Receipts from Newton Cottage, with recipes from Lady Bradshaigh's book

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[Library Title: A collection of recipes : Newton Cottage : ms., [1847-1906?]]

Manuscript Location
UC Berkeley, Bancroft Library
Manuscript Cookbooks Survey Database ID#
285
Place of Origin
Scotland ➔ Newton
Date of Composition
mostly ca. 1750-1800, with later additions ca. 1847-1906
Description
This book is in three distinct parts. The bulk of the book comprises 229 numbered manuscript recipes and an index to the numbered recipes, all in the same hand. The numbered recipes likely date from the second half of the eighteenth century. In addition, the book contains approximately 33 manuscript recipes "from Lady Bradshaighes Book," as well as approximately 22 tipped-in manuscript recipes, which were arranged and inserted by the library. The 33 added recipes "from Lady Bradshaighes Book" and the tipped-in recipes are in several hands, some of them later than the hand of the 229 numbered recipes. Some of these recipes may be in the hand of a Mr. MacDonald, who kept this book from 1847 (or earlier) to 1906. 

The library has stated the start date of the manuscript as 1847 because the final recipe "from Lady Bradshaighes Book," for ink, is dated 1847. This is curious because the final Lady Bradshaigh, Dorothy Bradshaigh, famed as a correspondent of the novelist Samuel Richardson, lived from 1705 to 1785. (The Bradshaigh baronetcy, located in the Scottish village of Newton, ended in 1779.) It bears noting that a manuscript cookbook held by Lilly Library, at Indiana University, also contains "receipts from Lady Bradshaighs book."

Recipes numbered through 229: Scotch collops; calf's head (2); kibobb; seafood (5); poultry (12); calves feet pie; hare (7); beef (9); veal (8); mutton (3); ham (5); mushrooms (4); fish sauce (3); sauces (3); meat or poultry pattie; ketchup (2); pork; rice (4); vegetables (8); puffs (2); eggs; cheese ramekins; blan mange [sic]; curd (4); pie crust; butters (3); custard (3); cheese (2); fried picklets; trifle (2); tansy; vinegar; almond jumballs; wafers (2); currant, gooseberry, cherry, strawberry wine (3); shrubs, sherbets, possets, syllabub (7); verjuice; breads, rolls, biscuits, rusks, buns, pastry (9); icing (2); marmalade (2); fruit (8); to color flumery or puddings; green caps (codlings); preserved mustard sprigs; candied flowers or sprigs; curry; yeast; macaroons; forcemeat; mincemeat (2); mock turtle; tongue served with minced udder; ginger dumplings; liquodella (limoncello) Headings in the index to the numbered recipes: Soups (12) Fish (12) Made dishes (61) Pies (23) Puddings (33) Pickles (21) Preserves (15) Cakes (19) Creams (18) Creams & jelleys (12).

"These 17 pages from Lady Bradshaighes Book" (recipe list): Pudding (5); vinegar (4); shrub; wine (3); pickle (3); bread; cough recipt; noyau; preserves; ham; ink (2); harness blacking; orange brine; blackberry syrup; receipt to kill flies; cakes; custard; brown butter; celery; ketchup (2); cold cream.

MS recipes tipped in at the end: Herring pie; Boiled rice pudding; Apricot pudding; Apple pudding; Sauce a la tartare; [Titles of 5 recipes for preserves dated August 1848, however, without the recipes themselves]; Dry curry; Sponge cake; Cabobs; To clean tins; Mixed spice; Rock cakes; Blacking (dated August 1830); Claret cup ("We used dozen & a half of clarete"); Apricots whole; To make Papillaise (a syrup to mix with water to make a " drink, exceedingly pleasent" ); Rolls; Impressions of leaves; Fly paper; Sketches: etched reliefs on egg shells; lead and tin trees (recipes for producing lead or tin crystals from sugars of lead or tin); Mock turtle; Pickled ham.

A partial print edition of this book was produced by the Bancroft Library Press in 1987.