Food Fun and Facts - 17th Century Cookbooks Found in New England

17th Century Cookbooks found in New England

The Queen's Closet Opened
Incomparable Secrets in Physick, Chirugery, Preserving, and Candying, etc., which are presented unto the Queen By the most Experienced Persons of the Times, many of who were held in esteem, when She pleased to descend to private Recreation London 1671

This book represents an authentic reproduction of the text as printed by the original publisher.

While we have attempted to accurately maintain the integrity of the original work, there are sometimes problems with the original work or the micro-film from which the books were digitized.

This can result in errors in reproduction.
Possible imperfections include missing and blurred pages, poor pictures, markings and other reproduction issues beyond our control.
Because this work is culturally important, we have made it available as part of our commitment to protecting, preserving and promoting the world's literature.
The Queens closet opened
incomparable secrets in physick, chyrurgery, preserving, candying, and cookery, as they were presented unto the Queen by the most experienced persons of our times (1658)

The Compleat Cook

Expertly Prescribing the Most Ready Wayes, Whether Italian, Spanish or French, for Dressing of Flesh and Fish

Ordering- Of Sauces or Making of Pastry is presented here in a high quality paperback edition.

This popular classic work by W. M. is in the English language, and may not include graphics or images from the original edition.

If you enjoy the works of W. M. then we highly recommend this publication for your book collection.
London 1671
The Compleat Cook
Expertly Prescribing the Most Ready Wayes, Whether Italian, - Spanish or French, for Dressing of Flesh and Fish, Ordering - Of Sauces or Making of Pastry

The Whole Body of Cookery Dissected

Therein is contained certain Bills of Fare for the Seasons of the year for Feasts and common Diets London 1673

The Whole Body of Cookery Dissected went through five editions in the twenty years after its first publication and this current volume is a facsimile of the 1682 printing.

The text is a remarkable statement of the art of cookery as it was in the 1660, and proved surprisingly influential over a very long period.
The modern cook will find plenty to amuse, from making a broth or pottage called skink, to a trotter pie, a quince cream, a lamphrey eel pie, or how to fry primrose leaves with eggs.
The Whole Body of Cookery Dissected

The Cook's and Confectioner's Dictionary

by John Nott,London 1733
The 18th century was a wealth of knowledge, exploration and rapidly growing technology and expanding record-keeping made possible by advances in the printing press.

In its determination to preserve the century of revolution, Gale initiated a revolution of its own: digitization of epic proportions to preserve these invaluable works in the largest archive of its kind.

Now for the first time these high-quality digital copies of original 18th century manuscripts are available in print, making them highly accessible to libraries, undergraduate students, and independent scholars.

Medical theory and practice of the 1700s developed rapidly, as is evidenced by the extensive collection, which includes descriptions of diseases, their conditions, and treatments.

Books on science and technology, agriculture, military technology, natural philosophy, even cookbooks, are all contained here.
The cook's and confectioner's dictionary:
or, the accomplish'd housewife's companion. Containing the newest and best receipts and directions in the ... confectionary, liquors. The fourth edition.

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Army Air Corp Photos WWII
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Include Old Remedy for curing drinking too much alcohol

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Nineteenth Century American Women
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The Accomplished Cook or the Art and Mystery of Cookery
London 1685

Good cooks are many along the coast of Maine.

The editors of this book selected two of the best to bring together these recipes.

Countless good cooks along the shore have contributed their favorite recipes to these two foods experts.

Some of the recipes date back a century or more. Many have been handed down through the generations of Maine coast families with no one knowing actually how far back in history they date.

The final 24 pages take one back to 1664 in what is now Massachusetts, and even back to England.

The recipes contained there are taken from "The Accomplished Cook: or the Art and Mystery of Cookery."

This rare and valuable cookbook, perhaps one of the first to be printed, was loaned by Mr. Ralph W. Bartlett of Bremen, Maine, whose forebears came into possession of it upwards of 300 years ago.
Maine Coastal Cooking and the Accomplished Cook, or The Whole Art and Mystery of Cookery, fitted for all Degrees and Qualities:
Down East Recipes dating from 1664

The English Houswife
by Gervase Markham London 1615

In 1615 Englishman Gervase Markham published a handbook for housewives containing "all the virtuous knowledges and actions both of the mind and body, which ought to be in any complete housewife."

Markham reveals the "pretty and curious secrets" of preparing everything from simple foods to such elaborate meals as a "humble feast" - an undertaking which entails preparing "no less than two and thirty dishes, which is as much as can stand on one table."

He instructs the housewife on brewing beer and caring for wine, growing flax and hemp for thread, and spinning and dyeing. As a housewife was also responsible for the health and "soundness of body" of her family, he includes advice on the prevention of everything from the plague to baldness and bad breath.

No other source from this period provides the same richness of information in such a readable style. Michael Best's introduction and his abundant notes make "The English Housewife" readily accessible to the contemporary reader. Michael R. Best is Professor of English, University of Victoria.
The English Housewife

Perfect bound. 105pp. Penobscot Press. Botanical names; bibliography; narrative index; recipe index. 1997. $15.00. Working with material gathered from over 100 original 17th and 18th century journals, captivity narratives and ethnobotanical research.

Carolyn Raine has compiled a comprehensive cookbook with more than 90 recipes with traditional and modern methods of preparation.
Truly an unusual and fun book.
A Woodland Feast:
Native American Foodways of the 17th & 18th Centuries

Old Measurements from the 1800's
Liquid and Dry Measures used in the 1800's

Recipes from the 1800's
All types of Interesting Recipes and Cooking Tips from the 1800's

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