Manuscript Location

University of Pennsylvania Libraries, Kislak Center for Special Collections - Manuscripts

Place of Origin

England

Date of Composition

1678-1690

Description

This book is inscribed "Hopestill Brett Her Booke 1678 on the first leaf. It appears to be in the hand of inscriber except for a handful of recipes scattered throughout. The volume comprises 141 leaves, most of which are written on the rectos only, with some 45 blanks. The book was likely compiled over a span of years, as it contains, near the end, two diary entries relating to the processing of flax that are dated 1683 and 1685, as well as record of the death of two women friends dated 1690.

The hand of the book is sprawling and unruly, though quite readable, and the recipes are phrased in simple, conversational language that shows very little influence from print. In general, the recipes read as though they were communicated orally to the author. Many of the recipes are attributed, particularly to family members, including "sister higginbotom" (leaf 4v), "cosen Betty" (leaf 5r), "my sister White" (leaf 34r), and "Aunt Millses" (leaf 51r). Recipes for "rowls" are attributed to "Goody Barbers" (leaf 64r) and for "pastry crust" to "Goody Fowler" (leaf 67v). "Goody" was a polite form of address for women of respectable but modest social standing. It is extremely rare in English manuscript cookbooks.

The book contains a few medical and household recipes, but the bulk of the book is culinary. The recipes are those one would expect in a book of this period: Scotch collops, fricassees, a hashed calf's head, and a ragoo; potted venison, collared beef, brawn, and salted neat's tongue; sauces for wild duck and carp; orange, carrot, and almond puddings, the last "in guts"; mince pies, egg pie, puff paste, cheesecakes, and several recipes for pastry crusts; cracknels, jumbles, and macaroons; Portugal cakes, bisket cakes, and large yeast-raised fruited cakes; and preserves of various sorts, including quince marmalade and raspberry cakes, sweet wines, and at least three recipes for sack posset. The writer refers to large yeast-raised cakes as "batter cakes," which is uncommon.