Mrs. Lincoln's Boston Cook Book : What To Do And What Not To Do In Cooking

Lincoln, Mary J.

Boston, Massachusetts, 1898

By Little, Brown, And Company
$26.00 USD
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Details

Professionally rebound, with replacement boards, endpapers and pastedowns in a different paper stock; 536 pages, 4.75 x 7.25 in. [12 x 18.5 cm.]. First published in 1883 - the present copy a 1898 printing.
Condition

Lengthy ownership inscription to a blank preliminary page. Text block age-toned, with mild staining. Several blank leaves at rear with handwritten recipes in a variety of hands.
Notes

A practical cookery manual by Mary J. Lincoln, an early instructor and principal of the Boston Cooking School. Alongside recipes, Lincoln provides instruction in kitchen organization, cooking techniques, nutrition and the principles underlying food preparation, reflecting her approach to cooking as both a practical and scientific discipline. The book was written initially as a textbook for students of the Boston Cooking School and subsequently became a widely used guide to domestic cookery.
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