Place of Origin

England

Date of Composition

1739

Description

The name Richard Holme and the date 1739 are written on the inside front wrapper of the notebook in which this cookbook is written. The book contains over 100 culinary recipes written, in a single hand, on approximately 64 pages. The recipes are organized, though all sections contain some recipes that are out of category. The principal sections are fruit preserving; pickling (vegetables and seafood); potted and collared meats; cakes, puddings, balls (dumplings), and cheesecakes; meat jellies; puff pastry and short crust; meat dishes (including brisk of mutton, bumbard of veal, and leg of mutton a la mode); fish dishes (including roast pike and boiled cod's head); salted meats; more puddings; and wines, condiments, and sauces (Alastor). The recipes in the first half of the volume are listed in the back, as for a table of contents. The order of the list sometimes diverges from the order in which the recipes are written.