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Historic Cook Books

 Historic Cook Books
 From Roman to the 19th Century
 
Summary of finds -
 
 Century  No. of Extant Recipe Books
 5th century (from 401 to 500 AD)  2
 6th century (from 501 to 600 AD)  0
 7th century (from 601 to 700 AD) 0
 8th century ( from 701 to 800 AD) 0        
 9th century ( from 801 to 900 AD)  0
 10th Century (from 901 to 1000 AD)  2
 11th Century (from 1001 to 1100 AD)  0
 12th Century (from 1101 to 1200 AD)  0
 13th Century (from 1201 to 1300 AD)  4
 14th Century (from 1301 to 1400 AD)  7
 15th Century (from 1401 to 1500 AD)  20
 16th Century (from 1501 to 1600 AD)  17
 17th Century (from 1601 to 1700 AD)  24
 18th Century (from 1701 to 1800 AD)  46
 19th Century (from 1801 to 1900 AD)  53
   

5th century (from 401 to 500)

late 4th / early 5th century : Ancient Rome : De re coquinaria / APICIUS

http://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html

http://www.gutenberg.org/etext/16439  (English Text)

http://www.archive.org/details/apicicaelidereco00apicrich

http://www.thelatinlibrary.com/apicius.html  (Latin Text)

http://www.fhaugsburg.de/%7Eharsch/Chronologia/Lspost04/Apicius/api_int  (Latin Text)

5th c : Ancient Rome : The Excerpts of Vinidarius
 

6th century (from 501 to 600 AD)
 

7th century (from 601 to 700 AD )
 

8th century ( from 701 to 800 AD )
 

9th century (from 801 to 900 AD)
 

 10th Century (from 901 to 1000 AD)
 

10th – 13th C: Persia : Kitab al-tabikh (Baghdad Cookery Book)

Kitab al-Tabikh (The Book of Dishes) (10th century) by Ibn Sayyar al-Warraq

http://www.daviddfriedman.com/Medieval/For_Translation/al_Warraq/al_warraq.html

Kitab al-Tabikh (The Book of Dishes) (1226) by Muhammad bin Hasan al-Baghdadi

 


11th Century (from 1001 to 1100 AD)
 
 

12th Century (from 1101 to 1200 AD)
 
 

13th Century (from 1201 to 1300 AD)

13th C: England : Two Anglo-Norman Culinary Collections Edited from British Library

Manuscripts Additional 32085 and Royal 12.C.xii

 
13th C: possibly French / Danish : Libellus de art Coquinaria ("Harpestreng" cookbook)

http://base.kb.dk/manus_pub/cv/manus/ManusPage.xsql?nnoc=manus_pub&p_ManusId=87&p_PageNo=140%20recto&p_Lang=main&p_Mode=img  (Danish Text of Codex K)

http://www.notaker.com/onlitxts/molbech.htm  (Danish Text of Codex Q)

http://staff-www.uni-marburg.de/~gloning/harp-kkr.htm  (Danish Text of Codex K )

 

13th C: Andalusia : An Anonymous Andalusian Cookbook (Andalusian Cookbook)

The original source can be found at David Friedman's website

http://www.daviddfriedman.com/Medieval/For_Translation/al_Tughibi/al_Tugibi.html

http://www.harvestfields.ca/harvest/cookbooks/Andalusian/Cookbook.htm  (English Text)

 
13th C: France : Le Régime du corps

http://staff-www.uni-marburg.de/~gloning/aldosien.htm  (French Text)

 

14th Century (from 1301 to 1400 AD)

1300 : France : Enseignements … maniere de viands

http://www.medievalcookery.com/notes/lessons.shtm

http://www.uni-giessen.de/gloning/tx/1300ens.htm

 
14th C early : Italian ? : Tractatus de modo preparandi et condiendi omnia cibaria

http://staff-www.uni-marburg.de/%7Egloning/mul1-tra.htm

 
1345 : Germany : Ein Buch von guter spise

http://turbadelirantium.skyrocket.de/bibliotheca/anonymus_buochvonguot  (German Text)

http://www.staff.uni-marburg.de/~gloning/bvgs.htm  (German Text)

http://www.die-dunkle-dimension.de/p-med03.htm  (German Links to individual recipes)

http://cs-people.bu.edu/akatlas/Buch/recipes.html  (German English Text)

