This week, we’ll be looking at recipes from recipe books. These manuscripts are an interesting glanc

This week, we’ll be looking at recipes from recipe books. These manuscripts are an interesting glance into what people were cooking up in their kitchens! The great thing about these recipe books is the presence of several different hands adding in their own recipes to someone’s book - perhaps passed down, or writing down a recipe for a friend.Ms Codex 214 is Catherine Cotton’s recipe book from 1698 England, as you can see from the embossed lettering on the binding. The featured recipe: To pickell larksTake your larks and draw them and cutt of the legs, then make a pickell of water, and a quarter of a pint of whit wine, put in savory herbs and spices, and salt when it boyls put in your larks, and when they are enough, take them up of renish wine and white wine vinegar; make a strong pickell to keep them; and put in an onion and a sprige of time savoury and sweet margrum, and lemon pill 2 or 3 blades of mace and as much salt as will season it. whin it has boyld a while, take it of and sett it by tell it is cold then put in your lark and once in a month boyl your pickell. they will keep the better, when the bones are desovled they are fett to eat.The best addition in Catherine’s Recipe book is towards the back of this manuscript, written by a different hand of a recipe of “how to make a right Presbyterian in two days.”For more of Catherine Cotton’s recipes, check out the full digitized version of Ms Codex 214 on Openn:http://openn.library.upenn.edu/Data/0002/html/mscodex214.html -- source link
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