The Cooks and Confectioners Dictionary
The Cooks and Confectioners Dictionary: or, the Accomplish'd Housewives Companion was a cookery book written by John Nott and first published in London in 1723.
Context
Nott had been the chief cook for a string of aristocrats, named on the title page of his book as the Dukes of Somerset, Ormond, and Bolton, and the Lords Lansdown and Ashburnham.
Book
Contents
The book describes how to make savoury dishes including "Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Pottages". Pastries include biscuits, cakes, custards, puddings, pies and tarts. Confectionery includes candying and conserving flowers, fruits, and roots, as well as jellies, marmalades and decorative "sugar-works". Drinks include the making of beer, cider, mead, perry and English wines, as well as cordials. The book ends with a list of suggested bills of fare for every month of the year.
The book is prefaced with a four-page Introduction "To All Good Housewives", beginning "Worthy Dames, Were it not for the sake of Custom, which has made it as unfashionable for a Book to come abroad without an Introduction, as for a Man to appear at Church without a Neckcloth, or a Lady without a Hoop-petticoat, I should not have troubled you with this." The introduction ends with "Your humble Servant, The Compiler". There follows "Some Divertisements in Cookery, us'd at Festival-Times, as Twelfth-Day, &c."