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href="/wiki/File:The_British_Housewife,_Martha_Bradley_-_Frontispiece_and_title_page.jpg" class="mw-file-description"><img alt="Two pages from The British Housewife: on the left, an illustration showing three cooks in a kitchen; on the right, the titlepage, with extended title, details of the contents and the publisher's details." src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d5/The_British_Housewife%2C_Martha_Bradley_-_Frontispiece_and_title_page.jpg/310px-The_British_Housewife%2C_Martha_Bradley_-_Frontispiece_and_title_page.jpg" decoding="async" width="310" height="264" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d5/The_British_Housewife%2C_Martha_Bradley_-_Frontispiece_and_title_page.jpg/465px-The_British_Housewife%2C_Martha_Bradley_-_Frontispiece_and_title_page.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d5/The_British_Housewife%2C_Martha_Bradley_-_Frontispiece_and_title_page.jpg/620px-The_British_Housewife%2C_Martha_Bradley_-_Frontispiece_and_title_page.jpg 2x" data-file-width="857" data-file-height="729" /></a><figcaption>The frontispiece and titlepage of Bradley's 1758 work <i>The British Housewife</i></figcaption></figure> <p><b>Martha Bradley</b> (<i><abbr title="floruit ('flourished' – known to have been active at a particular time or during a particular period)">fl.</abbr></i> 1740s–1755) was a British cookery book writer. Apart from the book she published, little is known about her life, except that she worked as a cook for over thirty years in the fashionable spa town of <a href="/wiki/Bath,_Somerset" title="Bath, Somerset">Bath, Somerset</a>. </p><p>Bradley's only printed work, <i>The British Housewife</i>, was released as a 42-issue <a href="/wiki/Partwork" title="Partwork">partwork</a> between January and October 1756.<sup id="cite_ref-Title_1-0" class="reference"><a href="#cite_note-Title-1"><span class="cite-bracket">[</span>a<span class="cite-bracket">]</span></a></sup> It was then released in a two-volume book form in 1758, and is more than a thousand pages long. It is likely that Bradley was dead before the partwork was published. The book follows the French style of <a href="/wiki/Nouvelle_cuisine" title="Nouvelle cuisine">nouvelle cuisine</a>, which makes her different from other female cookery book writers at the time, who focused on the British or English style of food preparation. The work is well-organised and the recipes taken from other authors are amended, suggesting she was a knowledgeable and experienced cook, able to improve on existing dishes. </p><p>Because of the length of <i>The British Housewife</i>, it was not reprinted until 1996; as a result, few modern writers have written extensively on Bradley or her work. </p> <style data-mw-deduplicate="TemplateStyles:r886046785">.mw-parser-output .toclimit-2 .toclevel-1 ul,.mw-parser-output .toclimit-3 .toclevel-2 ul,.mw-parser-output .toclimit-4 .toclevel-3 ul,.mw-parser-output .toclimit-5 .toclevel-4 ul,.mw-parser-output .toclimit-6 .toclevel-5 ul,.mw-parser-output .toclimit-7 .toclevel-6 ul{display:none}</style><div class="toclimit-3"><meta property="mw:PageProp/toc" /></div> <div class="mw-heading mw-heading2"><h2 id="Life">Life</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Martha_Bradley&action=edit&section=1" title="Edit section: Life"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:The_British_Housewife,_Martha_Bradley_-_%22A_dinner_in_Winter%22.jpg" class="mw-file-description"><img alt="Illustration showing seven dishes to have as part of a course, including dishes with carp, lobster, hare, ducks and woodcocks" src="//upload.wikimedia.org/wikipedia/commons/thumb/2/2d/The_British_Housewife%2C_Martha_Bradley_-_%22A_dinner_in_Winter%22.jpg/220px-The_British_Housewife%2C_Martha_Bradley_-_%22A_dinner_in_Winter%22.jpg" decoding="async" width="220" height="386" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/2d/The_British_Housewife%2C_Martha_Bradley_-_%22A_dinner_in_Winter%22.jpg/330px-The_British_Housewife%2C_Martha_Bradley_-_%22A_dinner_in_Winter%22.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/2/2d/The_British_Housewife%2C_Martha_Bradley_-_%22A_dinner_in_Winter%22.jpg 2x" data-file-width="362" data-file-height="635" /></a><figcaption>Illustrated example of a dinner in winter, as suggested by Bradley</figcaption></figure> <p>Little is known about the life of Martha Bradley, and what there is has come from her single publication, <i>The British Housewife</i>. In the 1740s she worked as a professional cook in the fashionable <a href="/wiki/Spa_town" title="Spa town">spa town</a> of <a href="/wiki/Bath,_Somerset" title="Bath, Somerset">Bath, Somerset</a>,<sup id="cite_ref-FOOTNOTELehmann2004_2-0" class="reference"><a href="#cite_note-FOOTNOTELehmann2004-2"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> and had over thirty years' experience in the job.<sup id="cite_ref-FOOTNOTE"Advertisement"._''The_Oxford_Journal''._10_January_1756_3-0" class="reference"><a href="#cite_note-FOOTNOTE"Advertisement"._''The_Oxford_Journal''._10_January_1756-3"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> The publisher of <i>The British Housewife</i> noted that all of Bradley's papers had been stored with him; the food historian Gilly Lehmann considers this shows Bradley was dead by the time the work was published in the late 1750s. Included in the papers was a handwritten family recipe collection.<sup id="cite_ref-FOOTNOTELehmann2004_2-1" class="reference"><a href="#cite_note-FOOTNOTELehmann2004-2"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> A reference in the work to <a href="/wiki/William_Hogarth" title="William Hogarth">William Hogarth</a>'s 1753 book <i><a href="/wiki/The_Analysis_of_Beauty" title="The Analysis of Beauty">The Analysis of Beauty</a></i> indicates that at least some of the book was written after that date.<sup id="cite_ref-FOOTNOTELehmann2004_2-2" class="reference"><a href="#cite_note-FOOTNOTELehmann2004-2"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> </p><p>Based on the recipes shown in her work, Lehmann considers it appears that Bradley had read several contemporary cookery books, including those by <a href="/wiki/Mary_Eales" title="Mary Eales">Mary Eales</a> (<i><a href="/wiki/Mrs_Mary_Eales%27s_Receipts" title="Mrs Mary Eales's Receipts">Mrs Mary Eales's Receipts</a></i>, 1718), <a href="/wiki/Patrick_Lamb" class="mw-redirect" title="Patrick Lamb">Patrick Lamb</a> (<i>Royal Cookery</i>, 1726—the third edition), <a href="/wiki/Vincent_La_Chapelle" title="Vincent La Chapelle">Vincent La Chapelle</a> (<i>The Modern Cook</i>, 1733) and <a href="/wiki/Hannah_Glasse" title="Hannah Glasse">Hannah Glasse</a> (<i><a href="/wiki/The_Art_of_Cookery_Made_Plain_and_Easy" title="The Art of Cookery Made Plain and Easy">The Art of Cookery Made Plain and Easy</a></i>, 1747).<sup id="cite_ref-FOOTNOTELehmann2004_2-3" class="reference"><a href="#cite_note-FOOTNOTELehmann2004-2"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> The recipes from these have all been changed and improved from the originals, with a reduced number of ingredients and simplified instructions;<sup id="cite_ref-FOOTNOTELehmann20032248_4-0" class="reference"><a href="#cite_note-FOOTNOTELehmann20032248-4"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-FOOTNOTENotaker201779_5-0" class="reference"><a href="#cite_note-FOOTNOTENotaker201779-5"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> according to the food writer <a href="/wiki/Alan_Davidson_(food_writer)" title="Alan Davidson (food writer)">Alan Davidson</a>, this showed she had been knowledgeable and able in her chosen career.<sup id="cite_ref-FOOTNOTEDavidson198911_6-0" class="reference"><a href="#cite_note-FOOTNOTEDavidson198911-6"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> According to Lehmann <i>The British Housewife</i> was more than just a cookery book, but instead was "a complete manual for the housewife, the cook, the housekeeper, the gardener and the <a href="/wiki/Farrier" title="Farrier">farrier</a>, with monthly sections of advice and recipes which cover every aspect of domestic management in the middle of the eighteenth century".<sup id="cite_ref-FOOTNOTELehmann2004_2-4" class="reference"><a href="#cite_note-FOOTNOTELehmann2004-2"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> </p><p><i>The British Housewife</i> was first published as a <a href="/wiki/Partwork" title="Partwork">partwork</a> in 42 weekly editions,<sup id="cite_ref-FOOTNOTELehmann20032239_7-0" class="reference"><a href="#cite_note-FOOTNOTELehmann20032239-7"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> possibly the first cookery book issued in this manner;<sup id="cite_ref-FOOTNOTE"Review:_Mrs_Martha_Bradley,_The_British_Housewife_(1758)"._''Petits_Propos_Culinaires''_8-0" class="reference"><a href="#cite_note-FOOTNOTE"Review:_Mrs_Martha_Bradley,_The_British_Housewife_(1758)"._''Petits_Propos_Culinaires''-8"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-FOOTNOTEDavidson20141117_9-0" class="reference"><a href="#cite_note-FOOTNOTEDavidson20141117-9"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> the first issue was on 10 January 1756.<sup id="cite_ref-FOOTNOTE"Advertisement"._''The_Oxford_Journal''._3_January_1756_10-0" class="reference"><a href="#cite_note-FOOTNOTE"Advertisement"._''The_Oxford_Journal''._3_January_1756-10"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> The weekly editions comprised "four large half-sheets of printing" costing 3<a href="/wiki/Penny_(British_pre-decimal_coin)" title="Penny (British pre-decimal coin)">d</a>.<sup id="cite_ref-FOOTNOTE"Advertisement"._''The_Oxford_Journal''._3_January_1756_10-1" class="reference"><a href="#cite_note-FOOTNOTE"Advertisement"._''The_Oxford_Journal''._3_January_1756-10"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> The weekly editions would have finished in October that year, and would have cost 10<a href="/wiki/Shilling_(British_coin)" title="Shilling (British coin)">s</a> 6d in total.<sup id="cite_ref-FOOTNOTELehmann20032239_7-1" class="reference"><a href="#cite_note-FOOTNOTELehmann20032239-7"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-12" class="reference"><a href="#cite_note-12"><span class="cite-bracket">[</span>b<span class="cite-bracket">]</span></a></sup> The partworks were advertised across Britain, including Oxford,<sup id="cite_ref-FOOTNOTE"Advertisement"._''The_Oxford_Journal''._3_January_1756_10-2" class="reference"><a href="#cite_note-FOOTNOTE"Advertisement"._''The_Oxford_Journal''._3_January_1756-10"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> Leeds,<sup id="cite_ref-FOOTNOTE"Advertisement"._''The_Leeds_Intelligencer''._3_February_1756_13-0" class="reference"><a href="#cite_note-FOOTNOTE"Advertisement"._''The_Leeds_Intelligencer''._3_February_1756-13"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> Manchester<sup id="cite_ref-FOOTNOTE"Advertisement"._''The_Manchester_Mercury''._13_January_1756_14-0" class="reference"><a href="#cite_note-FOOTNOTE"Advertisement"._''The_Manchester_Mercury''._13_January_1756-14"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup> and Sussex.<sup id="cite_ref-FOOTNOTE"Advertisement"._''The_Sussex_Advertiser''._19_July_1756_15-0" class="reference"><a href="#cite_note-FOOTNOTE"Advertisement"._''The_Sussex_Advertiser''._19_July_1756-15"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> In the text of the partworks Bradley would advertise the other issues, telling readers "We have in our preceding numbers given the cook so ample instruction for the roasting of all plain joints of meat ... that she cannot be at a loss in any of them".<sup id="cite_ref-FOOTNOTESherman2004a4_16-0" class="reference"><a href="#cite_note-FOOTNOTESherman2004a4-16"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> </p><p>The work was published in book form in 1758; its two volumes comprised over 1,200 pages.<sup id="cite_ref-FOOTNOTELehmann20032248_4-1" class="reference"><a href="#cite_note-FOOTNOTELehmann20032248-4"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-FOOTNOTE"Advertisement"._''The_Oxford_Journal''._17_February_1759_17-0" class="reference"><a href="#cite_note-FOOTNOTE"Advertisement"._''The_Oxford_Journal''._17_February_1759-17"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> Some sources show differing dates. Virginia Maclean's 1981 history <i>A Short-Title Catalogue of Household and Cookery Books Published in the English Tongue, 1701–1800</i> put the publication date at 1760,<sup id="cite_ref-FOOTNOTEMaclean1981173_18-0" class="reference"><a href="#cite_note-FOOTNOTEMaclean1981173-18"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> while Arnold Oxford's 1913 work <i>English Cookery Books to the Year 1850</i> listed it as <abbr title="circa">c.</abbr> 1770 with 752 pages.<sup id="cite_ref-FOOTNOTEOxford1913104_19-0" class="reference"><a href="#cite_note-FOOTNOTEOxford1913104-19"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="The_British_Housewife_(1758)"><span id="The_British_Housewife_.281758.29"></span><i>The British Housewife</i> (1758)</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Martha_Bradley&action=edit&section=2" title="Edit section: The British Housewife (1758)"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:The_British_Housewife,_Martha_Bradley_-_%22Roasting_trusses%22.jpg" class="mw-file-description"><img alt="Illustration showing meats prepared for cooking; meats include hare, rabbit, woodcock or snipe, pigeon, partridge and chicken" src="//upload.wikimedia.org/wikipedia/commons/thumb/1/16/The_British_Housewife%2C_Martha_Bradley_-_%22Roasting_trusses%22.jpg/220px-The_British_Housewife%2C_Martha_Bradley_-_%22Roasting_trusses%22.jpg" decoding="async" width="220" height="377" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/16/The_British_Housewife%2C_Martha_Bradley_-_%22Roasting_trusses%22.jpg/330px-The_British_Housewife%2C_Martha_Bradley_-_%22Roasting_trusses%22.