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Introduction
Introduction
By Ella Bishop and Niko Kolev
“Cookery Books: 18thCent.” is a non-published book consisting of a compilation of recipes written by various authors from around 1785 to 1890. This book, which contains 80 pages of recipes, was likely crafted either in or around the Bath region of England. The evidence for this assumption is found in the inclusion of several entries for “Bath Cake” recipes as well as an article that was inserted within the book that was originally printed in Bath. [1] The recipes within this book do not have an order but are chronologically written. By having the oldest entries at the front and the “more recent” recipes near the back, this book indicates that it was passed on and added to through the years. The contents of the recipe book primarily focus on baking and winemaking recipes with a few medicinal entries sporadically included. It can be assumed that the persons who owned this book came from a middle to upper-middle-class background based upon the high price of books during the early 18th century as well as the inclusion of non-essential and possibly lavish dishes. [2] In addition to writing the recipe entries, many of the authors also indicated the success and failure of these recipes. An example of success is found underneath a recipe to make Elder wine, wherein an author wrote that it was “Try’d and Approv’d.” Comparatively, when a recipe did not work, a contributor would write an “X” beside it, and within this book, most of the “X”s were by the medicinal entries. [3]
This book had a variety of different authors, as evidenced by the different handwriting entries found. For the first half of the book, the recipes were written by two anonymous authors, most likely female familial members. Possibly a mother-daughter pair, it was quite common in Early Modern Europe for families to have a domestic recipe book often run by the Mother. Mothers often gave these books to their daughters as not a form of dowry but also as a source of knowledge, thus supporting the idea the two main authors are Mother and daughter. [4] The second half of the book stands in stark contrast with the first. Not only are there more authors creating entries, but there are also more indications of who wrote which recipe as well as what year it was written. It can be assumed that some of the final entries in the book were written by people outside of the family. Not only were many of the final recipes written on loose paper and inserted in the book, but there were quite a few people who only contributed one recipe, thus leaving open the possibility that they were non-familial authors. This last half of the book thus illustrates not only the type of social network women and families relied upon to gain knowledge from each other but also how the usage of this book evolved over the years. [5]
Footnotes:
[1] Anonymous, Cookery Books: 18th Cent., 1785, Shelfmark MS 1818. Courtesy of the Wellcome Library, London
[2] Merry E. Wiesner-Hanks, Women and Gender in Early Modern Europe, (Cambridge: Cambridge University Press, 2019), 166.
[3] Anonymous, Cookery Books, 48v.
[4] Elaine Leong. “Collecting Knowledge for the Family: Recipes, Gender and Practical Knowledge in the Early Modern English Household.” Centaurus 55, no. 2 (2013): 86. https://doi.org/10.1111/1600-0498.12019.
[5] Merry E. Wiesner-Hanks, Women and Gender, 165.
Bibliography
Anonymous, Cookery Books: 18th Cent. Shelfmark MS 1818. London: Courtesy of the Wellcom Library.
Leong, Elaine. "Collecting Knowledge for the Family: Recipes, Gender and Practical Knowledge in the Early Modern English Household." Centarus 55, no. 2 (2013): 81-103.
Wiesner-Hanks, Merry E. Women and Gender in Early Modern Europe. Cambridge: Cambridge University Press, 2019.
To Make Bath Cakes-
To Make Bath Cakes-
Take 3 eggs and three spoonfuls of yeast, 3 spoonfuls of sack, flour, water;[?] a nutmeg half a pound of flower and half a pound and half a pound of Butter mix all these well let them stand before the fire to rise, then take half a pound of Butter and half a pound of flour and rub them together with the back of a spoon, when the other is risen then mix it toge-ther and put in half a pound of Sugar and carraways and make them into little cakes-Bake them in a quick oven.
Take 3 eggs and three spoonfuls of yeast, 3 spoonfuls of sack, flour, water;[?] a nutmeg half a pound of flower and half a pound and half a pound of Butter mix all these well let them stand before the fire to rise, then take half a pound of Butter and half a pound of flour and rub them together with the back of a spoon, when the other is risen then mix it toge-ther and put in half a pound of Sugar and carraways and make them into little cakes-Bake them in a quick oven.
