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Louis’ Mixed Drinks, With Hints for the Care & Serving of Wines
Louis Muckensturm. Boston, 1906.

Original red cloth decoratively stamped. First Edition. A turn of the century guide for mixed drinks of the day.

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Irish Recipe Book.
Cormick (David & Ellen, of County Monaghan, Ireland). Circa 1830.

Manuscript in several hands, 73pp. excluding blanks & 19pp. of index. Recipes include: “Receipt for Making Ginger Cake”; “Godbolds Vegetable Balsam”; “Whipt Cream”; “Receit to Boil Salmon”; “Receipt for making Spanish Flummery”; “Receipt to make Orange Jelly”; “Green Gooseberry Wine”; “Receipt to make Ginger Beer”; “Receipt for Greening Gerkins”; “Receipt for washing silk stocking”; “Receipt for making Plumb Jam”; “To make Isinglass Blancmange”; “To make rasperry whiskey”; “To make a Bread Pudding”.

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Neues Saltzburgisches Koch-Buch (cookbook)
Conrad Hagger. Augsburg, Johann Jacob Lotter, 1718

6 parts in one vol., first edition, engraved frontispiece, 301 full-page engraved plates printed recto and verso, lacking plates 9/10 and with plates 204 and 286 not printed, some loss to margin of plates 11-16, contemporary blindstamped morocco, original straps and metal catches [cf. Vicaire, p.437, second edition], small 4to.

Rare First Edition of a very extensive cookery book illustrated with plates depicting ornamental and decorative serving dishes. Conrad Hagger was the chef to the Fürstbishop of Johann Ernst zu Salzburg.

Rough translation from Salzburg University Library (more images also available at the link):

In 1718 Conrad Haggers has appeared “New Saltzburg cook-book” by Johann Jakob Lotter in Augsburg, a work for the use of high and princely courts make, monasteries and manor houses. More than 2,500 meals are described, illustrated with 318 engravings, which are mainly of essays pies and tarts. As a curiosity at this point only the recipe for “to cook ostrich” is mentioned: Hagger recommends to roast him whole and to refine it with a filling of sausage meat, bacon, butter, herbs and spices. Hagger insists he did get to see a bunch only once at the Salzburg court.

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Jell-O and the KEWPIES
Le Roy, NY: Genesee Pure Food Co., © 1915

First printing of this classic advertising booklet displaying Rose Cecil O’Neill’s belovedKewpies in color-printed, cherubic splendor. The introduction offers a portrait of O’Neill and a discussion of the famed cookbook authors who contributed desserts to this pamphlet (Marion Harland, Mrs. Lincoln, Mrs. Rorer, etc.); eight large color-printed Kewpie vignettes are featured, while additional smaller Kewpies are scattered throughout the text. A bonus color-printed leaflet on Jell-O Ice Cream Powder is attached.

B-A Note: I surprised myself to find that I had used the Jell-O tag before - I had forgotten about that one! People do collect the oddest things. Including me, of course.

More images:

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Botanologia. The English Herbal: or, History of Plants
William Salmon. I.Dawks for H.Rhodes and J.Taylor, 1710.

First Edition. Additional engraved title by Michael van der Gucht after Eloas Knight, title in red and black, over 1500 woodcuts in text.

B-A Note: I thought this looked familiar. This is the second copy that I’ve seen come up at auction at Bloomsbury. This is a better image, although the previous copy didn’t have the scribbles at the top of the right page.

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A History of Champagne with Notes on the Other Sparkling Wines of France
London, Vizetelly & Co, 1882.

Laid in is a long sheet of paper, consisting of a chart typed up, to describe various California wine regions, beginning with Alameda and ending with Yuba. For each region the chart describes the character of the soil, number of wineries, winery centers, principal wine types, principal grape, and misc. remarks.

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Cookery.- Apicius Coelius, De re coquinaria libri decem,
edited by Martin Lister. Amsterdam, apud Janssonio-Waesbergios, 1709.

