American cookery, or The art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves, and all kinds of cakes, from the imperial plum to plain cake

View Item Record

Description:

"First edition, second printing. 48pp. Woodcut decoration. Contemporary wraps (frayed), probably original. This is a pefect copy in superb condition: crisp, entirely untrimmed and wide-margined; a single owner's signature else unmarked and without blemish. Early editions of this work are exceedingly rare. Six copies of the 1796 first printing can be located. Four copies of this printing are known; it follows word for word the text of the first printing and is thought to be from the hands of the same printer. It is interesting to note that some but not all the errata listed in the first printing have been corrected in the second. There is an undated Albany edition marked "The second edition" which is now assigned a date of 1796; it has revised text and introduction as compared to the first editions, of 1796 and 1798". Jan Longone, Wine and Food Library

Date Issued:

1798-01-01T00:00:00Z

Data Provider:

Michigan State University. Libraries

Collection:

Feeding America: the Historic American Cookbook Project

Place:

Northeastern states

Subject Topic:

Cooking, American, Cooking, and Women cooks

Subject Genre:

Early works to 1800

Language:

English

Rights:

No Copyright

URL:

https://n2t.net/ark:/85335/m5637g