The Queen's Royal Cookery

The queen's royal cookery: or, Expert and ready wa Author: Hall, T / London: S. Bates; A. Bettesworth, 1729 Language: English Source/Shelfmark: C.115.aa.7, preface In the preface to the Queen's Royal cookery, the author distinguishes the book from others of its kind, emphasising its lack of 'superfluous trifles' and 'old and antiquated receipts'. He claims to present the latest culinary fashions in a way that is 'wholly new and useful'. In fact, forty of T. Hall's recipes had been poached from Sir Kenelme Digby's manuscripts which were published in 1669. Consequently Hall's dishes were thoroughly old-fashioned. Image taken from The queen's royal cookery: or, Expert and ready way for the dressing of all sorts of flesh, fowl, fish With the art of preserving and candying of fruits and flowers The fourth edition. Originally published/produced in London: S. Bates; A. Bettesworth, 1729.