This is the Title page to England's Newest Way in cookery. The author outlines his intention to introduce the reader to 'England's newest way in all sorts of cookery, pastry, and all pickles that are fit to be used.' Particular emphasis is given to the book's pastries, conserves, candies and puddings - including the 'newest fashions of mince-pies.'
The author is identified as the former cook to the Duke of Ormond, the Earl of Salisbury and the Earl of Winchester.
About England's Newest Way in Cookery
England's Newest Way in Cookery, by Henry Howard, was first published in 1703. It was so popular that the first edition sold out in less than a year.
Howard was a reputable chef in London, having served in a number of noblemen's kitchens, and the book appeared during a period of great enthusiasm for the culinary secrets of the aristocracy. The third edition, produced in 1710, states that many of the recipes were 'extracted out of Choice Manuscripts of several Ladies who were particularly Excellent in Cookery and beautifying the Face.' However, England's Newest Way, represents a shift in the fashionable world of recipes: unlike earlier cook books, the recipes are not attributed directly to named members of the aristocracy. Instead the spotlight shines on the author whose prestigious status takes the foreground for the first time.