Subject
Cooking, English -- Early works to 1800 Books
Best books
Samuel Pegge
The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390
"The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390" is a collection of medieval English recipes compiled around 1390. Attributed to the chief Master Cooks of King Richard II, this cookbook reveals the elaborate culinary world of medieval England. It contains the earliest known English recipes for macaroni and cheese, and first mentions ingredients like olive oil, cloves, and mace. The recipes emphasize visual spectacle through vibrant colors and gilding, while showcasing influences from Italian, Arabic, Spanish, and Portuguese cuisines—featuring everything from pasta dishes to roasted whale.
Robert May
The accomplisht cook or, The art & mystery of cookery
"The Accomplisht Cook" by Robert May is an English cookery book published in 1660. It was the largest cookery book in England at its time, organizing hundreds of recipes into 24 logical sections covering everything from roasting meats to preparing fish, eggs, and artichokes. May's work stands out for its originality during the Commonwealth period, blending medieval customs with European influences while featuring ingredients newly arrived from the Americas, including potatoes and turkey.
Hannah Woolley
The Queen-like Closet or Rich Cabinet Stored with all manner of rare receipts for preserving, candying and cookery. Very pleasant and beneficial to all ingenious persons of the female sex
"The Queen-like Closet or Rich Cabinet" by Hannah Woolley is a cookery book published in 1670. This influential household management guide contains nearly 600 recipes spanning medicinal cordials, sweet-meats, meat dishes, and pastries. The work includes notable recipes for trifle, gooseberry fool, hot chocolate, and the first known Sussex pond pudding. Woolley addresses female readers from ladies to gentlewomen, offering practical instructions for managing kitchens and servants while incorporating ingredients from both traditional English cooking and the New World.
Elizabeth Moxon
English Housewifry Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery
"English Housewifry" by Elizabeth Moxon is a comprehensive cookery manual from the mid-18th century. The book provides a wealth of information on domestic tasks, particularly focusing on cookery, with over four hundred and fifty recipes well organized into various categories. This work serves as a practical guide for mistresses of households and lower women servants, detailing recipes and techniques for preparing an array of soups, cakes, pickles, and other culinary delights, while emphasizing health and frugality. At the start of "English Housewifry," the author outlines the purpose of the book, presenting it as the result of thirty years of experience in the culinary arts. The initial chapters introduce several recipes, beginning with instructions for soups such as vermicelly soup and cucumber soup, and continuing to elaborate on specific preparation methods and garnishing techniques. Moxon clearly aims to educate her readers on the art of cooking, providing not only recipes but also insights into bill of fare production and the arrangement of dishes for presentation. Each entry is methodical, catering to both novice and experienced cooks alike, and reflects the culinary practices of her time.
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