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/1/16/The_British_Housewife%2C_Martha_Bradley_-_%22Roasting_trusses%22.jpg 2x" data-file-width="393" data-file-height="674" /></a><figcaption>Game cuts trussed for roasting; an illustration from <i>The British Housewife</i></figcaption></figure> <p><i>The British Housewife</i>, as published in 1758,<sup id="cite_ref-Title_1-1" class="reference"><a href="#cite_note-Title-1"><span class="cite-bracket">[</span>a<span class="cite-bracket">]</span></a></sup> contains recipes for <a href="/wiki/Fricassee" title="Fricassee">fricassees</a>,<sup id="cite_ref-FOOTNOTEBradley1760126,_183–184,_246–247_21-0" class="reference"><a href="#cite_note-FOOTNOTEBradley1760126,_183–184,_246–247-21"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Rag%C3%B9" title="Ragù">ragùs</a> (which Bradley spelled "Ragoo"),<sup id="cite_ref-FOOTNOTEBradley176053–56,_247–248,_429,_453_22-0" class="reference"><a href="#cite_note-FOOTNOTEBradley176053–56,_247–248,_429,_453-22"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Collops" title="Collops">collops</a>,<sup id="cite_ref-FOOTNOTEBradley176055,_248,_360,_429_23-0" class="reference"><a href="#cite_note-FOOTNOTEBradley176055,_248,_360,_429-23"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Pilaf" title="Pilaf">pilafs</a>,<sup id="cite_ref-FOOTNOTEBradley1760348–349_24-0" class="reference"><a href="#cite_note-FOOTNOTEBradley1760348–349-24"><span class="cite-bracket">[</span>22<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Pasty" title="Pasty">pasties</a>,<sup id="cite_ref-FOOTNOTEBradley1760256–257_25-0" class="reference"><a href="#cite_note-FOOTNOTEBradley1760256–257-25"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup> pies (including oyster and eel),<sup id="cite_ref-FOOTNOTEBradley1760354–357,_441,_450_26-0" class="reference"><a href="#cite_note-FOOTNOTEBradley1760354–357,_441,_450-26"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup> fish dishes,<sup id="cite_ref-FOOTNOTEBradley176028–30,_128–135_27-0" class="reference"><a href="#cite_note-FOOTNOTEBradley176028–30,_128–135-27"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup> soups (which she spelled as both "soup" and "soop"), bisques,<sup id="cite_ref-FOOTNOTEBradley176049,_428–429,_433,_530–531,_667_28-0" class="reference"><a href="#cite_note-FOOTNOTEBradley176049,_428–429,_433,_530–531,_667-28"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup> desserts—including <a href="/wiki/Pudding#Baked,_steamed,_and_boiled_puddings" title="Pudding">puddings</a>,<sup id="cite_ref-FOOTNOTEBradley1760250–254,_547–550_29-0" class="reference"><a href="#cite_note-FOOTNOTEBradley1760250–254,_547–550-29"><span class="cite-bracket">[</span>27<span class="cite-bracket">]</span></a></sup> jellies,<sup id="cite_ref-FOOTNOTEBradley176065–67_30-0" class="reference"><a href="#cite_note-FOOTNOTEBradley176065–67-30"><span class="cite-bracket">[</span>28<span class="cite-bracket">]</span></a></sup> pancakes,<sup id="cite_ref-FOOTNOTEBradley1760570–573_31-0" class="reference"><a href="#cite_note-FOOTNOTEBradley1760570–573-31"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> fritters,<sup id="cite_ref-FOOTNOTEBradley1760567–570,_690–697_32-0" class="reference"><a href="#cite_note-FOOTNOTEBradley1760567–570,_690–697-32"><span class="cite-bracket">[</span>30<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Flummeries" class="mw-redirect" title="Flummeries">flummeries</a>,<sup id="cite_ref-FOOTNOTEBradley1760197–198,_263–264_33-0" class="reference"><a href="#cite_note-FOOTNOTEBradley1760197–198,_263–264-33"><span class="cite-bracket">[</span>31<span class="cite-bracket">]</span></a></sup> cakes<sup id="cite_ref-FOOTNOTEBradley1760587–588_34-0" class="reference"><a href="#cite_note-FOOTNOTEBradley1760587–588-34"><span class="cite-bracket">[</span>32<span class="cite-bracket">]</span></a></sup> syllabubs<sup id="cite_ref-FOOTNOTEBradley176068,_198–199_35-0" class="reference"><a href="#cite_note-FOOTNOTEBradley176068,_198–199-35"><span class="cite-bracket">[</span>33<span class="cite-bracket">]</span></a></sup> and confectionery<sup id="cite_ref-FOOTNOTEBradley176065–69_36-0" class="reference"><a href="#cite_note-FOOTNOTEBradley176065–69-36"><span class="cite-bracket">[</span>34<span class="cite-bracket">]</span></a></sup>—and preserved foods, including pickles and jams.<sup id="cite_ref-FOOTNOTEBradley176076–80_37-0" class="reference"><a href="#cite_note-FOOTNOTEBradley176076–80-37"><span class="cite-bracket">[</span>35<span class="cite-bracket">]</span></a></sup> Bradley also included a section dedicated to distilling spirits, as well as making wine, beer and cider.<sup id="cite_ref-FOOTNOTEBradley176080–90,_467–471,_727–743_38-0" class="reference"><a href="#cite_note-FOOTNOTEBradley176080–90,_467–471,_727–743-38"><span class="cite-bracket">[</span>36<span class="cite-bracket">]</span></a></sup> Bradley's recipes include most parts of the animal, including the intestines, <a href="/wiki/Cockscomb" class="mw-redirect" title="Cockscomb">cockscombs</a>, knuckle, head, heart, tongue, udder, trotters, feet, ears and cheeks.<sup id="cite_ref-FOOTNOTEBradley176017,_20–28,_123,_147,_151–152,_177,_186,_195–196,_429–430,_433,_453_39-0" class="reference"><a href="#cite_note-FOOTNOTEBradley176017,_20–28,_123,_147,_151–152,_177,_186,_195–196,_429–430,_433,_453-39"><span class="cite-bracket">[</span>37<span class="cite-bracket">]</span></a></sup> The book also contained a chapter on cures for common ailments, which included a recipe that used powdered <a href="/wiki/Earthworm" title="Earthworm">earthworm</a> to cure <a href="/wiki/Fever" title="Fever">ague</a>.<sup id="cite_ref-FOOTNOTEQuayle1978109_40-0" class="reference"><a href="#cite_note-FOOTNOTEQuayle1978109-40"><span class="cite-bracket">[</span>38<span class="cite-bracket">]</span></a></sup> </p><p><i>The British Housewife</i> showed a "sophisticated organisation", according to Davidson,<sup id="cite_ref-FOOTNOTEDavidson198911_6-1" class="reference"><a href="#cite_note-FOOTNOTEDavidson198911-6"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> and <i><a href="/wiki/Petits_Propos_Culinaires" title="Petits Propos Culinaires">Petits Propos Culinaires</a></i> considers that Bradley's "scheme for the education of the cook and housewife was more thorough than any that had gone before".<sup id="cite_ref-FOOTNOTE"Review:_Mrs_Martha_Bradley,_The_British_Housewife_(1758)"._''Petits_Propos_Culinaires''_8-1" class="reference"><a href="#cite_note-FOOTNOTE"Review:_Mrs_Martha_Bradley,_The_British_Housewife_(1758)"._''Petits_Propos_Culinaires''-8"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> The literary historian <a href="/wiki/Henry_Notaker" title="Henry Notaker">Henry Notaker</a> identifies strong pedagogical form and strategy within the book. This is highlighted by Bradley when she writes: "in all studies it is the regular practice to begin with the plainest and easiest things, and from there to arise to such as are more difficult",<sup id="cite_ref-FOOTNOTEBradley176032_41-0" class="reference"><a href="#cite_note-FOOTNOTEBradley176032-41"><span class="cite-bracket">[</span>39<span class="cite-bracket">]</span></a></sup> and she progressed from techniques such as roasting and boiling "and thence leading the cook to the most elegant and difficult made dishes".<sup id="cite_ref-FOOTNOTEBradley176032_41-1" class="reference"><a href="#cite_note-FOOTNOTEBradley176032-41"><span class="cite-bracket">[</span>39<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-FOOTNOTENotaker201779,_114_42-0" class="reference"><a href="#cite_note-FOOTNOTENotaker201779,_114-42"><span class="cite-bracket">[</span>40<span class="cite-bracket">]</span></a></sup> The food historian Sandra Sherman sees a pedagogical form in the layout of the recipes, and notes the "deliberate, reinforcing logic [that] entails the reader's attentiveness in a process that produces results".<sup id="cite_ref-FOOTNOTESherman2004a127_43-0" class="reference"><a href="#cite_note-FOOTNOTESherman2004a127-43"><span class="cite-bracket">[</span>41<span class="cite-bracket">]</span></a></sup> Sherman sees "a slightly disciplinary edge" in Bradley's approach in ensuring that the readers followed the instructions,<sup id="cite_ref-FOOTNOTESherman2004b127_44-0" class="reference"><a href="#cite_note-FOOTNOTESherman2004b127-44"><span class="cite-bracket">[</span>42<span class="cite-bracket">]</span></a></sup> and reports that the structure "makes ... [the book's] advice seem consistent, accurate, and acceptable".<sup id="cite_ref-FOOTNOTESherman200352_45-0" class="reference"><a href="#cite_note-FOOTNOTESherman200352-45"><span class="cite-bracket">[</span>43<span class="cite-bracket">]</span></a></sup> The culinary historians <a href="/wiki/Anne_Willan" title="Anne Willan">Anne Willan</a>, Mark Cherniavsky and Kyri Claflin describe Bradley as "the consummate cooking teacher", with her book "a cooking course that starts with the basics and builds in complexity".<sup id="cite_ref-FOOTNOTEWillanCherniavskyClaflin2012252_46-0" class="reference"><a href="#cite_note-FOOTNOTEWillanCherniavskyClaflin2012252-46"><span class="cite-bracket">[</span>44<span class="cite-bracket">]</span></a></sup> </p><p>The work was divided into monthly sections and these allowed Bradley to reflect the natural pace of the seasons in line with the available supply of produce for each month. According to Sherman, it was "designed to bring out the best in available provisions, and like such texts it contains elaborate directions for putting foods by".<sup id="cite_ref-FOOTNOTESherman201016_47-0" class="reference"><a href="#cite_note-FOOTNOTESherman201016-47"><span class="cite-bracket">[</span>45<span class="cite-bracket">]</span></a></sup> In doing so, the book "integrates food preparation with its production, that is, with gardening and raising animals", and thus provides a holistic approach to food planning and preparation.<sup id="cite_ref-FOOTNOTESherman201016_47-1" class="reference"><a href="#cite_note-FOOTNOTESherman201016-47"><span class="cite-bracket">[</span>45<span class="cite-bracket">]</span></a></sup> </p><p>As with many of the cookery books of the period, <i>The British Housewife</i> has nationalistic elements.<sup id="cite_ref-FOOTNOTEMerrett2021317_48-0" class="reference"><a href="#cite_note-FOOTNOTEMerrett2021317-48"><span class="cite-bracket">[</span>46<span class="cite-bracket">]</span></a></sup> Bradley's recipes strongly favour British ingredients, and there is no reference to French drinks, such as <a href="/wiki/Claret" class="mw-redirect" title="Claret">claret</a>, <a href="/wiki/Burgundy_wine" title="Burgundy wine">Burgundy</a> or <a href="/wiki/Champagne" title="Champagne">champagne</a>; instead, she calls for home-made turnip or raisin wines, and favours <a href="/wiki/Port_wine" title="Port wine">port</a> ten times more than any other wine.<sup id="cite_ref-FOOTNOTEMerrett2021317_48-1" class="reference"><a href="#cite_note-FOOTNOTEMerrett2021317-48"><span class="cite-bracket">[</span>46<span class="cite-bracket">]</span></a></sup> Included in the ingredients described as being traditionally English were those imported from the British colonies of Asia, Africa and the Americas.<sup id="cite_ref-FOOTNOTESherman200361_49-0" class="reference"><a href="#cite_note-FOOTNOTESherman200361-49"><span class="cite-bracket">[</span>47<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-FOOTNOTEWall201647_50-0" class="reference"><a href="#cite_note-FOOTNOTEWall201647-50"><span class="cite-bracket">[</span>48<span class="cite-bracket">]</span></a></sup> Bradley describes how <a href="/wiki/Cayenne_pepper" title="Cayenne pepper">cayenne pepper</a> is "imported ... from the negroes of our plantations. The fruit is common in Africa, they have been accustomed to eat it there, shewed our people the way in America, and they have taught us". The <a href="/wiki/Anglicist" class="mw-redirect" title="Anglicist">Anglicist</a> Wendy Wall notes that this demonstrated the connection between the British cook and the <a href="/wiki/Slavery#Africa" title="Slavery">slave system</a>.<sup id="cite_ref-FOOTNOTEWall201656_51-0" class="reference"><a href="#cite_note-FOOTNOTEWall201656-51"><span class="cite-bracket">[</span>49<span class="cite-bracket">]</span></a></sup> </p><p>Despite the nationalistic approach, there are strong French influences throughout the book. This includes the French style of a circular dining table, with the symmetrical placement of dishes and plates for a diner's ease;<sup id="cite_ref-FOOTNOTEMerrett2021317_48-2" class="reference"><a href="#cite_note-FOOTNOTEMerrett2021317-48"><span class="cite-bracket">[</span>46<span class="cite-bracket">]</span></a></sup> Bradley was one of the very few female cookery book writers in eighteenth-century England to write in support of the French style of <a href="/wiki/Nouvelle_cuisine" title="Nouvelle cuisine">nouvelle cuisine</a>.<sup id="cite_ref-FOOTNOTEColquhoun2007209_52-0" class="reference"><a href="#cite_note-FOOTNOTEColquhoun2007209-52"><span class="cite-bracket">[</span>50<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-55" class="reference"><a href="#cite_note-55"><span class="cite-bracket">[</span>c<span class="cite-bracket">]</span></a></sup> Bradley described her aim for the book thus, "Our cook will be able to show that an English girl, properly instructed at first, can equal the best French gentleman in everything but expense."