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Royal Menu. - Lunch at the Guildhall.
Her Majesty the Queen and Prince Philip, Duke of Edinburgh.
CORPORATION OF LONDON LUNCHEON AT GUILDHALL to HER MAJESTY THE QUEEN and HIS ROYAL HIGHNESS THE PRINCE PHILIP, DUKE OF EDINBURGH Upon Their return from Their Tour of Commonwealth and other Countries FRIDAY, 10th MARCH, 1961 The Right Honourable the Lord Mayor SIR BERNARD NATHANIEL WALEY-COHEN. COLONEL RICHARD HOME STUDHOLME, O.B.E., M.A., Alderman. ADAM KENNEDY KIRK Sheriffs. WALTER BASIL HOLDEN Chairman of the Special Reception Committee.
285x210mm. A highly decorated menu in hard cardboard with folded outer cover and 2 folded sheets inside making 4 leaves and eight pages. Top cover. [1] Title page. 1p Guildhall history. 1p Music Programme by the Royal Marine Orchestra. 1p Menu and Wines. 1p Toasts. 2p Names of the Special Reception Committee. 1p Explanation of the cover design. [1] Back cover plain. Inside are 2 folded sheets with Coats of Arms and the precise ceremonial arrangements for the day. All sheets held together with a red and white decorative cord. Housed in a neat marbled cardboard folder with a label on the front cover. A very clean, handsome item of Royal ephemera.
- The Queen and Prince Philip had just visited India, Pakistan, Nepal and Iran. The very colourful water-coloured front cover of the menu depicts impressions of the Commonwealth tour just undertaken. At the top are two drawings of Buckingham Palace and London Airport, depicting points of departure for the tour. In the left panel is the 238 foot Qutab Minar, Delhi, one of the highest stone towers in the world. This is followed at the bottom left, by the Taj Mahal at Agra. On the bottom right we find an impression of Mount Everest in Nepal. In the lower portion of the right panel an image of an Iranian mosque with beautiful Minarets. Lastly above this, two vignettes of Pakistan; Frere Hall, Karachi and the Harbour. On page 2 an essay on the interesting history of the Guildhall. We learn that the Hall and its environs have been consecrated to civic government for more that 1000 years. Two major fires in 1666 and 1941 enveloped the hall. The crypt, porch and mediaeval walls are still original, emerging from the flames without irreparable damage. Each year the Mayor and Sheriffs are elected by the Liverymen after meeting in the Common Hall. In the UK, the Guildhall is one of the most important places of high ceremony. It hosts many important banquets to the Sovereign and Members of the Royal Family, Prime Ministers, Ministers of State and Foreign Leaders. A very interesting document as well as being a menu.

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Ephemera category

ref number: 11142

Nignon Edouard - A special limited 2nd edition - #1445 of 2105.
Les Plaisirs de la Table
Ou, sous une forme nouvelle, l'Auteur a devoile maints delicieux secrets et recettes de bonne Cuisine, transcrit les precieux et de fins Gourmets fameux et de fins Gourmets, conseillers aimables et surs en l'Art du Bein Manger PREFACE DE M. ROBERT DE FLERS de l'Academie Francaise (A prinetr's device of a sheep) DESSINS de P.F. GRIGNON. A.PARIS CHEZ L'AUTEUR. 3, Place de la Madeleine et chez LAPINA. EDITEUR. 75, Rue Denfert-Rochereau Overage Depose
4to. Paste-down and fep with brown-on-brown design of food dishes and laid tables. 1fep. Half title. On the verso a breakdown of the print run stylishly designed as a wine glass and dated - April 15th 1930. Title page.[1] Dedication to A. Antonin Careme by Nignon. On verso - red illustration of a table setting. (1)ii-vii Preface by Robert de Flers. 1p Chapitre Premier. [1] 3-330. 331-334 Errata. 335-339 Table des Matieres. 1p Printer's device. 1fep. Last page and paste-down with brown-on-brown design of food dishes and laid tables. Text in black with many very fine red illustrations throughout. The start of each chapter is a full page illustrated design in red. Full original art nouveau style red and black paper cover with gold embossed lines in very good slightly faded condition. The spine has 1.5" chip at the top of the spine and a small chip at the bottom but has been finely repaired. Internally very clean. Edges untrimmed and many uncut.
- This handsome fully original copy of 'Les Plaisirs de la Table' is a true reflection of Nignon as a highly gifted chef who had a reputation for cooking very fine food. In print it is even recorded that at the time when Nignon was the Maitre Chef de Cuisine at Claridges Hotel in London, many in the trade thought him a superior craftsman to Escoffier, who was at the same time, Maitre Chef de Cuisine of The Carlton Hotel in Pall Mall. This copy although slightly larger page-wise than the first edition of 1926, is of a more pleasing design.