 
1375 : France : Le Viandier de Taillevent

http://gallica.bnf.fr/ark:/12148/bpt6k62367s  (French Text)

http://www.staff.uni-marburg.de/~gloning/vi-vat.htm  (French Text)

http://www.telusplanet.net/public/prescotj/data/viandier/viandier1.html  (English Text)

 
1390 : England : Forme of Cury
http://www.pbm.com/~lindahl/foc/  (English Text)

http://www.pbm.com/~lindahl/foc/8cury11.txt  (English Text)

http://www.ibiblio.org/pub/docs/books/gutenberg/etext05/8cury10.txt  (English Text)

 

1393 : France : Le Menagier de Paris

http://gallica.bnf.fr/ark:/12148/bpt6k831118  (French Text)

http://www.pbm.com/~lindahl/menagier/  (French Text)

http://www.daviddfriedman.com/Medieval/Cookbooks/Menagier/Menagier_Contents.html

(English Text)

 

14th C: Italian ? : Liber de coquina

http://staff-www.uni-marburg.de/%7Egloning/mul2-lib.htm  (Latin Text)

 

15th Century (from 1401 to 1500 AD)

1400 : German : Ein alemannisches Büchlein von guter Speise (Cgm 384, fol. 103b-115b)

http://staff-www.uni-marburg.de/~gloning/birlalem.htm  (German Text)

 
1400 : German : Mittelniederdeutsches Kochbuch

http://staff-www.uni-marburg.de/~gloning/mndk.htm  (German Text)

 
1400 : German : Ein Kochbuch aus dem Archiv des Deutschen Ordens

http://staff-www.uni-marburg.de/~gloning/gollub.htm  (German Text)

http://www.florilegium.org/files/FOODMANUSCRIPTS/Konigsberg-art.html  (English Text)

 
1400 : Spain / Catalon : Libre de totes maneres de confits

http://staff-www.uni-marburg.de/~gloning/confits.htm  (Catalan Text)

 
1420 : France : Du fait de cuisine

http://www.daviddfriedman.com/Medieval/Cookbooks/Du_Fait  (English Text)

 
1430 : England : Liber cure cocorum

http://www.pbm.com/~lindahl/lcc/facsimile.html  (English Text)

http://www.pbm.com/~lindahl/lcc/parallel.html  (English Text)

http://homepage.univie.ac.at/thomas.gloning/tx/lcc3.htm  (English Text)

 
1430 : England : Two Fifteenth-Century Cookery Books - Harleian MS. 279 & Harl. MS. 4016,

with extracts from Ashmole MS. 1439, Laud MS.553, & Douce MS. 55

http://www.hti.umich.edu/cgi/t/text/textidx?c=cme;idno=CookBk;rgn=div1;view=text;cc=cme;node=CookBk%3A6  (English Text)

http://www.hti.umich.edu/cgi/t/text/textidx?c=cme;cc=cme;rgn=main;view=text;idno=CookBk (English Text)

 
1450 : England : Two Fifteenth-Century MS - (HARLEIAN MS. 279 & 4016)

http://www.bookofrefreshments.com/cgi-bin/tfccb.pl  (English Text)

 
1450-60 : England : Italy : Libro de arte coquinaria

http://www.staff.uni-marburg.de/~gloning/martino2.htm  (Italian Text)

 
1460 : The Babees Book .. Boke of Nurture

http://www.hti.umich.edu/cgi/t/text/textidx?c=cme;idno=AHA6127.0001.001  (English Text)

http://jrider.web.wesleyan.edu/wescourses/2001f/fren234/01/bookofnurture.htm  (English

Text)

 
1468 : England : A Noble Boke off Cookry

www.medievalcookery.com/notes/napier.txt  (English Text)

 
14th/15th C: Italy : Libro di cucina / Libro per cuoco

http://staff-www.uni-marburg.de/~gloning/frati.htm  (Italian Text)

http://www.geocities.com/helewyse/libro.html  (English Text)

 
14th/15th C: Italy : Italian Renaissance Recipes, from several sources

http://www.nicomarin.com/ricette.htm  (English Text)

 
14th/15th C: Italy : Anonimo Veneziano (Anonymous Venetian Cookbook)

http://staff-www.uni-marburg.de/%7Egloning/frati.htm  (Italian Text)

http://www.geocities.com/anahita_whitehorse/LibroDellaCocina.html  (English Text)

