[front cover]

Mrs Charles Darwin's Recipe Book

Down

[title page]

Emma Darwin

May 16th 1839

[slipped in note]

Mrs Charles Darwin's Recipe book at Down

given to H. D. & I. D. [Horace and Ida Darwin] at the Orchard. Cambridge after the death of her daughter Bessie, in 1926 –

The recipe for boiling rice is in Charles Darwins writing.

I. Darwin

[b]

[Reads counter-clockwise]

Fish

Ducks

Veal Cutlets

Lambs

Bread

puffs

 

Asparagus

Puddings

Jelly

Maccaroni

Pastry

 

Soup

Pigeon Pie

Mutton Cutlets

Fillet of Veal

Rabbit

Currie

 

Puddings in Cups

Goosebry Cream

Omlet

[illeg] cake

[c]

Fish

Chickens

Paltrie

Roast beef

Torque

 

Croquets

Fricandaeu of Veal

 

Stewed beef

[illeg]

Saddle of mutton

Sweetbreads

 

Jerusalem Artichokes

[illeg]

Truffle

Leeks

[illeg]

[page] 1

Round of beef de Chasse

(Hunters beef)

1 oz of salt petre, 1 do of Clove peppers, half a pound of salt beat altogether, & rubbed upon the beef,

and the liquor well basted upon it every day for a fortnight – If a large round 6 hours will bake it with a little paste –

 

Irish Charlotte

A layer of bread & butter, a layer of slices of apples. Ditto powdered sugar, Ditto slices of lemon, Ditto currant jelly

or some sweet meat till the mould is full – bake it 5 or 6 hours in a very slow oven.

 

Mince Pies

3 lb apples

1 lb & a half suet

1 lb & a half raisins

1 lb & a half powdered sugar

The rinds & juice of 3 lemons.

Quarter of a pint of brandy

Quarter ounce salt.

2 lb currants well washed & some citron.

[page] 2

Beef Collops

24

Cut thin slices of beef from the rump or rib spread them on a table, season with mace, black pepper and salt – Dust each side with flour, have ready some butter in the frying pan, boiling but not browned, put in the collops, fry them on each side a light brown, take them out of the pan, without any of the butter that is left, & put them into a stew pan with some good beef gravy, plenty of sliced onions, some soy & walnut pickle, let all stew gently till the collops are quite tender, & the sauce for a proper thickness – this dish requires to be served up very hot –

N.B. the onions should be boiled a little while before they are sliced.

 

Plain Broth

Cut your meat in a thin slice & score it across pretty thickly to let out the juices; pour some boiling water on it & boil it quick for 10 minutes, taking off the scum as it rises. Add a few pepper corns & onions if liked. It takes a good deal of meat to make the broth good, but the same meat will do again.

If the broth stands long on the [stove] (it gets heavy).

[page] 3

Lemon Pickle

Six Lemons grated so thin that not the least of the rind may appear – Slit them across at each end an inch deep, & rub in as much salt as you can rub them well on the outside with salt, put them in a large earthen dish for 3 or 4 days with salt over them – put in the dish a handful of horse raddish dry them in a cool oven till the Lemons have no moisture but take care they are not burst. The horse raddish to be dried slightly – When the Lemons are dried well, take 2 quarts of vinegar, 1/4 of an oz of mace, do of cloves, 1/2 an oz of cayenne pepper – these must all be boiled up in the vinegar & stand till cold – then stir in 3 oz of the best flour of mustard, stir it all together & pour it on the Lemons & horse raddish which must be put in a jar – Let it be stirred every day for a fortnight – It will be fit for use in two months – you may use the Lemons in made dishes but they must be cut very small -

[page] 4

Mons. Coquins Chicken Pie

Sheet your dish with a thin paste, lay round the sides a forcemeat made of ham & veal & yolk of an egg, with seasoning to your taste – cover the dish with a puff paste, and when baked, cut it round by the edge, and have ready a white fricassee of chicken to put under it. –

 

Ginger Beer

5 oz. Cream of Tartar

1 1/2 oz. powdered ginger

3 lb 1/2 powdered sugar

8 lemon 4 rinds

5 gallons of boiling water when nearly cold put in some spoonfuls of new yeast spread upon toast. Let it stand 24 Hours,

strain it & bottle it. Tie down the corks.

