L’art de faire les glaces: manuscrit, circa 1700.Manuscript on paper, text in French. 1 v. (84 p.); 20 cm. Ca. 1700. Bound in original calf.
Manuscript treatise on making flavored ices, with additional recipes for mousses. Bookplates of George Vicaire, author of the Bibliographie Gastronomique, and of Robert Viel, celebrated restaurant proprietor and also a collector of cookery books. Purchased from Maggs Bros. in 1938 by E. Parmalee Prentice and given by him to Bowdoin College. Date of gift not recorded. Accompanied by a bound volume containing a typescript transcript of the text along with additional notes; included in the volume is a letter from Maggs Bros. to E. Parmalee Prentice providing additional context for the manuscript.