In the 18th century, more women began to publish cookbooks. Previously, writing or compiling such books was the domain professional cooks or chefs, who were men. Two of these women and their books, Hannah Glasse’s The Art of Cookery, Made Plain and Easy and Eliza Smith’s The Compleat Housewife, or, Accomplished Gentlewoman’s Companion, ended up in Betty Washington Lewis’s personal library. She no doubt referenced these two useful books as much as I have referenced them in my blog posts about cooking here, here, and here. Both Glasse and Smith were part of an innovative movement to create guide books on cooking for common people in a common language without pretense.
Hannah Glasse was born in London in 1708 and had her first book Compleat Confectioner published in 1742. Her second book The Art of Cookery was published in 1747. This book on cookery was so popular that it went through ten editions before her death in 1770. It was reissued another sixteen times after 1770, including two American editions in 1805 and 1812. The book’s commercial success did not translate to personal success for Glasse, however. Unfortunate business decisions eventually led to her declaring bankruptcy, selling the copyright to The Art of Cookery, and being sent to debtor’s jail.
Eliza Smith and her life are shrouded in mystery and, unfortunately, not much is known about her. She wrote only one book, The Compleat Housewife, or, Accomplished Gentlewoman’s Companion, which went through eighteen editions and became the first cook book published in Colonial America in 1742. According to her own account, what she presented in the book was from her own experience. Her recipes and tips came from a “space of thirty years and upwards during which time I have been constantly employed in fashionable and noble families.”
When these two ladies were writing in the mid-18th century, more people were residing in urban areas as part of the emerging middle and gentry classes. These new relatively or very affluent groups were desperate to keep up with fashions, manners, and lifestyle of the aristocracy.
This often meant the middle-class housewife needed assistance with how to run a household or plan multi-course meals to keep her from committing embarrassing social faux paus. The old commercial cook books were usually unhelpful since they were written by grand chefs for other cooks working in courts or mansions with large kitchen staffs. These books were filled with technical language and extravagant recipes with expensive ingredients.
New writers like Glasse and Smith became popular because they offered practical advice, common sense recipes, and organization. They wrote their books to help average middle and gentry class homes with small staffs, basic cooking equipment, and a limited budget. As Glasse stated, she wrote her book “in so full and plain a manner, that most ignorant Person, who can read, will know how to do Cookery well” She only hoped her book would “answer the ends I intend it for; which is to improve the servants, and save the ladies a great deal of trouble.” Eliza Smith had a similar goal, writing that her book would be a guide for the housewife where “the receipts [recipes] are all suitable to English constitutions…wholesome, toothsome, all practicable and easy to be performed; here are those proper for a frugal, and also for a sumptuous table.”
Indeed, both women’s recipes had simple instructions, accessible ingredients, easy and practical help with weights, measurements, and cooking times. Recipes had no French vocabulary, no complicated patisserie, and no confusing directions. They were just simple, delicious dishes any housewife could make or have servants make without formal culinary training. Eliza Smith offered over a dozen different types of stew with everything from beef to eel and her pancake and apple fritter recipes sound delicious! Hannah Glasse included over 20 different types of pies, an easy and lovely syllabub, and even the first recorded recipe for curry.
The 18th century middle or gentry class housewife and her staff, e.g. Betty and enslaved cook Rachel, could use these books to create meals that no longer consisted of just boiled meat and a vegetable. Now, they could create a range of dishes that would not be out of place on the table of a Lord or Lady. Betty could have dinners prepared for the week, plan special dishes for a party, or undertake extravagant desserts for her Christmastime table. All would delight guests who were using the same books.
The Art of Cookery and The Compleat Housewife democratized cooking, which is something Betty Washington Lewis, sister of the first American president, would have appreciated.
 Hannah Glasse, The Art of Cookery Made Plain and Easy, T. Maiden for A. Lemoine & J. Roe, 1802: pg 3
 Hannah Glasse, The Art of Cookery Made Plain and Easy, J. Rivington and Sons [and 25 others], 1788: pg 4
 Eliza Smith, The Compleat Housewife: or, Accomplished Gentlewoman’s Companion, J. and J. Pemberton, 1739: Preface