 
15th C : Germany :Das Kochbuch des Meisters Eberhard

http://staff-www.uni-marburg.de/~gloning/feyl.htm  (Greman Text)

http://www.florilegium.org/files/FOODMANUSCRIPTS/Eberhard-art.html  (English Text)

 
15th C : Netherlands : Wel ende edelike spijse - Keukenboek (UB Gent Hs. 1035);

Wel ende edelike spijse (Good and Noble Food)

http://staff-www.uni-marburg.de/~gloning/serrure.htm  (Dutch Text)

http://www.coquinaria.nl/kooktekst/Introduction.htm  (English Text)

 
15th c : Portugal: A Treatise of Portuguese Cuisine

http://www.cervantesvirtual.com/servlet/SirveObras/05810518790525195209079/index.htm

(Portuguese Text)

 
15th c : England : Thomas Awkbarow's Recipes - A concordance to the Middle English

culinary recipes in MS Harley 5401, A 15th-century manuscript

http://www.uni-giessen.de/gloning/tx/harlkonk.htm  (English Text)

 
late 15th c: England : Pepys MS1047

http://www.godecookery.com/pepys/pepys.htm  (English Text)

 
late 15th / early 16th c: Germany : Inntalkochbuch

http://staff-www.uni-marburg.de/~gloning/kb-dann.htm  (German text)

http://www.florilegium.org/files/FOOD-MANUSCRIPTS/Inntalart.html  (English Text)

http://www.housemorien.org/inntalkochbuch.htm  (English Text)

 

16th Century (from 1501 to 1600 AD)

1510-1514? : Netherlands : Een notabel boecxken van cokeryen

http://users.pandora.be/willy.vancammeren/NBC/index.htm  (English Text)

http://www.kookhistorie.com/  (English Text)

 
1513 : England : Boke of Kervynge

http://www.harvestfields.ca/CookBooks/001/02/01.htm  (English Text)

http://milkmama.tripod.com/kervynge2.html  (English Text)

 
1520 : Spain : Libre de doctrina per a ben servir, de tallar y del art de coch

http://www.cervantesvirtual.com/servlet/SirveObras/57915397105571162900080/index.htm

(Spanish Text)

 
1529 circa : Spain / Catalonia : Libre del Coch

http://www.florilegium.org/files/FOODMANUSCRIPTS/Guisados1-art.text  (part 1 English text)

http://www.florilegium.org/files/FOODMANUSCRIPTS/Guisados2-art.html  (part 2 English

text)

 
1530 : Italy : De honesta voluptate

http://alfama.sim.ucm.es/dioscorides/consulta_libro.asp?ref=X533841967&idioma=0  (Latin

Text)

 
1545 : England : A Proper newe Booke of Cokerye

http://www.staff.uni-marburg.de/~gloning/bookecok.htm  (English Text)

http://www.godecookery.com/trscript/trscript.html  (English Text)

 
1553 : Augsburg Bavaria : Das Kuchbuch der Sabina Welserin (Cookbook of Sabina Welserin)

http://homepage.univie.ac.at/thomas.gloning/tx/sawe.htm  (German Text)

http://www.daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html  (English Text)

 
1555 : Italy : The Secrets of Alexis of Piedmont

http://gallica.bnf.fr/  ( Latin & French Text)

 
1570: Italy : Opera

http://alfama.sim.ucm.es/dioscorides/consulta_libro_b.asp?ref  (Italian Text)

 
1573 : Germany : Ein New Kochbuch

http://staff-www.uni-marburg.de/~gloning/rumpochs.htm  (German Text)

http://clem.mscd.edu/%7Egrasse/GK_Rumpolt1.htm  (English Text)

http://www.ravenstreet.org/Tirloch/ein%20neu%20kuchbuch%20-%20transcribed%20pages......pdf (German Text)

http://www.daviddfriedman.com/Medieval/For_Translation/Max_Rumpolt/Max_Rumpolt.html

(German Text)

 
1591: England : A Boke of Cookrye

http://jducoeur.org/Cookbook/Cookrye.html  (English Text)

 
1593 : Netherlands : Eenen seer schoonen, ende excellenten Cocboeck (Exquisite and

Excellent Cookbook)

http://www.kookhistorie.com/  (Dutch Text with English intro)

