Lot 114
  • 114

Accum, Friedrich Christian.

Estimate
500 - 700 GBP
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Description

  • Culinary Chemistry, exhibiting the Scientific Principles of Cookery, with concise instructions for preparing good and wholesome pickles, vinegar, conserves, fruit jellies, marmalades. London: R. Ackermann, 1821
  • Paper
12mo, hand-coloured engraved frontispiece and title vignette, publisher's catalogue bound in at end, later boards, old label, edges uncut, frontispiece starting to detach, occasional light spotting

Provenance

Mrs Devey, Syracuse Lodge, signature on pastedown; Wilhelmina M. Drake, blindstamp

Literature

Bitting, p.2; Oxford 150; Vicaire 4

Condition

Condition is described in the main body of the cataloguing, where appropriate
"In response to your inquiry, we are pleased to provide you with a general report of the condition of the property described above. Since we are not professional conservators or restorers, we urge you to consult with a restorer or conservator of your choice who will be better able to provide a detailed, professional report. Prospective buyers should inspect each lot to satisfy themselves as to condition and must understand that any statement made by Sotheby's is merely a subjective, qualified opinion. Prospective buyers should also refer to any Important Notices regarding this sale, which are printed in the Sale Catalogue.
NOTWITHSTANDING THIS REPORT OR ANY DISCUSSIONS CONCERNING A LOT, ALL LOTS ARE OFFERED AND SOLD AS IS" IN ACCORDANCE WITH THE CONDITIONS OF BUSINESS PRINTED IN THE SALE CATALOGUE."

Catalogue Note

Accum (1769-1838), German by birth, was a trained chemist who was apprenticed to the Brande family in Hanover and who held a royal appointment as apothecary to George III, which connection brought him to England in 1793. In later years, he transferred his skill in chemistry to culinary matters, as here.