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Modern category

ref number: 11143

Sala. George Augustus - With a brief note signed by G.A. Sala
The Thorough Good Cook
A SERIES OF NOTES ON THE CULINARY ART AND NINE HUNDRED RECIPES BY GEORGE AUGUSTUS SALA. CASSELL AND COMPANY, Limited LONDON, PARIS & MELBOURNE 1895 ALL RIGHTS RESERVED
FIRST AND SOLE ENGLISH EDITION. 210x172mm. Paste-down and fep in designed paper. On verso of fep: a tipped-in note on Reform Club embossed paper stating "Reform Club: Thursday. Dr Sir a line to say that I shall be duly with you a little before 8. Faithfully Yours G.A. Sala. (underlined) The Rev. T. Shore." Half Title. Verso advertisement for Sala's books. Title Page. Verso with a small illustrated device titled 'Belle Sauvage'. (1)vi-viii Preface 1. (1)x-xiii Preface 11. (1)xv-xvii Preface 111. 2p Contents. [1] (1)2-467. [1] (1)470-492 Index. Fep and paste-down in designed paper. The fine tooled and embossed original cover with gilt still in very good condition but the spine and the back edge of covers are sunned. All edges gilt. Internally very clean and in very good condition. An uncommon book especially with the autographed note.
- George Augustus Sala, (see 1st photo below) the youngest son of Augustus Sala (1792-1828) and Henrietta Simon (1789-1860), was born on 24th November, 1828. After the death of his father, George's mother supported herself and five surviving children by teaching singing and giving annual concerts in London and Brighton. Educated at the Pestalozzian school at Turnham Green, Sala left at fifteen to become a clerk. Later he found work drawing railway plans during the Railway Mania of 1845. A talented artist, Sala also worked as a scene-painter at the Lyceum Theatre and in 1848 was commissioned to illustrate Albert Smith's 'The Man in the Moon'. This was followed by an illustrated guidebook for foreign tourists that was published by Rudolf Ackermann. Other work included prints of the Great Exhibition and the funeral of the Duke of Wellington. Sala was also interested in becoming a journalist and in 1851 Charles Dickens accepted his article, 'The Key of the Street', for his journal, 'Household Words'. This was the first of many of Sala's articles that Dickens published over the next few years. In April, 1856, Dickens sent Sala to Russia as the journal's special correspondent. He also contributed to the author's next venture, 'All the Year Round' and other journals such as the 'London Illustrated News', 'Punch Magazine' and 'Cornhill Magazine'. In 1857, Sala began writing for the 'Daily Telegraph'. For the next twenty-five years he contributed an average of ten articles a week. Although paid £2,000 a year for his work, Sala, who was an avid collector of rare books and expensive china, was always in debt. Sala loved traveling and in 1863 accepted the offer of becoming the Telegraph's foreign correspondent. Over the next few years he reported on wars and uprisings all over the world. During the Franco-German War he was arrested in Paris as a spy but was eventually released from prison. He wrote several books based on his travels including 'From Waterloo to the Peninsula' (1867), 'Rome and Venice' (1869), 'Paris' (1880), 'America Revisited' (1882), 'A Journey Due South' (1885) and 'Right Round the World' (1888). After leaving the Daily Telegraph Sala moved to Brighton where he attempted to start his own periodical, 'Sala's Journal'. The venture failed and left him deeply in debt and in early 1895 he was forced to sell his large library of 13,000 books. George Augustus Sala died at Brighton on 8th December, 1895. In an email I received from Linda Gifkins, she kindly informed me of a hitherto unknown edition of 'The Thorough Good Cook' printed by Brentano's - New York, Chicago, Paris, & Washington in 1896. Sala was twice married. His first wife, Harriet, whom he married in September 1859, died at Melbourne in December 1885. In 1891 he married a second wife, Bessie, third daughter of Robert Stannard, C.E., who survived him. Sala was a great friend of Alexis Soyer and was a member of the Reform Club whilst Soyer was the Chef de Cuisine there.

