This is a transcript of Royal Cookery by Thomas Lamb 1710
Lamb was Master-Cook to five Monarchs and his book was the most heavily illustrated English cookery book to date. Some of Lamb's contemporaries contend that this book was speculatively published under his name. ODNB remarks that the text incorporates recipes for elaborate royal dishes alongside lavish royal table layouts that suggest the text and additions were drawn from Lamb's own papers. There were new editions in 1716, 1726 and 1731, a book similar to this one sold to the trade for $19,200.00
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ROYAL COOKERY
OR THE
Complete Court-Cook
Containing the
Choicest Receipts in all the several
Branches of Cookery, viz. for making Soups, Bisques, Olio’s, Terrines, Surtouts, Puptons, Ragoos, Forc’d-Meats, Sauces, Patties, Pies, Tarts, Tansies, Cakes, Puddings, Jellies, etc.
To which are added
Forty Plates, curiously engraven on Copper, of the Magnificent Entertainments at Coronations and Instalments; of Balls, Weddings, Etc. at Court; as likewise of City-Feasts
To which are added
Bills of Fare for every Month in the Year
By PATRICK LAMB, Esq;
Near Fifty Years Master-Cook to their late Majesties King Charles II, King James II, King William and Queen Mary, and Queen Anne
The Third Edition, with considerable Additions, by a Gentleman, who was Cook to the above named Kings and Queens, and also to his present Majesty
LONDON
Printed for E and R Nutt and A Roper and fold by D Browne without Temple Bar, J Asted in Fleet Street and T Cox under the Royal Exchange 1726
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