Primitive Cookery

Primitive Cookery; or the Kitchen Garden Display'd^{[note 1]} is an anonymously authored English cookbook first published in the 18th century. A second edition, with considerable additions, appeared in 1767. The book contains a collection of largely lacto-ovo vegetarian recipes, along with instructions for preserving fruits, vegetables, and herbs. Although some recipes include meat, the majority are vegetarian and designed to be inexpensive and accessible, particularly for those unable to afford meat. The work has been described as the earliest known vegetarian cookbook in English, predating Martha Brotherton's Vegetable Cookery (1812).

Primitive Cookery

Second edition title page
Language	English
Subject	Lacto-ovo vegetarian cuisine
Genre	Cookbook
Publisher	J. Williams
Publication date	1767 (second edition)
Publication place	Kingdom of England
Pages	80
OCLC	642606679
Text	Primitive Cookery at the Internet Archive

Background

An earlier anonymously published book with a similar title and recipes was published in 1743, Adam's Luxury and Eve's Cookery; or, the Kitchen Garden Display'd.^[1] It has been attributed to Frances Hill.^[2]

Content

Primitive Cookery instructs readers on how to prepare meals based on a kitchen garden.^[3] It was created to promote healthy eating among individuals who could not afford meat, rather than those avoiding it for ethical reasons.^[4][5] It primarily advocates an lacto-ovo vegetarian diet, including eggs and dairy, though some recipes feature meat. Additionally, it provides 70 affordable recipes, each costing no more than two pence at the time of publication.^[6] A number of recipes in the book are found elsewhere.^[4] The book also includes an early recipe for oat milk.^[7]

Reception

A review in The Monthly Review criticises the cookbook, questioning where the editor found such outdated and misleading content. It specifically takes issue with the claim that the 70 twopenny recipes are suitable for the poor during times of scarcity, arguing that most of the recipes cost far more than two pence to make, with some costing even triple that amount. The reviewer suggests that only the basic water gruel could be made for the stated cost.^[8]

The Journal Encyclopédique was similarly critical of the book's claim of offering 70 dishes each costing only two pence, stating that in reality, none of the dishes could be prepared for less than twelve pence per person. The reviewer also expresses doubt about the quality and appeal of the dishes. Despite this, the author is acknowledged for their intent to help the poor, though the execution is seen as deceptive.^[9]

Publication history

The second edition, with considerable additions, was published in 1767 in London by J. Williams.^[10]

Legacy

Primitive Cookery has been described as the first vegetarian cookbook, preceding Martha Brotherton's Vegetable Cookery.^{[11][note 2]} Sandra Sherman argues that it is primarily a vegetarian cookbook, though its affiliation with vegetarianism is not absolute.^[5]

See also

• History of English cuisine
• History of vegetarianism

Notes

1. Full title: Primitive Cookery; Or the Kitchen Garden Display'd. Containing a Collection of Receipts for Preparing a Great Variety of Cheap, Healthful and Palatable Dishes, Without Either Fish, Flesh, or Fowl; With a Bill of Fare of Seventy Dishes, That Will Not Cost Above Two-Pence Each. Likewise Directions for Pickling, Gathering, and Preserving Herbs, Fruits and Flowers; With Many Other Articles Appertaining to the Product of the Kitchen-Garden, Orchard, &c.
2. However, Primitive Cookery has recipes which contain meat, unlike Vegetable Cookery.