A Collection of Three Hundred Receipts in Cookery
5b Printed 1724
Quote
"To make Indian Slapjack - Two cups Indian meal, one cup wheat flour, one teaspoonful salt, cold water, fry thin as possible, boil sweet milk and dip them, then fold."
Notes
"A Collection of Three Hundred Receipts in Cookery" is a historic culinary manuscript written by Mary Kettilby in the early 18th century. Published in 1714, the book provides a fascinating glimpse into the cooking practices of the time. The term "receipts" in the title refers to recipes, and the collection covers a wide array of dishes, offering insights into the ingredients, techniques, and flavors prevalent during the period. It serves as a valuable resource for understanding the culinary traditions and preferences of 18th-century England, making it a significant contribution to the history of cookbooks and gastronomy.
Description
Rebound collection of recipes. Leather 3/4 binding with marbled covers.
Description
5b Printed 1724
Quote
"To make Indian Slapjack - Two cups Indian meal, one cup wheat flour, one teaspoonful salt, cold water, fry thin as possible, boil sweet milk and dip them, then fold."
Notes
"A Collection of Three Hundred Receipts in Cookery" is a historic culinary manuscript written by Mary Kettilby in the early 18th century. Published in 1714, the book provides a fascinating glimpse into the cooking practices of the time. The term "receipts" in the title refers to recipes, and the collection covers a wide array of dishes, offering insights into the ingredients, techniques, and flavors prevalent during the period. It serves as a valuable resource for understanding the culinary traditions and preferences of 18th-century England, making it a significant contribution to the history of cookbooks and gastronomy.
Description
Rebound collection of recipes. Leather 3/4 binding with marbled covers.
