Author: John Mollard
Publisher: London, printed for J. Nunn... Longman, Hurst, Rees & Orme, Richardsons and J. Ridgway, 1808
Fourth Edition. 12 engraved plates showing bill of fare for each month.
Bookplate of Thomas Buchanan of Powis House and ink name on title-page “Mrs Buchanan”
8vo., a handsome copy in nineteenth century half calf with mottled marbled paper covered boards, rebacked carefully with original spine laid down, preserving original endpapers, Pp. half title, xxiv, 211. very mild browning to the engraved dedication leaf, otherwise very good.
A leading chef at the turn of the 19th century. John Mollard was a professional chef who ran a number of prestigious establishments in London from the 1780s through to the 1830s, including the Freemason's Tavern on Great Queen Street.
The first edition of Mollard's book appeared in 1801 and went into 5 editions by 1836. The third edition and this one a year later include the first printed recipe for English Twelfth Cake, a key feature at this time in the celebration of Epiphany. Other very interesting recipes include Hyde Park Corner Cakes, a good section on fish sauces, how to make haggis, how to dry wild mushrooms, turkey with truffles, calves ears with parmesan cheese, Spanish olios &c.
This edition only recorded by Bitting p.328 & Cagle 882. ; Simon BG 1065 and 1066 mentions the 1st and 3rd editions; Oxford the 3rd edition of 1807 and Vicaire only the first.