[page] 5

Veal Cake

Take the best end of a breast, neck, or fillet of Veal boil it, & cut it in 3 pieces, have ready 8 eggs boil'd hard, take the yolks out cut them thro' & slice the whites, a good deal of parsley chopped fine, some lean ham in thin slices, all to be seasoned separately with cayenne, & little nutmeg & salt, have ready a deep dish or pan, butter it, then put in a layer of veal, then a layer of egg, parsley, & ham to yr mind then veal again, & so on till it is all in, all the bones to be laid on the top, then put it in the oven to bake 3 hours & a half, then take off the bones & press the cake down with a heavy weight till quite cold, the pan to be dipped in warm water – & The Cake turned out with great care that the jelly may not be hurt that hangs round the cake –

German puffs.

Two eggs beat up with a teacupful of cream or rich milk, sugar & nutmeg, & flour enough to make them of a proper thickness – bake them in small patty pans.

[page] 6

Orange Possett.

A quart of thick cream, and a 1/4 of pound of sugar, boiled & let it stand till cold – 1/2 a pint of Orange syrup & a glass of white wine mixed together, and put in a basin, & th cream poured upon it thro' a tundish from a great height and not stirred after – Garnish it at the top with slices of orange peel. – It should be made the day before it is wanted. –

 

College Puddings

1/2 lb grated bread

1/2 lb beef suet

3 eggs 1/2 lb currants

1 spoonful white wine

3 oz pounded sugar.

3 or 4 spoonful cream

Mix & bake in tin cups

[page] 7

Scotch Dessert

Boil some rice first in water, then in milk with cinnamon and sugar in it till it is very tender- Let it stand till cold, then cut it in quarters and pour a thin custard over it –Put currant jelly, raspberry jam & other wet sweetmeats over it. –

Crème a la Victoire

Boil a pint of milk with an ounce of sugar & cinnamon. Let it stand till nearly cold & add a tea cup full of cream. Beat the yolks of 4 eggs & the white of one together, mix them with the milk & put it into the dish you mean to serve it in, put the dish into a pan of boiling water which must be kept boiling, cover it with a metal cover & put some hot ashes upon it & let it stand an hour.

[page] 8

To preserve fruits in the Saddington way.

Fill the bottles quite full with fruit, shaking them whilst filling – put the Corks in loosely – Set them in a Copper or kettle of water up to the necks – put them in sideways taking care not to touch the bottom or the sides, & put a coarse cloth at the bottom of the Copper – Inverse the heat to scalding for about 3 qtrs – of an hour – when at 160 or 170 let it remain so for half an hour – Have a tea kettle of water boiling, with which to fill up the bottles – then Cork them very tight by squeezing in the Cork – Lay them down on their sides (& let them lie till cold) then put them by laying on their sides till wanted. – Turn the bottles twice a week the first month & afterwards once a month. –

They will keep 2 years. –

Let them be well washed first. –

[page] 9

Currant Jelly

Gather your currants when they are dry & full ripe, strip them of the stalks, put them in a large stew pot, tie a paper over them, and let them stand an hour in hot water, a cool room strain them through a cloth, & to every quart of juice, add a pound and half of loaf sugar broken in small lumps, stir it till it is melted, skim it well & let it boil pretty quick half an hour, pour it hot into your pots; if you let it stand it will break the jelly, it will not sit so well as when it is hot; put brandy papers over them & keep them in a dry place for use. –

N.B. The Scotch way is to boil it before the sugar is put in which must be pounded very fine. –

[page] 10

Stone Cream

Put into the dish you intend to send up. 3 spoonfuls of Lemon juice, with a little of the peel grated, & some sweetmeats Then take a pint of cream with an oz of Isinglass, add sugar to yr taste, boil them till the Isinglass is dissolved – Then put it into a Jug with a lip to it – and when the cream is about the heat of new milk, pour it gently round and round the dish.

