A Book of Cooking and Pastry: A Collection of Original Receipts Gathered During a Life Time and Especially Arranged for Family Use
Quincy, Ill. Cadogan & Hatcher, 1887. First Edition. 12mo, 88 pages, publisher's original green cloth over paper covered boards. A Book of Cooking and Pastry by Prof. C. F. Pfau is a scarce 1887 Midwestern American cookbook published in Quincy, Illinois, by Cadogan & Hatcher. Described as a collection of “original receipts gathered during a life time” and arranged for family use, the book offers practical late-19th-century household cookery with particular strength in baking, pastry, cakes, and German-influenced domestic recipes. Its interest is enhanced by its connection to early German-American baking culture, including Pfau’s “Streusel Coffee Cake,” which has been cited as an early American cookbook appearance of the term “streusel.” Compact, practical, and regionally printed, it is a desirable title for collectors of American cookbooks, Midwestern imprints, pastry manuals, and German-American culinary history.
Provenance: From the library of Dr. William Woys Weaver, acclaimed American food historian and author, acquired directly from his historic home, Roughwood, in Chester County, Pennsylvania. Some rubbing and wear to covers, corners and edges, some discoloration and soiling, previous owner's inscriptions to endpapers, else in good + condition. Item #296
Price: $600.00