(Endter,S.M.).

Nuremberg cookery book. The cook excellently practiced in her art. Or an exquisite and completely enlarged general cookery book, in which one can find clear instructions on how to prepare and cook over three and a half thousand dishes, both common and rare, with good taste, and also at what time to buy such ingredients and serve each type of food. 4th revised ed. Nuremberg, Bieling for Endter Erben 1734. 4°. With engraved title. Title vign. Front, 2 folded. Copper plates and 16 (in the pag.) folded. Tables. 7 p., 1084 p., 46 p. d. prgt. (Heavily stained, rebound). Weiss 924, Horn-Arndt 274, Pfeiffer 33966 - Fourth edition of the famous work, first under this title, previously as "Der aus dem Parnasso ehemals entlauffenen vortrefflichen Köchin...". - Comprehensive compendium of baroque culinary delights and their already bourgeois preparation methods. Contains over 3500 recipes for "both common and rare dishes", as well as the composition of banquets. These include 160 different soups, 175 "Muse und Breye", 299 spicy fish, crab and oyster dishes, as well as numerous pies, roasts, salads and much more. The tables deal with the arrangement of the dishes on the table. - Beginning (up to p. 8) as well as the tables and the copper plates are lined. - Some foxing and browning.