<sup id="cite_ref-FOOTNOTEBradley1760314_56-0" class="reference"><a href="#cite_note-FOOTNOTEBradley1760314-56"><span class="cite-bracket">[</span>53<span class="cite-bracket">]</span></a></sup> Economy and practicality are shown throughout her approach, according to the food historian Ivan Day; he classes Bradley alongside <a href="/wiki/Hannah_Glasse" title="Hannah Glasse">Hannah Glasse</a> and <a href="/wiki/Elizabeth_Raffald" title="Elizabeth Raffald">Elizabeth Raffald</a> in this respect. All three showed an economical aspect to their recipes, unlike the male cookery book writers of the time who, Day observes, "liked to show off with a flamboyant style of cooking".<sup id="cite_ref-FOOTNOTEDay200982_57-0" class="reference"><a href="#cite_note-FOOTNOTEDay200982-57"><span class="cite-bracket">[</span>54<span class="cite-bracket">]</span></a></sup> </p><p>Although Bradley gave support for some aspects of French dining, she was also happy to criticise the French's approach to certain dishes, including the French habit of using numerous ingredients that have the effect of hiding the flavour of some elements of the dish.<sup id="cite_ref-FOOTNOTESteedman200511_58-0" class="reference"><a href="#cite_note-FOOTNOTESteedman200511-58"><span class="cite-bracket">[</span>55<span class="cite-bracket">]</span></a></sup> At the end of a recipe for roast <a href="/wiki/Capon" title="Capon">capon</a> with herbs, she advises that adding a "raggoo" (a sauce<sup id="cite_ref-60" class="reference"><a href="#cite_note-60"><span class="cite-bracket">[</span>d<span class="cite-bracket">]</span></a></sup>) will make it more fashionable, but not improve it:<sup id="cite_ref-FOOTNOTELehmann20034347_61-0" class="reference"><a href="#cite_note-FOOTNOTELehmann20034347-61"><span class="cite-bracket">[</span>57<span class="cite-bracket">]</span></a></sup> </p> <blockquote><p>The French, who never know when to stop, serve up a capon done in this manner with a rich raggoo about it, but this is confusion, and the taste of one thing destroys that of another. They who would be at the top of the French taste may serve it in this manner, but with gravy it is a very delicate and fine dish, and no way extravagant in the expense.<sup id="cite_ref-FOOTNOTEBradley1760398_62-0" class="reference"><a href="#cite_note-FOOTNOTEBradley1760398-62"><span class="cite-bracket">[</span>58<span class="cite-bracket">]</span></a></sup></p></blockquote> <p>The French were not the only nation to face criticism; one recipe for roast pork discusses Germanic <a href="/wiki/Animal_husbandry" title="Animal husbandry">animal husbandry</a> practices: "The Germans whip him to death, but they deserve the same fate for their cruelty; there is no occasion for such barbarity to make a dainty dish".<sup id="cite_ref-FOOTNOTEBradley1760151_63-0" class="reference"><a href="#cite_note-FOOTNOTEBradley1760151-63"><span class="cite-bracket">[</span>59<span class="cite-bracket">]</span></a></sup> </p><p><i>The British Housewife</i> contains several illustrations throughout. The frontispiece of the book shows three women working in a kitchen above the motto "Behold you fair, united in this book. The frugal housewife and the experienced cook."<sup id="cite_ref-FOOTNOTEBradley1760Frontispiece_64-0" class="reference"><a href="#cite_note-FOOTNOTEBradley1760Frontispiece-64"><span class="cite-bracket">[</span>60<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-FOOTNOTEWall201649_65-0" class="reference"><a href="#cite_note-FOOTNOTEWall201649-65"><span class="cite-bracket">[</span>61<span class="cite-bracket">]</span></a></sup> Other illustrations comprise examples of how to truss cuts of game,<sup id="cite_ref-FOOTNOTEBradley1760opposite_p._217_66-0" class="reference"><a href="#cite_note-FOOTNOTEBradley1760opposite_p._217-66"><span class="cite-bracket">[</span>62<span class="cite-bracket">]</span></a></sup> samples of menus to have at various times through the year<sup id="cite_ref-FOOTNOTEBradley1760opposite_pp._97,_457,_633_67-0" class="reference"><a href="#cite_note-FOOTNOTEBradley1760opposite_pp._97,_457,_633-67"><span class="cite-bracket">[</span>63<span class="cite-bracket">]</span></a></sup> and how to lay food on a table in a pleasing manner.<sup id="cite_ref-FOOTNOTEBradley1760opposite_p._337_68-0" class="reference"><a href="#cite_note-FOOTNOTEBradley1760opposite_p._337-68"><span class="cite-bracket">[</span>64<span class="cite-bracket">]</span></a></sup> According to Bradley, the illustrations were more than just for decoration; they served the purpose that "even those who cannot read will be able to instruct themselves".<sup id="cite_ref-FOOTNOTEBradley17601_69-0" class="reference"><a href="#cite_note-FOOTNOTEBradley17601-69"><span class="cite-bracket">[</span>65<span class="cite-bracket">]</span></a></sup> When discussing the placement of dishes on the table, she writes: "To please the palate is one design of this branch of study, and to please the eye is another".<sup id="cite_ref-FOOTNOTEBradley176069_70-0" class="reference"><a href="#cite_note-FOOTNOTEBradley176069-70"><span class="cite-bracket">[</span>66<span class="cite-bracket">]</span></a></sup> </p><p><i>The British Housewife</i> has been used as a source in several works of and social food history, and Bradley's recipes still appear in modern cookery books.<sup id="cite_ref-77" class="reference"><a href="#cite_note-77"><span class="cite-bracket">[</span>e<span class="cite-bracket">]</span></a></sup> The book was used in <a href="/wiki/Colonial_America" class="mw-redirect" title="Colonial America">Colonial America</a><sup id="cite_ref-FOOTNOTEMeacham2009100_78-0" class="reference"><a href="#cite_note-FOOTNOTEMeacham2009100-78"><span class="cite-bracket">[</span>73<span class="cite-bracket">]</span></a></sup> and Ireland.<sup id="cite_ref-FOOTNOTESexton2015265_79-0" class="reference"><a href="#cite_note-FOOTNOTESexton2015265-79"><span class="cite-bracket">[</span>74<span class="cite-bracket">]</span></a></sup> The scale of the book—at over 1,000 pages—ensured the work was not reprinted until 1996, which meant it fell out of public knowledge and few modern writers have written extensively on Bradley or her work.<sup id="cite_ref-FOOTNOTE"Review:_Mrs_Martha_Bradley,_The_British_Housewife_(1758)"._''Petits_Propos_Culinaires''_8-2" class="reference"><a href="#cite_note-FOOTNOTE"Review:_Mrs_Martha_Bradley,_The_British_Housewife_(1758)"._''Petits_Propos_Culinaires''-8"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> Davidson, who considers <i>The British Housewife</i> "the most interesting of the 18th century English cookery books",<sup id="cite_ref-FOOTNOTEDavidson198911_6-2" class="reference"><a href="#cite_note-FOOTNOTEDavidson198911-6"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> thinks "one has the feeling in reading ... [Bradley's] work that here is a real person, communicating effectively with us across the centuries".<sup id="cite_ref-FOOTNOTEDavidson198911_6-3" class="reference"><a href="#cite_note-FOOTNOTEDavidson198911-6"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> The Anglicist Robert James Merrett considers the work "the most encyclopedic and personally engaged cookbook of the century".<sup id="cite_ref-FOOTNOTEMerrett2012126_80-0" class="reference"><a href="#cite_note-FOOTNOTEMerrett2012126-80"><span class="cite-bracket">[</span>75<span class="cite-bracket">]</span></a></sup> Lehmann opines that Bradley's personal involvement in developing the recipes stands out in the book.<sup id="cite_ref-FOOTNOTELehmann2004_2-5" class="reference"><a href="#cite_note-FOOTNOTELehmann2004-2"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> Writing in the <i><a href="/wiki/Oxford_Dictionary_of_National_Biography" class="mw-redirect" title="Oxford Dictionary of National Biography">Oxford Dictionary of National Biography</a></i>, she considers that: </p> <blockquote><p>Bradley is one of the most important cookery writers of the eighteenth century, not only because her book is one of the most comprehensive of its kind but also because she discusses the merits and difficulties of the dishes, gives information on European as well as English cookery, and tells the reader what is old-fashioned and what is up to date. In an age when most cookery books were simply compilations Mrs Bradley's book stands out for the author's personal involvement in her recipes.<sup id="cite_ref-FOOTNOTELehmann2004_2-6" class="reference"><a href="#cite_note-FOOTNOTELehmann2004-2"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup></p></blockquote> <div class="mw-heading mw-heading2"><h2 id="Notes_and_references">Notes and references</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Martha_Bradley&action=edit&section=3" title="Edit section: Notes and references"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <div class="mw-heading mw-heading3"><h3 id="Notes">Notes</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Martha_Bradley&action=edit&section=4" title="Edit section: Notes"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist reflist-lower-alpha"> <div class="mw-references-wrap"><ol class="references"> <li id="cite_note-Title-1"><span class="mw-cite-backlink">^ <a href="#cite_ref-Title_1-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Title_1-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text">The full title was <i>The British Housewife or, the Cook, Housekeeper's and Gardiner's Companion. Calculated for the Service Both of London and the Country.</i><sup id="cite_ref-FOOTNOTEBradley1760Title_page_20-0" class="reference"><a href="#cite_note-FOOTNOTEBradley1760Title_page-20"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup></span> </li> <li id="cite_note-12"><span class="mw-cite-backlink"><b><a href="#cite_ref-12">^</a></b></span> <span class="reference-text">10s 6d equates to approximately £98.64 in 2023, according to calculations based on the <a href="/wiki/Consumer_Price_Index_(United_Kingdom)" title="Consumer Price Index (United Kingdom)">Consumer Price Index</a> measure of inflation.<sup id="cite_ref-FOOTNOTEClark2023_11-0" class="reference"><a href="#cite_note-FOOTNOTEClark2023-11"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup></span> </li> <li id="cite_note-55"><span class="mw-cite-backlink"><b><a href="#cite_ref-55">^</a></b></span> <span class="reference-text">The term <i><span title="French-language text"><i lang="fr">nouvelle cuisine</i></span></i> (French for "new cooking") was introduced in 1742 by Francois Menon in his work <span title="French-language text"><i lang="fr">Nouvelle traité de la cuisine</i></span>. He used it to describe an approach to food that provided an elegant dish but without the excessive decoration which the hallmark of older styles.<sup id="cite_ref-FOOTNOTEPinkard2009156_53-0" class="reference"><a href="#cite_note-FOOTNOTEPinkard2009156-53"><span class="cite-bracket">[</span>51<span class="cite-bracket">]</span></a></sup> A new style of cooking—often named as a <i><span title="French-language text"><i lang="fr">nouvelle cuisine</i></span></i>—is introduced once a century. The most recent was popular in the 1970s.<sup id="cite_ref-FOOTNOTEDavidson2014323_54-0" class="reference"><a href="#cite_note-FOOTNOTEDavidson2014323-54"><span class="cite-bracket">[</span>52<span class="cite-bracket">]</span></a></sup></span> </li> <li id="cite_note-60"><span class="mw-cite-backlink"><b><a href="#cite_ref-60">^</a></b></span> <span class="reference-text">A "raggoo" was originally a rich garnish made from savouries in a rich sauce; this was a development brought in from France; the word comes from the French <span title="French-language text"><i lang="fr">en ragout</i></span>.<sup id="cite_ref-FOOTNOTEMason200427_59-0" class="reference"><a href="#cite_note-FOOTNOTEMason200427-59"><span class="cite-bracket">[</span>56<span class="cite-bracket">]</span></a></sup></span> </li> <li id="cite_note-77"><span class="mw-cite-backlink"><b><a href="#cite_ref-77">^</a></b></span> <span class="reference-text">For example in <a href="/wiki/Amanda_Vickery" title="Amanda Vickery">Amanda Vickery</a>'s <i>Behind closed Doors: At Home in Georgian England</i>,<sup id="cite_ref-FOOTNOTEVickery2009267,_273_71-0" class="reference"><a href="#cite_note-FOOTNOTEVickery2009267,_273-71"><span class="cite-bracket">[</span>67<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Laura_Mason" title="Laura Mason">Laura Mason</a>'s <i>The Taste of Britain</i>,<sup id="cite_ref-FOOTNOTEMason200619,_29–30,_93,_161,_220,_254,_402,_404,_406,_434_72-0" class="reference"><a href="#cite_note-FOOTNOTEMason200619,_29–30,_93,_161,_220,_254,_402,_404,_406,_434-72"><span class="cite-bracket">[</span>68<span class="cite-bracket">]</span></a></sup> Claire Hopley's <i>The History of Christmas Food and Feasts</i>,<sup id="cite_ref-FOOTNOTEHopley200911,_171_73-0" class="reference"><a href="#cite_note-FOOTNOTEHopley200911,_171-73"><span class="cite-bracket">[</span>69<span class="cite-bracket">]</span></a></sup> Mason and Sara Paston-Williams's <i>Grandma's Cookbook</i>,<sup id="cite_ref-FOOTNOTEMasonPaston-Williams201373,_78,_112_74-0" class="reference"><a href="#cite_note-FOOTNOTEMasonPaston-Williams201373,_78,_112-74"><span class="cite-bracket">[</span>70<span class="cite-bracket">]</span></a></sup> Paul Waddington's <i>Seasonal Food: A Guide to What's in Season When and Why</i><sup id="cite_ref-FOOTNOTEWaddington200479,_123,_124_75-0" class="reference"><a href="#cite_note-FOOTNOTEWaddington200479,_123,_124-75"><span class="cite-bracket">[</span>71<span class="cite-bracket">]</span></a></sup> and Trudy Eden's <i>The Early American Table: Food and Society in the New World</i>.