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on 26 November 2009
I think that anyone thinking about buying this would have to be prepared to do a lot of experimenting and a bit of prior reading research if they wanted to try cooking the recipes for real as some idea of the likely differences between 1747 measures and ingredients and those of the modern day is essential. There is a glossary and commentary, which is very useful in the understanding of the recipes, but it still leaves a lot of questions. It would also be helpful if they are competent cooks as adaptation would be needed frequently. Some of her recipes are somewhat fantastical or plain odd and they had obviously not been tested for real, and were pehaps added to pad out the book, but it is still an amazing view into the kitchen of the Georgian middle classes.As a final point, as with Mrs Beeton the later editions are not the same. I was given a reprint of an 1805 edition and while still fascinating it seems to be a totally different book.
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