. Preface. [viii - xlviii] 8 plates. (plate 1 is the frontispiece) [1] 2-608 plus 18 pages of advertisements. Half tan calf, green cloth boards with tan calf corners and gilt lines. Spine with raised bands and gilt lines, 2 black labels with gilt lettering. Some even browning and a some foxing through-out, overall an OK copy.
- Elizabeth 'Eliza' Acton, an English poet and cook, produced and aimed this cookbook at the domestic reader rather than the professional cook or chef. In it she introduced the now-universal practice of listing the ingredients and suggested cooking times with each recipe. Isabella Beeton's bestselling 'Book of Household Management' of 1861 was closely modeled on it. Elizabeth David rated it one of the best nineteenth century cookery books, and television cook Delia Smith is quoted as having called Acton "the best writer of recipes in the English language". 'Modern Cookery' long survived her, remaining in print until 1914 and available more recently in facsimile reprint. Acton was born April 17th 1799 in Battle, Sussex, the eldest of the five children of Elizabeth Mercer and John Acton, a brewer. The family moved to Suffolk shortly after her birth, and there she was raised. At the age of seventeen she and another woman opened a school for girls in Claydon, near Ipswich, which remained open for four years. Her health was precarious and she spent some time in France where she is rumoured to have had an unhappy love affair. She published her Poems in 1826 after returning home and they enjoyed some small success. She subsequently published some single, longer poems, but it was her 'Modern Cookery' of 1845 that garnered her the widest acclaim. Shortly after its publication she relocated to London, where she worked on her next and final book, 'The English Bread Book' of 1857. Along with recipes and a scholarly history of bread-making, this volume contained Acton's strong opinions about adulterated and processed food. Acton, her health never strong, died in February 13th, 1859, and was buried in Hampstead, North London.

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Antiquarian category

ref number: 10911

Beeton. Isabella Mary - 1st Edition - 1st issue.
The Book of Household Management
Comprising information for the MISTRESS, HOUSEKEEPER, COOK, KITCHEN-MAID, BUTLER, FOOTMAN, COACHMAN, VALET, UPPER AND UNDER HOUSE-MAIDS, LADY'S MAID, MAID-OF-ALL-WORK, LAUNDRY-MAID, NURSE AND NURSE-MAID, MONTHLY, WET AND SICK NURSES, ETC.ETC. ALSO SANITARY, MEDICAL AND LEGAL MEMORANDA; WITH A HISTORY OF THE ORIGIN, PROPERTIES, AND USES OF ALL THINGS CONNECTED WITH HOME LIFE AND COMFORT. BY MRS ISABELLA BEETON. "Nothing lovelier can be found in woman, than to study household good".-Milton. LONDON: S.O. BEETON, 248, STRAND, W.C. 1861.
FIRST EDITION, First issue. Thick 8vo. 2feps. Double chromo-lithographed frontispiece and elaborate title page with the Bouverie St address. Additional Title Page. [1] [iv-iv] [1] [vi-xxxix] including analytical index. [1] 2-1112. 2feps. 12 Colour plates. Original maroon half calf with maroon cloth boards and calf tips with gilt lines. Contemporary ornate gilt tooled spine relaid, with one panel used for book title. Faded gilt to page edges Overall slightly rubbed and faded but still very good. Clean internally with overall slight browning due to age. A handsome copy.
- Various editions of Beeton's cookery books are fairly numerous -- online, in auctions and in book-fairs, and the two issues of the first edition are far from rare, (although the first issue is very scarce) but they continue to maintain high prices, and are much sought after. This is accounted for by their far-reaching fame, and the fact that they are one of the most attractive cookery books ever published. Their famous double chromo-lithographed frontispiece and elaborate colourful first title page, additional second title page, the unique colour plates, dozens of page illustrations, comprehensive recipes, and chapters on all aspects of household management, are a great and true reflection of Victorian values, style and endeavor. "The Book of Household Management' was originally issued by Isabella in 24 monthly parts from 1859-61. The 24 parts, unlike the books are extremely rare. The book is a relatively small, but fat octavo, and holds a place in collectors affections that possibly other cookery books do not.