This shd be made the day before it is wanted

 

Egg Patties

[page] 11

Muffin Pudding

Three muffins,

1/2 a pint of milk,

some cinnamon,

lemon peel,

orange flower water

& a little salt –

Take off the crust of the muffins –

put them into the milk,

add the whole of 3 eggs

& a table & half spoonful of brandy,

& half a pd of dried Cherries –

Put it into a mould & let it boil 3 or 4 hours

& serve it hot, with white wine sauce. –

 

Almond Puddings

2 oz of Almonds well beat

2 oz of clarified butter,

2 oz of flour,

2 oz of sugar,

7 eggs leaving 3 of the whites,

mix it up with 1/2 a pint of cream;

serve them up with blanched almonds,

and green sweetmeats cut in shreds -

half an hour will bake them. –

&

[page] 12

Lady Skymastons Pudding –

5 eggs to a pint of cream –

The cream must be boiled

& made very sweet

& poured upon the eggs:

2 ounces of sugar

boiled with a little water till it candies

& put in the bottom of the mould:

let the cream stand till it is quite cold

& then pour it in the mould –

Steam it 20 minutes before turning out. –

 

Citron pudding

The yolks of 4 eggs,

1 spoonful of flour

1/2 a pint of cream

2 ounces of sifted sugar,

and some citron –

Baked in small cups.

[page] 13

Walnut Pickle

To one gallon of strong Vinegar

add 1 oz of black pepper –

1 oz of ginger –

2 oz of Chalotte

a few cloves,

a little mace,

a little long pepper

a few cayenne pods

& a little salt,

boil it well & skim it,

when boiled add to it

1/4 of a pound of made mustard

& boil it well again:

if liked soft, the pickle must go on hot –

if hard, it must be put on cold. –

 

N.B. It is much the best soft –

 

puddings

3 eggs with equal weight of

butter sugar & flour

baked an hour in a slow oven

in 4 tea cups with wine sauce

[page] 14

Pears to stew

Pare & take out the core of the pears,

& put them in a tin saucepan with water

enough to prevent them burning;

put to them a little sugar,

a little lemon peel;

& a few cloves

cover the saucepan,

& let them stew four or five hours without boiling –

They are very good dried in the oven after being stewed –

 

N.B. The saucepan must never be used for anything else. –

 

Arrowroot Pudding

Boil half a pint of milk.

Take one table spoonful of arrowroot

wet with cold milk

pour the boiling milk on it,

stir it up with a bit of butter & sugar

& the yolk of 3 eggs.

Whip up the whites to a froth,

put them to it,

put it in a mould,

& boil it three quarters of an hour.

 

[This same recipe appears in her diary in 1840:

"Half pint milk boiled.

Take 1 table spoonful arrowroot wet with cold milk

pour the boiling milk on it

stir it up with a bit of butter & sugar

& yolk of 3 eggs.

whip the whites to a froth put them to it,

put in mould boil 3/4 hours"]

[page] 15

To make Raspberry Jam

To six pound of Raspberries,

4 pound & a half of sugar pounded

& mix it over night –

add a quart of currant juice to it,

& a pound & half of sugar –

Boil it about 3 qtrs of a hour –

Scum it well & stir it,

not to let it burn –

Pour it into the pots hot. –

 

Potatoe Rissoles

Boil some potatoes very nicely,

then pound them in a mortar very fine,

add a little flour

& a little butter

and an egg

mix all well together & roll it out like paste –

Then take some cold beef or ham,

cut it very thin,

season it with pepper and salt

roll it up tight,

put these rolls into the paste in the manner of Veal olives,

fry them very brown in clean dripping

and send them to table. –

[page] 16

Orange Jelly

Take one ounce of Isinglass

3 pints of spring water

The rinds of 3 oranges pared very thin

The juice of 6

let them boil over a clear fire 2 or 3 minutes

Keep stirring it all the time;

let it cool,

Then put to it half a pint of white wine,

and sugar to your taste,

beat the whites of 6 eggs very well –

put them to it,

then boil it 4 or 5 minutes,

stirring it very well,

then run it thro' your jelly bag till fine. –

 

Barm dumplings

The same as rolls with a little butter & milk

after they are made up,

let them stand some little time before they are put in the steamer

a little soda to [pikelets] & mixed very wet.

[page] 17

Lemon Blancmange

Dissolve an ounce of Isinglass in a pint of boiling water –

take 4 lemons the rind of one with the juice of all –

The yolks of 5 eggs well beaten,

half a pint of white wine sweeten to yr taste –

Make this hot over the fire –

Stir it till nearly cold,

Then put it into your moulds. –

 

Italian Cream

1 pint of cream

Juice of a lemon & peel grated

3 table spoonfuls sugar

2 Do brandy

beat with a whisk till rather

put in a mould to strain through a wet cloth for 24 hours.

