Mrs. Lincoln's Boston Cook Book What to do and what not to do in cooking

Boston: Roberts Brothers. Good in Poor dust jacket. 1898. Hardcover. 7.5" X 5". xiv, [2], 536, [20] ads. Three quarters leather over marbled paper. All extremities are worn; lettering on the spine in gold remains bright. Title page is laid in only; closed tear on the fore edges of many pages. Age tone along most page margins. Also included is what appears to be the original dust jacket in five pieces including the spine strip with title and publisher. LAID in is a single 6" X 4.5" advertisement card for Jordan's Old Virginia Smokehouse (Ham) with directions for cooking and illustrated carving method. Mrs. Lincoln used Mary J. Lincoln as her professional name after her husbands death, (Mrs. D.A. Lincoln). She became the Boston Cooking School's first Principal. She researched and wrote Mrs. Lincoln's Boston Cook Book, publishing it in 1884; it was one of the first American cook books to provide scientific information about nutrition and the chemistry of cooking. It also helped set a pattern for the organization of cook books and was among the first in America to provide recipes formulated with consistent measurements. It is considered the fore-runner to Annie Merritt Farmer's Boston Cooking School Cook Book (1896). Batting, page 288 (1886 edition). ; 8vo .