MRS. LINCOLN'S BOSTON COOK BOOK; What To Do and What Not To Do in Cooking
Boston: ROBERTS BROTHERS, 1891. Hardcover. 536 pages. 19.5 x 14 cm. Mary J. Lincoln, already a culinary celebrity when this book appeared, preceded her student Fannie Farmer, author of the Boston Cooking-School Cook Book. Her cookbooks marked an important development in cookbook publishing: methodical in organization and clear in instruction, they served as teaching texts both in the United States and abroad. As branded food products gained prominence, Lincoln lent her name and reputation to cooking products, most notably Mrs. Lincoln's Baking Powder. Seven pages of handwritten written recipes to the blank pages provided for this purpose including: Grape Sherbert, Cream Cakes, Cheese Custard, and Baked Fish. Title page disbound but present. Interior pages lightly toned. Boards covered in glossy floral (washable) cloth covers[BROWN 1538]. Brown floral cloth covers. Good. Item #5147
Price: $125.00