While working on the Adam Fletcher Adventure Series cookbook, I’m doing a good bit of research in cookbooks that were actually in use in the mid-to-late 18th century.
Below is a transcription of the cover page for one of the most famous “receipt” (recipe) books of the era, Hannah Glasse’s The Art of Cookery Made Plain and Easy. If you’d like to see the entire book for free as a PDF, click here.
The Art of Cookery was first published in 1747 and went through 20 different editions. It continued to be published until 1843 and was popular in England and America.
Art of Cookery
PLAIN and EASY
Which far exceeds any Thing of the Kind yet published
- How to Roast and Boil to Perfection every Thing necessary to be sent up to Table
- Of Made-dishes
- How expensive a French Cook’s Sauce is
- To make a Number of pretty little Dishes for a Supper or Side-dish, and little Corner-dishes for a great Table.
- To dress Fish
- Of Soops and Broths
- Of Puddings
- Of Pies
- For a Lent Dinner; a Number of good Dishes, which you may make use of at any other Time
- Directions to prepare proper Food for the Sick
- For Captains of Ships; how to make all useful Things for a Voyage; and setting out a Table on board a Ship.
- Of Hogs Puddings, Sausages, &c.
- To pot and make Hams, &c.
- Of Pickling.
- Of making Cakes, &c.
- Of Cheese-cakes, Creams, Jellies, Whip-Syllabubs, &c.
- Of made Wines, Brewing, French Bread, Muffins, &c.
- Jarring Cherries and Preserves, &c.
- To make Anchovies, Vermicella, Catchup, Vinegar, and to keep Artichokes, French Beans, &c.
- Of Distilling
- How to Market; the Seasons of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, and Fruit.
- A certain Cure for the Bite of a Mad-Dog. By Dr. Mead.
- A Receipt to keep clear from Buggs.
To which are added,
By Way of APPENDIX,
One hundred and fifty New and Useful Receips,
And a Copious Index.
By a LADY
The Ninth Edition
Printed for A. Millar, J. and R. Tonson, W. Strahan, T. Caslon, T. Durham, and W. Nicoll.
[Price bound Five Shillings.]