[page] 18

Vegetable Soup

Take 3 cabbage Lettuces –

3 onions, a little sorrel, spinach,

celery, parsley, thyme marjoram

or any sort of herb then in season,

only be careful to regulate the quantity so that none may prevail –

cut them all small & wash them thoroughly –

drain then dry,

& put them in a stew pan,

with 3 oz of butter,

& some pepper & salt –

cover the pan

& let them stew slowly for an hour or rather more –

then stir in about a spoonful of flour

& either a quart of broth or boiling water –

Let them boil an hour more. –

add a little cream & the yolks of 2 eggs -

Peas & carrots are an [assecalle] addition. –

 

Mrs Collins's way.

Stew the vegetables for 2 hours in a little water

put the broth to it & boil it up

& put 2 eggs beat up with a little cream flour & water

season it & don't boil any more.

[page] 19

Orange marmalade

Take as many Seville oranges as you choose,

and to every pound of oranges,

 

Cold cream

6 dr. spermaceti

2 dr. white wax

3 oz oil Almonds

1/4 Rose water

Melted altogether & beat up till cold

[drahm/dram = 1/8 of an ounce]

 

Compote of apples

Cut any kind of apples in half,

pare, core & put in cold water as you do them,

have a pan on the fire with clarified sugar,

half sugar half water,

boil, skim, & put apples in;

do them very gently;

when done take them off & let them cool in the sugar,

then set them in the ashes;

if sugar is too thin, set it again on the fire

& give it the height required.

(Dr Hooker). July 1844.

[page] 20

Betley Soup

Take half a beefs head,

wash & soak it well in water,

let it stew very gently on the stove for a day & night,

filling up the water as it wastes,

take the meat from the bones & cut it into small pieces –

take the quantity of the gravy you want,

& stew some carrots,

turnips, 2 onions & celery,

season it,

put some of the meat to it,

thicken it with a little flour,

add a little mushroom catsup. –

 

Curry

A small table spoonful of curry powder

some lemon juice

& peel chopped very fine

& a little ginger & salt

(& an onion).

The chicken cut up & boiled,

& the curry sauce is made of the broth

with a little flour & butter

[page] 21

See Page 8

Bottling Gooseberries in the Saddington manner,

and all fruit. –

Fill the bottles quite full with fruit,

shaking them while you fill them;

set them in a copper or kettle of water up to the necks,

put them in sideways, taking care not to touch

[Missing from the original are pages 22-23]

[page] 24

[This is in Charles Darwin's handwriting, Emma Darwin had her own method which appeared in her 1841 diary.]

To Boil Rice

Add salt to the water and when boiling hot stir in the rice.

Keep it boiling for twelve minutes by the watch,

then pour off the water

and set the pot on live coals during ten minutes –

The rice is then fit for the table

1

 

Skim milk pudding

Boil & sweeten half a pint of milk

let it grow cold,

then stir into it the whole of 3 eggs well beaten,

put it immediately into a mould

& steam it 20 minutes & turn it out

[note]

[Missing from the original are pages 22-23]

[page] 25

Feb. 1841

Miller's Pudding

Take one egg,

with milk and flour to be made into a stiff batter,

and a little sugar.

put it into a mould, buttered –

then into a stewpan with a little boiling water –

put a little paper over the pudding with a lid over it,

and a few hot coals at the top of the lid.

Let it boil for 2 hours. –

 

Stewed Spinage Mrs Sheppard

Pick it quite close,

boil it with a little salt till quite tender.

Throw it into cold water

& take it out immediately.

Press it very hard between two trenchers till quite dry,

& then beat it to a paste in a mortar

put it into a stew pan with a pine of butter

when the butter is well mixed

add a cupfull of cream

or the yolk of an egg

or some good gravy

adding a little milk to it.

[page] 26

Quince Marmalade Mrs Grice

Take quinces when full ripe,

pare them

cut them into quarters,

take out the core,

put them into a pan well timed –

cover them with the parings,

fill the pan nearly full of water –

cover it close –

let them stew over slow fire till they are soft

& of a pink colour:

then pick out all the quinces from the parings

& beat them to a pulp.

Put 3/4 of a lb of sugar to 1 lb of Quince.

boil gently for an hour & a half

stirring it all the time..

