A Collection of above Three Hundred Receipts in Cookery, Physick and Surgery; For the use of all Good Wives, Tender Mothers and Careful Nurses, by Several Hands. To which is Added a Second Part, Containing a great Number of Excellent Receipts, for Preserving and Conserving of Sweet-Meats, etc., 2 parts in one, 3rd & 2nd editions,

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8vo. Bound in contemporary blind panelled calf, neatly rebacked and corners repaired. Preface 8pp. followed by A Collection of Receipts in Cookery 98pp; followed by A Collection of Receipts in Physick and Surgery 183pp, 6pp of index; Part Two On Cookery; a Collection of Receipts in Cookery Physick and Surgery dated 1724; 82pp, index 4pp. last leaf advert books printed for Mary Kettilby, and sold by Richard Wilkin , at the king s head in St.Pauls s churchyard. Complete. The text has some overall browning due to age and damp stain throughout, else very good. '. households that could not afford French cooks or cooking came to form a growing audience for books by women that contained unpretentious recipes cut to suit a less costly cloth, for pickling and collaring rather than ragouts. Where Hannah Woolley had led, plenty of female cooks with their eye on the profitable middle market followed, with books like Mary Kettilby's collection of recipes (1714) and Eliza Smith's Compleat Housewife (1734).' ref: Colquhoun, K. Taste: the Story of Britain through its Cookery, 2015. The book purported to be a collective effort: the preface stating that 'a Number of very Curious and Delicate House-wives Clubb'd to furnish out this Collection'. However Maclean pp.79-82, doubts this, and notes that evidence from later editions indicate Kettilby to be the main author. Apart from the Preface, there is no introduction of any sort: the recipes follow immediately after the chapter headings. The book is clearly divided into chapters of recipes for food and for remedies, but within the chapters there is no definite structure. For example, the first chapter begins with six recipes for soups, followed by recipes for collared beef, 'French-Cutlets', collared mutton, stewed pigeons, broiled pigeons, dressed turbot, and then patties 'for a Dish of Fish'. The recipes are given either as goals, as 'To make Hogs-Puddings', or as titles, sometimes with descriptions, as 'A very good Tansy'. Quantities are given in whichever units are convenient, as 'a Gallon of grated Bread', 'three Pounds of Currants', or 'nine Eggs'. Often, quantities rely on the cook's judgement, as 'as much Sugar as will make it very sweet'. Temperatures and timings are given when necessary, as 'a cool Oven: Half an Hour bakes it'. (Bitting p.258; Oxford p.54), N° de ref. del artículo 60001741

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