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To Make Gingerbread
To Make Gingerbread
A quarter of a peck of flour a pound and quarter of butter and a pound and quarter of treacle, one ounce of ginger of Carraways and Carraway seeds of each an Ounce, about a quarter of a pound of Sugar mix them altogether
A quarter of a peck of flour a pound and quarter of butter and a pound and quarter of treacle, one ounce of ginger of Carraways and Carraway seeds of each an Ounce, about a quarter of a pound of Sugar mix them altogether
To Make Sausages
To Make Sausages
Take the Blade bone of a Hog, pick it clean from the skin and fat beat it 3 or 4 hours on a choping board with a large wooden pestle take as much Beef kidney suit as meat minicit very small then take a little handful of dry sage shred very small pepper and salt and grated nutmeg
Take the Blade bone of a Hog, pick it clean from the skin and fat beat it 3 or 4 hours on a choping board with a large wooden pestle take as much Beef kidney suit as meat minicit very small then take a little handful of dry sage shred very small pepper and salt and grated nutmeg
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To Make Caraway Cakes-
To Make Caraway Cakes-
Take a Quart of Flour, a pound of butter, use[?] 3 pound of good Sugar, Caraway Comfits, 6 yolks of Eggs, 2 whites, 6 Spoonfuls of Cream, 6 Spoonfuls of yeast, beat the Cream Eggs and yeast alltogether, so put them into the flour with the pound of Butter, when first melted stirring it very well, let it Stand by the fire a Quarter of an hour, when your Oven, is hot and ready, take papers well Buttere'd to-put your Cakes upon', then strew in your Caraw(-)ay Comfits Stirring it all the while make them into little Cakes.
Take a Quart of Flour, a pound of butter, use[?] 3 pound of good Sugar, Caraway Comfits, 6 yolks of Eggs, 2 whites, 6 Spoonfuls of Cream, 6 Spoonfuls of yeast, beat the Cream Eggs and yeast alltogether, so put them into the flour with the pound of Butter, when first melted stirring it very well, let it Stand by the fire a Quarter of an hour, when your Oven, is hot and ready, take papers well Buttere'd to-put your Cakes upon', then strew in your Caraw(-)ay Comfits Stirring it all the while make them into little Cakes.
To make hot Surfeit water.
To make hot Surfeit water.
Put into a Gallon of Brandy, as many popies as will make it of a deep Colour let them infuse 2 or 3 days then strain them out and put in 1 pound of Raisins stoned and 2 ounces of Liquorish sliced then let these infuse 2 or 3 days strain them out and stir into it 4 ounces of Diuscordium, bottle it and keep[?] it for use.
Put into a Gallon of Brandy, as many popies as will make it of a deep Colour let them infuse 2 or 3 days then strain them out and put in 1 pound of Raisins stoned and 2 ounces of Liquorish sliced then let these infuse 2 or 3 days strain them out and stir into it 4 ounces of Diuscordium, bottle it and keep[?] it for use.
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To Make Mango.
To Make Mango.
Take large Cucumbers and Cutt them in two,-take out all of the seeds then let them stand in wa-ter and Salt 24 hours then take them out. Take as much white wine vinegar or good varger as will Cover them with some Salt whole pepper Cloves mace and Ginger Boyl all these together, then put your Cucumbers into your pickle and let them Boil 2 Minutes then take them of and let them stand till cold, put into each of them a little Garlick and mustard seed Cover them close and let them stand a month or six weeks before you use them They will keep all the year
Take large Cucumbers and Cutt them in two,-take out all of the seeds then let them stand in wa-ter and Salt 24 hours then take them out. Take as much white wine vinegar or good varger as will Cover them with some Salt whole pepper Cloves mace and Ginger Boyl all these together, then put your Cucumbers into your pickle and let them Boil 2 Minutes then take them of and let them stand till cold, put into each of them a little Garlick and mustard seed Cover them close and let them stand a month or six weeks before you use them They will keep all the year
To make Plumb Cake
To make Plumb Cake
Take half a peck of fine flour well dryed rub into it three pounds of Butter 1 ounce* and ½ of Cloves and mace 1 pound of loaf* Sugar, 8 pounds of Currants a pound of
Take half a peck of fine flour well dryed rub into it three pounds of Butter 1 ounce* and ½ of Cloves and mace 1 pound of loaf* Sugar, 8 pounds of Currants a pound of
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[Continuation of Previous Page’s “To Make a Plumb Cake” Recipe]
[Continuation of Previous Page’s “To Make a Plumb Cake” Recipe]
Almonds finely beaten with some rose wa-ter a quart of ale yeast a little sack and Cream thirteen Eggs but half the whites what sweet meats you will.
