Kettilby.   Mary    
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. The FOURTH EDITION. To which is ADDED, A SECOND PART, Containing a great Number of Excellent Receipts, for Preserving and Conserving of Sweet-Meats, &c. LONDON: Printed for Mary Kettilby, and Sold by RICHARD WILKIN, at the King's-Head in St. Paul's Church-yard. M.DCC.XXVIII. -- SECOND TITLE: A COLLECTION OF RECEIPTS IN Cookery, Physick and Surgery. PART 11. Containing Likewise, A great Number of Excellent Receipts, for Preserving and Conserving of Sweet-Meats, &c. By several Hands. The THIRD EDITION. LONDON: Printed for RICHARD WILKIN, at the King's-Head in St. Paul's Church-yard. M.DCC.XXVIII.
8vo. Decorated silk paste-down and end paper. 2feps. Title page with a double lined border. [1] (1)iv-viii Preface. (1)10-183. 7p Index. Second Title page with a double lined border. [1] (1)194-272. 4p Index. 2feps. Decorated silk paste-down and end paper. Quarter dark brown calf with marbled boards and tips with blind tooled lines. Spine with raised bands, with gilt devices in compartments with gilt title. Inernally very clean, with a very slightly dusty title page, and last page of index. Overall in very good condition.
- From an interesting article online called the 'History of Wafers' we learn of a recipe in Mary Kettilby's, 'A Collection of Above Three Hundred Receipts' (London: 1724) called, "The Right Dutch-Wafer -- Take four Eggs, and beat them very well, then take a good Spoonful of a Pint of fine Sugar, one nutmeg grated, Cream, and a Pound of Flower, a Pound of butter melted, two or three Spoonfuls of Rose-water, and two good Spoonfuls of Yeast; mix all, well together, and bake them in your Wafer-tongs on the Fire. For the Sauce, take grated Cinnamon, Sack, and melted Butter, sweetened to your Taste." This sounds like an early Belgian Waffle where Kettilby calls for yeast instead of beaten egg whites to lighten the wafer/waffle. A fine example of how recipes develop over the years and in tandem with those of different geographical locations. Its amazing how the key elements of demand, equipment, foodstuffs, cooking knowledge and skills produced dishes that had many similarities throughout the main European cuisines.

click on image to enlarge
Information

Antiquarian category
ref number: 11123