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Antiquarian category

ref number: 11144

Francatelli. Charles Elme - In amazing original condition.
The Cook's Guide and Housekeeper's & Butler's Assistant;
A PRACTICAL TREATISE ON ENGLISH AND FOREIGN COOKERY IN ALL ITS BRANCHES; CONTAINING PLAIN INSTRUCTIONS FOR PICKLING AND PRESERVING VEGETABLES, FRUITS, GAME, &C, The Curing of Hams and Bacon; THE ART OF CONFECTIONARY AND ICE-MAKING, AND THE ARRANGEMENT OF DESSERTS. WITH VALUABLE DIRECTIONS FOR THE PREPARATION OF PROPER DIET FOR INVALIDS; ALSO FOR A VARIETY OF WINE-CUPS; AND EPICUREAN SALADS, AMERICAN DRINKS, AND SUMMER BEVERAGES. BY CHARLES ELME FRANCATELLI. PUPIL OF THE CELEBRATED CAREME, SEVEN YEARS CHEF DE CUISINE TO THE REFORM CLUB, AND MAITRE-D'HOTEL AND CHIEF COOK TO HER MAJESTY THE QUEEN. AUTHOR OF "THE MODERN COOK" WITH UPWARDS OF FORTY ILLUSTRATIONS. FIFTY-THIRD THOUSAND. LONDON; RICHARD BENTLEY & SON, NEW BURLINGTON STREET, PUBLISHERS IN ORDINARY TO HER MAJESTY THE QUEEN. 1884. (ALL Right Reserved)
175x125mm. 1fep. [1] Frontispiece. Title page with tissue guard. [1] (1)iv-vi Preface. (1)viii Illustrations.(1)x-xx Contents. (1)2-463. [1] 465-496 Bills of Fare. 497-500 Glossary. 501-524 Index. 1fep. Fully bound in pristine original chocolate brown cloth with ornamental black tooling all over and bright gilt writing on the spine. Speckled edges. In extra fine condition, almost as new, with very slight foxing on the frontis.
- Charles Elmé Francatelli was English by nationality. He wrote several important cookbooks, and held one of the most prestigious cooking positions in England at that time. In 1840 or 1841, he started work for Queen Victoria as Maitre d'Hotel and 'Chief Cook in Ordinary' at Windsor, staying there for four years. This is a late edition of Francatelli's 'Cook's Guide' which are not uncommon. What makes this copy so desirable is the remarkable original condition. What one wonders when seeing this book, is where has it been kept for the last 125 years. A fine collector's item or very nice present.

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Antiquarian category

ref number: 11145

Marshall Agnes Bertha - with the four coloured plates.
THE BOOK OF ICES
INCLUDING CREAM AND WATER ICES, SORBETS, MOUSSES, ICED SOUFFLES, AND VARIOUS ICED DISHES, WITH NAMES IN FRENCH AND ENGLISH, AND VARIOUS COLOURED DESIGNS FOR ICES. BY A.B. MARSHALL. (Copyright.) REVISED AND ENLARGED EDITION. London: MARSHALL’S SCHOOL OF COOKERY, 32, MORTIMER STREET. SIMPKIN, MARSHALL, HAMILTON, KENT & CO., LIMITED, 4, STATIONERS’-HALL, COURT. [Price Half-a-Crown net.]
180 x 120mm. n/d. Front paste-down and end-paper with lovely advertisements. Half-title. On verso advertisement for all Marshall’s books. [1] Frontispiece – one of the four coloured plates. Title page with tissue guard. [1] (1)vi-vii Contents. [1] (1)2-52. (1)54-76 Advertisements featuring wonderful illustrated drawings of Marshall’s ice-moulds, ice-pots and machines. (1)78-79 Index. On verso advertisement for all Marshall’s dry goods. [1] End-paper and paste-down with lovely advertisements. Original bright blue cloth cover with blind tolled lines and bright gilt writing. Internally very clean with the four coloured plates with tissue guards. A lovely copy of this very scarce much sought after thin volume. Earlier copies were published without the plates and had limited advertisements.
- In Ivan Day's extremely interesting web-site "Historic Food" there is an article about the history of ice-moulds. It states "The tradition of making novelty ices in the form of vegetables, fruits and other food items seems to have started in late seventeenth Naples, where moulded sorbetti were known as pezzi duri (hard pieces). A pewter mould for making asparagus ices is illustrated in Gillier's 'Canammeliste Francaise' - Nancy: 1750. By the 1860s these moulds were to be found at ‘most ironmonger's', so bunches of ice cream or water ice asparagus (see image #6 below) seem to have become popular by this time with Victorian diners. They were frequently illustrated in nineteenth and early twentieth century cookery texts, such as this work by Marshall, also Theodore Garrett and John Kirkland. American mould manufacturers were still making asparagus moulds in the 1950s, though by this time, they had become much stouter in order to facilitate easy demoulding. The earlier, narrow moulds are not easy to use, as the asparagus ices are difficult to turn out without breaking. They should be dipped into cold water for about twelve seconds and the ices rolled out onto a clean table napkin with the finger tips, rather than the point of a knife, which is usual with most other ice-moulds".--- If you go hunting thro' the stalls on Portobello Road, London, on a Saturday morning you will still be able to find those Victorian pewter or copper ice-cream moulds. The good ones can now cost hundreds of pounds. They are much sought after by serious collectors.