<sup id="cite_ref-FOOTNOTEEden2010105–108,_145_76-0" class="reference"><a href="#cite_note-FOOTNOTEEden2010105–108,_145-76"><span class="cite-bracket">[</span>72<span class="cite-bracket">]</span></a></sup></span> </li> </ol></div></div> <div class="mw-heading mw-heading3"><h3 id="References">References</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Martha_Bradley&action=edit&section=5" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239543626"><div class="reflist"> <div class="mw-references-wrap mw-references-columns"><ol class="references"> <li id="cite_note-FOOTNOTELehmann2004-2"><span class="mw-cite-backlink">^ <a href="#cite_ref-FOOTNOTELehmann2004_2-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-FOOTNOTELehmann2004_2-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-FOOTNOTELehmann2004_2-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-FOOTNOTELehmann2004_2-3"><sup><i><b>d</b></i></sup></a> <a href="#cite_ref-FOOTNOTELehmann2004_2-4"><sup><i><b>e</b></i></sup></a> <a href="#cite_ref-FOOTNOTELehmann2004_2-5"><sup><i><b>f</b></i></sup></a> <a href="#cite_ref-FOOTNOTELehmann2004_2-6"><sup><i><b>g</b></i></sup></a></span> <span class="reference-text"><a href="#CITEREFLehmann2004">Lehmann 2004</a>.</span> </li> <li id="cite_note-FOOTNOTE"Advertisement"._''The_Oxford_Journal''._10_January_1756-3"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTE"Advertisement"._''The_Oxford_Journal''._10_January_1756_3-0">^</a></b></span> <span class="reference-text"><a href="#CITEREF"Advertisement"._The_Oxford_Journal._10_January_1756">"Advertisement". <i>The Oxford Journal</i>. 10 January 1756</a>.</span> </li> <li id="cite_note-FOOTNOTELehmann20032248-4"><span class="mw-cite-backlink">^ <a href="#cite_ref-FOOTNOTELehmann20032248_4-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-FOOTNOTELehmann20032248_4-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><a href="#CITEREFLehmann2003">Lehmann 2003</a>, 2248.</span> </li> <li id="cite_note-FOOTNOTENotaker201779-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTENotaker201779_5-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFNotaker2017">Notaker 2017</a>, p. 79.</span> </li> <li id="cite_note-FOOTNOTEDavidson198911-6"><span class="mw-cite-backlink">^ <a href="#cite_ref-FOOTNOTEDavidson198911_6-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-FOOTNOTEDavidson198911_6-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-FOOTNOTEDavidson198911_6-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-FOOTNOTEDavidson198911_6-3"><sup><i><b>d</b></i></sup></a></span> <span class="reference-text"><a href="#CITEREFDavidson1989">Davidson 1989</a>, p. 11.</span> </li> <li id="cite_note-FOOTNOTELehmann20032239-7"><span class="mw-cite-backlink">^ <a href="#cite_ref-FOOTNOTELehmann20032239_7-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-FOOTNOTELehmann20032239_7-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><a href="#CITEREFLehmann2003">Lehmann 2003</a>, 2239.</span> </li> <li id="cite_note-FOOTNOTE"Review:_Mrs_Martha_Bradley,_The_British_Housewife_(1758)"._''Petits_Propos_Culinaires''-8"><span class="mw-cite-backlink">^ <a href="#cite_ref-FOOTNOTE"Review:_Mrs_Martha_Bradley,_The_British_Housewife_(1758)"._''Petits_Propos_Culinaires''_8-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-FOOTNOTE"Review:_Mrs_Martha_Bradley,_The_British_Housewife_(1758)"._''Petits_Propos_Culinaires''_8-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-FOOTNOTE"Review:_Mrs_Martha_Bradley,_The_British_Housewife_(1758)"._''Petits_Propos_Culinaires''_8-2"><sup><i><b>c</b></i></sup></a></span> <span class="reference-text"><a href="#CITEREF"Review:_Mrs_Martha_Bradley,_The_British_Housewife_(1758)"._Petits_Propos_Culinaires">"Review: Mrs Martha Bradley, The British Housewife (1758)". <i>Petits Propos Culinaires</i></a>.</span> </li> <li id="cite_note-FOOTNOTEDavidson20141117-9"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEDavidson20141117_9-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFDavidson2014">Davidson 2014</a>, p. 1117.</span> </li> <li id="cite_note-FOOTNOTE"Advertisement"._''The_Oxford_Journal''._3_January_1756-10"><span class="mw-cite-backlink">^ <a href="#cite_ref-FOOTNOTE"Advertisement"._''The_Oxford_Journal''._3_January_1756_10-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-FOOTNOTE"Advertisement"._''The_Oxford_Journal''._3_January_1756_10-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-FOOTNOTE"Advertisement"._''The_Oxford_Journal''._3_January_1756_10-2"><sup><i><b>c</b></i></sup></a></span> <span class="reference-text"><a href="#CITEREF"Advertisement"._The_Oxford_Journal._3_January_1756">"Advertisement". <i>The Oxford Journal</i>. 3 January 1756</a>.</span> </li> <li id="cite_note-FOOTNOTEClark2023-11"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEClark2023_11-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFClark2023">Clark 2023</a>.</span> </li> <li id="cite_note-FOOTNOTE"Advertisement"._''The_Leeds_Intelligencer''._3_February_1756-13"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTE"Advertisement"._''The_Leeds_Intelligencer''._3_February_1756_13-0">^</a></b></span> <span class="reference-text"><a href="#CITEREF"Advertisement"._The_Leeds_Intelligencer._3_February_1756">"Advertisement". <i>The Leeds Intelligencer</i>. 3 February 1756</a>.</span> </li> <li id="cite_note-FOOTNOTE"Advertisement"._''The_Manchester_Mercury''._13_January_1756-14"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTE"Advertisement"._''The_Manchester_Mercury''._13_January_1756_14-0">^</a></b></span> <span class="reference-text"><a href="#CITEREF"Advertisement"._The_Manchester_Mercury._13_January_1756">"Advertisement". <i>The Manchester Mercury</i>. 13 January 1756</a>.</span> </li> <li id="cite_note-FOOTNOTE"Advertisement"._''The_Sussex_Advertiser''._19_July_1756-15"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTE"Advertisement"._''The_Sussex_Advertiser''._19_July_1756_15-0">^</a></b></span> <span class="reference-text"><a href="#CITEREF"Advertisement"._The_Sussex_Advertiser._19_July_1756">"Advertisement". <i>The Sussex Advertiser</i>. 19 July 1756</a>.</span> </li> <li id="cite_note-FOOTNOTESherman2004a4-16"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTESherman2004a4_16-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFSherman2004a">Sherman 2004a</a>, p. 4.</span> </li> <li id="cite_note-FOOTNOTE"Advertisement"._''The_Oxford_Journal''._17_February_1759-17"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTE"Advertisement"._''The_Oxford_Journal''._17_February_1759_17-0">^</a></b></span> <span class="reference-text"><a href="#CITEREF"Advertisement"._The_Oxford_Journal._17_February_1759">"Advertisement". <i>The Oxford Journal</i>. 17 February 1759</a>.</span> </li> <li id="cite_note-FOOTNOTEMaclean1981173-18"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEMaclean1981173_18-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFMaclean1981">Maclean 1981</a>, p. 173.</span> </li> <li id="cite_note-FOOTNOTEOxford1913104-19"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEOxford1913104_19-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFOxford1913">Oxford 1913</a>, p. 104.</span> </li> <li id="cite_note-FOOTNOTEBradley1760Title_page-20"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEBradley1760Title_page_20-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFBradley1760">Bradley 1760</a>, Title page.</span> </li> <li id="cite_note-FOOTNOTEBradley1760126,_183–184,_246–247-21"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEBradley1760126,_183–184,_246–247_21-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFBradley1760">Bradley 1760</a>, pp. 126, 183–184, 246–247.</span> </li> <li id="cite_note-FOOTNOTEBradley176053–56,_247–248,_429,_453-22"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEBradley176053–56,_247–248,_429,_453_22-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFBradley1760">Bradley 1760</a>, pp. 53–56, 247–248, 429, 453.</span> </li> <li id="cite_note-FOOTNOTEBradley176055,_248,_360,_429-23"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEBradley176055,_248,_360,_429_23-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFBradley1760">Bradley 1760</a>, pp. 55, 248, 360, 429.</span> </li> <li id="cite_note-FOOTNOTEBradley1760348–349-24"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEBradley1760348–349_24-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFBradley1760">Bradley 1760</a>, pp. 348–349.</span> </li> <li id="cite_note-FOOTNOTEBradley1760256–257-25"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEBradley1760256–257_25-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFBradley1760">Bradley 1760</a>, pp. 256–257.</span> </li> <li id="cite_note-FOOTNOTEBradley1760354–357,_441,_450-26"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEBradley1760354–357,_441,_450_26-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFBradley1760">Bradley 1760</a>, pp. 354–357, 441, 450.</span> </li> <li id="cite_note-FOOTNOTEBradley176028–30,_128–135-27"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEBradley176028–30,_128–135_27-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFBradley1760">Bradley 1760</a>, pp. 28–30, 128–135.</span> </li> <li id="cite_note-FOOTNOTEBradley176049,_428–429,_433,_530–531,_667-28"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEBradley176049,_428–429,_433,_530–531,_667_28-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFBradley1760">Bradley 1760</a>, pp. 49, 428–429, 433, 530–531, 667.</span> </li> <li id="cite_note-FOOTNOTEBradley1760250–254,_547–550-29"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEBradley1760250–254,_547–550_29-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFBradley1760">Bradley 1760</a>, pp. 250–254, 547–550.</span> </li> <li id="cite_note-FOOTNOTEBradley176065–67-30"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEBradley176065–67_30-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFBradley1760">Bradley 1760</a>, pp. 65–67.</span> </li> <li id="cite_note-FOOTNOTEBradley1760570–573-31"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEBradley1760570–573_31-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFBradley1760">Bradley 1760</a>, pp. 570–573.</span> </li> <li id="cite_note-FOOTNOTEBradley1760567–570,_690–697-32"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEBradley1760567–570,_690–697_32-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFBradley1760">Bradley 1760</a>, pp. 567–570, 690–697.</span> </li> <li id="cite_note-FOOTNOTEBradley1760197–198,_263–264-33"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEBradley1760197–198,_263–264_33-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFBradley1760">Bradley 1760</a>, pp. 197–198, 263–264.</span> </li> <li id="cite_note-FOOTNOTEBradley1760587–588-34"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEBradley1760587–588_34-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFBradley1760">Bradley 1760</a>, pp. 587–588.</span> </li> <li id="cite_note-FOOTNOTEBradley176068,_198–199-35"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEBradley176068,_198–199_35-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFBradley1760">Bradley 1760</a>, pp. 68, 198–199.</span> </li> <li id="cite_note-FOOTNOTEBradley176065–69-36"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEBradley176065–69_36-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFBradley1760">Bradley 1760</a>, pp. 65–69.</span> </li> <li id="cite_note-FOOTNOTEBradley176076–80-37"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEBradley176076–80_37-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFBradley1760">Bradley 1760</a>, pp. 76–80.</span> </li> <li id="cite_note-FOOTNOTEBradley176080–90,_467–471,_727–743-38"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEBradley176080–90,_467–471,_727–743_38-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFBradley1760">Bradley 1760</a>, pp. 80–90, 467–471, 727–743.</span> </li> <li id="cite_note-FOOTNOTEBradley176017,_20–28,_123,_147,_151–152,_177,_186,_195–196,_429–430,_433,_453-39"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEBradley176017,_20–28,_123,_147,_151–152,_177,_186,_195–196,_429–430,_433,_453_39-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFBradley1760">Bradley 1760</a>, pp. 17, 20–28, 123, 147, 151–152, 177, 186, 195–196, 429–430, 433, 453.</span> </li> <li id="cite_note-FOOTNOTEQuayle1978109-40"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEQuayle1978109_40-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFQuayle1978">Quayle 1978</a>, p. 109.</span> </li> <li id="cite_note-FOOTNOTEBradley176032-41"><span class="mw-cite-backlink">^ <a href="#cite_ref-FOOTNOTEBradley176032_41-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-FOOTNOTEBradley176032_41-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><a href="#CITEREFBradley1760">Bradley 1760</a>, p. 32.</span> </li> <li id="cite_note-FOOTNOTENotaker201779,_114-42"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTENotaker201779,_114_42-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFNotaker2017">Notaker 2017</a>, pp. 79, 114.