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The art of cookery made plain and easy, 1767
The art of cookery made plain and easy was one of the most popular cookbooks in England and American during the late 18th century. First published in 1747, and reprinted within a year, it continued be published until 1843. Well organized and easy to follow, the book's recipes range from how to roast and boil meats, to preparing and baking pies. West Indian, Dutch, Spanish, and French methods of preparation are referenced. Also included are recipes for ship captains, and remedies for the sick.
Courtesy National Library of Medicine
Topic:
Health Remedies , Healthy Living , RecipesCreator:
Hannah Glasse (1708–1770), Richard Mead (1673-1754), John Hill (1714?-1775)
