Manuscript Location

Folger Shakespeare Library, Manuscripts

Place of Origin

England

Date of Composition

mostly ca. 1640-ca. 1700

Description

This book of 61 leaves (122 pages) comprises a principal work written from leaf 4 through leaf 40, following which additions have been made, in several different hands, to the end.

The principal work is in a very fine hand full of flourishes, perhaps that of a professional scribe. Most of the recipes in the principal work are culinary, though there are sporadic medical recipes throughout as well as a section of medical recipes starting on leaf 30. Most of the culinary recipes through leaf 15 focus on general cooking, such as puddings, meat, and poultry. The subsequent culinary recipes mainly concern "banqueting stuff," particularly fruit preserving and sugar work, including instructions for sugar statuary and marzipan objects (leaf 22v) and sugar paste molded as bowls, drinking cups, playing cards, and chess pieces (leaf 24r). The banqueting recipes are interrupted by a section of pie recipes starting on leaf 25v. Many of the culinary recipes were current in the early seventeenth century, though the recipe for Quaking Pudding on leaf 5v suggests a compilation date after 1640. Leaves 38 through 40 of the principal work appear to contain instructions for some kind of pattern, arranged alphabetically.

The added recipes are mostly culinary, with some wines, waters, and medical recipes mixed in toward the end. The recipes appear to be of the second half of the seventeenth century, though some may be a little later. A few of the recipes in this section are attributed to "K.H.", Lady Butler, "Mis haiden", the old countess of Peterbourgh, "La H", the Lady Abbess of Brussels, Dr. John King (possibly the physician, 1696-1728), and "m G". 

Between the principal work and the added recipes, on leaf 41v, is written a list of "what fruttes to send to y^e tabel after micklemas" [Michaelmas, September 29]. The list is divided into two columns, headed ["jay"?] and "dry." The first column comprises fresh gold and red apples, chestnuts ("rosed and peled and sug[ar] and lemon on them and sent as hot as posibel you can"), and roasted apples and caraways [comfits]. The second column comprises dried apples, raisins, dried plums, Parmesan cheese, and [?].