</span> </li> <li id="cite_note-FOOTNOTESherman2004a127-43"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTESherman2004a127_43-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFSherman2004a">Sherman 2004a</a>, p. 127.</span> </li> <li id="cite_note-FOOTNOTESherman2004b127-44"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTESherman2004b127_44-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFSherman2004b">Sherman 2004b</a>, p. 127.</span> </li> <li id="cite_note-FOOTNOTESherman200352-45"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTESherman200352_45-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFSherman2003">Sherman 2003</a>, p. 52.</span> </li> <li id="cite_note-FOOTNOTEWillanCherniavskyClaflin2012252-46"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEWillanCherniavskyClaflin2012252_46-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFWillanCherniavskyClaflin2012">Willan, Cherniavsky & Claflin 2012</a>, p. 252.</span> </li> <li id="cite_note-FOOTNOTESherman201016-47"><span class="mw-cite-backlink">^ <a href="#cite_ref-FOOTNOTESherman201016_47-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-FOOTNOTESherman201016_47-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><a href="#CITEREFSherman2010">Sherman 2010</a>, p. 16.</span> </li> <li id="cite_note-FOOTNOTEMerrett2021317-48"><span class="mw-cite-backlink">^ <a href="#cite_ref-FOOTNOTEMerrett2021317_48-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-FOOTNOTEMerrett2021317_48-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-FOOTNOTEMerrett2021317_48-2"><sup><i><b>c</b></i></sup></a></span> <span class="reference-text"><a href="#CITEREFMerrett2021">Merrett 2021</a>, p. 317.</span> </li> <li id="cite_note-FOOTNOTESherman200361-49"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTESherman200361_49-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFSherman2003">Sherman 2003</a>, p. 61.</span> </li> <li id="cite_note-FOOTNOTEWall201647-50"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEWall201647_50-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFWall2016">Wall 2016</a>, p. 47.</span> </li> <li id="cite_note-FOOTNOTEWall201656-51"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEWall201656_51-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFWall2016">Wall 2016</a>, p. 56.</span> </li> <li id="cite_note-FOOTNOTEColquhoun2007209-52"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEColquhoun2007209_52-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFColquhoun2007">Colquhoun 2007</a>, p. 209.</span> </li> <li id="cite_note-FOOTNOTEPinkard2009156-53"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEPinkard2009156_53-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFPinkard2009">Pinkard 2009</a>, p. 156.</span> </li> <li id="cite_note-FOOTNOTEDavidson2014323-54"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEDavidson2014323_54-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFDavidson2014">Davidson 2014</a>, p. 323.</span> </li> <li id="cite_note-FOOTNOTEBradley1760314-56"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEBradley1760314_56-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFBradley1760">Bradley 1760</a>, p. 314.</span> </li> <li id="cite_note-FOOTNOTEDay200982-57"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEDay200982_57-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFDay2009">Day 2009</a>, p. 82.</span> </li> <li id="cite_note-FOOTNOTESteedman200511-58"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTESteedman200511_58-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFSteedman2005">Steedman 2005</a>, p. 11.</span> </li> <li id="cite_note-FOOTNOTEMason200427-59"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEMason200427_59-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFMason2004">Mason 2004</a>, p. 27.</span> </li> <li id="cite_note-FOOTNOTELehmann20034347-61"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTELehmann20034347_61-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFLehmann2003">Lehmann 2003</a>, 4347.</span> </li> <li id="cite_note-FOOTNOTEBradley1760398-62"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEBradley1760398_62-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFBradley1760">Bradley 1760</a>, p. 398.</span> </li> <li id="cite_note-FOOTNOTEBradley1760151-63"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEBradley1760151_63-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFBradley1760">Bradley 1760</a>, p. 151.</span> </li> <li id="cite_note-FOOTNOTEBradley1760Frontispiece-64"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEBradley1760Frontispiece_64-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFBradley1760">Bradley 1760</a>, Frontispiece.</span> </li> <li id="cite_note-FOOTNOTEWall201649-65"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEWall201649_65-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFWall2016">Wall 2016</a>, p. 49.</span> </li> <li id="cite_note-FOOTNOTEBradley1760opposite_p._217-66"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEBradley1760opposite_p._217_66-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFBradley1760">Bradley 1760</a>, opposite p. 217.</span> </li> <li id="cite_note-FOOTNOTEBradley1760opposite_pp._97,_457,_633-67"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEBradley1760opposite_pp._97,_457,_633_67-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFBradley1760">Bradley 1760</a>, opposite pp. 97, 457, 633.</span> </li> <li id="cite_note-FOOTNOTEBradley1760opposite_p._337-68"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEBradley1760opposite_p._337_68-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFBradley1760">Bradley 1760</a>, opposite p. 337.</span> </li> <li id="cite_note-FOOTNOTEBradley17601-69"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEBradley17601_69-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFBradley1760">Bradley 1760</a>, p. 1.</span> </li> <li id="cite_note-FOOTNOTEBradley176069-70"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEBradley176069_70-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFBradley1760">Bradley 1760</a>, p. 69.</span> </li> <li id="cite_note-FOOTNOTEVickery2009267,_273-71"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEVickery2009267,_273_71-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFVickery2009">Vickery 2009</a>, pp. 267, 273.</span> </li> <li id="cite_note-FOOTNOTEMason200619,_29–30,_93,_161,_220,_254,_402,_404,_406,_434-72"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEMason200619,_29–30,_93,_161,_220,_254,_402,_404,_406,_434_72-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFMason2006">Mason 2006</a>, pp. 19, 29–30, 93, 161, 220, 254, 402, 404, 406, 434.</span> </li> <li id="cite_note-FOOTNOTEHopley200911,_171-73"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEHopley200911,_171_73-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFHopley2009">Hopley 2009</a>, pp. 11, 171.</span> </li> <li id="cite_note-FOOTNOTEMasonPaston-Williams201373,_78,_112-74"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEMasonPaston-Williams201373,_78,_112_74-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFMasonPaston-Williams2013">Mason & Paston-Williams 2013</a>, pp. 73, 78, 112.</span> </li> <li id="cite_note-FOOTNOTEWaddington200479,_123,_124-75"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEWaddington200479,_123,_124_75-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFWaddington2004">Waddington 2004</a>, pp. 79, 123, 124.</span> </li> <li id="cite_note-FOOTNOTEEden2010105–108,_145-76"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEEden2010105–108,_145_76-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFEden2010">Eden 2010</a>, pp. 105–108, 145.</span> </li> <li id="cite_note-FOOTNOTEMeacham2009100-78"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEMeacham2009100_78-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFMeacham2009">Meacham 2009</a>, p. 100.</span> </li> <li id="cite_note-FOOTNOTESexton2015265-79"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTESexton2015265_79-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFSexton2015">Sexton 2015</a>, p. 265.</span> </li> <li id="cite_note-FOOTNOTEMerrett2012126-80"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEMerrett2012126_80-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFMerrett2012">Merrett 2012</a>, p. 126.</span> </li> </ol></div></div> <div class="mw-heading mw-heading3"><h3 id="Sources">Sources</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Martha_Bradley&action=edit&section=6" title="Edit section: Sources"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239549316">.mw-parser-output .refbegin{margin-bottom:0.5em}.mw-parser-output .refbegin-hanging-indents>ul{margin-left:0}.mw-parser-output .refbegin-hanging-indents>ul>li{margin-left:0;padding-left:3.2em;text-indent:-3.2em}.mw-parser-output .refbegin-hanging-indents ul,.mw-parser-output .refbegin-hanging-indents ul li{list-style:none}@media(max-width:720px){.mw-parser-output .refbegin-hanging-indents>ul>li{padding-left:1.6em;text-indent:-1.6em}}.mw-parser-output .refbegin-columns{margin-top:0.3em}.mw-parser-output .refbegin-columns ul{margin-top:0}.mw-parser-output .refbegin-columns li{page-break-inside:avoid;break-inside:avoid-column}@media screen{.mw-parser-output .refbegin{font-size:90%}}</style><div class="refbegin" style=""> <div class="mw-heading mw-heading4"><h4 id="Books">Books</h4><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Martha_Bradley&action=edit&section=7" title="Edit section: Books"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite id="CITEREFBradley1760" class="citation book cs1">Bradley, Martha (1760). <a rel="nofollow" class="external text" href="https://archive.org/details/bim_eighteenth-century_the-british-housewife-o_bradley-martha_1760"><i>The British Housewife</i></a>. London: S. Crowder and H. Woodgate. <a href="/wiki/OCLC_(identifier)" class="mw-redirect" title="OCLC (identifier)">OCLC</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/oclc/221271624">221271624</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+British+Housewife&rft.place=London&rft.pub=S.+Crowder+and+H.+Woodgate&rft.date=1760&rft_id=info%3Aoclcnum%2F221271624&rft.aulast=Bradley&rft.aufirst=Martha&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fbim_eighteenth-century_the-british-housewife-o_bradley-martha_1760&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFColquhoun2007" class="citation book cs1">Colquhoun, Kate (2007). <a rel="nofollow" class="external text" href="https://archive.org/details/tastestoryofbrit00colq"><i>Taste: The Story of Britain Through its Cooking</i></a>. New York: Bloomsbury. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-5969-1410-0" title="Special:BookSources/978-1-5969-1410-0"><bdi>978-1-5969-1410-0</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Taste%3A+The+Story+of+Britain+Through+its+Cooking&rft.place=New+York&rft.pub=Bloomsbury&rft.date=2007&rft.isbn=978-1-5969-1410-0&rft.aulast=Colquhoun&rft.aufirst=Kate&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Ftastestoryofbrit00colq&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFDavidson2014" class="citation book cs1"><a href="/wiki/Alan_Davidson_(food_writer)" title="Alan Davidson (food writer)">Davidson, Alan</a> (2014). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PP1"><i>The Oxford Companion to Food</i></a>. Oxford: Oxford University Press. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-19-104072-6" title="Special:BookSources/978-0-19-104072-6"><bdi>978-0-19-104072-6</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Oxford+Companion+to+Food&rft.place=Oxford&rft.pub=Oxford+University+Press&rft.date=2014&rft.isbn=978-0-19-104072-6&rft.aulast=Davidson&rft.aufirst=Alan&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DbIIeBQAAQBAJ%26pg%3DPP1&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFDay2009" class="citation book cs1">Day, Ivan (2009). <i>Cooking in Europe, 1650–1850</i>. Westport, Connecticut: Greenwood Press. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-3133-4624-8" title="Special:BookSources/978-0-3133-4624-8"><bdi>978-0-3133-4624-8</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Cooking+in+Europe%2C+1650%E2%80%931850&rft.place=Westport%2C+Connecticut&rft.pub=Greenwood+Press&rft.date=2009&rft.isbn=978-0-3133-4624-8&rft.aulast=Day&rft.aufirst=Ivan&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFEden2010" class="citation book cs1">Eden, Trudy (2010). <a rel="nofollow" class="external text" href="https://archive.org/details/earlyamericantab0000eden"><i>The Early American Table: Food and Society in the New World</i></a>. DeKalb, Illinois: Northern Illinois University Press. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-87580-383-8" title="Special:BookSources/978-0-87580-383-8"><bdi>978-0-87580-383-8</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Early+American+Table%3A+Food+and+Society+in+the+New+World&rft.place=DeKalb%2C+Illinois&rft.pub=Northern+Illinois+University+Press&rft.date=2010&rft.isbn=978-0-87580-383-8&rft.aulast=Eden&rft.aufirst=Trudy&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fearlyamericantab0000eden&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFHopley2009" class="citation book cs1">Hopley, Claire (2009). <a rel="nofollow" class="external text" href="https://archive.org/details/historyofchristm0000hopl/"><i>The History of Christmas Food and Feasts</i></a>. Barnsley, South Yorkshire: Remember When. