Mrs. Lincoln's Boston Cook Book. What to do and what not to do in cooking.
Boston: Roberts Brothers, 1893.
Octavo, xiv, [2], 536, [16] ads. Later ed. Originally published in 1884, although copyright 1883. The milestone cookbook from the first principal of the Boston Cooking School and a student of Maria Parloa. According to the preface, the work was "undertaken at the urgent request of the pupils of the Boston Cooking School, who have desired that the receipts and lessons given during the last four years in that institution should be arranged in a permanent form." This work is considered one of the first American cookbooks to provide scientific information about cooking and nutrition, and helped set the pattern of rational organization for cookbooks to come. Lincoln was also the teacher of Fannie Farmer. Spine a bit cocked, but clean throughout. Near very good, but for bit of edgewear to the paper-covered boards over brown cloth. [Grolier Club, One Hundred Influential American Books Printed in Before 1900, page 116-117; Bitting, page 288 (1896 ed.) Cagle 478 (the first edition)].
Price: $250.00