Sallets, Humbles & Shrewsbery Cakes: A Collection of Elizabethan Recipes Adapted for the Modern Kitchen

Tall octavo first printing of light red cloth with a central embossed floral cover design, stamped in gilt on the spine. A limited edition of 3,000 copies in near fine condition. The dust jacket is very good with a bit of edge wear and several very short closed tears along the top edge. Intact price. Foreword by William Ingram. The recipes have been transcribe from Elizabethan and Jacobean books in the collections of the Henry E. Huntington Library in San Marino, CA, and the Bodleian Library of Oxford, England. The book is one which offers insights into the cultural aspects of Elizabethan eating habits, food preparation, prejudices and preconceptions. Illustrated with reproductions of antiquarian prints regarding food, but not instructional illustrations, like those in most modern cookbooks, as those were completely lacking on Elizabethan cook books. There is a recipe for a Pye of Humbles, which is a pie made of tripe and herbs! The first time I have heard of an actual real origin of the modern phrase "eating humble pie". xxxiv and 92 pp.…