Almonds finely beaten with some rose wa-ter a quart of ale yeast a little sack and Cream thirteen Eggs but half the whites what sweet meats you will.
A Receipt to make for Green Wounds
A Receipt to make for Green Wounds
Take half an ounce of Roman Vitriol and half an ounce of Litherage of Gold, one ounce of Bole Almoniac put it into three quarts of spring water and boil it to the Consumption of Two quarts, being so boil’d put to it one ounce of Spirit of Wine and two pennyworth of Camphire and keep it stirring till tis Cool then Bottle it up for use when tis to be used make it milk warm shake the Bottle well and Wash the wound with flaxen hurds
Take half an ounce of Roman Vitriol and half an ounce of Litherage of Gold, one ounce of Bole Almoniac put it into three quarts of spring water and boil it to the Consumption of Two quarts, being so boil’d put to it one ounce of Spirit of Wine and two pennyworth of Camphire and keep it stirring till tis Cool then Bottle it up for use when tis to be used make it milk warm shake the Bottle well and Wash the wound with flaxen hurds
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To make Marigold Wine
To make Marigold Wine
Two pound and a half of Sugar to a Gallon of Water and a peck of marigolds to 8 Gallons pun* a few of the marigolds and strain them and put them into the Liquor and put the Liquor to the rest of your marigolds and the rest work up with some Barm and when it [h]as work't 2 Days put it in the vessel and stop it up close.
Two pound and a half of Sugar to a Gallon of Water and a peck of marigolds to 8 Gallons pun* a few of the marigolds and strain them and put them into the Liquor and put the Liquor to the rest of your marigolds and the rest work up with some Barm and when it [h]as work't 2 Days put it in the vessel and stop it up close.
To make Malaga Wine
To make Malaga Wine
Take what quantity of water you please let it boil one hour put it into a tub till cold enough to put your hand in then have your Raisins ready pick't and Chopt and put them into your water breaking them well with your hands to each Gallon of water put 5 pounds and half of Raisins after pick't Wine measure Let them stand 6 or 7 Days Stirring them well every Day then strain
Take what quantity of water you please let it boil one hour put it into a tub till cold enough to put your hand in then have your Raisins ready pick't and Chopt and put them into your water breaking them well with your hands to each Gallon of water put 5 pounds and half of Raisins after pick't Wine measure Let them stand 6 or 7 Days Stirring them well every Day then strain
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[Continuation of Previous Page’s “To Make Malaga Wine”]
[Continuation of Previous Page’s “To Make Malaga Wine”]
them through a hair sive and squeese them
them through a hair sive and squeese them
To make Wallnut Wine
To make Wallnut Wine
take a quantity of Wallnut leaves and put hot water upon them and let them stand till the water is couler’d then take out the leaves and put three pound of [6] sugar to one Gallon of liquor and boil it one hour when it is cool put it into the Vessel with barm let it work 3 days stirring it twice a day then stop it up. Fifteen Gallons must stand one year in the Vessel
take a quantity of Wallnut leaves and put hot water upon them and let them stand till the water is couler’d then take out the leaves and put three pound of [6] sugar to one Gallon of liquor and boil it one hour when it is cool put it into the Vessel with barm let it work 3 days stirring it twice a day then stop it up. Fifteen Gallons must stand one year in the Vessel
To make Clary Wine
To make Clary Wine
Take nine Gallons of Water and put 17 pounds of powder sugar and the White of si[?]x Eggs well beat, Boil it softly 2 hours and seum of the fr[?]oth put it in a Tub to Cool; if you would have it of a pale Colour
Take nine Gallons of Water and put 17 pounds of powder sugar and the White of si[?]x Eggs well beat, Boil it softly 2 hours and seum of the fr[?]oth put it in a Tub to Cool; if you would have it of a pale Colour
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[continuation of previous Page's "To Make Clary Wine"]
[continuation of previous Page's "To Make Clary Wine"]
before you put the Clary Blossoms to it But of a higher Colour put it on the Blos-soms pretty hot; to the Quantity* above you must put a peck & half of Clary in the Blossom; put them both into the Vessel you design to let it stand in; and when it is a little Cooled put one pennyworth of new yeast to it, stir it pretty often for 2 Days then stop it up Close and let it stand a Month or six weeks or longer if not fine then bottle it and put a Lump of Sugar in each Bottle; if the Clarry be dry’d be-fore it be made use of it is so much the better; The higher Colour’d is Reckoned the best you must allow water for Boiling away; Pick the flowers of the Stalks & boil the Stalks in the water.