 
1594, 1596,1597 : England : Good Huswife's Handmaide for the Kitchin

http://homepage.univie.ac.at/thomas.gloning/ghhk/  (English Text both 1594 and 1597

versions)

http://www.harvestfields.ca/CookBooks/003/07/00.htm  (English Text 1596 version)

 
1596 : England :The Good Housewife's Jewell

http://www.harvestfields.ca/CookBooks/003/07/00.htm  (English Text)

 
1597 : England : Herbal: Generall Historie of Plantes.

http://members.aol.com/renfrowcm/gerardp1.html  (English Text)

 
1598 : Germany : De vierdte thiel

http://staff-www.uni-marburg.de/~gloning/1598aw4w.htm  (German Text)

 
16th C : Spain : Manual de mujeres …

http://www.cervantesvirtual.com/servlet/SirveObras/01371074  (Spanish Text)

http://www.geocities.com/karen_larsdatter/manual.htm  (English Text)

 

17th Century (from 1601 to 1700 AD)

1604 : France : Ouverture de Cuisine

http://staff-www.uni-marburg.de/~gloning/ouv3.htm  (French Text)

http://www.medievalcookery.com/notes/ouverture.shtm  (English Text)

 
1608, 1627 : England : Closet for Ladies … Conserving, Preserving, Candying

http://www.shipbrook.com/jeff/bookshelf/details.html?bookid=10  (English Text)

 
1609 : England :Delights for Ladies

http://www.harvestfields.ca/CookBooks/001/03/0.htm  (English Text)

 
1615 or 17? : England : A NEVV BOOKE of Cookerie

http://staff-www.uni-marburg.de/~gloning/1615murr.htm  (English Text)

 
1616 : Denmark : Koge Bog [Cook Book]

http://www.forest.gen.nz/Medieval/articles/cooking/1616.html  (English Text)

 
1619 : Netherlands : A new herbal or Historie of plants

http://gallica.bnf.fr/ark:/12148/bpt6k987747  (English Text)

 
1629 : England : Paradisi in paradisus terrestris

http://gallica.bnf.fr/ark:/12148/bpt6k97995h  (English Text)

 
1652 : England : English Physitian (Herbal) / Culpeper’s Herbal

http://www.harvestfields.netfirms.com/HerbBooks/01/bkh00/cl1/index.htm  (English Text)

http://www.bibliomania.com/4/-/frameset.html  (English Text)

 
1653 : England : Compleat Angler

http://www.farreaches.org/fishing/izintro.html  (English Text)

http://etext.library.adelaide.edu.au/w/walton/izaak/  (English Text)

 
1653 : England : A Book of Fruits and Flowers shewing The Nature and Use of them, either

for Meat or Medicine

http://www.harvestfields.ca/HerbBooks/01/026/00.htm  (English Text)

 
1655, 1658 : England : Compleat Cook

http://www.bib.ub.es/grewe/showbook.pl?gw0172  (English Text)

http://www.gutenberg.org/etext/10520  (English Text)

 
1655, 1658,1671 : England : Queens Closet Opened

http://www.bib.ub.es/grewe/showbook.pl?gw0171  (English Text)

1661, 1665 : France : Les délices de la campagne

http://www.bib.ub.es/grewe/showbook.pl?gw018  (French Text)

http://williamrubel.com/wpcontent/uploads/bonnefons_delices_eggs.pdf  (French Text - egg

chapter)

http://gallica.bnf.fr/ark:/12148/bpt6k1088619  (French Text 1665, Second ed.)

 
1669 : England : The Closet of the Eminently Learned ….

http://www.gutenberg.org/etext/16441  (English Text)

 
1669, 1771 : Netherlands : De verstandige kock (The Sensible Cook)

http://www.kookhistorie.com/  (English Text)

http://www.bib.ub.es/grewe/showbook.pl?gw035  (Dutch Text 1771 version)

 
1671 : England : Queens Delight; conserves, candying etc

http://www.gutenberg.org/etext/15019  (English Text)

http://www.harvestfields.ca/harvest/cookbooks/queens/delight.htm  (English Text)

 
1672 : England : Queenlike Closet

http://www.bib.ub.es/grewe/showbook.pl?gw021  (English Text)

http://www.gutenberg.org/files/14377/14377-8.txt  (English Text)

 
1675 : England : Gentlewoman's Companion ..Guide to Female Sex

http://chaucer.library.emory.edu/cgibin/sgml2html/wwrp.pl?act=contents&f=%2Fdata%2Fwomen_  (English Text)

