Almira Elizabeth Lincoln Shaw cookbook : manuscript.

Format:

Book

Manuscript

Author/Creator:

Shaw, Almira Elizabeth Lincoln, 1838- compiler.

Contributor:

Blank, Fritz, donor.

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, American.

Genre:

codices (bound manuscripts)

Cookbooks.

Recipes.

Manuscripts, English -- 19th century.

Penn Provenance:

Gift of Chef Fritz Blank.

Physical Description:

1 volume (174 pages) ; 21 x 17 cm + 20 clippings, 19 leaves

Production:

Massachusetts, 1869-1891.

Summary:

This cookbook contains 285 culinary recipes written and compiled by Almira Elizabeth Lincoln Shaw between 1869 and 1891 in Massachusetts. There are also 20 newspaper clippings with recipes and 19 bifolia or leaves with recipes written in other hands laid-in. The volume is bound in quarter leather on marbled paper boards. There is significant damage to the binding. A significant portion of the original handwriting has faded but the recipes are mostly legible. There is an attempt at a structure within this cookbook, with headings for bread (p. 1), cake (p. 13-40), puddings (p. 41-60), pies (p. 61-62), eggs (p. 67-70), pickles (p. 71-75), preserves (p. 81-87), salads (p. 89), confectionery (p. 93-97), and miscellaneous receipts (p. 103-174) providing a loose, if imperfect, system of organization. Examples of recipes include steamed brown bread (p. 1), Deborah’s Indian cake (p. 3), Mrs. Seabury’s graham bread (p. 7), Mary Snyder’s molasses gingerbread (p. 15), coconut cake (p. 23), Shrewsbury cake (p. 25), Portugal cake (p. 28), Mrs. Hollis’ white mountain cake (p. 37), Aunt Fannie’s Indian pudding (p. 43), pineapple pudding (p. 47), berry Charlotte (p. 54), lemon honeycomb (p. 57), Spanish fritters (p. 62), Welsh rarebit (p. 69), pickled cherries (p. 71), piccalilli (p. 75), Mrs. Emerson’s wine jelly (p. 87) chicken salad (p. 89), sarsaparilla mead (p. 103), Delmonico’s pudding (p. 133), bewitched veal (p. 140), economical soup (p. 145), Mary Hadley’s cake (p. 155), Dolly Warden cake (p. 157), and Parker rolls (p. 171).

Cited as:

Almira Elizabeth Lincoln Shaw Cookbook (Ms. Codex 2197). Kislak Center for Special Collections, Rare Books and Manuscripts, University of Pennsylvania.

OCLC:

1446222939

Access Restriction:

Access to this item is subject to staff review.