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-8446-8065-8" title="Special:BookSources/978-1-8446-8065-8"><bdi>978-1-8446-8065-8</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+History+of+Christmas+Food+and+Feasts&rft.place=Barnsley%2C+South+Yorkshire&rft.pub=Remember+When&rft.date=2009&rft.isbn=978-1-8446-8065-8&rft.aulast=Hopley&rft.aufirst=Claire&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fhistoryofchristm0000hopl%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFLehmann2003" class="citation book cs1">Lehmann, Gilly (2003). <i>The British Housewife: Cooking and Society in 18th-century Britain</i> (Kindle ed.). Totness, Devon: Prospect Books. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-909248-00-7" title="Special:BookSources/978-1-909248-00-7"><bdi>978-1-909248-00-7</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+British+Housewife%3A+Cooking+and+Society+in+18th-century+Britain&rft.place=Totness%2C+Devon&rft.edition=Kindle&rft.pub=Prospect+Books&rft.date=2003&rft.isbn=978-1-909248-00-7&rft.aulast=Lehmann&rft.aufirst=Gilly&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMaclean1981" class="citation book cs1">Maclean, Virginia (1981). <a rel="nofollow" class="external text" href="https://archive.org/details/shorttitlecatalo0000macl/page/n5"><i>A Short-Title Catalogue of Household and Cookery Books Published in the English Tongue, 1701–1800</i></a>. London: Prospect Books. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-9073-2506-2" title="Special:BookSources/978-0-9073-2506-2"><bdi>978-0-9073-2506-2</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=A+Short-Title+Catalogue+of+Household+and+Cookery+Books+Published+in+the+English+Tongue%2C+1701%E2%80%931800&rft.place=London&rft.pub=Prospect+Books&rft.date=1981&rft.isbn=978-0-9073-2506-2&rft.aulast=Maclean&rft.aufirst=Virginia&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fshorttitlecatalo0000macl%2Fpage%2Fn5&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMason2004" class="citation book cs1">Mason, Laura (2004). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=9rFIyN1OWfQC&pg=PP1"><i>Food Culture in Great Britain</i></a>. Westport, Connecticut: Greenwood Publishing Group. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-313-32798-8" title="Special:BookSources/978-0-313-32798-8"><bdi>978-0-313-32798-8</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Food+Culture+in+Great+Britain&rft.place=Westport%2C+Connecticut&rft.pub=Greenwood+Publishing+Group&rft.date=2004&rft.isbn=978-0-313-32798-8&rft.aulast=Mason&rft.aufirst=Laura&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3D9rFIyN1OWfQC%26pg%3DPP1&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMason2006" class="citation book cs1"><a href="/wiki/Laura_Mason" title="Laura Mason">Mason, Laura</a> (2006). <a rel="nofollow" class="external text" href="https://archive.org/details/tasteofbritain0000maso"><i>The Taste of Britain</i></a>. London: Harper Press. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-0072-4132-3" title="Special:BookSources/978-0-0072-4132-3"><bdi>978-0-0072-4132-3</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Taste+of+Britain&rft.place=London&rft.pub=Harper+Press&rft.date=2006&rft.isbn=978-0-0072-4132-3&rft.aulast=Mason&rft.aufirst=Laura&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Ftasteofbritain0000maso&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMasonPaston-Williams2013" class="citation book cs1"><a href="/wiki/Laura_Mason" title="Laura Mason">Mason, Laura</a>; Paston-Williams, Sara (2013). <a rel="nofollow" class="external text" href="https://archive.org/details/grandmascookbook0000laur"><i>Grandma's Cookbook</i></a>. London: Pavilion Books. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-907892-71-4" title="Special:BookSources/978-1-907892-71-4"><bdi>978-1-907892-71-4</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Grandma%27s+Cookbook&rft.place=London&rft.pub=Pavilion+Books&rft.date=2013&rft.isbn=978-1-907892-71-4&rft.aulast=Mason&rft.aufirst=Laura&rft.au=Paston-Williams%2C+Sara&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fgrandmascookbook0000laur&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMeacham2009" class="citation book cs1">Meacham, Sarah H. (2009). <i>Every Home a Distillery: Alcohol, Gender, and Technology in the Colonial Chesapeake</i>. Baltimore, Maryland: Johns Hopkins University Press. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-8018-9791-7" title="Special:BookSources/978-0-8018-9791-7"><bdi>978-0-8018-9791-7</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Every+Home+a+Distillery%3A+Alcohol%2C+Gender%2C+and+Technology+in+the+Colonial+Chesapeake&rft.place=Baltimore%2C+Maryland&rft.pub=Johns+Hopkins+University+Press&rft.date=2009&rft.isbn=978-0-8018-9791-7&rft.aulast=Meacham&rft.aufirst=Sarah+H.&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMerrett2021" class="citation book cs1">Merrett, Robert James (2021). <i>Imperial Paradoxes: Training the Senses and Tasting the Eighteenth Century</i>. Montreal: McGill-Queen's University Press. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-2280-0796-8" title="Special:BookSources/978-0-2280-0796-8"><bdi>978-0-2280-0796-8</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Imperial+Paradoxes%3A+Training+the+Senses+and+Tasting+the+Eighteenth+Century&rft.place=Montreal&rft.pub=McGill-Queen%27s+University+Press&rft.date=2021&rft.isbn=978-0-2280-0796-8&rft.aulast=Merrett&rft.aufirst=Robert+James&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMerrett2012" class="citation book cs1">Merrett, Robert James (2012). "The Culinary Art of Eighteenth-Century Women Cookbook Authors". In Potter, Tiffany (ed.). <i>Women, Popular Culture, and the Eighteenth Century</i>. Toronto: University of Toronto Press. pp. 115–132. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-4426-8998-5" title="Special:BookSources/978-1-4426-8998-5"><bdi>978-1-4426-8998-5</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=The+Culinary+Art+of+Eighteenth-Century+Women+Cookbook+Authors&rft.btitle=Women%2C+Popular+Culture%2C+and+the+Eighteenth+Century&rft.place=Toronto&rft.pages=115-132&rft.pub=University+of+Toronto+Press&rft.date=2012&rft.isbn=978-1-4426-8998-5&rft.aulast=Merrett&rft.aufirst=Robert+James&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFOxford1913" class="citation book cs1">Oxford, Arnold (1913). <a rel="nofollow" class="external text" href="https://archive.org/details/cu31924014508513"><i>English Cookery Books to the Year 1850</i></a>. Oxford: Oxford University Press. <a href="/wiki/OCLC_(identifier)" class="mw-redirect" title="OCLC (identifier)">OCLC</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/oclc/252887531">252887531</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=English+Cookery+Books+to+the+Year+1850&rft.place=Oxford&rft.pub=Oxford+University+Press&rft.date=1913&rft_id=info%3Aoclcnum%2F252887531&rft.aulast=Oxford&rft.aufirst=Arnold&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fcu31924014508513&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFPinkard2009" class="citation book cs1">Pinkard, Susan (2009). <a rel="nofollow" class="external text" href="https://archive.org/details/revolutionintast0000pink"><i>A Revolution in Taste: The Rise of French Cuisine, 1650-1800</i></a>. Cambridge University Press. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-5218-2199-5" title="Special:BookSources/978-0-5218-2199-5"><bdi>978-0-5218-2199-5</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=A+Revolution+in+Taste%3A+The+Rise+of+French+Cuisine%2C+1650-1800&rft.pub=Cambridge+University+Press&rft.date=2009&rft.isbn=978-0-5218-2199-5&rft.aulast=Pinkard&rft.aufirst=Susan&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Frevolutionintast0000pink&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFNotaker2017" class="citation book cs1"><a href="/wiki/Henry_Notaker" title="Henry Notaker">Notaker, Henry</a> (2017). <a rel="nofollow" class="external text" href="https://muse.jhu.edu/book/56136"><i>A History of Cookbooks: From Kitchen to Page over Seven Centuries</i></a>. Berkeley, California: University of California Press. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-5209-6728-1" title="Special:BookSources/978-0-5209-6728-1"><bdi>978-0-5209-6728-1</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=A+History+of+Cookbooks%3A+From+Kitchen+to+Page+over+Seven+Centuries&rft.place=Berkeley%2C+California&rft.pub=University+of+California+Press&rft.date=2017&rft.isbn=978-0-5209-6728-1&rft.aulast=Notaker&rft.aufirst=Henry&rft_id=https%3A%2F%2Fmuse.jhu.edu%2Fbook%2F56136&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFQuayle1978" class="citation book cs1">Quayle, Eric (1978). <i>Old Cook Books: An Illustrated History</i>. London: Cassell. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-289-70707-4" title="Special:BookSources/978-0-289-70707-4"><bdi>978-0-289-70707-4</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Old+Cook+Books%3A+An+Illustrated+History&rft.place=London&rft.pub=Cassell&rft.date=1978&rft.isbn=978-0-289-70707-4&rft.aulast=Quayle&rft.aufirst=Eric&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFSherman2004a" class="citation book cs1">Sherman, Sandra (2004a). <a rel="nofollow" class="external text" href="https://archive.org/details/freshfrompastrec0000sher_j1z5"><i>Fresh from the Past: Recipes and Revelations from Moll Flanders' Kitchen</i></a>. Lanham, Maryland: Taylor Trade. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-5897-9088-9" title="Special:BookSources/978-1-5897-9088-9"><bdi>978-1-5897-9088-9</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Fresh+from+the+Past%3A+Recipes+and+Revelations+from+Moll+Flanders%27+Kitchen&rft.place=Lanham%2C+Maryland&rft.pub=Taylor+Trade&rft.date=2004&rft.isbn=978-1-5897-9088-9&rft.aulast=Sherman&rft.aufirst=Sandra&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Ffreshfrompastrec0000sher_j1z5&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFSherman2010" class="citation book cs1">Sherman, Sandra (2010). <i>Invention of the Modern Cookbook</i>. Westport, Connecticut: Greenwood Press. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-5988-4486-3" title="Special:BookSources/978-1-5988-4486-3"><bdi>978-1-5988-4486-3</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Invention+of+the+Modern+Cookbook&rft.place=Westport%2C+Connecticut&rft.pub=Greenwood+Press&rft.date=2010&rft.isbn=978-1-5988-4486-3&rft.aulast=Sherman&rft.aufirst=Sandra&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFVickery2009" class="citation book cs1"><a href="/wiki/Amanda_Vickery" title="Amanda Vickery">Vickery, Amanda</a> (2009). <a rel="nofollow" class="external text" href="https://archive.org/details/behindcloseddoor0000vick"><i>Behind Closed Doors: At Home in Georgian England</i></a>. New Haven, Connecticut: Yale University Press. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-3001-5453-5" title="Special:BookSources/978-0-3001-5453-5"><bdi>978-0-3001-5453-5</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Behind+Closed+Doors%3A+At+Home+in+Georgian+England&rft.place=New+Haven%2C+Connecticut&rft.pub=Yale+University+Press&rft.date=2009&rft.isbn=978-0-3001-5453-5&rft.aulast=Vickery&rft.aufirst=Amanda&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fbehindcloseddoor0000vick&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFWaddington2004" class="citation book cs1">Waddington, Paul (2004). <a rel="nofollow" class="external text" href="https://archive.org/details/isbn_9781903919521"><i>Seasonal Food: A Guide to What's in Season When and Why</i></a>. London: Transworld Publishers. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-9039-1952-1" title="Special:BookSources/978-1-9039-1952-1"><bdi>978-1-9039-1952-1</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Seasonal+Food%3A+A+Guide+to+What%27s+in+Season+When+and+Why&rft.place=London&rft.pub=Transworld+Publishers&rft.date=2004&rft.isbn=978-1-9039-1952-1&rft.aulast=Waddington&rft.aufirst=Paul&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fisbn_9781903919521&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFWall2016" class="citation book cs1">Wall, Wendy (2016). <i>Recipes for Thought: Knowledge and Taste in the Early Modern English Kitchen</i>. Philadelphia, Pennsylvania: University of Pennsylvania Press. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-8122-4758-9" title="Special:BookSources/978-0-8122-4758-9"><bdi>978-0-8122-4758-9</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Recipes+for+Thought%3A+Knowledge+and+Taste+in+the+Early+Modern+English+Kitchen&rft.place=Philadelphia%2C+Pennsylvania&rft.pub=University+of+Pennsylvania+Press&rft.date=2016&rft.isbn=978-0-8122-4758-9&rft.aulast=Wall&rft.aufirst=Wendy&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFWillanCherniavskyClaflin2012" class="citation book cs1"><a href="/wiki/Anne_Willan" title="Anne Willan">Willan, Anne</a>; Cherniavsky, Mark; Claflin, Kyri (2012). <i>Cookbook Library: Four Centuries of the Cooks, Writers and Recipes That Made the Modern Cookbook</i>. Berkeley, California: University of California Press. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-5203-5261-2" title="Special:BookSources/978-0-5203-5261-2"><bdi>978-0-5203-5261-2</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Cookbook+Library%3A+Four+Centuries+of+the+Cooks%2C+Writers+and+Recipes+That+Made+the+Modern+Cookbook&rft.place=Berkeley%2C+California&rft.pub=University+of+California+Press&rft.date=2012&rft.isbn=978-0-5203-5261-2&rft.aulast=Willan&rft.aufirst=Anne&rft.au=Cherniavsky%2C+Mark&rft.au=Claflin%2C+Kyri&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li></ul> <div class="mw-heading mw-heading4"><h4 id="Journals_and_magazines">Journals and magazines</h4><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Martha_Bradley&action=edit&section=8" title="Edit section: Journals and magazines"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFDavidson1989" class="citation journal cs1"><a href="/wiki/Alan_Davidson_(food_writer)" title="Alan Davidson (food writer)">Davidson, Alan</a> (1989). "Truffles and Morels in 18th Century Recipes". <i>Petits Propos Culinaires</i>. <b>33</b>: 11–14.