Adam Smyth: Early Modern Cookbooks, 5 January 2017
Recipes for Thought: Knowledge and Taste in the Early Modern English Kitchen by Wendy Wall.
Pennsylvania, 328 pp., £53, November 2015, 978 0 8122 4758 9Show More Show More“... John Partridge’s The Treasurie of Commodious Conceits, and Hidden Secretes (1573) offers, to modern eyes, a bafflingly eclectic collection of what could loosely be called recipes, in the early modern sense of receipts, or texts received: ‘Fine Sauce for a roasted Rabbet: used to king Henry the eight’; ‘To comfort the heart, and take away Melancholy’; ‘To make red sealing Waxe’; ‘Marmalad of Quinces’; ‘To make Oile of Earth wormes … good for the sinews that are cold’; ‘To bake a Capon with yolks of Eggs’; ‘To know whether a Woman shall ever conceive or no’; ‘A Fumigation for a Presse, and clothes that no Moth shall breed therin’; ‘To heale leaperie faces, great swollen legs, or inflamed hands’; ‘A perfect way to cure the loathsome disease of the French Pockes ...”