Description

[005208] Accum, Fredrick. Culinary Chemistry, Exhibiting the Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy. London: R. Ackermann, 1821. First Edition. 12mo. Hardback. Good+. [3], ii-xxii, [3], 2-336pp, [1], ii-xxiii, [1]. Original boards, original paper label to spine

Spine faded, lightly worn to extremities, covers rubbed. Edges of text block lightly browned, text quite bright, occasional pencil marginalia and underlining, but generally clean, colour aquatint title page and frontispiece with light off setting, former owner’s name to head of title, the recto of the final blank with a neat note in pen about the adulteration of Scotch snuff in 1831

The twenty-four pages at the end are an advert for Accum’s Treatise on the Adulterations of Food

Bitting, page 2; Cagle 531; Oxford, pages 150-151; Vicaire, page 4; Wellcome II: 11