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Seamans Guide Cookbook

As bread is the staff of life, forming the greatest portion of the sustenance of mankind,” the author begins, “it is very singular, in all the books of domestic economy, and even on cookery, the art of baking bread has not been sufficiently examined and explained...” Written and published by John Cochrane in 1797 with the financial backing of Earl Spencer, whose interests laid particularly in the well being of the British navy. Cochrane presents very methodical instructions for making bread using either yeast (barm) or leaven (old dough) for not only sailors, but also public bakers and private housekeepers. He also offers valuable insight into period construction techniques used to make earthen ovens. Faithfully reproduced in this 56-page pamphlet, as it would have been sold to the public using facsimile text.

Made in USA

Item # BK-635

Customer Reviews

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A Intresting Booklet

I bought this book out of curiosity. Published in 1797 for The Right Honourable Earl Spencer. He (the author) discusses various methods of milling flour, making yeast and baking bread. He talks about making yeast from malt and potatoes. He then writes about the seaman’s diet and how to improve it with soft bread. He recommends adding a large oven to English ships and baking soft bread instead of using ships biscuits. He also discusses how to cook salt meat and how to preserve sausages for use on board ships. He also talks about scurvy, and how to prepare food to prevent scurvy. He describes how to make an oven out of clay and sand for home use. This pamphlet is published by The Colonial Printer & Bindery and uses the old English spellings which some may find difficult.

This booklet would be of interest to anyone interested in how bread was baked in the 18th century. It would also be of interest to people wanting to know how food was prepared on 18th century ships. Like other cookbooks of it's time it describes how to, but, does not provide detailed instructions. You have to figure a lot out on your own. More fun that way.