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Petits+Propos+Culinaires&rft.atitle=Truffles+and+Morels+in+18th+Century+Recipes&rft.volume=33&rft.pages=11-14&rft.date=1989&rft.aulast=Davidson&rft.aufirst=Alan&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREF"Review:_Mrs_Martha_Bradley,_The_British_Housewife_(1758)"._Petits_Propos_Culinaires" class="citation journal cs1">"Review: Mrs Martha Bradley, The British Housewife (1758)". <i>Petits Propos Culinaires</i>. <b>54</b>: 40–41. 1995.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Petits+Propos+Culinaires&rft.atitle=Review%3A+Mrs+Martha+Bradley%2C+The+British+Housewife+%281758%29&rft.volume=54&rft.pages=40-41&rft.date=1995&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFSexton2015" class="citation journal cs1">Sexton, Regina (2015). "Food and Culinary Cultures in Pre-Famine Ireland". <i>Proceedings of the Royal Irish Academy: Archaeology, Culture, History, Literature</i>. <b>115</b> (1): 257–306. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1353%2Fria.2015.0008">10.1353/ria.2015.0008</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Proceedings+of+the+Royal+Irish+Academy%3A+Archaeology%2C+Culture%2C+History%2C+Literature&rft.atitle=Food+and+Culinary+Cultures+in+Pre-Famine+Ireland&rft.volume=115&rft.issue=1&rft.pages=257-306&rft.date=2015&rft_id=info%3Adoi%2F10.1353%2Fria.2015.0008&rft.aulast=Sexton&rft.aufirst=Regina&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFSherman2004b" class="citation journal cs1">Sherman, Sandra (Winter 2004b). "<span class="cs1-kern-left"></span>'The Whole Art and Mystery of Cooking': What Cookbooks Taught Readers in the Eighteenth Century". <i>Eighteenth-Century Life</i>. <b>28</b> (1): 115–135. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1215%2F00982601-28-1-115">10.1215/00982601-28-1-115</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Eighteenth-Century+Life&rft.atitle=%27The+Whole+Art+and+Mystery+of+Cooking%27%3A+What+Cookbooks+Taught+Readers+in+the+Eighteenth+Century&rft.ssn=winter&rft.volume=28&rft.issue=1&rft.pages=115-135&rft.date=2004&rft_id=info%3Adoi%2F10.1215%2F00982601-28-1-115&rft.aulast=Sherman&rft.aufirst=Sandra&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFSherman2003" class="citation journal cs1">Sherman, Sandra (2003). "Printed Communities: Domestic Management Texts in the Eighteenth Century". <i>Journal for Early Modern Cultural Studies</i>. <b>3</b> (2): 36–67. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1353%2Fjem.2003.0011">10.1353/jem.2003.0011</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Journal+for+Early+Modern+Cultural+Studies&rft.atitle=Printed+Communities%3A+Domestic+Management+Texts+in+the+Eighteenth+Century&rft.volume=3&rft.issue=2&rft.pages=36-67&rft.date=2003&rft_id=info%3Adoi%2F10.1353%2Fjem.2003.0011&rft.aulast=Sherman&rft.aufirst=Sandra&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFSteedman2005" class="citation journal cs1"><a href="/wiki/Carolyn_Steedman" title="Carolyn Steedman">Steedman, Carolyn</a> (September 2005). "Poetical Maids and Cooks Who Wrote". <i>Eighteenth-Century Studies</i>. <b>39</b> (1): 1–27. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1353%2Fecs.2005.0053">10.1353/ecs.2005.0053</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Eighteenth-Century+Studies&rft.atitle=Poetical+Maids+and+Cooks+Who+Wrote&rft.volume=39&rft.issue=1&rft.pages=1-27&rft.date=2005-09&rft_id=info%3Adoi%2F10.1353%2Fecs.2005.0053&rft.aulast=Steedman&rft.aufirst=Carolyn&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li></ul> <div class="mw-heading mw-heading4"><h4 id="Newspaper_advertisements">Newspaper advertisements</h4><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Martha_Bradley&action=edit&section=9" title="Edit section: Newspaper advertisements"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREF"Advertisement"._The_Leeds_Intelligencer._3_February_1756" class="citation news cs1">"Advertisement". <i>The Leeds Intelligencer</i>. 3 February 1756. p. 3.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=The+Leeds+Intelligencer&rft.atitle=Advertisement&rft.pages=3&rft.date=1756-02-03&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREF"Advertisement"._The_Manchester_Mercury._13_January_1756" class="citation news cs1">"Advertisement". <i>The Manchester Mercury</i>. 13 January 1756. p. 3.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=The+Manchester+Mercury&rft.atitle=Advertisement&rft.pages=3&rft.date=1756-01-13&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREF"Advertisement"._The_Oxford_Journal._3_January_1756" class="citation news cs1">"Advertisement". <i>The Oxford Journal</i>. 3 January 1756. p. 3.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=The+Oxford+Journal&rft.atitle=Advertisement&rft.pages=3&rft.date=1756-01-03&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREF"Advertisement"._The_Oxford_Journal._10_January_1756" class="citation news cs1">"Advertisement". <i>The Oxford Journal</i>. 10 January 1756. p. 3.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=The+Oxford+Journal&rft.atitle=Advertisement&rft.pages=3&rft.date=1756-01-10&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREF"Advertisement"._The_Oxford_Journal._17_February_1759" class="citation news cs1">"Advertisement". <i>The Oxford Journal</i>. 17 February 1759. p. 4.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=The+Oxford+Journal&rft.atitle=Advertisement&rft.pages=4&rft.date=1759-02-17&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREF"Advertisement"._The_Sussex_Advertiser._19_July_1756" class="citation news cs1">"Advertisement". <i>The Sussex Advertiser</i>. 19 July 1756. p. 3.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=The+Sussex+Advertiser&rft.atitle=Advertisement&rft.pages=3&rft.date=1756-07-19&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li></ul> <div class="mw-heading mw-heading4"><h4 id="Websites">Websites</h4><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Martha_Bradley&action=edit&section=10" title="Edit section: Websites"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFClark2023" class="citation web cs1">Clark, Gregory (2023). <a rel="nofollow" class="external text" href="https://web.archive.org/web/20230401021917/https://www.measuringworth.com/datasets/ukearncpi/">"The Annual RPI and Average Earnings for Britain, 1209 to Present (New Series)"</a>. MeasuringWorth. Archived from <a rel="nofollow" class="external text" href="https://www.measuringworth.com/ukearncpi/">the original</a> on 1 April 2023<span class="reference-accessdate">. Retrieved <span class="nowrap">22 February</span> 2023</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=The+Annual+RPI+and+Average+Earnings+for+Britain%2C+1209+to+Present+%28New+Series%29&rft.pub=MeasuringWorth&rft.date=2023&rft.aulast=Clark&rft.aufirst=Gregory&rft_id=https%3A%2F%2Fwww.measuringworth.com%2Fukearncpi%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFLehmann2004" class="citation encyclopaedia cs1">Lehmann, Gilly (2004). "Bradley, Martha (fl. 1740s–1755)". <i><a href="/wiki/Dictionary_of_National_Biography#Oxford_Dictionary_of_National_Biography" title="Dictionary of National Biography">Oxford Dictionary of National Biography</a></i> (online ed.). Oxford University Press. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1093%2Fref%3Aodnb%2F50433">10.1093/ref:odnb/50433</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Bradley%2C+Martha+%28fl.+1740s%E2%80%931755%29&rft.btitle=Oxford+Dictionary+of+National+Biography&rft.edition=online&rft.pub=Oxford+University+Press&rft.date=2004&rft_id=info%3Adoi%2F10.1093%2Fref%3Aodnb%2F50433&rft.aulast=Lehmann&rft.aufirst=Gilly&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMartha+Bradley" class="Z3988"></span> <span style="font-size:0.95em; font-size:95%; color: var( --color-subtle, #555 )">(Subscription or <a rel="nofollow" class="external text" href="https://www.oxforddnb.com/help/subscribe#public">UK public library membership</a> required.)</span></li></ul> </div> <div class="mw-heading mw-heading2"><h2 id="External_links">External links</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Martha_Bradley&action=edit&section=11" title="Edit section: External links"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Commons-logo.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/12px-Commons-logo.svg.png" decoding="async" width="12" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/18px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/24px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></a></span> Media related to <a href="https://commons.wikimedia.org/wiki/Category:Martha_Bradley" class="extiw" title="commons:Category:Martha Bradley">Martha Bradley</a> at 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abbr{color:var(--color-base)!important}@media(prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}}@media print{.mw-parser-output .navbar{display:none!important}}</style><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:English_cuisine" title="Template:English cuisine"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:English_cuisine" title="Template talk:English cuisine"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:English_cuisine" title="Special:EditPage/Template:English cuisine"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="English_cuisine" style="font-size:114%;margin:0 4em"><a href="/wiki/English_cuisine" title="English cuisine">English cuisine</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Romano-British_culture" title="Romano-British culture">Roman times</a></th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th id="Dishes" scope="row" class="navbox-group" style="width:6em">Dishes</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Sausage" title="Sausage">Sausages</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Medieval_cuisine" title="Medieval cuisine">Middle Ages</a><br />to 15th century</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:6em">Exemplars</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><i><a href="/wiki/Utilis_Coquinario" title="Utilis Coquinario">Utilis Coquinario</a></i> (<abbr title="circa">c.</abbr><span style="white-space:nowrap;"> 1300</span>)</li> <li><i><a href="/wiki/The_Forme_of_Cury" title="The Forme of Cury">The Forme of Cury</a></i> (c. 1390)</li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:6em">Dishes</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Apple_pie" title="Apple pie">Apple pie</a></li> <li><a href="/wiki/Bacon" title="Bacon">Bacon</a></li> <li><a href="/wiki/Banbury_cake" title="Banbury cake">Banbury cake</a></li> <li><a href="/wiki/Cheesecake" title="Cheesecake">Cheesecake</a></li> <li><a href="/wiki/Custard" title="Custard">Custard</a></li> <li><a href="/wiki/Game_pie" title="Game pie">Game pie</a></li> <li><a href="/wiki/Gingerbread" title="Gingerbread">Gingerbread</a></li> <li><a href="/wiki/Kipper" title="Kipper">Kippers</a></li> <li><a href="/wiki/Mince_pie" title="Mince pie">Mince pie</a></li> <li><a href="/wiki/Mortis_(food)" title="Mortis (food)">Mortis</a></li> <li><a href="/wiki/Pasty" title="Pasty">Pasty</a></li> <li><a href="/wiki/Pease_pudding" title="Pease pudding">Pease pudding</a></li> <li><a href="/wiki/Pie" title="Pie">Pie</a></li> <li><a href="/wiki/Pottage" title="Pottage">Pottage</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">16th century</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:6em">Exemplars</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Richard_Pynson" title="Richard Pynson">Richard Pynson</a> (<i><a href="/wiki/The_Boke_of_Cokery" title="The Boke of Cokery">The Boke of Cokery</a></i>, 1500)</li> <li><a href="/wiki/Thomas_Dawson_(cook)" title="Thomas Dawson (cook)">Thomas Dawson</a> (<i><a href="/wiki/The_Good_Huswifes_Jewell" title="The Good Huswifes Jewell">The Good Huswifes Jewell</a></i>, 1585)</li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:6em">Dishes</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Black_pudding" title="Black pudding">Black pudding</a></li> <li><a href="/wiki/Fruit_fool" title="Fruit fool">Fruit fool</a></li> <li><a href="/wiki/Pancake" title="Pancake">Pancake</a></li> <li><a href="/wiki/Scone" title="Scone">Scones</a></li> <li><a href="/wiki/Syllabub" title="Syllabub">Syllabub</a></li> <li><a href="/wiki/Trifle" title="Trifle">Trifle (without jelly)</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">17th century</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:6em">Exemplars</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Elinor_Fettiplace" title="Elinor Fettiplace">Elinor Fettiplace</a> (<a href="/wiki/Elinor_Fettiplace%27s_Receipt_Book" title="Elinor Fettiplace's Receipt Book"><i>Receipt Book</i></a>, 1604)</li> <li><a href="/wiki/Gervase_Markham" title="Gervase Markham">Gervase Markham</a> (<i><a href="/wiki/The_English_Huswife" title="The English Huswife">The English Huswife</a></i>, 1615)</li> <li><a href="/wiki/Robert_May_(cook)" title="Robert May (cook)">Robert May</a> (<i><a