Save the pips & boil them with it.

[page] 27

Feb 1843

To Salt Bacon & Hams

Mrs Grice says a Vessel is much the best & we always use a tub –

and keep our Hitches of bacon a month in pickle; & hams 5 weeks. –

Our pigs are usually about 16 score. & we use a Peck of Salt.

4 pd of bay salt.

1 pd of Salt Petre

For the Hams.

Mrs Grice also rubs in a little sugar & pepper –

& after they are salted they require to be rubbed & turned

two or three times a week; whilst in pickle. –

 

Quince Jelly

12 quinces peel & core them.

Put them in a stew pan with the peel & core

& 3 pints of water.

Let it simmer 6 hours covered close.

Strain through a sieve

& to every pint of liquor add 1 lb sugar

boil 3 quarters of an hour.

what is left after straining will make marmalade.

[page] 28

To preserve Eggs.

Stack Quick Lime with water enough to make it of the consistency of custard;

pour it over the eggs,

fill up the jar with some water –

or keep a large jar of slacked lime

& put the eggs in, as you get them fresh

 

Fondeau

Boil up half a pint of milk.

Melt in another stew pan a bit of butter

& mix with a table spoonful of flour.

Stir it with the milk till it is smooth.

Take it off the fire

put 4 table spoonfuls of grated cheese

& 2 eggs

mix & bake 20 minutes.

[page] 29

Mrs Grice's Bolls

The chief thing is having the yeast good

They are made with milk & water with the yeast.

and put a little sugar as it makes them lighter;

bake them about 20 minutes,

but everything depends on the yeast being good. –

 

Burnt Cream

Take half a pint of cream

& 1 table spoon of flour,

stir it over a slow fire till it is as thick as custard;

Beat 2 yolks of eggs with a little sugar,

whip the whites & put them all in.

pour on a flat dish,

when cold put brown sugar on the top

& salamander it.

[page] 30

Veal Bêckmele

Cut some Thin slices from the Fillet or Loin of Veal,

and beat it with the rolling Pin –

fry it in the pan,

not so much as to do it brown,

with a little butter,

& a little onion minced very small,

& sprinkle a little flour over it in the pan –

mix it well about with a little salt and cayenne,

and then add about 3 or 4 table spoonfuls of Cream.

& slices of Lemon

put round The dish. –

 

White Sauce Mrs Grice

Boil some thin cream in a stew pan,

melt a little butter in another stew pan,

thicken it with flour,

then add the cream a little at a time

till it becomes quite thick,

squeeze in half a lemon & a little salt.

[page] 31

Mrs Grice's fish sauce

Boil a little thin cream,

an onion & a sprig of thyme in it,

melt a little butter in a stew pan

& a little flour

& put the cream gently into it,

to make it a proper thickness.

Add a little Essence of anchovy,

Universal sauce, or Harvey sauce

a little Soy

& about a teaspoonful of Elder flower Vinegar.

Boil fish with a good lump of alum in the water

 

Baked Apple Pudding

Peel the apples, take out the cores,

fill the holes with sugar

& a little lemon peel chopped very fine.

put them into a dish in the oven

& when nicely done,

pour on them a nice batter not too thick.

Bake it in a steady oven for an hour.

[page] 32

Mushrooms Stewed

Peel them & put them in salt & water

wash them & put them in a stew pan

with a little salt sprinkled over them,

let them stew 2 hours,

then add a little cream,

season with pepper & salt,

thicken with flour & butter.

Serve up with sippets of toast round the dish.

 

Broiled Mushrooms

Peel some large ones

wash them & put them in a tin

with a small lump of butter upon each of them,

set them before the fire to do,

season with pepper & salt.

When done strew bread crumbs over them

with a little chopped parsley,

brown them & serve them up.

[page] 33

To cure Hams Mrs Tollet

To a ham of 18 lb

1 lb of bay salt

2 oz salt petre

1 oz black pepper

2 oz Juniper berries

all well pounded & mixed together,

rub the ham well with these for an hour.

Let the ham lie in the pickle four days,

turning & rubbing it every day –

Then add 1 1/2 lb of treacle

turning & drip it every day

& let it remain a month in the pickle.

Should not be soaked before boiling

which shd be done very slowly.

 

N.B. Warm the hams & the salt before the fire for 1/2 an hour

& it is best to rub in the salt petre first.

