Mrs. Lincoln's Boston Cook Book. What to do and what not to do in cooking. Revised edition, containing over 250 additional recipes.

Boston; Cambridge: Little, Brown, and Company, 1901.

Octavo, 578, [26] pages. Illustrated. Index & Table of Contents. Advertisements and blanks at rear. Second edition, second printing, styled "Revised edition, containing over 250 additional recipes". The milestone cookbook from Mary J. Lincoln (1844-1921) the first principal of the Boston Cooking School and a student of Maria Parloa. 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." 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, the Boston Cooking School Cookbook, largely on this work. ~ Light age toning to text block; a few page spreads with light offsetting from clippings laid-in. Small, ink number stamp to rear paste-down. Publisher's gray/tan cloth, titled on the pine and on the front board in burgundy. Some light soil, but very little wear. Overall, near very good or a bit better. [OCLC records nine copies of the 1901 printing; also see 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: $100.00