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Antiquarian category

ref number: 11146

Liebig Company's. - A nice copy of a beautifully designed booklet.
Practical Cookery Book.
A collection of new and useful recipes in every branch of cookery. Compiled by Mrs H.M. Young. LONDON Leibig's Extract of Meat Company, Limited. 9 FENCHURCH AVENUE, E.C. 1893 (All rights reserved). PRINTED IN GERMANY.
FIRST EDITION. 172 X 113MM. 2p Highly decorated inside front cover and Title page. Verso has an intriguing etching of the Liebig Factory, Frey Bentos, Uruguay. 1-111 Index. iv Advertisement page. v-vii Introduction. viii Preface. 1p Recipes. [1] 1-104. Highly decorated inside back cover. Beautifully decorated and colourful boards sometime expertly relaid. The guttering has a little rust form the staples not affecting the look or text. Overall a very nice complete copy of a very scarce company booklet that is not usually found in such good condition.
- The Liebig Extract of Meat Company (Lemco) was the originator of Liebig and Oxo meat extracts and later Oxo beef stock cubes. Baron Justin von Liebig invented a way to preserve the flavour of meat in the form of an extract. In the 1860's the Baron was known as a very active organic chemist and was invited to be a shareholder in a Uruguayan firm to produce a meat extract and transport the liquid in tons to Europe. (with no weight of skin, bones nor meat) The idea appealed to the Baron and promised to be very lucrative, so the company was established in December 4th 1865 in London. The factory was based at Fray Bentos at Villa Independencia, on the river Uruguay, (see image #2 below) where fresh air and an unlimited supply of water were an indispensable necessity for the slaughter of 1,500 four year old oxen daily during the seven months of the slaughter season. The company employed about 1000 hands, and with wives and children supported a community of 3000. The meat extract was a molasses-like black spread packaged in an opaque white glass bottle, and contained only reduced meat stock and salt (4%). It took 3 kg of meat to make 100 g of extract. By 1875, 500 tonnes of the extract were being produced at the Fray Bentos plant each year. The manufacture of the meat extract was done under the strict control of a company chemist. It was then shipped to Antwerp. On arrival in Europe it was again inspected and samples of each consignment were tested for composition and flavour. In the booklet the public are cautioned against various imitations. In 1873, Liebig's began producing tinned corned beef, sold under the label Fray Bentos. Later, freezer units were installed, enabling the company to also export frozen and chilled raw meat. A cheaper version of Liebig extract was introduced under the name Oxo in 1899. Later, the Oxo bouillon cube was introduced. In the 1920s, the company acquired the Oxo Tower Wharf on the south bank of the river Thames in London. There they erected a factory, demolishing most of the original building, preserving and building upon the riverside frontage. The Liebig Extract of Meat Company was acquired by the Vestey Group in 1924 and the factory was renamed El Anglo. Liebig merged with Brooke Bond in 1968, which was in turn acquired by Unilever in 1984. Liebig produced many illustrated advertising products: table cards, menu-cards, children games, free trade card sets, calendars, posters, poster-stamps, paper and other ephemera. These were often in the form of trading card sets with stories, historical tidbits, geographic tidbits, and so on. The sets usually consisted of six cards, one card included per product sale. Many famous artists were contracted to design those series of cards, which were first produced using true lithography, then litho chromo, chromolithography and finally offset printing. The cards remain popular with collectors and are often collected in albums. Copies of Liebig's recipe booklet are also much sought after. Due to the fact that they did not survive well in the oily and robust kitchen environment, lovely clean copies such as this one are quite rare.

