Historical Cook Books

Over time there has been a wide range of cook books written to record recipes of all types of cooking and baking. Amongst them are many bread recipes written in historical times. The most prominent texts in the UK are;

Roman

230, Caelius Apicius, De re Conquinaria (With regard to Cooking), Manuscript.

Date uncertain, Macrobius, Saturnalia (The Roman feast) , Manuscript.

Medieval

1390, The master cooks of Richard II, The Forme of Cury, Manuscript.

1430, Anon., Potage Dyyers, Manuscript.

1440, Anon., Boke of Kokery, Manuscript.

Tudor

1575, Anon., A Proper New Booke of Cookery, William How, for A. Veale.

1585, Dawson T., The Good Huswifes Jewell, Edward White, London.

1595, Partridge J., The Widdowes Treasure, Roberts I. for White E.

17th Century

1623, Markham G., Countrey Contentments or The English Huswife, R. Lackson.

1668, W. M., The Queens Closet Opened, Printed by J. W. for Nathanial Brooke.

1671, May R., The Accomplisht Cook, N. Brooke.

18th Century

1708, Howard H., England's newest way in Cookery, C. Coningsby.

1729, Hall T., The Queen's Royal Cookery, S. Bates.

1747, Glasse H., The Art of Cookery made Plain and Easy, Hannah Glasse.

19th Century

1807, Rundell M. E. K, New System of Domestic Cookery: Founded upon Principles of Economy; and Adapted to the Use of Private Families. London.

1855, Soyer A., Soyer's Shilling Cookery for the People, Routledge & Co

1857, Beeton I., Beeton's Book of Household Management, Beeton S. O.

20th Century

1921, Rey J., The Whole Art of Dining, Carmona & Baker, London.

1940, The Association of Teachers of Domestic Subjects, Hard-Time Cookery, A. V. Huckle & Son Ltd.

1977, David E., English Bread and Yeast Cookery, Penguin Books Ltd.

21st Century

2002. Faas P. C. P., Around the table of the Romans: Food and feasting in ancient Rome, Palgrave McMillan.

2003, Ingram C. and Shapter J., Bread, Anness Publishing Ltd.