Seventeenth-Century English Recipe Books: Cooking, Physic and Chirurgery in the Works of W.M. and Queen Henrietta Maria, and of Mary Tillinghast

The texts reprinted in these two volumes allow readers to reconstruct the history of recipes, both medical and culinary, from the mid-sixteenth to mid-seventeenth century, and situate that history within the larger scientific and intellectual practices of the period.