 
1675 : England : The English House-wife …

http://www.bib.ub.es/grewe/showbook.pl?gw022  (English Text)

 
1680 : France : Le Cuisinier Francois ….

http://www.bib.ub.es/grewe/showbook.pl?gw023  (French Text)

 
1683 : England : English Housewife ...

http://www.bib.ub.es/grewe/showbook.pl?gw022  (English Text)

 
1685 : England : Accomplisht Cook

http://www.bib.ub.es/grewe/showbook.pl?gw025  (English Text)

http://www.ibiblio.org/ahkitj/section27/gallery/v/1685-obadiah  (English Text)

 
1686 : Austria ; Ein Koch- Und Artzney-Buch

http://staff-www.uni-marburg.de/~gloning/graz2.htm  (German Text)

 
1699 : England : Acetaria; A Discourse on Sallets; 1st ed

http://www.gutenberg.org/files/15517/15517-8.txt  (English Text)

http://www.harvestfields.ca/harvest/Discourse/Discourse.htm  (English Text)

 

18th Century (from 1701 to 1800)
1705: England, Scotland:    Manuscript cookbook of D. Petre,
 
1713: French: L’Ecole Parfaite des Officiers de Bouche (1713, 9th ed.)

1717: England, Scotland, and America:   The Accomplished Housekeeper, and Universal Cook by T. Williams, and the principal cooks at the London and Crown and Anchor Taverns 

1721: French: Le Nouveau Cuisinier Royal et Bourgeois by François Massialot (1721)

1723: England, Scotland:  The Cook’s and Confectioner’s Dictionary: Or, the Accomplish’d Housewife’s Companion by John Nott, cook to his Grace the Duke of Bolton Court Cookery: or, the Compleat English Cook by R. Smith, Cook (under Mr. Lamb) to King William, as also to the Dukes of Buckingham, Ormond, D’Aumont (the French Ambassador), and others of the Nobility and Gentry (1725, 2nd ed.)

1728: England, Scotland  The Country Housewife and Lady’s Director in the Management of a House, and the Delights and Profits of a Farm by Richard Bradley, Professor of Botany in the University of Cambridge (1728, 3rd ed.)

1732: England, Scotland:   The Country Housewife and Lady’s Director in the Management of a House, and the Delights and Profits of a Farm by Richard Bradley, Professor of Botany in the University of Cambridge (1732)

1732: England, Scotland, and America:   The Compleat City and Country Cook: or, Accomplish’d Housewife by Charles Carter, lately Cook to his Grace the Duke of Argyle, the Earl of Pontefract, the Lord Cornwallis, &c. (1732)

1732: England, Scotland:   The Country Housewife and Lady’s Director, in the Management of a House, and the Delights and Profits of a Farm, Part II by Richard Bradley, Professor of Botany in the University of Cambridge (1732)

1734: England, Scotland, and America:   A Collection Of above Three Hundred Receipts in Cookery, Physick, and Surgery; for the Use of all Good Wives, Tender Mothers, and Careful Nurses (1734, 5th ed.)

1734: French: Le Nouveau Cusinier Royal et Bourgeois, vol. 1 and 2 by François Massialot (1734)

1736: England, Scotland:   The London and Country Brewer (1736)

1737: England, Scotland, and America:   The Whole Duty of a Woman: Or, an infallible Guide to the Fair Sex containing Rules, Directions, and Observations, for their Conduct and Behavior through all Ages and Circumstances of Life, as Virgins, Wives, or Widows (1737)

1739: England, Scotland:   The House-Keeper’s Pocket-Book; and Compleat Family Cook by Mrs. Sarah Harrison, of Devonshire (1739, 2nd ed.)

1739: England, Scotland, and America:   Receipts of Pastry and Cookery For the Use of his Scholars by Edward Kidder, who teacheth at his school (1739?; see also transcription)

1742: French: Le Cuisinier Moderne, Qui apprend à donner toutes sortes de Repas by Vincent la Chapelle, Cook to the Prince of Orange and Nassau (1742, 2nd ed.)

