The New Whole Art of Confectionary
Leeds, Mason & Scott, 1840. [Anon]. The Whole Art of Confectionary. (New Edition) Mason & Scott: Leeds, 1840. 12mo (in 6s) (170x100mm) recased red cloth, brown leather, gilt lettered spine label, 47,[1]pp. VG/VG faint agetoning to pp edges
Second-hand hardcover
[ANON]¹.
The Whole Art of Confectionary; also, sugar boiling, iceing, candying, making of wines, jellies, &c. &c. for the use of ladies, confectioners, housekeepers and others : to which are added several new and useful receipts, never before published. New Edition, price, One shilling.
Leeds : Mason & Scott, 37 Briggate, 1840. New Edition.
Duodecimo (in 6s) (170x100mm) red satin cloth boards, brown leather, gilt lettered spine label, top-edge stained red-brown, 47,[1]pp : [A]⁶, B-D⁶. Bookseller's ticket "Cooks Books T & M McKirdy" to rear paste down; professionally cased² (or recased) pre 1980s, new endpapers, top-edge faintly soiled, very faint age-toning to title page, very faint sporadic foxing; bottom edge of D6 faintly soiled.
A Regency/late Georgian/early Victorian book from Northern England on confectionery, baked goods, preserves, desserts, non-alcoholic drinks, sugar and boiled candy with chapters on curing malt liquor, perry, beer and ale. The final chapter is "Pleasing and Cooling Drinks many of which may be used by Members of Temperance Socities (sic)". There are 110 recipes ranging from funeral bunns to curing ropy ale; barley sugar to elder wine, bride cake to quince cream.³ Many of the recipes are for commercial quantities and a number have suggested prices and costs. References to Barm, Beest, Gingerbreads, Yorkshire Muffins and a range of spiced fruit cakes suggest the receipts were drawn from Northern England.
Scarce in any edition or format. An excellent copy.
§ OCLC records no holdings this edition. A number of variants are held in the UK and the USA
§ Not in Oxford, nor Cagle nor Bitting. cf Axford, pps.297-8 for American editions circa 1836.
¹ This edition does not list an author. There are a number of British editions with variations, published and/or printed and sold between 1815 and 1848 across Yorkshire and the Midlands, claiming authorship by W S Stavely, Edward Logan MacKenzie, J E Thomas, and others. There are also several American editions published 1830s in New York and Chicago claiming authorship by W Young or S W M'Getrick.
² Inspection of digital copies at Leeds University and the British Library suggest this was issued originally with cheaply printed yellow wrappers.
³ Again comparing digital copies from institutional holdings, early copies have less recipes; later editions, like this, have additional chapters for apricot preserves and for temperance drinks.
Item #10711
Price: $600.00 AUD