COOKERY
Lot 25
COOKERY
Sold for £2,640 (US$ 4,437) inc. premium
Lot Details
COOKERY
Cookery book, containing over 500 numbered recipes, arranged in fourteen sections, each divided by half-title pages: "Wet Sweet Meats", "Dry Sweet Meats", "Creams and Cheeses", "Possetts and Sillibubs", "Bisketts and Jumballs", "Cakes and Ginger Bread", "Cordiall Waters and Syrups", "Meade and Made Wines", "Puddings and Pyes", "To Dress Fish", "Soups and Made Dishes", "The Side Dishes", "To Pot and Collor", and "The Pickells", followed by "Bills of Fares", kept throughout in an early eighteenth-century hand, over 150 leaves written on one side only, paper with Arms-of-Amsterdam facing 'VI' watermark, contemporary calf with gilt double rule at border, spine and end-papers restored (the latter with leaves from a mid-sixteenth century English Bible), late eighteenth-century bookplate of Ham Court (Worcestershire, built in 1797) bearing the arms of Martin of Ham (presumably for the Rev Joseph Martin, died 1828, book collector), folio, [early 18th century]

Footnotes

  • AN EXCEPTIONALLY FINE AND ATTRACTIVE EARLY EIGHTEENTH CENTURY COOKERY BOOK, illustrated with two decorative bills of fare showing the "First Corse" and "Second Corse" (of a sort only rarely found in manuscript recipe books). The second recipe in the volume, for making marmalade, well illustrates the author's gift for practical exposition and vivid turn of phrase, as well as an appealing use of pre-standard orthography: "Orange Marmalat Take the Best Colourd Sevill-Oranges without Spotts or Specks Cut them in halfes, Squease out the Juice put the Rines in to water Shiften the water Twice a Day. For 2 Dayes then boyl them in water Tell thay are Tender then Take them out and lay them one a Cleane Cloth Cut out the harde Pieces that are in the In Sides and put them in your Scales and Way them and to a pound of oranges a pound of Doble Refined Sugar Clarifey your Sugar in a Pint of Water boyl it to Candy hight Scum It Well and in the meane Time Pound your oranges in a marbell or stone morter and put it in to the Sugar let it boyl Tell it Spatters and is the thickness of marinalat then Take it of the fire and put it in your Glasses Paper them up - and what Sweet meate you make of Oranges or Lemons is Best to be don when in Season a Bout march or Aprill When they are not stickey". The more ambitious might like to try their hand with "Larkes in Jelly": "Fry your Larkes in Oil Brown Set them to Dreane when Cold Plaice them in the Bottom of your Dish let them Cover the Bottom there have your Jelley ready make it of Veal or Chicken boyl it Tell it will Jelly Season it to your Tast put Little Doble Refined Sugar Clarify it with the White of Egge and let it Runn thorow Your Jelly Bag Tell its very fine and when you put it in to the Bag Drop Your Larkes that your Larkes may Look fine in the Bottom and your Jelly Cleare a Side Dish" (although the "Ragoust of Sparrowgrasse" that follows immediately after may be more to modern taste).
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