1743: England, Scotland, and America:   The Lady’s Companion: or, an Infallible Guide to the Fair Sex (1743)

1749: England, Scotland, and America:   A Collection Of above Three Hundred Receipts in Cookery, Physick and Surgery; For the Use of all Good Wives, Tender Mothers, and Careful Nurses by Mary Kettilby (1749)

1749 ?: America:  Martha Washington’s Booke of Cookery and Booke of Sweetmeats

1755: England, Scotland:   A New and Easy Method of Cookery by Elizabeth Cleland, chiefly intended for the benefit of young ladies who attend her school (1755)

1758: England, Scotland, and America:   The British Housewife: or The Cook, Housekeeper’s and Gardiner’s Companion by Martha Bradley (1758)

1759: England, Scotland:   A Complete System of Cookery by William Verral, Master of the White-Hart in Lewes, Sussex (1759)

1760: England, Scotland:   The House-Keeper’s Pocket-Book, And Compleat Family Cook: Containing Above Twelve Hundred Curious and Uncommon Receipts by Mrs. Sarah Harrison, of Devonshire (1760, 7th ed.)

1764: England, Scotland:   English Housewifery: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery by Elizabeth Moxon (1764)

1769: England, Scotland:   The Experienced English House-keeper, For the Use and Ease of Ladies, House-keepers, Cooks, &c. by Elizabeth Raffald [who served the Hon. Lady Elizabeth Warburton as House-keeper] (1769)

1770: England, Scotland, and America:   The Receipt Book of Harriott Pinckney Horry (1770)

1774: England, Scotland, and America:   The Art of Cookery, Made Plain and Easy by Hannah Glasse (1774)

1776: England, Scotland:   The Professed Cook; or, The Modern Art of Cookery, Pastry, and Confectionary, Made Plain and Easy by B. Clermont, who has been many years Clerk of the Kitchen in some of the first families of this Kingdom, and lately to the Right Hon. the Earl of of Abingdon (1776, 3rd ed.)

1777: England, Scotland, and America:   The Lady’s Assistant for Regulating and Supplying her Table, being a Complete System of Cookery published from the manuscript collection of Mrs. Charlotte Mason, a professed housekeeper, who had upwards of thirty years experience in families of the first fashion (1777, 3rd ed.)

1786:  England, Scotland, and America:  The Experienced English Housekeeper, For the Use and Ease of Ladies, Housekeepers, Cooks, &c. (1786)

1787: America:  The Lady’s Assistant for Regulating and Supplying the Table; being a Complete System of Cookery, &c. originally published from the manuscript collectoin of Mrs. Charlotte Mason, a professed housekeeper, who had upwards of thirty years experience in families of the first fashion (1787, 6th ed.)

1788: England, Scotland:   The English Art of Cookery, according to the Present Practice; being a Complete Guide to all Housekeepers, on a Plan Entirely New by Richard Briggs, many years cook at the Globe Tavern, Fleet-Street, the White Hart Tavern, Holborn, and now at the Temple Coffee-House (1788)

1788 ? : America:  Thomas Jefferson’s Cook Book

1791: England, Scotland:   The Practice of Cookery, Pastry, Pickling, Preserving, &c. by Mrs. Frazer, sole teacher of these arts in Edinburgh (1791)

1792: England, Scotland:   The London Art of Cookery, and Housekeeper’s Complete Assistant by John Farley, principal cook at the London Tavern (1792)                                                                                    See also: Cooking in America: The London Art Of Cookery and Domestic Housekeepers’ Complete Assistant (from the 1811 edition)

1792: England, Scotland:   The Universal Cook and City and Country Housekeeper by Francis Collingwood and John Woollams, Principal Cooks at the Crown and Anchor Tavern in the Strand, late from the London Tavern (1792)

1795: England, Scotland:   The New Experienced English-Housekeeper, for the use and ease of Ladies, Housekeepers, Cooks, &c. by Mrs. Sarah Martin, many years housekeeper to the late Freeman Bower Esq. of Bawtry (1795)

1796:  America:   American Cookery: or, the art of dressing Viands, Fish, Poultry, and Vegetables, and the best modes of making Puff-Pastes, Pies, Tarts, Puddings, Custards, and Preserves, and all kinds of Cakes, From the Imperial Plumb to plain Cake by Amelia Simmons, an American orphan (1796, 2nd ed.)             See also: American Cookery …, with an introduction by Karen Hess

and also: The First American Cookbook: A Facsimile of “American Cookery,” 1796

1796: England, Scotland:   Book of Recipes of Mrs. B.P. Benet, Lathrop Lodge, Swindon, Wilts. (c. 1796)

1796: England, Scotland:   Every Woman Her Own House-Keeper; or, The Ladies’ Library by John Perkins, cook to Earl Gower, Sir Matthew Lamb, and Lord Viscount Melbourn, 1796

1798: America:   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 by Amelia Simmons, an American orphan (1798)

 
 

19th Century (from 1801 to 1900)
 
 
1807: America: Rundell, Maria Eliza Ketelby. A New System Of Domestic Cookery, Formed Upon Principles Of Economy, And Adapted To The Use Of Private Families. By A Lady. Boston: W. Andrews, 1807.
 
