The Cooks and Confectioners Dictionary: or, the Accomplish'd Housewives Companion was written by John Nott and first published in London in 1723. Nott had been the chief cook for a string of aristocrats, named on the title page of his book as the Dukes of Somerset, Ormond, and Bolton, and the Lords Lansdowne and Ashburnham.
The book describes how to make savoury dishes including "Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Pottages". Pastries include biscuits, cakes, custards, puddings, pies and tarts. Confectionery includes candying and conserving flowers, fruits, and roots, as well as jellies, marmalades and decorative "sugar-works". Drinks include the making of beer, cider, mead, perry and English wines, as well as cordials. The book ends with a list of suggested bills of fare for every month of the year. [Wikipedia]

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Recommended by

Ivan Day

Food historian

The very first cookery book I ever bought at the age of 13. It not only hooked me on collecting antiquarian cookery books, but I also learnt to cook from this book. No living chef at the time I studied this work could have taught me as well as Mr Nott, one time cook to the Duke of Bolton.