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Antiquarian category

ref number: 11147

Walsh. J.H.
THE BRITISH COOKERY BOOK
UNITING A GOOD STYLE WITH ECONOMY, AND ADAPTED TO ALL PERSONS IN EVERY CLIME: CONTAINING MANY UNPUBLISHED RECEIPTS IN DAILY USE BY PRIVATE FAMILIES. COLLECTED BY A COMMITTEE OF LADIES, AND EDITED BY J.H. WALSH F.R.C.S., AUTHOR OF "A MANUAL OF DOMESTIC ECONOMY". New Edition with Engravings. LONDON: ROUTLEDGE, WARNE, AND ROUTLEDGE, FARRINGDON STREET; AND 56, WALKER STREET, NEW YORK. 1863.
8vo. 3feps. Frontispiece of kitchen ranges with a tissue guard. Title page. [1] (1)iv Preface. (1)vi-viii Contents. (1)2-350. 351-360 Bills of Fare. (1)362-375 Index. [1] 4feps. With eight wood engraved plates (including the Frontis) Original green cloth boards with fresh gilt stamped device on the front cover. The spine is relaid modern burgundy morocco with raised bands, gilt lines, two black labels with gilt lettering. Internally, very clean and tight except for the frontis which had overall small foxing.. A very nice copy.
- This is an exact copy of the first edition of 1859. The only difference is the change of title; from The English Cookery Book - 1859, to The British Cookery Book - 1863. Quite why it was changed from English to British, one can only guess. John Henry Walsh FRCS was born on 21st October, 1810, at Hackney, London. He was educated at private schools, and became a fellow of the Royal College of Surgeons in 1844. For several years he followed his profession of surgeon, but gradually abandoned it on account of the success of his works on the subject of sport. He wrote on sport under the pseudonym of "Stonehenge". He moved from the country to London in 1852, and the following year brought out his first important book, The Greyhound (3rd ed. 1875), In 1856 his Manual of British Rural Sports appeared, which ran to many editions. During the same year he joined the staff of 'The Field', and became its editor at the close of 1857. Among his numerous books published under the name of "Stonehenge" are: • The Shot-Gun and Sporting Rifle (1859) • The Dog in Health and Disease (1859; 4th ed. 1887) • The Horse in the Stable and in the Field (1861; 13th ed. 1890) • Dogs of the British Isles (1867; 3rd ed. 1885) • The Modern Sportsman's Gun and Rifle (1882-1884) While editor of The Field, Walsh instituted a series of trials of guns, rifles and sporting powders extending over a period of many years, which greatly tended to the development of sporting firearms; and his influence upon all branches of sport was stimulating and beneficial. Besides this volume of cookery he also published 'A Manual of Domestic Economy'. He died at Putney on 12 February 1888, aged 77.

