Description
This recipe book is written in a notebook of approximately 130 pages. It begins with approximately 85 pages of culinary recipes. Then, after a lengthy run of blank pages, it concludes with approximately 20 pages of household and medical recipes. Except for a few sporadic intrusions, the book appears to be in a single hand. The hand is consistently neat and controlled in the first half of the culinary section, varying in control elsewhere. The book contains inserts, some in other hands. The front cover of the notebook bears an ownership inscription, but it is too dim to read.
The culinary recipes are loosely organized in the following clutches: puddings and desserts; preserves; drinks; cakes; pickled foods and condiments; soups; principal meat dishes; vegetable dishes; vinegars; cured and potted meats; additional principal meat dishes. The recipes are characteristic of the late eighteenth century, though a recipe for Tapioca Pudding near the front of the collection suggests that the book may have been compiled slightly later.
Digital images of the book are here:
https://www.jstor.org/stable/community.30322935