Manuscript Location

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

Place of Origin

England

Date of Composition

1820s-1840s

Description

This 35-page cookbook, likely written in a single (albeit changing) hand, contains a wide range of recipes in no particular order, including early recipes for Scotch Eggs and "tomato sauce" (actually tomato catsup) and uncommon recipes for German Soup (with vegetables) and Sweet Macaroni (macaroni in boiled custard, served cold as a dessert). Other recipes include Apple Cheesecakes (apple chess tarts), To Cure Tongues to Keep, Breakfast Biscuits, Green Pea Soup, To Cure Two Hams, Marinade Chicken or Rabbit, Stewed Loin of Lamb, Oyster Sauce with Cream, White Sauce for Fricassee, Lemon Pudding, Almond Pudding, and Lemon Cream. Several recipes are credited to period publications from across Great Britain and Ireland: Dublin Journal (dated June 1824); Bath Chronicle (dated 1846), and Blackwood's Magazine, which published in Edinburgh, Scotland, at the time this manuscript was compiled.