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Antiquarian category

ref number: 11148

Ignotus
CULINA Famulatrix Medicinae:
OR, Receipts in Modern Cookery; WITH A MEDICAL COMMENTARY, WRITTEN BY IGNOTUS, AND REVISED BY A. HUNTER, M.D. F.R.S. L.&E. Magistre artis, Ingeniique Largitor Venter ---------Perseur. THE FIFTH EDITION, CONSIDERABLY ENLARGED. YORK: Printed by T.Wilson and E.Spence High-Ousgate. For J.Mawman, in the Poultry, London, and for Wilson and Spence, York; Sold also by J.White, and J.Murray, Fleet-street, and J.Harding, St James Street, London; A.Constable and Co. Edinburgh: and by J.Todd, Sotheran and Son, and J.Wolstenholme, York. 1807
12mo. 202x122mm. 1fep. [1] Frontispiece of a Roman stewpan. Title page with an age shadow of the stewpan. [1] 1p Dedication. [1] (1)6-14 Preface. (1)16-296. (1)298-310. (1)2-20 Men and Manners. 21-22 A domestic character. 1fep. A nice modern rebind in dark calf and marbled boards. Spine with raised bands, gilt lines and two black morocco labels with gilt lettering. Very clean, with original untrimmed and uncut pages. A very collectible and desirable copy.
- In Sophie Schneideman’s tenth catalogue of rare books she informs: -- Dr. Hunter, a Scottish physician, helped to establish the York Lunatic Asylum, and to be honest, there is something of Bedlam about this book. It is a highly opinionated book and a marvellous read. Each recipe is followed by ‘Ignotus’s’ or rather ‘Hunter’s’ observations on it, often including the effect on the body. Of Mock Turtle Soup he writes “This is a most diabolical dish, and only fit for the Sunday dinner of a rustic, who is to work the six following days in a ditch bottom. It is the very essence of Pandora’s box. So, – Get thee behind me Satan!”. The appendix gives 267 pieces of advice on Men and Manners. All pithy and often witty, one declares “Never enter an auction room, for there you will tempted to buy what you do not want”, another “Do not blame a man for hard drinking, if he belongs to a thirsty family”.-- Quite why Hunter implies the work is written by 'Ignotus' which is Latin for: unknown, obscure, ignorant and ignoble, when he was the author is unknown. Possibly he spent a little too long with the inmates.

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Antiquarian category

ref number: 11149

Ignotus.
CULINA Famulatrix Medicinae:
OR, Receipts in Modern Cookery; WITH A MEDICAL COMMENTARY, WRITTEN BY IGNOTUS, AND REVISED BY A. HUNTER, M.D. F.R.S. L.&E. Magistre artis, Ingeniique Largitor Venter ---------Perseur. THE FOURTH EDITION. YORK: Printed by T.Wilson and E.Spence High-Ousgate. For J.Mawman, in the Poultry, London, and for Wilson and Spence, York; Sold also by J.White, and J.Murray, Fleet-street, and J.Harding, St James Street, London; A.Constable and Co. Edinburgh: and by J.Todd, Sotheran and Son, and J.Wolstenholme, York. 1806
12mo. 181x113mm. Marbled paste-down and end-paper. [1] 1fep. [1] Frontispiece of a pig with the heading slightly cropped. Title page with an ink inscription at the top slightly cropped. [1] Dedication. [1] (1)6-14 Preface. (1)16-291. 292-293 Advertisement. [1] (1)296-308 Contents. 1fep. [1] Marbled end-paper and paste-down. Quarter light brown calf with slightly faded marbled boards. Gilt lines with gilt tooling in the compartments. Two labels, one red and the other black with gilt lettering. Very lightly age browned throughout with the text block sometime cropped without loss. Overall a pleasing copy.
- Alexander Hunter (Ignotus) an ingenious physician and naturalist, was born in 1730. He studied at Edinburgh, where he took the degree of M.D. Afterwards he established himself as a medical practitioner first at Gainsborough, then at Beverly, and finally at York, where he attained high reputation in his profession, and was a principal contributor to the foundation of an asylum for lunatics. He was a fellow of the Royal Societies of London and Edinburgh. He died in 1809, in the 80th year of his age. – Besides this title on offer here his other works are: • Georgical Essays; in which the Food of Plants is particularly considered, several new Composts recommended, and other important articles of Husbandry explained upon the Principles of Vegetation. • Outlines of Agriculture; addressed to Sir John Sinclair, Bart., President of the Board of Agriculture, York, 1795. • A New Method of raising Wheat for a series of years on the same Land. York,1796. • An Illustration of the analogy between Vegetable and Animal Parturition. Lond. 1797. • Men and Manners; or, Concentrated Wisdom. York, 1809. He also found time to write and revise a new edition of Evelyn’s 'Sylva and Terra' London, 1812, in 2 volumes. A prolific and impressive output