 
 
1830: America: Child, Lydia Maria Francis. The Frugal Housewife: Dedicated to Those Who Are Not Ashamed of Economy. Boston: Carter and Hendee, 1830
 
 
1831: America:   The Virginia Housewife by Mary Randolph (1831)
 
1832: America: Lee, N.K.M. The Cook's Own Book; Being A Complete Culinary Encyclopedia... With Numerous Original Receipts And A Complete System Of Confectionery. By A Boston Housekeeper. Boston, Munroe and Francis; New York, Charles E. Francis, and David Felt [etc.] 1832.
 
1832: America: Leslie, Eliza. Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats. Boston: Munroe and Francis, 1832
 
1838: America: Randolph, Mary. The Virginia Housewife, Or, Methodical Cook Baltimore: Plaskitt, Fite, 1838
 
 
1840: America: Leslie, Eliza. Directions for Cookery, in its Various Branches. Philadelphia: E.L. Carey & Hart, 1840
 
1845: America: Allen, Ann The Housekeeper's Assistant, Composed Upon Temperance Principles: With Instructions In The Art of Making Plain And Fancy Cakes, Puddings, Pastry, Confectionery, Ice Creams, Jellies, Blanc Mange: Also, For The Cooking Of All The Various Kinds of Meats… Boston, J. Munroe, 1845.

1845: America: Howland, Esther Allen. The New England Economical Housekeeper, and Family Receipt Book. Cincinnati: H.W. Derby, 1845.

1846: America: Alcott, William Andrus. The Young House-Keeper: or, Thoughts on Food and Cookery Boston: Waite, Peirce, 1846, c1838.

1847: America: Leslie, Eliza. The Lady's Receipt-Book: A Useful Companion For Large Or Small Families. Philadelphia: Carey and Hart, 1847, c1846.

1848: America: Campbell, Tunis. Hotel Keepers, Head Waiters, and Housekeepers' Guide. Boston, Print. by Coolidge and Wiley, 1848
1863: America: CONFEDERATE  RECEIPT BOOK.  A COMPILATION  OF OVER ONE HUNDRED RECEIPTS, ADAPTED TO THE TIMES. WEST & JOHNSTON, RICHMOND. 1863.  G. W. GARY, Printer, 21 Pearl Street.
 
1865: America: Chase, A.W. Dr. Chase's Recipes; Or, Information for Everybody: An Invaluable Collection of About Eight Hundred Practical Recipes… Ann Arbor, Michigan: Chase, 1864.

1864: America: Parkinson, Eleanor. The Complete Confectioner, Pastry-Cook And Baker. Philadelphia: J.B. Lippincott, 1864.

1864: America: Sanderson, J.M. The Complete Cook. Plain and Practical Directions For Cooking and Housekeeping, With Upwards of Seven Hundred Receipts: Consisting of Directions for the Choice of Meat and Poultry…and With General Directions for Making Wines. Philadelphia: J.B. Lippincott, 1864.

1867: America: Blot, Pierre. Hand-book Of Practical Cookery, For Ladies And Professional Cooks. Containing The Whole Science And Art Of Preparing Human Food. New York: D. Appleton And Company, c1867.

1867: America: De Voe, Thomas Farrington. The Market Assistant, Containing a Brief Description of Every Article of Human Food Sold in the Public Markets of the Cities of New York, Boston, Philadelphia, and Brooklyn... New York: Hurd and Houghton, 1867
1869: America: Beecher, Catharine Esther. The American Woman's Home: Or, Principles of Domestic Science; Being a Guide to the Formation and Maintenance of Economical, Healthful, Beautiful, and Christian Homes. New York: J.B. Ford and Company; Boston: H.A. Brown & Co., 1869.

1869: America: Lea, Elizabeth E. Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers. Baltimore: Cushings and Bailey, 1869.

