Elizabeth Cleland was a cook and teacher of cookery in Georgian Edinburgh, who held classes at her house in Luckenbooths, adjacent to St Giles in High Street, Edinburgh.
Her some 700 recipes, including ‘To Stew a Lamb’s Head’ and ‘To Dress a Pig the French Way’, were ‘intended for the benefit of the young ladies’ who attended the school.
This very successful publication is regarded as one of the most important sources on culinary history of mid-eighteenth-century Scotland.
This third edition copy once belonged to Janiet (Janet) Pargellis (b.1781), who lived at Kirk-Liston, near Edinburgh, and was donated to Special Collections by her grand-daughter, Christine S. White, one of the first Otago Home Science students.
Elizabeth Cleland, A New and Easy Method of Cookery, Treating, I. Of Gravies, Soups, Broths, &c. II. Of Fish, and their Sauces. ... VI. Of Made Wines, Distilling and Brewing. 3rd ed. Edinburgh: Printed for, and sold by R. Fleming and W. Gray, 1770.