1916 May Byron's Jam Book : Preserves Marmalade Butters Pastes Cheeses Recipes

May Byron's Jam Book
A Handy Guide to the Preserving of Fruit With and Without Sugar; Jams, Jellies, Marmalades, Cheeses, Pastes, Butters, Bottled, Dried, Spice Syrped, Brandies and Candied Fruit

Containing over Five Hundred Recipes

Published by Hodder and Stoughton, London, 1916. First Edition. Hardback, cloth binding, 8vo, 276 page plus a one-page advert at the rear.

This near-century old cook book has 11 chapters, the first covering general information utensils required, fruit sugar and practical hints, chapter two: jams, jellies and marmalades with 18 recipes using apples, followed by others for more than 30 fruit varieties, chapter three: preserves of mixed fruits, four: fruits preserved whole in syrup or sugar, five: fruit cheeses and pastes, six: fruit butters, seven: candied, crystallised and brandied fruits, eight: spiced fruits, nine: various other fruit uses, ten: fruits bottled without sugar and eleven: dried fruits, with or without sugar. Great scope here for using just about every known fruit in one form or another. 

CONDITION
A good copy. The cloth binding is good with light suface grubbiness. Endpaper very good. All contents present and pages good throughout. Overall a good first edition.

(BS2/BOTTOM)