Remarkably, Google observed the 310th birthday of Mrs. Hanna Glasse, Author of The Art of Cookery made Plain and Easy, c. 1747, as well as the author of The Complete Confectioner; or The Housekeeper's Guide c. 1755. These two works, especially The Art of Cookery, provide recipes that may be used for replication of authentic dishes for the F&I War and later time periods.
Here is a link to a 1774 printing of The Art of Cookery Made Plain and Easy. IF one would like to compare it to an earlier version (Mrs. Glasse sold the copywrite during her lifetime) here it is in the 1767 verson , and here it is again in the 1796 version, though all the versions list the author as "by a lady", the record of the sale of the copywrite confirms the identity of the author :wink:
An online version may be found of The Complete Confectioner but this was "corrected" when published in 1800, 45 years after the original, so from this version one cannot determine the add portions. Interesting too, is the fact that the original author is listed as Mrs. H. Glass, which was a mistaken spelling of her proper last name Glasse.
Some of the fun of the old recipes is conversion to modern ingredients or simply reducing the size of the dish to what's needed for one or two people.
LD
Here is a link to a 1774 printing of The Art of Cookery Made Plain and Easy. IF one would like to compare it to an earlier version (Mrs. Glasse sold the copywrite during her lifetime) here it is in the 1767 verson , and here it is again in the 1796 version, though all the versions list the author as "by a lady", the record of the sale of the copywrite confirms the identity of the author :wink:
An online version may be found of The Complete Confectioner but this was "corrected" when published in 1800, 45 years after the original, so from this version one cannot determine the add portions. Interesting too, is the fact that the original author is listed as Mrs. H. Glass, which was a mistaken spelling of her proper last name Glasse.
Some of the fun of the old recipes is conversion to modern ingredients or simply reducing the size of the dish to what's needed for one or two people.
LD