This cookbook of 99 leaves is written in a notebook measuring 8 by 13 inches. It is available in the library in photocopy. The first page of the book is inscribed “Jane Randolph her Cookery Book” with the date January 14th, 1743. However, Jane was only 13 years old at the time, and much of the book was compiled by Jane’s mother, Jane Bolling Randolph (1703-1766), and unknown others. Richard Randolph, Jane Bolling Randolph's husband and Jane Randolph's father, was a son of William Randolph I and Mary Isham Randolph, from whom some of Virginia’s most prominent individuals descend, including Thomas Jefferson and Robert E. Lee. Jane Randolph (1729-1756) married Anthony Walke, a Norfolk merchant, in 1850. The couple had one son.
The book begins with recipes for Marmalade, Mrs. Dudly’s Cake, To Mend China, Norfolk Dumplins, Quinces Bak’d, Muffins, Light Nigs [Wigs?], Little Plumb Cakes, To make pidgeon pie in puff paste,Ginger Bread, and Shrewsbury cakes.
An alphabetical table of contents on page 15 includes recipes for beef, pickles, ale, beer, biskets, cakes, puddings, preserves, creams, Macroons, Sauce for Hare, Candy Angelica, and Apple Fritters. There are also recipes for medicinal drinks (Harts Horn Drink, Orange Water, Juniper Water, Plague Water, Syrup of Saffron) and cures.
The book also contains accounts.
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