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Mrs Lincoln's Cook Book. What to Do and What Not to Do in Cooking 94.00

Lincoln, D A [Mrs]

Catalogue No.: k2278


Boston: Roberts Brothers


Reprint; Published Date: 1892; First Published: 1883


200 x 140 mm (8 x 6 inches) - xiv, 536pp + ads.


Brown hardback cloth cover with marbled boards


VG : in very good condition without dust jacket. Corners bumped. Slight tearing to title page along inner hinge

Mary Johnson Bailey Lincoln (July 8, 1844 December 2, 1921) was an influential Boston cooking teacher and cookbook author. Considered one of the pioneers of the Domestic Science movement in the United States, she was among the very first to address the scientific and nutritional basis of food preparation. During her years at The Boston Cooking School, she researched and wrote Mrs. Lincoln's Boston Cook Book: What to Do and What Not to Do in Cooking, published by the Boston firm of Roberts Brothers in 1884. She later observed, "This was done primarily to meet the need of a textbook for our pupils and save the copying of recipes ..." It was one of the first American cook books to provide scientific information about nutrition and the chemistry of cooking. It also help set a pattern for the rational organization of cookbooks, and was among the first in America to provide recipes formulated with consistent measurements. It should be seen as the fore-runner to the world-famous Boston Cooking-School Cook Book by Fannie Merritt Farmer, Mrs. Lincoln's most prominent student who eventually succeeded her as principal of the Boston Cooking School. In addition, Mrs. Lincoln's Boston Cook Book included extensive advice for those who wished to operate a school of cooking in a chapter entitled 'An Outline of Study for Teachers'

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Mrs Lincoln's Cook Book. What to Do and What Not to Do in Cooking