Mrs. Lincoln's Boston Cook Book. What to do and what not to do in cooking.

Boston; Cambridge: Roberts Brothers; University Press: John Wilson & Son, 1887; ©1883.

Octavo, 536, [7], [25] pages. Illustrated. Advertisements and blanks at rear. FIRST EDITION, FOURTH PRINTING (except for the advertisements and blanks, the pagination of the 1884, '85, '86 & '87 printings is identical). 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 earlier American cookbooks to provide scientific information about cooking and nutrition. It helped set the pattern of rational organization for cookbooks to come. Lincoln was also the teacher of Fannie Farmer who based her own book, largely on the work of Mrs. Lincoln. ~ A bit of light staining to the fore edge of a few leaves, otherwise quiet clean. Lacking the front free end paper. Publisher's marbled boards over half brown cloth; edges rubbed, one closed tear to the foot of the spine. Still near very good or a bit better. [OCLC records no copies of the 1887 printing, but numerous copies of the adjacent printings; 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

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