Seventeenth Century Chocolate
DOI:
https://doi.org/10.1558/ppc.29674Keywords:
to followAbstract
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References
Bessinger. Recipes of Old England. David and Charles, 1973.
th Century Receipt Book (ms) of Bragge Family.
David, Elizabeth. English Bread and Yeast Cookery. Allen Lane, 1977.
Defoe, Daniel. Complete English Tradesman. Kelly, 1969.
Drummond and Wilbraham. The Englishman's Food. Cape, 1969 edition.
Glasse, Mrs Hannah. The Art of Cookery Made Plain and Easy. First edition, 1747; and edition of 1796, ed. Cradock, Archon Books, 1971.
Mrs Groundes-Peace's Old Cookery Notebook. Ed. Howe, Wine and Food Society, 1971.
Hartley, Dorothy. Food in England Macdonald, 1954.
Hirsch, S. Balser and Morton Gill Clark. A Salute to Chocolate. Hawthorn, 1968.
Knapp. The Cocoa and Chocolate Industry. 1930.
Lecoq, Raoul. L'Histoire du Chaco/at. Paris, Vigot Freres, 1924.
Megson. English Homes and Housekeeping 1700-1960. Routledge, 1968.
New Oxford English Dictionary,1888.
Pearce, Malpas. Seven Centuries of English Cookery. Weidenfeld, 1973.
Penn Family Recipes. Cooking Recipes of William Penn's Wife. Gulielma, c. 1665. Ed. Benson, Strumway, 1966.
Price, Rebecca. The Compleat Cook /681. Ed. Masson, Routledge and Kegan Paul, 1914.
Pullar, Philippa Consuming Passions. Hamilton, 1971.
Raffald, Elizabeth. The Experienc'd English House Keeper. 8th ed'n, 1782, reproduced by E. & W. Books, 1970.
Russel, L. Cook. Chocolate Production and Use. Books for Industry, 1972.
Stobart, Tom. Herbs, Spices and Flavourings. Wine and Food Society, 1976.
Tannahill, Reay. The Fine Art of Food. Folio Society, 1968.
- Food in History. Eyre Methuen, 1973.
Williams, C. Trevor. Chocolate and Confectionery. London, Leonard Hill, 1964.
Wilson, C. Anne. Food and Drink in Britain. Constable, 1973.
White, Florence. Good Things in England 1399-1932. Cape, 1932.
Whymper. Cocoa and Chocolate. 1921.
Sundry articles. Various 16th, 17th, and 18th century cookery books, apart from those listed above.