before you put the Clary Blossoms to it But of a higher Colour put it on the Blos-soms pretty hot; to the Quantity* above you must put a peck & half of Clary in the Blossom; put them both into the Vessel you design to let it stand in; and when it is a little Cooled put one pennyworth of new yeast to it, stir it pretty often for 2 Days then stop it up Close and let it stand a Month or six weeks or longer if not fine then bottle it and put a Lump of Sugar in each Bottle; if the Clarry be dry’d be-fore it be made use of it is so much the better; The higher Colour’d is Reckoned the best you must allow water for Boiling away; Pick the flowers of the Stalks & boil the Stalks in the water.
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To make a Plumb Cake
To make a Plumb Cake
Take 3 pound of flower, 2 pound of Currants mix’d with it, a quarter of an ounce of cloves & Mace half a pound of Sugar a pint of Cream half a pound of butter melted in it, 3 or 4 Eggs well beaten; a pint of new Barm. Let it stand one hour in a hot oven.
Take 3 pound of flower, 2 pound of Currants mix’d with it, a quarter of an ounce of cloves & Mace half a pound of Sugar a pint of Cream half a pound of butter melted in it, 3 or 4 Eggs well beaten; a pint of new Barm. Let it stand one hour in a hot oven.
To make Sugar Cakes
To make Sugar Cakes
Take one pound of flour one pound of Butter 3 yolks of Eggs one white two spoonfuls of barm 1 ounce of Seeds half a pound & two ounces of sugar pounded & searched to drudge over the tops of them. cut the butter in slices & lade in water for 2 or 3 hours then work in it a little rose water then make it like puff paste then take little pieces put them in
Take one pound of flour one pound of Butter 3 yolks of Eggs one white two spoonfuls of barm 1 ounce of Seeds half a pound & two ounces of sugar pounded & searched to drudge over the tops of them. cut the butter in slices & lade in water for 2 or 3 hours then work in it a little rose water then make it like puff paste then take little pieces put them in
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[Continuation of last Page's "To Make Sugar Cakes"]
[Continuation of last Page's "To Make Sugar Cakes"]
your hands & cut them with the top of a drinking glass so bake Them & when they be enough take them out & drudge them over with sugar they must not be quite baked before you drudge them.
your hands & cut them with the top of a drinking glass so bake Them & when they be enough take them out & drudge them over with sugar they must not be quite baked before you drudge them.
