18th Century Cookbooks and Recipes

England, Scotland, and America

• Manuscript cookbook of D. Petre, 1705
• The Accomplished Housekeeper, and Universal Cook by T. Williams, and the principal cooks at the London and Crown and Anchor Taverns (1717)
• The Cook’s and Confectioner’s Dictionary: Or, the Accomplish’d Housewife’s Companion by John Nott, cook to his Grace the Duke of Bolton (1723)
• Court Cookery: or, the Compleat English Cook by R. Smith, Cook (under Mr. Lamb) to King William, as also to the Dukes of Buckingham, Ormond, D’Aumont (the French Ambassador), and others of the Nobility and Gentry (1725, 2nd ed.)
• The Country Housewife and Lady’s Director in the Management of a House, and the Delights and Profits of a Farm by Richard Bradley, Professor of Botany in the University of Cambridge (1728, 3rd ed.)
• The Country Housewife and Lady’s Director in the Management of a House, and the Delights and Profits of a Farm by Richard Bradley, Professor of Botany in the University of Cambridge (1732)
• The Compleat City and Country Cook: or, Accomplish’d Housewife by Charles Carter, lately Cook to his Grace the Duke of Argyle, the Earl of Pontefract, the Lord Cornwallis, &c. (1732)
• The Country Housewife and Lady’s Director, in the Management of a House, and the Delights and Profits of a Farm, Part II by Richard Bradley, Professor of Botany in the University of Cambridge (1732)
• A Collection Of above Three Hundred Receipts in Cookery, Physick, and Surgery; for the Use of all Good Wives, Tender Mothers, and Careful Nurses (1734, 5th ed.)
• The London and Country Brewer (1736)
• The Whole Duty of a Woman: Or, an infallible Guide to the Fair Sex containing Rules, Directions, and Observations, for their Conduct and Behavior through all Ages and Circumstances of Life, as Virgins, Wives, or Widows (1737)
• The House-Keeper’s Pocket-Book; and Compleat Family Cook by Mrs. Sarah Harrison, of Devonshire (1739, 2nd ed.)
• Receipts of Pastry and Cookery For the Use of his Scholars by Edward Kidder, who teacheth at his school (1739?; see also transcription)
• The Lady’s Companion: or, an Infallible Guide to the Fair Sex (1743)
• A Collection Of above Three Hundred Receipts in Cookery, Physick and Surgery; For the Use of all Good Wives, Tender Mothers, and Careful Nurses by Mary Kettilby (1749)
• Martha Washington’s Booke of Cookery and Booke of Sweetmeats
• A New and Easy Method of Cookery by Elizabeth Cleland, chiefly intended for the benefit of young ladies who attend her school (1755)
• The British Housewife: or The Cook, Housekeeper’s and Gardiner’s Companion by Martha Bradley (1758)
• A Complete System of Cookery by William Verral, Master of the White-Hart in Lewes, Sussex (1759)
  See also: William Verrall’s Cookery Book
• The House-Keeper’s Pocket-Book, And Compleat Family Cook: Containing Above Twelve Hundred Curious and Uncommon Receipts by Mrs. Sarah Harrison, of Devonshire (1760, 7th ed.)
• English Housewifery: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery by Elizabeth Moxon (1764)
• The Experienced English House-keeper, For the Use and Ease of Ladies, House-keepers, Cooks, &c. by Elizabeth Raffald [who served the Hon. Lady Elizabeth Warburton as House-keeper] (1769)
• The Receipt Book of Harriott Pinckney Horry (1770)
• The Art of Cookery, Made Plain and Easy by Hannah Glasse (1774)
  See also: The Art of Cookery Made Plain and Easy, in facsimile, with historical notes by Karen Hess
  For the 1747 edition, see First Catch Your Hare: The Art of Cookery Made Plain and Easy
• The Professed Cook; or, The Modern Art of Cookery, Pastry, and Confectionary, Made Plain and Easy by B. Clermont, who has been many years Clerk of the Kitchen in some of the first families of this Kingdom, and lately to the Right Hon. the Earl of of Abingdon (1776, 3rd ed.)
