Manuscript Location

University of Iowa Main Library, Special Collections, Szathmary Culinary Archive

Place of Origin

England

Date of Composition

1740s

Description

This 21-page English cookbook is written in a beautiful hand with many flourishes, possibly that of a professional scribe. The recipes include: orange tart or pudding, Pennyrialls pudding, pasty paste, calve's foot pye 2 ways, lamb pye 2 ways, rabbit pye, roast capon with oysters, roast calves head, collar a hoggs head, shoulder of mutton hash, roast hare with pudding in her belly, make a venison of beef, pott pigeons, pott beef, sauce for roast mutton, oyster pye, lamb pasty, make pottage, pott mackerells, collar a pigg, pease soop, syrup of jilly flowers, tansy, preserve oranges to lay in jelly, white or brown jelly, keep damasins and bullies, to make whiter meat, cakes of citterns, preserrve cherrys, preserve white damasins green, preserve white plums green, preserve currants in branches, quince cakes, make sausauges, collar of beef, scotch scollops, brown fricacie, gennett of lamb, potted mullets, draw gravie, marrow dish, a made dish, calves head hashed, farce of leg of lamb, breast of veal potted, French dish, minced pye another way, goose pie with forced meats, plumb broath, artichoake pye, lumber pye, minced pye, pickle cucumbers, pickle samphyr, and pickle red beat.