Mary Cannon's Commonplace Book - An Irish Kitchen in the 1700s - Irish Food History

Mary Cannon's Commonplace Book: An Irish Kitchen in the 1700s by Marjorie Quarton.

A fascinating glimpse into an Irish kitchen more than 300 years ago, revealing the recipes, ingredients and cooking traditions of early eighteenth-century Ireland.

Between 1700 and 1707, Mary Cannon of Dunleary (now Dún Laoghaire) recorded more than 120 recipes in her personal commonplace book. Preserved through generations of her family, they include fish, meat dishes, puddings, pickles and preserves, alongside unusual historical recipes such as plum broth, lobster forcemeat balls and roasted calf's head.

Her descendant Marjorie Quarton presents the original recipes with their period language and spellings, adding commentary on ingredients and glimpses into the family's history.

Illustrated by Alice Bouilliez, another descendant of Mary Cannon.

A particularly interesting book for readers of Irish social history, historical cooking, food history and everyday life in eighteenth-century Ireland.

2010 Lilliput Press hardback, first printing.

Very good used condition, with only light signs of previous handling. There is a personal Christmas gift inscription inside, as shown in the photographs.

Collection available in Gorey, Co. Wexford, or postage anywhere in Ireland at the buyer's expense.