We will be copying what you send us into our database.  Each new bibliographic listing should take this form:

LANGUAGE:

CENTURY:

DATE OF PUBLICATION: If this is a later edition, give the date of the original plus the date of the edition. If you know which number edition this is, please also give this information.

SHORT TITLE:  (Ex: The Closet Opened)

FULL BIBLIOGRAPHIC INFORMATION:  (Ex: Digby, Sir Kenelme.  The Closet of the Eminently Learned Sir Kenelme Digby Kt. Opened:  Whereby is Discovered Several ways for making of Metheglin, Sider, Cherry-Wine, &c.  Together with Excellent Directions for Cookery:  As also for Preserving, Conserving, Candying, &c.  Published by his Son's Consent.  Printed by E. C. for H. Brome, at the Star in Little Britain.  London, 1669.)

MANUSCRIPT DESIGNATION: Library name plus Manuscript number

AUTHOR/EDITOR:

FACSIMILE: give the url if online, or note if this work is currently in print in facsimile.

TRANSLATION: if one is online, give the url. If one is pending, please give the translator's name plus his/her email address.

E-TEXT: if a transcription is online, give the url. If one is pending, please give the transcriber's name plus his/her email address.

COMMENTARY: if the work is a collation, please note this. If the work has given rise to a modern text, please note this here.

NUMBER OF RECIPES:

DESIGNATE PARENT DOCUMENT(S):

If you do not know the information for any of these fields, please put a question mark (?). Please give as much information as possible. Please do not copy this information verbatim from any proprietary source; use your own words.

Send completed listings to info@culinaryhistory.org.

Thank you for your help!