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Hall (T.) The Queen’s Royal Cookery

Or, Expert and ready Way for the Dressing of all Sorts of Flesh, Fowl, Fish… with their several Sauses and Salads… also Making Variety of Pies, Pasties, Tarts, Cheese-Cakes, Custards, Creams, &c, with The Art of Preserving and Candying… together with several Cosmetick or Beautifying Waters… , second edition, wood-engraved frontispiece (depicting a portrait of Queen Anne, a kitchen and pastry and distilling rooms) and a full-page illustration (depicting various forms of pies), browned, some water-staining, modern panelled calf, spine gilt, [Bitting p.210 (1730 edition); Cagle 719; Maclean p.65; Vicaire 436], 12mo, for C. Bates and A. Bettesworth, 1713. *** Lehmann notes that many recipes derive from Sir Kenelm Digby. Provenance: ‘Eliz. Hyne, Aug. ye 9th 1763’ (ink inscription to verso of frontispiece).

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The Cheddar Box, vol. 1 [all published as a book; volume 2 is a piece of cheese]
Dean Collins. Portland, 1933.
Inscribed by the author and some interesting letters from him inserted.

B-A Note 1: I absolutely had to do further research on this. It was written by journalist Dean Collins and records the story of Oregon’s signature cheese Tillamook Cheddar. According to Robert Brown’s “The Complete Book of Cheese”, it “comes neatly boxed and bound in golden cloth stamped with a purple title, like the rind of a real Tillamook. Volume I is entitled Cheese Cheddar, and Volume II is a two-pound Cheddar cheese labeled Tillamook and molded to fit inside its book jacket. We borrowed Volume I from a noted littérateur, and never could get him to come across with Volume II. ” However it is of course out of print, and I have been unable to find a picture of the binding.

B-A Note 2 Sadly, my love of cheese is surpassed only by my rampantly high cholesterol level. Thank curds for modern medicine!

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Grand Dictionnaire du Cuisine
Alexandre Dumas, 1873

First edition, half-title, title printed in red and black, 2 engraved portraits, offsetting, occasional spotting, contemporary half morocco, spine gilt, upper joint starting, rubbed, large 8vo, [Bitting 135; Vicaire 297], Paris, 1873; and an 1839 edition of Aulagnier on drink, 4to & 8vo (2)

B-A Note: I did not know that Dumas wrote about food. According to Wiki, it’s part encyclopedia and part cookbook. I find this kind of fascinating - think I’ll have to pick up a copy!

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The Cook and Housekeeper’s Complete & Universal Dictionary
Mary Eaton, 1822.

First edition, half-title, engraved portrait frontispiece, additional title (dated 1822) and 4 plates, rather foxed and browned, some staining, modern half calf, spine gilt, [Bitting p.139; Cagle 661; Oxford p.152; Simon BG 542], 8vo, Bungay, 1823. *** “The recipes are carefully written, with a sensitive and practical approach to food” (John Lyle)

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Dutch Recipe Book, 1611.
Abraham de Bous.

Netherlands, 1611. 4to. Contemporary limp vellum (re-use of half of another binding). Ms. of which ca. 80 pp. animated with naive floral border ornaments and marginal illustrations including fruits, birds, insects, snakes, flowers, a fish, etc., coloured with washes, 3 pp. with small explanatory pen-drawings. Very nice and interesting early seventeenth-century cookery book, containing also recipes for medical care and painters.

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Mr. Gourmand’s strange dreams
The Jell-O Company. LeRoy, NY: The Jell-O Co., [ca. 1925].

“Unusual, appealing small illustrated advertising booklet, from a now-uncommon series of 12 fairy tale–themed promotional ephemera. In this example, poor Mr. Gourmand suffers disturbing dreams from eating his wife’s lumpy cake and heavy pie, until he convinces her to try making Jell-O desserts instead. Both covers are printed in color, the front being an illustration of one of Mr. Gourmand’s nightmares (in which a giant force-feeds him a record player), while the back shows a glistening, golden Fruit Salad artfully arranged on a bed of lettuce in front of a bowl of purple flowers. The recipes provided are for Orange Delight, Fruit Salad, Berry Frappé, and Custard for Whipped Jell-O. “

B-A Note: And in today’s “HUH?” category…. Strangely enough, this is not making me crave Jell-O.