Recipe books are a key part of food history; they register the ideals and practices of domestic work, physical health and sustenance and they are at the heart of material culture as it was experienced by early modern Englishwomen. In a world in which daily sustenance and physical health were primarily women's responsibilities, women were central to these texts that record what was both a traditional art and new science. The texts reprinted in these two volumes allow readers to reconstruct the history of recipes, both medical and culinary, from the mid-sixteenth to mid-seventeenth century, and situate that history within the larger scientific and intellectual practices of the period.
Contents: Preface by the General Editors; Introductory note; W[alter?] M[ontague?] and Queen Henrietta Maria: The Queen's closet opened. Incomparable secrets in physick, chirurgery, preserving, candying, and cookery; as they were presented to the Queen by the most experienced persons of our times, many whereof were honoured with her own practice, when she pleased to descend to these more private recreations (1655). Mary Tillinghast: Rare and excellent receipts. Experienc'd, and taught by Mrs Mary Tillinghast (1690).