The Accomplished Cook: or, The Art and Mystery of Cookery
The Accomplished Cook is a late-1600’s cookbook reproduced in a 1960’s Maine cookbook of regional recipes we inherited. Part of the fun of its recipes are the f/s confusion of the old-style English alphabet. And part, of course, is seeing which of the included recipes are even vaguely compatible with modern tastebuds and methods.
Full text of the book in all its old-style glory can be found online at ibiblio.org. It really is charming; the first dozen or so pages contain flattery, poetry, bragging, and instructions on how to make elaborate festival-related dishes and decorations. You can learn how to carve a buzzard, make an Olio Podrida (which, from its ingredients, sounds rather like beef stew), nine different ways to cook eggs, and so many other unexpected things.