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Antiquarian category

ref number: 10912

Beeton. Isabella Mary - 1st Edition - 2nd issue.
The Book of Household Management
Comprising information for the MISTRESS, HOUSEKEEPER, COOK, KITCHEN-MAID, BUTLER, FOOTMAN, COACHMAN, VALET, UPPER AND UNDER HOUSE-MAIDS, LADY'S MAID, MAID-OF-ALL-WORK, LAUNDRY-MAID, NURSE AND NURSE-MAID, MONTHLY, WET AND SICK NURSES, ETC.ETC. ALSO SANITARY, MEDICAL AND LEGAL MEMORANDA; WITH A HISTORY OF THE ORIGIN, PROPERTIES, AND USES OF ALL THINGS CONNECTED WITH HOME LIFE AND COMFORT. BY MRS ISABELLA BEETON. "Nothing lovelier can be found in woman, than to study household good".-Milton. LONDON: S.O. BEETON, 248, STRAND, W.C. 1861.
FIRST EDITION, Second Issue. Thick 8vo. 2feps. Double chromo-lithographed frontispiece and elaborate title page with the Strand address. Additional Title Page. [1] [iv-iv] [1] [vi-xxxix] including analytical index. [1] 2-1112. 2feps. Modern full light tan calf with blind tooled lines on boards, raised bands and blind and gilt tooling on spine, green label with gilt lettering. Bright gilt on page edges. Very clean externally and internally. The "Free, fair homes of England" frontispiece has been very slightly cropped (without loss) and relaid on backing paper. The 12 chromolithographed plates all present.
- This second issue of the first edition is almost exactly the same, text, pages and chapters, as the first issue. The three small differences are, firstly -- the address on the first elaborate title page, reads, 248 STRAND instead of 18 BOUVERIE ST as on the first issue. The 2nd difference is the colour of the elaborate title page and the the 12 coloured plates. On the first issue the plates are predominately green with a white background. On this second issue the Title page and plates have a tan background. The design and dishes shown on the two sets of plates are otherwise, exactly the same. The 3rd difference is on p vi, 'General Contents'. The first line of the errata on the first issue reads; page 57, while on this issue, it reads; page 657. A beautiful, clean and desirable copy

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Antiquarian category

ref number: 10913

Plat - Kt. Sir Hugh - A rare edition with both parts presnt.
A Closet for Ladies and Gentlewomen
OR The Art of Preserving, Conserving, and Candying. With the Manner how to make divers kinds of Sirups, and all kind of banqueting stuffes.Also divers soveraigne Medi-cines and Salves for Sunday Diseases. LONDON. Printed by John Haviland. 1635. Bound with -- DELIGHTS FOR LADIES, TO ADORNE THEIR Persons, Tables, Closets, and Distillatories WITH Beauties, Banquets, Perfumes, And Waters. reade, practise, and censure. LONDON, Printed by R.Y. and are to be sold by James Boler. 1635.
12mo. Pp. Title Page with latticed border. All pages unnumbered. Fully bound in modern dark brown calf with 17th century style blind tooling on boards and spine. -- THE 2ND PART; Pp. Title page. 4 pp Epistle, a poem signed by H. Plat. 13 pp of 'The Table' all without borders. This second work is divided into four parts; The first of which is 'The Art of Preserving, Conserving, Candying etc'. Next 'Secrets in Distillation'. Next 'Cookery and Huswifery'. Finally 'Sweet Powders, Oyntments, Beauties etc'. All pages unnumbered. All text pages of both parts surrounded by intricate latticed borders. A very nice clean copy with minimal aging. The title page slightly dusty. A rare item especially in this fine condition..
- Elizabethan and Jacobean London was the home of Sir Hugh Plat (1552-1611), a gentleman of varied interests. As a Londoner trying to make his way in the world, and very much a man of his time and place, he was known as an author, alchemist, speculator and inventor whose career touched on the fields of alchemy, general scientific curiosity, cookery and sugar work, cosmetics, gardening and agriculture, food manufacture, victualling, supplies and marketing. Unlike many of his colleagues and correspondents, much of his manuscript material, in the form of notebooks and papers, has survived. Not much, however, is known of his personal life and among his manuscripts there are few letters, diaries or other private materials. Plat had such a wide range of interests that modern scholars have tended to concentrate on that aspect of his work that most affects their own research. Most recently he has fallen amongst historians of science and while they have carefully examined his written and published works they have, in some cases, interpreted almost all that he wrote as a quest for scientific knowledge, in the same way that the gardening writers thought him primarily a gardener or the cookery writers treated his cookery book as his most important work. Our interest here is definitely the latter. This edition of 1635 not in Cagle, Oxford, Bitting, Vicaire or Hazlitt. Most have the 1636 edition. The BL also lacks the 1635 edition, but the STC of Pollard & Redgrave cites the 1635 edition of both parts. Bent Juel- Jensen writing about the second part only in ‘Some Uncollected Authors XIX, The Book Collector” states -- “The reader is left in no sort of doubt about what went on in the Elizabethan kitchen, and few could put the book down without some regret for the passing of those most leisurely days. ... It is not surprising that some of these have survived in single copies only, and some have probably disappeared altogether ... Most surviving copies are pretty grubby and often incomplete.” A 1615 copy of 'DELIGHTS FOR LADIES' only, was offered at the 59th New York Book Fair for $9750.oo. This copy however is in unusually good condition and with the both parts present.

