Place of Origin

England ➔ Northumberland

Date of Composition

1829-1896

Description

This recipe book was compiled between 1829 and 1896 by two unidentified individuals who were likely of two generations of a Northumberland English family. The earlier hand (pages 1-49 and 116-122) dates to the early and mid-19th century, and the later hand (page 50-72) dates to the late 19th century. (Pages 73-115 are blank.) The two hands demonstrate the shift in recipes and recipe formatting that occurred during the 19th century. The recipes in the earlier hand are written in paragraph style. The recipes in the later hand often include ingredient lists, followed by methods, and a left-hand column with precise ingredient amounts. The earlier contributor attributes several recipes, dated 1847, to Lady Trevelyan in 1847 (page 120), likely referring to Pauline, Lady Trevelyan (1816-1866) who lived in Wallington Hall, Morpeth, Northumberland. A laid-in recipe from a Mrs. Fred Straker of Angerton, dated 1896, likely refers to Edith Gertrude Allgood Straker (1869-1944), wife of Frederick Straker, who lived in Angerton Hall, Morpeth, Northumberland. These recipes suggest that the volume likely remained in Northumberland for the duration of its use between generations. The book contains 96 recipes, all but five of which are culinary. The culinary recipes include red round of beef (page 1), lemon brandy (page 5), mock turtle soup (page 8), to pickle oysters (page 19), gingerbread (page 21), onion soup (page 23), macaroni (page 29), Queen cakes (page 37), carrot soup (page 41), Bakewell pudding (page 47), Charlotte pudding (page 52), yule cake (page 55), Normandy pippins (page 64), and iced coffee (page 70). The five medical recipes are pomatum (page 116), a chemist’s recipe for pomatum (page 116), Mrs. S. Trevelyan’s honey poultice (page 118), Lady Trevelyan’s embrocation for bruises and sprains (page 120), and Lady Trevelyan’s for a cut or clean wound (page 120).