Philadelphia: Published by E.H. Butler & Co., 1851.
Small octavo, xii, 180,  pages. Later printing, based on stereotyped plates made in 1831 and used for later printings through 1860. The first edition was published in 1824. The first regional cookbook published in America. Karen Hess called this book "the most influential American cookbook of the nineteenth century... and a case may be made for considering it to be the earliest full-blown American cookbook" [from the introduction to the facsimile edition published by the University of South Carolina Press, 1984]. Light foxing and a bit of staining throughout. In modern half brown calf, with compartmented spine and gilt titling. Some foxing, and a little light staining, otherwise very good. [OCLC locates twenty-four copies; Bitting page 388; Cagle 629 (other printings); Lowenstein 203].