The Cake & Biscuit Book (1903‪)‬

Originally published in London, this rare culinary gem offers a delightful glimpse into Edwardian baking traditions, featuring recipes from England, France, Portugal, Holland, and America. From sponge cakes and almond biscuits to boiled icing and brandy-laced batters, each recipe is a testament to timeless technique and flavor.

Whether you're a heritage baker, cookbook collector, or vintage ephemera enthusiast, this book is a delicious slice of culinary history—perfect for gifting, display, or hands-on baking.