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Antiquarian category

ref number: 11150

Borella. Mr - Very scarce.
THE COURT AND COUNTRY CONFECTIONER:
OR, THE House-Keeper’s Guide; to a more speedy, plain, and familiar method of understanding the whole art of confectionary, pastry, distilling, and the making of fine flavoured English wines from all kinds of fruits, herbs, flowers; comprehending near four hundred and fifty easy receipts, never before made known. PARTICULARY, Preserving. Carving. Icing Transparent Marmalade, Orange, Pine-Apple, Pistachio, and other Rich Creams. Caramel. Pastils. Bomboons. Puff, Spun, and Fruit –Pastes. Light Biscuits. Puffs. Rich Seed-Cakes. Custards. Flummeries. Trifles. Whips. Fruits. and other Jellies. -- Pickles, &c. ALSO New and easy directions for clarifying the different degrees of sugar, together with several bills of fare of deserts for private gentlemen’s families. To which is added, A dissertation on the different special of fruits, and the art of distilling simple waters, cordials, perfumed oils, essences. By an Mr Borella, now head confectioner to the Spanish Ambassador in England. LONDON. Printed for G. RILEY, at his Circulating Library, Curzon-street, Mayfair; J. BELL in the Strand; J. Wheble, Pater-noster-row; and C. Etherington, at York. M.DCC.LXXII.
8vo. 2fep. Title Page. [1] (1)ii Dedication. (1)2-3 Author's Address. [1] (1)ii-xxiii(1) Contents. (1}2-271. [1] [1]2-46 Distillery. 1fep. A pleasing copy lightly age-browned throughout. Full contemporary calf with a nice patina. Double blind-tooled lines around the boards. The spine with single gilt lines and a red label. With the bookplate of Mary Chadsey on the front paste-down. An extremely scarce cookery book that rarely shows up on the market.
- This is the 2nd issue of the second edition with a different title page. The first issue has "A New Edition" added on the title page. Apparently this is the edition that first identifies Borella as the author. From Ivan Day's very interesting web-site 'Historical Food' I have copied the following extract --"Although they had been known in England since the 1670's, ices were popularised by French and Italian confectioners who set up shops in London and a few other cities in the 1760's. Some varieties that are fashionable in modern times, such as brown bread and pistachio, actually date from this period. The first English recipes for these two flavours appear in a confectionery text of 1770. In the same book are recipes for ices made with elderflowers, jasmine, white coffee, tea, pineapple, barberries and a host of other tempting and unusual flavours. Although this book was published anonymously, we only learn from the second edition of 1772 that the author was called Mr. Borella, and that he was confectioner to the Spanish ambassador. His little work The Court and Country Confectioner was aimed at instructing English housekeepers in the mysteries of making the sort of high class confectionery that was fashionable in court circles on the continent. Although there had been earlier English cookery books that offered a few ice cream recipes, Borella's work was the first to give really clear instructions on making these novel and prestigious delicacies. One example was the recipe for elder-flavoured muscadine ice. Borella also suggests a variant on this recipe, which is made with white currant ice rather than lemon water ice. This unusual combination is actually one of the most spectacular ices of all time and demonstrates just how inventive the eighteenth century confectioner could be". ---- Mr Borella's book of confectionery is quite a comprehensive list of contemporary recipes similar to those of Frederick Nutt, 'The Complete Confectioner' 1789, and Hannah Glasse's 'Compleat Confectioner' of the same date as Borella's book. A check of the recipes show a lot of similarity but three unusual recipes catch the attention. First from Borella p188, comes a confusing recipe called "Burgundy Wine Ice cream". that starts with spices and milk boiled with rice to thicken and then added again to more milk and then to thicken with beaten egg white, strew with sugar and browned under the salamander: No wine and hot as well - Hmmm !!. Next from Hannah Glasse a very intriguing recipe for "Preserved Samphire" p73, that calls for the sea vegetable to be boiled in syrup and then dried with more sugar strewn on top and allowed to dry completely. I imagine quite an odd taste sensation similar to the astringency of Japanese Omeboshi plums, albeit, with the naturally salty samphire probably a little sweeter. The most unlikely recipe has to go to Frederick Nutt. p125, He tries to entice us with a basic ice cream recipe similar to 'Creme Anglaise' (a cooked egg custard sauce) to which Parmesan Cheese is added before freezing. One feels a prudent need to comment rather than volunteer to taste. Simon, Cagle and Bitting all record a first edition. Maclean has this copy for G. Riley [&c.].

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Antiquarian category

ref number: 11151