The Court and Country Cook

This is a translation of an influential cookery manual of 1698, including a detailed section on sweetmaking. By the 18th century, the dessert course was of prime importance to cooks and hostesses, and this illustration shows one way of laying out a table for all the sweetmeats, both wet and dry. The tablecloth would be drawn, so that the shiny sweets and luscious jellies glittered in the candlelight and were reflected in the mahogany table. A few decades later in England, the dessert course had become such a cult that special banqueting houses would be built in gardens (or even on the roof of the main house) so that guests had a little exercise before the fun of the sweets course.


Taken from: The Court and Country Cook
Author / Creator: Francois Massialot
Publisher: A. and J. Churchill; M. Gillyflower
Date: 1702
Copyright: © The British Library Board
Shelfmark: 1608 4960