Mrs. Lincoln's Boston Cook Book. What to do and what not to do in cooking.
Boston: Roberts Brothers, 1895.
Octavo (19.4 x 13.3 cm.), xiv, [2], 536, [24], [26] pages. Final pages blank for additional recipes. Illustrations by M.S. Devereux in the text. Advertisements, including publisher's ads for five cookbooks. Index. Table of contents. Later edition; originally published in 1884, though copyright 1883. ~ 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. ~ Very clean and sound throughout. Corners slightly bumped, and some light edgewear to paper-covered boards over brown cloth. Still, near very good. [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: $300.00