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Antiquarian category

ref number: 10914

Harrison. Sarah - The extremely rare first edition
The House-keeper's Pocket-Book
The House-keeper's Pocket-Book, and Compleat FAMILY COOK, CONTAINING above Three Hundered curious and uncommon receipts in Cookery, Pastry, Preserving, Pickling, Candying, Collaring, etc. With plain and easy instructions for preparing and dressing everything suitable for an Elegant Entertainment, from Two Dishes to Five or Ten, etc. And directions for placing them in their proper order. CONCLUDING with many excellent prescription of the most eminent physicians, of singular efficiency in most distempers incident to the human body: And to the whole is prefix'd such a copius and useful bill of fare of all manner of provisions in season for every month of the year, that no person need be at a loss to provide an agreeable variety of dishes. By Mrs. Sarah Harrison of Devonshire. LONDON: Printed for T.Worrall, at Judge Coke's Head, over against St. Dunstans Church, Fleet Street. 1733. (price 2s 6d. bound.)
FIRST EDITION. 12mo. Pp. Title Page. (v-xii) (2-217) 20 pp of engraved Table Settings. 13 pp of Contents. Contemporary dark brown calf boards with blind tooling, nicely polished. Relaid tan calf spine with raised bands and red label with gilt lettering. Pages lightly browned throughout. A good copy.
- Atthough first published in 1733 and now extremely rare, all editions are very scarce, with only 12 copies in total of the five earlier editions recorded in the UK. Sarah Harrison, of Devonshire, provides recipes and suggested menus (bills of fare) for a year, as well as general housekeeping directions for removing stains, cleaning dishes, managing animals and livestock, as well as some instructions for distilling and brewing. For a typical October meal, she recommends a first course of haunch of doe venison with salted and boiled cabbages, cauliflowers and roots, neat's tongue and udders, or stewed carps, or fish to be garnished with spatch-cocked eels and sliced lemon and horseradish. The second course, like the first, takes advantage of the hunt, offering wild ducks to be served with gravy and claret sauce, larks, or chine of salmon. This meal concludes with seasonal fruits - apples, pears, nectarines, plums, mulberries, and grapes. MacLean states on page 66 of this first edition of 1733: "no copy located in the British Isles". The B.L. Integrated Cat. cites one incomplete copy of the 1733 edition. Considering MacLean's bibliography was printed as recently as 1981, her research leaves question marks. Nevertheless an extremely rare book.

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Antiquarian category

ref number: 10915

Kettilby. Mary - The first editon
A Collection of above three hundred receipts in cookery, physick and surgery;
For the Use of all Good Wives, Tender Mothers, and Careful Nurses. By several hands. LONDON, Printed for RICHARD WILKIN, at the King's Head in St. Paul's Church-yard. MDCCXIV.
FIRST EDITION 1714. 8vo. Pp. Half title. Title page. 12. 1-218. [219-232] Full contemporary two-tone dark brown calf boards with nice polished patina. Sympathetically re-backed dark brown calf spine with raised bands and blind tooling. No labels. Pages evenly browned throughout, with some staining, but not affecting text. Overall a good copy of the very rare first.
- Mary Kettilby's first edition of 1714 has the first printed recipe for "modern" orange marmalade. Interestingly it was the Scots who moved marmalade to the breakfast table, complete with finely cut peels, or chips, to use the Scottish term. There it joined scones, sausages, game pies, trout, roast beef and sometimes a haunch of venison on the sideboard. The traditional Scottish breakfast was certainly not for the meek or those of delicate constitution or stomach. Not until well into the 19th century did the English follow the Scottish example and abandon the eating of marmalade in the evening (originally a post-dinner digestive rather than a jam). Mrs Kettilby's formula called for whole oranges, lemon juice and sugar. A contemporary recipe for home-made marmalade, that of Shaun Hill, owner of the Michelin two-star Merchant House in Shropshire, differs only slightly, using whole lemons along with the oranges and sugar. "Homemade marmalade", he says, "is superior to anything you can buy", and he made twenty cases of Seville oranges into marmalade each January when he cooked at Gidleigh Park in Chagford, Devon, a prominent country-house hotel. I should imagine there would not be a lot of difference in taste between Hill's recipe and that of Kettilby's due to the presumed consistent taste of oranges over the centuries.

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Antiquarian category

ref number: 10916