1870: America: Croly, Jane Cunningham. Jennie June's American Cookery Book: Containing Upwards Of Twelve Hundred Choice And Carefully Tested Receipts; Embracing All The Popular Dishes, And The Best Results Of Modern Science...Also, A Chapter For Invalids, For Infants, One On Jewish Cookery... New York: American News Co., 1870, c1866.

1873: America: First Presbyterian Church, Dayton, Ohio. Presbyterian Cook Book, Compiled By The Ladies Of The First Presbyterian Church, Dayton, Ohio. Dayton, Ohio: Oliver Crook, c1873.

1873: America: Harland, Marion Common Sense In The Household: A Manual Of Practical Housewifery. New York: Scribner, Armstrong & Co., 1873
1875: America: Harland, Marion Breakfast, Luncheon And Tea. By Marion Harland [Pseud.]. New York, Scribner, Armstrong & Co., 1875.

1876: America: Henderson, Mary F. Practical Cooking and Dinner Giving. A Treatise Containing Practical Instructions in Cooking; in the Combination and Serving of Dishes; and in the Fashionable Modes of Entertaining at Breakfast, Lunch, and Dinner. New York: Harper & Brothers, 1876.

1877: America: Wilcox, Estelle Woods. Buckeye Cookery, and Practical Housekeeping: Compiled from Original Recipes. Minneapolis, Minn.: Buckeye Pub. Co., 1877.

1878: America: Tyree, Marion Fontaine Cabell Housekeeping In Old Virginia/Containing Contributions From Two Hundred And Fifty Ladies In Virginia And Her Sister States... Richmond, Va.: J.W. Randolph & English, 1878, c1877
1881: America: Fisher, Abby What Mrs. Fisher Knows About Old Southern Cooking, soups, pickles, preserves, ect. … San Francisco, Women's Co-Operative Printing Office, 1881.

1882: America: Miss Parloa. Miss Parloa's New Cook Book: A Guide to Marketing and Cooking. New York: C.T. Dillingham, 1882.
1889: America: "Aunt Babette." "Aunt Babette's" Cook Book: Foreign and Domestic Receipts for the Household: A Valuable Collection of Receipts and Hints for the Housewife, Many of Which Are Not to be Found Elsewhere. Cincinnati: Bloch Pub. and Print. co., c1889

1890: America: Abel, Mary W. Hinman. Practical Sanitary and Economic Cooking Adapted to Persons of Moderate and Small Means. New York: American Public Health Association, 1890.

1886: America: Burr, Mrs. Hattie A. The Woman Suffrage Cook Book: Containing Thoroughly Tested and Reliable Recipes for Cooking, Directions for the Care of the Sick, and Practical Suggestions. Boston: Mrs. Hattie A. Burr, c1886

1892: America: Kellogg, E. E. Science In The Kitchen: A Scientific Treatise on Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes. Chicago, Ill.: Modern Medicine Pub. Co., 1893, c1892.

1893: America: Shuman, Carrie V. Favorite Dishes. Chicago: R.R. Donnelley & Sons Co., Printers, 1893.

1893: America: Tanty, Francois. La Cuisine Francaise. French Cooking for Every home. Adapted to American Requirements. Chicago, Baldwin, Ross & Co., c.1893.
 
1894: America:  RECIPES TRIED AND TRUE. COMPILED BY THE LADIES' AID SOCIETY OF THE FIRST PRESBYTERIAN CHURCH, MARION, OHIO. 1894. 
  
1894: America: Ranhofer, Charles. The Epicurean. A Complete Treatise of Analytical and Practical Studies on the Culinary Art, Including Table and Wine Service, How to Prepare and Cook Dishes? etc., and a Selection of Interesting Bills of Fare of Delmonico's from 1862 to 1894

1896: America: Farmer, Fannie Merritt. The Boston Cooking-School Cook Book. Boston: Little, Brown and Company, 1896.

1896: America: United States Subsistence Dept. Manual for Army Cooks Washington: G.P.O., 1896.

1897: America: Davidis, Henriette Henriette Davidis' Practical Cook Book, Comp. For The United States From The Thirty-fifth German Ed. ... Milwaukee, Wis., H.H. Zahn & Co., 1897.

1897: America: Author unknown. Fullständigaste Svensk-Amerikansk Kokbok = Swedish-English Cookbook. Chicago: Engberg-Holmberg, 1897
 

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