[page] 34

Apple Jelly

Take 1 lb apples

1/2 lb loaf sugar

1/2 pint water.

Put the sugar & water to boil

a little lemon peel.

Then put the apples to boil for 2 hours or more,

put it in mould to cool

& put some whipt cream over it.

 

Cabinet Pudding. Chester Terrace

6 spunge biscuits soaked in wine

yolk of 5 eggs & white of 3

mixed up with a little milk & essence of lemon

lined the mould with stoned raisins

beat up the biscuits & eggs altogether

& steam about an hour,

or else put in the biscuits first

& the wine to them

& then the eggs.

[page] 35

Gingerbread

2 1/2 lb flour

1/2 lb butter

1/2 lb treacle

1 3/4 lb sugar

1 oz ginger

2 penny worth essence of lemon

2 eggs

Melt the butter & treacle together

& mix with the other things

[page] 36

Pudding in haste

Set as much milk on the fire as with half fill your mould,

mix in flour enough to make it as thick as paste very smooth.

Boil it till quite thick, stir all the time

when quite cold beat up 4 eggs in it,

with sugar, grated lemon peel or nutmeg to yr taste.

Butter the mould & stick with split raisin.

Put in the pudding & boil it an hour.

Take it up ten minutes before you remove the cloth.

[page] 36 [sic]

Wiesbaden Pudding

Place a pint of milk on the fire,

add sugar and lemon

put to the taste.

Pour a 1/4 lb of sago into it,

and let this boil to a thick porridge,

then turn it out,

add 2 oz of butter,

and yolks of 6 eggs,

beat up the whites to a froth,

and add it to the rest.

Stir this carefully,

pour it out into a well greased mould,

and let it bake in the oven for an hour. –

 

Curds

[not in ED's handwriting]

1 pint of milk

1/2 pint crame [cream]

with tee [tea] spoonfull of renrt [rennet]

put to stan til set

then brake it up an put it in your mould to drain,

the mould must have oles in

an line it with muslin.

[page] 37

Italian Vegetable Soop

The heart of 6 lettuces & cucumbers

pared & cut in quaters

1 Pint green pease

a little onions

peper & salt to your taste

put all together in a stew pan

over very slow fire for 2 hours

Then boil a pint of older peas in good broth gravy

with a lump of sugar

pass them threw a sive into the broth

then [season] add a little crame

to the yolks of 2 eggs

boild in mix with the stewed vegetable

an heat up all together.

 

[In Annie Darwin's handwriting, see Keynes, Darwin, his daughter, and Human Evolution, 2002, p. 150.]

 

Turnips Cresselly

Boil an pound them in a mortar

Put them on a sieve to drain

put one ounce a butter in a stewpan

an a lille crame

put in your turnips

an make them very hot

salt an cayenne peper

[page] 38

Pea Soop

Cut a quater of pound of bacon

or leg of veal or beef into small bits

one orin fry them with the meat untill

litly bround

put turnip an Carrot

fry ad one pound of peese

boil till till till it is done

a little brown sugar

thickens it with a little flown braid

into a smooth past

boil up an serve

 

[In Annie Darwin's handwriting.]

 

[page] 39

Orange Marmalade Mrs Rowland

Take 4 lb Seville oranges.

Pair them very thin –

cut the parings (with scissors) into the finest possible chips –

boil these in soft water until tender.

Weigh & pound 4 lb loaf sugar

clear the oranges from the luff (which throw away)

separate the juice & pulp from the seeds & inner skins.

Put these seeds & skins into a basin –

when the shreds of peel are sufficiently tender,

drain them & pour one pint of the bitter water

over the skins & seeds –

When they have lain in the water about 5 minutes,

they must be wrung out thro' a cloth –

the juice is very thick

& must be added to the pulp & juice

& boiled till it looks clear

Then add the sugar

& boil for 20 minutes

skimming carefully.

[page] 40

Blanc Manger Moor Park

3 pints of milk

a little sugar & laurel leaves

left in till it boils.

Mix 6 table spooonfuls of flour

or arrow root

smooth with a little milk

when the 3 pints of milk boils

put in the flour or arrow root

& take out the laurel leaves,

boil 5 minutes stirring all the time.

