This 54-page collection consists of a bound recipe book and an envelope containing recipes written on loose sheets. Inscribed “Ann Wilson, 86 Poplar Street,” the book contains many recipes and “observations” copied from published English cookbooks by Elizabeth Raffald, John Farley, and Maria Rundell. However, the book is likely American. The English authors copied were all popular in America—indeed, Rundell was published in several bestselling American editions—and one recipe in the book, Crisp Paste for Tarts, is attributed to a widely read American magazine, Godey’s Lady’s Book. The book must have been begun by the 1820s, for it contains a silver inventory dated "7th mo 28th 1823." The Godey’s tart paste recipe appeared in an 1858 issue, so it is likely that the book was continued until at least 1859.
The collection contains sixty-seven culinary recipes, twenty-one recipes for brewing and winemaking, and six recipes for remedies and household products. The culinary recipes include To Make Chocolate Fine, Damson Cheese, Lobster Sauce, To Make Indian Pickle, To Make Macaroons, A Pickle for Meat, To Dress a Pigs Pettitoes, The Best Way to Dress Pot Beef Which Is As Good As Venison, Syllabub Under the Cow, Tunbridge Cakes, To Roast a Turkey, Walnut Catchup, and To Make Yeast.
