This 82-page cookbook is compiled in a bound notebook with a marbled cover measuring 8 1/4 by 7 inches. Written in several hands, the book was compiled at Westbrook Estate, in Henrico County, Virginia, by Fannie Churchill Braxton Young (1828-1894), her daughter Fanny Braxton Young Miller (1859-1913), and others. Westbrook was inherited by Fannie Young’s husband, Major John Brooke Young (1813-1886). Today the grounds of the estate comprise part of Bryan Park, in Richmond, Virginia. The library has assigned the manuscript a tentative start date of 1870, but the book may well have begun earlier, as most of the recipes were current by 1830.
The recipes include: sponge, griddles, Ingleside rusks, rice waffles, plain waffles, muffins, Madison cakes, flannel cakes, Sally Lunn, buttermilk cakes, biscuits, chantilly, biscuits, batter bread, tea biscuit, corn or batter cakes, yeast, loaf bread, rolls, French rolls, turn-overs, English muffins, Lapland, pound or batter cake, sponge cake, Shrewsbury cake, cup cake, ginger cake, icing, molasses cake, lemon cake, Gen. R. E. Lee’s Cake, coconut cake, boiled icing, plum pudding, marmalade pudding, lemon pudding, cheese cakes, lemon pie, sweet potatoe pudding, rice pudding, plain batter pudding, thickened milk fritter, pan cakes, baked bread pudding, ginger pudding, apple pudding, apple florentine, souffle, cream, compote, blanc mange, vanilla cream, orange cream, sherbet, orange ice, strawberry ice, boiled custard, baked custard, orange puffs, chocolate carousels [caramels?], lettuce dressing, salad dressing, chicken salad, calf’s head soup, veal soup, beef soup, oyster soup, veal cutlets, chicken pudding, green corn pudding, maccaroni, egg plant (baked, fried), green peas, potato salad, pastry, charlotte russe, pickle oysters, and fried chicken.
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