Place of Origin

England

Date of Composition

ca. 1750

Description

This English receipt book, written in multiple handsome hands, contains 40 pages of culinary recipes at the front and 6 pages of remedies written from the back of the notebook going toward the center. There are many blank pages in between. Most of the culinary recipes are standard for the mid-eighteenth century. They include veal olives (stuffed veal rolls) and fricasseed eels; quaking, orange, and New College puddings; "collars" and picked and potted dishes; mushroom and walnut catsups, dessert creams, butters, and jellies; lemon, orange, and apple "cheesecakes"; rich cakes; preserves; and sweet wines, lemonade, and orgeat. Two unusual recipes are "French apple pyes" (digital image 46), which are essentially meatless mince pies, and "Dutch Rosellers" (61), which are vine leaves stuffed with minced mutton and rice and then fried. The recipe states, "two leaves make one Roseller, they must be fastened with Thorns."