Cookery Manuscript. British or American, late 17th-early 18th century. Quarto format manuscript in English on laid paper, approximately 175 pages, containing more than 250 recipes; written in brown ink throughout, in different hands, recipe for citron water dated 1804, many of the recipes are attributed to their authors, including Mrs. Wentworth, Mrs. Phillpott, Mrs. Warren, and Weeks; disbound, incomplete at beginning and end, browning, chipping, 7 1/2 x 5 3/4 in. These handwritten recipes show great range, from sweet and savory dishes, to pickling, jellies, beverages, pies, pastries, meat dishes and more. Intriguing examples include oyster sausages, Bath buns, quaking pudding, lemon drops, dressed cod's head, potted woodcocks, almond cheese cake, lobster pie, breast of veal in disguise, orange cream, candied angelica, tansey, hodge podge, rice pancakes, Scotch collops, and Admiral Pococke's recipe for pickling beef.
Cookery Manuscript. British or American, late 17th-early 18th century. Quarto format manuscript in English on laid paper, approximately 175 pages, containing more than 250 recipes; written in brown ink throughout, in different hands, recipe for citron water dated 1804, many of the recipes are attributed to their authors, including Mrs. Wentworth, Mrs. Phillpott, Mrs. Warren, and Weeks; disbound, incomplete at beginning and end, browning, chipping, 7 1/2 x 5 3/4 in. These handwritten recipes show great range, from sweet and savory dishes, to pickling, jellies, beverages, pies, pastries, meat dishes and more. Intriguing examples include oyster sausages, Bath buns, quaking pudding, lemon drops, dressed cod's head, potted woodcocks, almond cheese cake, lobster pie, breast of veal in disguise, orange cream, candied angelica, tansey, hodge podge, rice pancakes, Scotch collops, and Admiral Pococke's recipe for pickling beef.
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