• The Lady’s Assistant for Regulating and Supplying her Table, being a Complete System of Cookery published from the manuscript collection of Mrs. Charlotte Mason, a professed housekeeper, who had upwards of thirty years experience in families of the first fashion (1777, 3rd ed.)
• The Experienced English Housekeeper, For the Use and Ease of Ladies, Housekeepers, Cooks, &c. (1786)
• The Lady’s Assistant for Regulating and Supplying the Table; being a Complete System of Cookery, &c. originally published from the manuscript collectoin of Mrs. Charlotte Mason, a professed housekeeper, who had upwards of thirty years experience in families of the first fashion (1787, 6th ed.)
  See also: Cooking in America: The Lady’s Assistant for Regulating and Supplying the Table
• The English Art of Cookery, according to the Present Practice; being a Complete Guide to all Housekeepers, on a Plan Entirely New by Richard Briggs, many years cook at the Globe Tavern, Fleet-Street, the White Hart Tavern, Holborn, and now at the Temple Coffee-House (1788)
• Thomas Jefferson’s Cook Book
• The Practice of Cookery, Pastry, Pickling, Preserving, &c. by Mrs. Frazer, sole teacher of these arts in Edinburgh (1791)
• The London Art of Cookery, and Housekeeper’s Complete Assistant by John Farley, principal cook at the London Tavern (1792)
  See also: Cooking in America: The London Art Of Cookery and Domestic Housekeepers’ Complete Assistant (from the 1811 edition)
• The Universal Cook and City and Country Housekeeper by Francis Collingwood and John Woollams, Principal Cooks at the Crown and Anchor Tavern in the Strand, late from the London Tavern (1792)
• The New Experienced English-Housekeeper, for the use and ease of Ladies, Housekeepers, Cooks, &c. by Mrs. Sarah Martin, many years housekeeper to the late Freeman Bower Esq. of Bawtry (1795)
• American Cookery: or, the art of dressing Viands, Fish, Poultry, and Vegetables, and the best modes of making Puff-Pastes, Pies, Tarts, Puddings, Custards, and Preserves, and all kinds of Cakes, From the Imperial Plumb to plain Cake by Amelia Simmons, an American orphan (1796, 2nd ed.)
  See also: American Cookery …, with an introduction by Karen Hess
  and also: The First American Cookbook: A Facsimile of “American Cookery,” 1796
• Book of Recipes of Mrs. B.P. Benet, Lathrop Lodge, Swindon, Wilts. (c. 1796)
• Every Woman Her Own House-Keeper; or, The Ladies’ Library by John Perkins, cook to Earl Gower, Sir Matthew Lamb, and Lord Viscount Melbourn, 1796
• American Cookery, or the art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves, and all kinds of cakes, from the imperial plum to plain cake by Amelia Simmons, an American orphan (1798)
• The Virginia Housewife by Mary Randolph (1831)
  See also: The Virginia Housewife by Mary Randolph, with Historical Notes and Commentaries by Karen Hess

Other cookbooks

• L’Ecole Parfaite des Officiers de Bouche (1713, 9th ed.)
• Le Nouveau Cuisinier Royal et Bourgeois by François Massialot (1721)
• Le Nouveau Cusinier Royal et Bourgeois, vol. 1 and 2 by François Massialot (1734)
• Le Cuisinier Moderne, Qui apprend à donner toutes sortes de Repas by Vincent la Chapelle, Cook to the Prince of Orange and Nassau (1742, 2nd ed.)
• Dictionnaire des Alimens, Vins, et Liqueurs (1750)
• Nuevo Arte de Cocina, sacado de la Escuela de la experiencia economica (1758/1770)
• Dictionnaire Portatif de Cuisine, d’Office, et de Distillation (1767)
• Dictionnaire Portatif de Cuisine, d’Office, et de Distillation (1770)
• Das kleine jedermann nützliche und wohleingerichtete Franckfurter Koch=Buch (1789)