Another Receipt to make Clary Wine
Another Receipt to make Clary Wine
Boil what quantity of water you please then take it off the fire and let it stand till it is Cold, to ten Gallons of that water put 25 pounos [pounds] of fine powder Sugar and the Whites of Eight eggs well beat, boil it slowly two Hours and scum it well, then strain it in a Tub let it be almost Cold then take half a strike of Clary when it is in the Blossom the Flowers and small Leaves and put it in a Vessel and then put the liquor in with a pint of Ale Yeast then stir it often at least three or four times a Day till it as done working then
Boil what quantity of water you please then take it off the fire and let it stand till it is Cold, to ten Gallons of that water put 25 pounos [pounds] of fine powder Sugar and the Whites of Eight eggs well beat, boil it slowly two Hours and scum it well, then strain it in a Tub let it be almost Cold then take half a strike of Clary when it is in the Blossom the Flowers and small Leaves and put it in a Vessel and then put the liquor in with a pint of Ale Yeast then stir it often at least three or four times a Day till it as done working then
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[Continuation of Previous Page’s “Another Receipt to make Clary Wine”]
[Continuation of Previous Page’s “Another Receipt to make Clary Wine”]
stop it up Close till Clear which will be in Three or four months, but the longer the better provi-ded it doth not Sour.
stop it up Close till Clear which will be in Three or four months, but the longer the better provi-ded it doth not Sour.
To make Mead- from Derby
To make Mead- from Derby
Take 20 Pounds of Honey and 4 Pounds of Sugar to 8 Gallons of water boil it an Hour Scuming all the While.
Take 20 Pounds of Honey and 4 Pounds of Sugar to 8 Gallons of water boil it an Hour Scuming all the While.
Lip Salve
Lip Salve
White wax ½ ounce Spermaceti 1 ounce Sweet oil 4 ounces Alkenet Root ¼ ounce Boil the Alkenet Root in the Oil first then strain and add the wax and Spermaceti when melted stir it till near Cold.
White wax ½ ounce Spermaceti 1 ounce Sweet oil 4 ounces Alkenet Root ¼ ounce Boil the Alkenet Root in the Oil first then strain and add the wax and Spermaceti when melted stir it till near Cold.
To make Cowslip Wine
To make Cowslip Wine
Take 9 Gallons of Water Wine measure put 20th of Sugar beat 6 whites of eggs and put it to it
Take 9 Gallons of Water Wine measure put 20th of Sugar beat 6 whites of eggs and put it to it
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[continuation from “To Make Cowslip Wine”]
[continuation from “To Make Cowslip Wine”]
stir it well together and when it rises up and just ready to boil Scum it very Clear let it boil one hour and as the Scum riseth take it of when it is enough let it be cold put in almost half a pint of Barm let it work 2 Days then after your Cowslips have been dryed a month put a strike into a Barrel you intend to put you[r] Liquor its with Ten Lemons cut them in Quarters and squ[?] them, stir it well with your hand 2 or 3 times Squeezing your Lemons for a Week, then stir it up and let it stand three Months and Bottle it.
stir it well together and when it rises up and just ready to boil Scum it very Clear let it boil one hour and as the Scum riseth take it of when it is enough let it be cold put in almost half a pint of Barm let it work 2 Days then after your Cowslips have been dryed a month put a strike into a Barrel you intend to put you[r] Liquor its with Ten Lemons cut them in Quarters and squ[?] them, stir it well with your hand 2 or 3 times Squeezing your Lemons for a Week, then stir it up and let it stand three Months and Bottle it.
To make Plumb Pudding
To make Plumb Pudding
Take the burd of 2 Quarts of new milk, drain it very well from the Whey, beat it fine & mix with it 5 yolks of Eggs 2 Spoonfuls of Flour a Quarter of a pound of melted Butter & a little sugar Salt and Nutmeg & Mace together, then [illegible] then in [illegible] bake them [illegible] in an oven. Then take them out of the Cups
Take the burd of 2 Quarts of new milk, drain it very well from the Whey, beat it fine & mix with it 5 yolks of Eggs 2 Spoonfuls of Flour a Quarter of a pound of melted Butter & a little sugar Salt and Nutmeg & Mace together, then [illegible] then in [illegible] bake them [illegible] in an oven. Then take them out of the Cups
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[Continuation of Last Page's "To Make Plumb Pudding"]
[Continuation of Last Page's "To Make Plumb Pudding"]
and have ready melted Butter sack & Sugar and put in the Dish with them _ Send them up Water [illegible].
and have ready melted Butter sack & Sugar and put in the Dish with them _ Send them up Water [illegible].
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