Recipe book, 1804-1844.

Format:

Book

Manuscript

Language:

English

Subjects (All):

Cooking, Scottish--19th century.

Cooking, Scottish.

Cooking, Irish--19th century.

Cooking, Irish.

Formulas, recipes, etc--19th century.

Formulas, recipes, etc.

Genre:

Codices.

Cookbooks.

Recipes.

Excerpts.

Manuscripts, English -- 19th century.

Penn Provenance:

Sold by Ken Spelman Books (York, England), 2018.

Physical Description:

1 volume.

Place of Publication:

1804-1844.

Summary:

Handwritten recipe book by an unnamed author probably from Scotland. The recipes span the years from 1804 to 1844. The volume is comprised of culinary recipes, a few medicinal remedies, and two copied letters. Culinary recipes include beverages, breads, cakes, cheeses, fish dishes, fruits, jellies, meat dishes, picklings, puddings, and soups. Several recipes use gooseberries. Highlights include veal dishes; Duke of Buckingham's pudding, Highland pudding, and almond pudding; oyster soup and green pea soup; cream cheese; lemon cheesecake; cherry brandy, cowslip wine, and ratafias. Medicinal recipes include remedies for coughs and gout. A few household recipes include cleaning a black silk dress, furniture oil, and permanent ink. Many recipes are attributed to Mrs. Vachell and Mrs. Gosselin of Waterford, Mrs. Kellett of Wexford, and several others from Glasgow. One recipe is attributed to Colonel Madden of the Monaghan Militia for Hamburg beef. Reading the volume from back to front are two excerpts. One is an extract of a case by Dr. Robert Cleghorn dated 1815 regarding a head injury. The second is letter from Dr. John Burns to Mr. Whitehead regarding the health of General Peter dated 1815. A table of contents is at the beginning of the volume.

Cited as:

UPenn Ms. Codex 1981.

OCLC:

1082213057