Hannah Glasse's `The Art of Cookery Made Plain and Easy' was first published in seventeen forty seven and this extract from it seems to be more of a curiosity to a modern reader than a useful cookery book. Home remedies, household hints and tips are included as well as how to make cosmetics and soap.
Cakes are made with four pounds of flour - this quantity the author says is best baked in two `hoops' i.e. tins and icing takes twenty four eggs. Clearly households and cake tins were bigger in the eighteenth century! With Hannah Glasse there is no mixing with spoons or forks - hands are used for everything.