Cookery, 1703-1721.

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Cookery, 1703-1721.

http://www.worldcat.org/oclc/122499685

Names of foods served and the layout of the dishes on the table for nearly every day of the year are listed. One page lists a lavish venison party of at least 41 items dated 1703. It is noted at the bottom of page, "This table is call'd an Anibegne by reason of hot and cold, first, second, and third courses are intermixt w'ch is most noblest way of eating in all public entertainment." It lists a menu served on the day King George I came to the Crown, August 21, 1722 and then corrected to October 20, 1721. There are also details of the servants' meals, in striking contrast to the sumptuous fare at their masters' tables. The inside end page states that this book is one of several parchment books. People mentioned include Duke of Chandos, Lady Halifax, Lady Jennins, Lord Berkshire, Lord Ranelagh, and the Bishops of Bangor.

1 volume, 33 cm.

Huntington Library, Art Collections & Botanical Gardens

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SNAC Resource ID: 6736973

Related Entities

There are 2 Entities related to this resource.

George I, King of Great Britain, 1660-1727

http://n2t.net/ark:/99166/w6rx9mcr (person)

George I was the first Hanover king of England, claiming the throne through his mother, Sophia, great granddaughter of King James I. His succession was orchestrated to ensure a Protestant ruler. He became king upon the death of Queen Anne in 1714, and he ruled until 1727, a somewhat unpopular and rather unremarkable reign. From the description of King George I instructions to his councillors, 1723 May 30. (Pennsylvania State University Libraries). WorldCat record id: 52734412 ...

Chandos, James Brydges, Duke of, 1674-1744

http://n2t.net/ark:/99166/w6sn12rk (person)