Written in a bound volume, this 48-page cookbook bears the dated inscription “Miss E Randolph April 15th 1834” and is titled on the first page “Mrs. D. Tinsley’s Receipt Book.” The library has assigned primary authorship to Mrs. Tinsley (1803-1873) but dated the book after the inscription by E. Randolph, about whom nothing is known. Most of the recipes in the book were current in 1834, but some, notably Bavarian Cream and Croquets, emerged in the 1860s or later.
The culinary recipes include: Jelly without Eggs & Cooking, Blanc Mange, Calves Feet Jelly, Mince Meat, Pound Cake, To Preserve Gooseberries, Grape Wine, Yeast, Leven to rise bread, Muffins, Tomato Catsup, Tea Cakes, Pickle for Beef, To Pickle Cherries, Oyster Pie, Oyster Soup, Ginger Bread, Wafers, Brandy Peaches, Jumbles, Sausages, Pickle Damsons, Bavarian Cream, Instantaneous Beer, Blackberry Cordial, Sally Lunn, Jonny Cake, Green Sweet Meats, Croquets, and Puff Paste. In addition, the book outlines a number of puddings, among them Citron, Bread, Irish Potato, Boiled, Sweet Potato, Lemon, Charleston, Plumb, and Transparent.
The book also has recipes for indelible Ink, New Orleans method to cure ague fever, candles, and soap.
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