href="/wiki/The_Accomplisht_Cook" title="The Accomplisht Cook">The Accomplisht Cook</a></i>, 1660)</li> <li><a href="/wiki/Hannah_Woolley" title="Hannah Woolley">Hannah Woolley</a> (<i><a href="/wiki/The_Queen-Like_Closet" title="The Queen-Like Closet">The Queen-like Closet or Rich Cabinet</a></i> 1670)</li> <li><a href="/wiki/Kenelm_Digby" title="Kenelm Digby">Kenelm Digby</a> (<i><a href="/wiki/The_Closet_Opened" title="The Closet Opened">The Closet Opened</a></i> 1699)</li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:6em">Dishes</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Battalia_pie" title="Battalia pie">Battalia pie</a></li> <li><a href="/wiki/Currant_bun" title="Currant bun">Currant bun</a></li> <li><a href="/wiki/Queen_of_Puddings" title="Queen of Puddings">Queen of Puddings</a></li> <li><a href="/wiki/Sponge_cake" title="Sponge cake">Sponge cake</a></li> <li><a href="/wiki/Sussex_pond_pudding" title="Sussex pond pudding">Sussex pond pudding</a></li> <li><a href="/wiki/Sweet_and_sour" title="Sweet and sour">Sweet and sour</a></li> <li><a href="/wiki/Tea" title="Tea">Tea</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">18th century</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:6em">Exemplars</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li>Mary Kettilby (<i><a href="/wiki/A_Collection_of_Above_Three_Hundred_Receipts_in_Cookery,_Physick_and_Surgery" title="A Collection of Above Three Hundred Receipts in Cookery, Physick and Surgery">A Collection of Above Three Hundred Receipts in Cookery, Physick and Surgery</a></i> 1714)</li> <li><a href="/wiki/Mary_Eales" title="Mary Eales">Mary Eales</a> (<i><a href="/wiki/Mrs_Mary_Eales%27s_Receipts" title="Mrs Mary Eales's Receipts">Mrs Mary Eales's Receipts</a></i> 1718)</li> <li>John Nott (<i><a href="/wiki/The_Cooks_and_Confectioners_Dictionary" title="The Cooks and Confectioners Dictionary">The Cooks and Confectioners Dictionary</a></i>, 1723)</li> <li><a href="/wiki/Eliza_Smith_(writer)" title="Eliza Smith (writer)">Eliza Smith</a> (<i><a href="/wiki/The_Compleat_Housewife" title="The Compleat Housewife">The Compleat Housewife</a></i> 1727)</li> <li><a href="/wiki/Hannah_Glasse" title="Hannah Glasse">Hannah Glasse</a> (<i><a href="/wiki/The_Art_of_Cookery_Made_Plain_and_Easy" title="The Art of Cookery Made Plain and Easy">The Art of Cookery Made Plain and Easy</a></i> 1747)</li> <li><a href="/wiki/Ann_Cook_(cookery_book_writer)" title="Ann Cook (cookery book writer)">Ann Cook</a> (<i>Professed Cookery</i>, 1754)</li> <li><a class="mw-selflink selflink">Martha Bradley</a> (<i><a class="mw-selflink-fragment" href="#The_British_Housewife_(1758)">The British Housewife</a></i> 1758)</li> <li><a href="/wiki/Elizabeth_Raffald" title="Elizabeth Raffald">Elizabeth Raffald</a> (<i><a href="/wiki/The_Experienced_English_Housekeeper" title="The Experienced English Housekeeper">The Experienced English Housekeeper</a></i> 1769)</li> <li>Richard Briggs (<i><a href="/wiki/The_English_Art_of_Cookery" title="The English Art of Cookery">The English Art of Cookery</a></i> 1788)</li> <li>William Augustus Henderson (<i><a href="/wiki/The_Housekeeper%27s_Instructor" title="The Housekeeper's Instructor">The Housekeeper's Instructor</a></i> 1791)</li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:6em">Dishes</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bread_and_butter_pudding" title="Bread and butter pudding">Bread and butter pudding</a></li> <li><a href="/wiki/Christmas_pudding" title="Christmas pudding">Christmas pudding</a></li> <li><a href="/wiki/Chutney" title="Chutney">Chutney</a></li> <li><a href="/wiki/Curry" title="Curry">Curry</a> <ul><li><a href="/wiki/Curry_in_the_United_Kingdom" title="Curry in the United Kingdom">In UK</a></li></ul></li> <li><a href="/wiki/Shepherd%27s_pie" title="Shepherd's pie">Cottage or Shepherd's pie</a></li> <li><a href="/wiki/Cumberland_rum_nicky" title="Cumberland rum nicky">Cumberland rum nicky</a></li> <li><a href="/wiki/Eccles_cake" title="Eccles cake">Eccles cake</a></li> <li><a href="/wiki/Jellied_eels" title="Jellied eels">Jellied eels</a></li> <li><a href="/wiki/Jugging" title="Jugging">Jugged hare</a></li> <li><a href="/wiki/Ketchup" title="Ketchup">Ketchup</a></li> <li><a href="/wiki/Marmalade" title="Marmalade">Marmalade</a></li> <li><a href="/wiki/Parkin_(cake)" title="Parkin (cake)">Parkin</a></li> <li><a href="/wiki/Piccalilli" title="Piccalilli">Piccalilli</a></li> <li><a href="/wiki/Pork_pie" title="Pork pie">Pork pie</a></li> <li><a href="/wiki/Roast_beef" title="Roast beef">Roast beef</a></li> <li><a href="/wiki/Sandwich" title="Sandwich">Sandwich</a></li> <li><a href="/wiki/Scouse_(food)" title="Scouse (food)">Scouse</a></li> <li><a href="/wiki/Suet_pudding" title="Suet pudding">Suet pudding</a></li> <li><a href="/wiki/Toad_in_the_hole" title="Toad in the hole">Toad in the hole</a></li> <li><a href="/wiki/Trifle" title="Trifle">Trifle (with jelly)</a></li> <li><a href="/wiki/Welsh_rarebit" title="Welsh rarebit">Welsh rarebit</a></li> <li><a href="/wiki/Yorkshire_pudding" title="Yorkshire pudding">Yorkshire pudding</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">19th century</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:6em">Exemplars</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Maria_Rundell" title="Maria Rundell">Maria Rundell</a> (<i><a href="/wiki/A_New_System_of_Domestic_Cookery" title="A New System of Domestic Cookery">A New System of Domestic Cookery</a></i> 1806)</li> <li><a href="/wiki/Eliza_Acton" title="Eliza Acton">Eliza Acton</a> (<i><a href="/wiki/Modern_Cookery_for_Private_Families" title="Modern Cookery for Private Families">Modern Cookery for Private Families</a></i> 1845)</li> <li><a href="/wiki/Charles_Elm%C3%A9_Francatelli" title="Charles Elmé Francatelli">Charles Elmé Francatelli</a> (<i><a href="/wiki/The_Modern_Cook" title="The Modern Cook">The Modern Cook</a></i> 1846)</li> <li><a href="/wiki/Isabella_Beeton" title="Isabella Beeton">Isabella Beeton</a> (<i><a href="/wiki/Mrs._Beeton%27s_Book_of_Household_Management" title="Mrs. Beeton's Book of Household Management">Mrs. Beeton's Book of Household Management</a></i> 1861)</li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:6em">Dishes</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bubble_and_squeak" title="Bubble and squeak">Bubble and squeak</a></li> <li><a href="/wiki/Cauliflower_cheese" title="Cauliflower cheese">Cauliflower cheese</a></li> <li><a href="/wiki/Cobbler_(food)" title="Cobbler (food)">Cobbler</a></li> <li><a href="/wiki/Devilled_kidneys" title="Devilled kidneys">Devilled kidneys</a></li> <li><a href="/wiki/Faggot_(food)" title="Faggot (food)">Faggots</a></li> <li><a href="/wiki/Fish_and_chips" title="Fish and chips">Fish and chips</a></li> <li><a href="/wiki/Full_breakfast" title="Full breakfast">Full English breakfast</a></li> <li><a href="/wiki/HP_Sauce" title="HP Sauce">HP Sauce</a></li> <li><a href="/wiki/Ice_cream_cone" title="Ice cream cone">Ice cream cone</a></li> <li><a href="/wiki/Lancashire_hotpot" title="Lancashire hotpot">Lancashire hotpot</a></li> <li><a href="/wiki/Potted_shrimps" title="Potted shrimps">Potted shrimps</a></li> <li><a href="/wiki/Sausage_roll" title="Sausage roll">Sausage roll</a></li> <li><a href="/wiki/Steak_and_kidney_pudding" title="Steak and kidney pudding">Steak and kidney pudding</a></li> <li><a href="/wiki/Battenberg_cake" title="Battenberg cake">Battenberg cake</a></li> <li><a href="/wiki/Eton_mess" title="Eton mess">Eton mess</a></li> <li><a href="/wiki/Eve%27s_pudding" title="Eve's pudding">Eve's pudding</a></li> <li><a href="/wiki/Jam_roly-poly" title="Jam roly-poly">Jam roly-poly</a></li> <li><a href="/wiki/Lardy_cake" title="Lardy cake">Lardy cake</a></li> <li><a href="/wiki/Madeira_cake" title="Madeira cake">Madeira cake</a></li> <li><a href="/wiki/Summer_pudding" title="Summer pudding">Summer pudding</a></li> <li><a href="/wiki/Windsor_soup" title="Windsor soup">Windsor soup</a></li> <li><a href="/wiki/Worcestershire_sauce" title="Worcestershire sauce">Worcestershire sauce</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">20th century</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:6em">Exemplars</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Florence_Petty" title="Florence Petty">Florence Petty</a></li> <li><a href="/wiki/Elizabeth_David" title="Elizabeth David">Elizabeth David</a> (<i><a href="/wiki/A_Book_of_Mediterranean_Food" title="A Book of Mediterranean Food">A Book of Mediterranean Food</a></i> 1950)</li> <li><a href="/wiki/Dorothy_Hartley" title="Dorothy Hartley">Dorothy Hartley</a> (<i><a href="/wiki/Food_in_England" title="Food in England">Food in England</a></i> 1954)</li> <li><a href="/wiki/Constance_Spry" title="Constance Spry">Constance Spry</a></li> <li><a href="/wiki/Fanny_Cradock" title="Fanny Cradock">Fanny Cradock</a></li> <li><a href="/wiki/Marguerite_Patten" title="Marguerite Patten">Marguerite Patten</a></li> <li><a href="/wiki/Jane_Grigson" title="Jane Grigson">Jane Grigson</a></li> <li><a href="/wiki/Delia_Smith" title="Delia Smith">Delia Smith</a></li> <li><a href="/wiki/Rick_Stein" title="Rick Stein">Rick Stein</a></li> <li><a href="/wiki/Nigel_Slater" title="Nigel Slater">Nigel Slater</a></li> <li><a href="/wiki/Keith_Floyd" title="Keith Floyd">Keith Floyd</a></li> <li><a href="/wiki/Marco_Pierre_White" title="Marco Pierre White">Marco Pierre White</a></li> <li><a href="/wiki/Nigella_Lawson" title="Nigella Lawson">Nigella Lawson</a></li> <li><a href="/wiki/Jamie_Oliver" title="Jamie Oliver">Jamie Oliver</a></li> <li><a href="/wiki/Fergus_Henderson" title="Fergus Henderson">Fergus Henderson</a> (<i><a href="/wiki/The_Whole_Beast" title="The Whole Beast">The Whole Beast</a></i> 1999)</li> <li><a href="/wiki/Gordon_Ramsay" title="Gordon Ramsay">Gordon Ramsay</a></li> <li><a href="/wiki/Gary_Rhodes" title="Gary Rhodes">Gary Rhodes</a></li> <li><a href="/wiki/Mary_Berry" title="Mary Berry">Mary Berry</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:6em">Dishes</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bakewell_tart" title="Bakewell tart">Bakewell tart</a></li> <li><a href="/wiki/Beef_Wellington" title="Beef Wellington">Beef Wellington</a></li> <li><a href="/wiki/Carrot_cake" title="Carrot cake">Carrot cake</a></li> <li><a href="/wiki/Chicken_tikka_masala" title="Chicken tikka masala">Chicken tikka masala</a></li> <li><a href="/wiki/Coronation_chicken" title="Coronation chicken">Coronation chicken</a></li> <li><a href="/wiki/Crumble" title="Crumble">Crumble</a></li> <li><a href="/wiki/Knickerbocker_glory" title="Knickerbocker glory">Knickerbocker glory</a></li> <li><a href="/wiki/Ploughman%27s_lunch" title="Ploughman's lunch">Ploughman's lunch</a></li> <li><a href="/wiki/Salad_cream" title="Salad cream">Salad cream</a></li> <li><a href="/wiki/Sticky_toffee_pudding" title="Sticky toffee pudding">Sticky toffee pudding</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">21st century</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:6em">Exemplars</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Heston_Blumenthal" title="Heston Blumenthal">Heston Blumenthal</a> (<a href="/wiki/The_Fat_Duck" title="The Fat Duck">The Fat Duck</a>)</li> <li><a href="/wiki/Lizzie_Collingham" title="Lizzie Collingham">Lizzie Collingham</a></li> <li><a href="/wiki/Hugh_Fearnley-Whittingstall" title="Hugh Fearnley-Whittingstall">Hugh Fearnley-Whittingstall</a> (<a href="/wiki/River_Cottage" title="River Cottage">River Cottage</a>)</li> <li><a href="/wiki/Rachel_Khoo" title="Rachel Khoo">Rachel Khoo</a></li> <li><a href="/wiki/Michel_Albert_Roux" title="Michel Albert Roux">Michel Roux Jr.</a> (<a href="/wiki/Le_Gavroche" title="Le Gavroche">Le Gavroche</a>)</li> <li><a href="/wiki/Antony_Worrall_Thompson" title="Antony Worrall Thompson">Antony Worrall Thompson</a></li> <li><a href="/wiki/Clarissa_Dickson_Wright" title="Clarissa Dickson Wright">Clarissa Dickson Wright</a> (<i><a href="/wiki/A_History_of_English_Food" title="A History of English Food">A History of English Food</a></i> 2011)</li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:6em">Dishes</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Coronation_quiche" title="Coronation quiche">Coronation quiche</a></li> <li><a href="/wiki/Platinum_Pudding" title="Platinum Pudding">Platinum Pudding</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Related</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/List_of_English_dishes" title="List of English dishes">List of English dishes</a></li> <li><a href="/wiki/List_of_English_cheeses" title="List of English cheeses">List of English cheeses</a></li> <li><a href="/wiki/List_of_savoury_puddings" title="List of savoury puddings">List of savoury puddings</a></li> <li><a href="/wiki/List_of_sweet_puddings" title="List of sweet puddings">List of sweet puddings</a></li> <li><a href="/wiki/Rationing_in_the_United_Kingdom" title="Rationing in the United Kingdom">Rationing in the United Kingdom</a></li></ul> </div></td></tr></tbody></table></div>    </div><noscript><img src="https://login.wikimedia.org/wiki/Special:CentralAutoLogin/start?type=1x1" alt="" width="1" height="1" style="border: none; position: absolute;"></noscript> <div class="printfooter" data-nosnippet="">Retrieved from "<a dir="ltr" href="https://en.wikipedia.org/w/index.php?title=Martha_Bradley&oldid=1257321213">https://en.wikipedia.org/w/index.php?title=Martha_Bradley&oldid=1257321213</a>"</div></div> <div id="catlinks" class="catlinks" data-mw="interface"><div 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