Wet the moulds

put in & leave it to get cold

Beat 3 yolks of eggs

& put in the same mixture

to put over stewed fruit.

Bake 20 minutes.

[page] 41

Barberry Cakes

1 lb fruit.

Steam till quite soft.

Rub through a sieve.

Beat the pulp for half an hour.

Take 1 lb sugar mix.

The white of two eggs & mix gently.

Drop on white paper

Dry & turn then till dry,

which takes some days

 

Brawn

Cut up the pigs head

& cut off the ears tongue & cheeks.

Take 6 lb lean pork,

pickle them for a week,

put some sugar & vinegar in the pickle.

Boil it a little till it will come off the bones.

Put in the water

6 onions, 2 carrots,

2 turnips, & savoury herbs.

Take the meat off the bones

put in the shape

put in a little mace.

Boil again an hour

put on a weight.

[page] 42

I make Bru

Penally Pudding

1 pint cream mixed with 3 table spoonfuls of flour,

4 eggs well beaten,

sugar to your taste.

a little citron.

Line the dish with a good puff paste

laying some jam over it,

fill the dish

& put it in to bake.

or 1 1/4 oz flour

3 eggs,

less than 1/2 pint cream

 

Curds

1 pint milk

1/2 pint cream

stand 1/2 an hour in the rennet

break up & put in a mould to drain.

[page] 43

Mrs William's Pudding

a Teacup full of thin cream

1 oz sugar boil together.

Have ready in a stew pan

a lump of butter

then mix with it a table spoonful of flour

add the boiling cream.

Let it cool

add the yolks of 4 eggs

mix well.

flavour with lemon &c.

Just before you put it to steam

beat the whites of 4 eggs to a strong froth

& mix lightly.

 

A receipt for genger Bread

[not in ED's handwriting]

1 Pound of Honey.

1 Pound of best Moist Sugar.

half a pound of fresh butter.

2 Ounces of ground ginger

Put

[page] 44

Ilkley Pudding

Boil rice & new milk very slowly

till very thick –

lay it to cool –

Rub a mould with butter

line it with fine bread crumbs,

sifted sugar

finely grated lemon peel.

Beat up the rice with 2 eggs –

a little moist sugar

& table spoonful of melted butter,

the juice of half a lemon

& a pinch of nutmeg –

put it into your mould

& bake for half or 3/4 of an hour.

 

Snap Gingerbread Buttons

Take 3 pounds of Treacle,

one pound of sugar,

ginger one ounce

and half a pound of Butter

rubbed in two pounds of flour

mix all together

and drop them on tins

Bake in a slow oven.

[page] 45

Gooseberry Cream

1 qt gooseberries

3/4 lb lump sugar

a little water

stewed together & passed thro' a sieve

Whip 1/2 a pint cream &

1 oz Isinglass dissolved in a little water.

Mix the Isinglass with the gooseberries

& add the cream.

Put it in a mould

 

[Francis Darwin had fond memories of Dr Hooker eating gooseberries with him and his siblings, in the kitchen at Down. See Browne, Power of place, 2002, vol. 2, p. 208.]

 

Plain Biscuits Betly

1 lb of flour.

3 oz of Butter,

1 oz of white sugar

pounded to be mixed with new milk to a stiff paste –

a pinch of salt improves the flavour –

To be rolled out very thin

& cut with a jagging [cross]

 

Fish croquets

Cold fish – pick up the bones –

chop very fine –

season with salt & pepper.

make a little white sauce with a very little cream

to a teaspoonful of flour

[page] 46

[con't Fish Croquets]

1 oz butter

Stir it on the fire till it boils.

then stir in one yolk & the fish.

it on the

turn it out on a plate till quite cold.

Make it up in balls size of egg

roll them in egg,

then in breadcrumbs,

fry in boiling lard

dish on a napkin with fried parsley.

 

The Archbishops leg of Pork

Put a leg of Pork in pickle for a fortnight,

half boil it

put it in one earthen dish

lot

with a very little water at the bottom –

[illeg] it slice some turnips

onions & celery over it –

put a little [paper] over it

& put it in the oven –

bake 3 hours –

rub the vegetables through a sieve –

seasoned with salt mustard

& the juice of half a lemon.

[page] 47

French ragout of Mutton

Take about half of a scrag of the neck

breast chump with as as little fat as possible,

Cut it into pieces an inch square,

put into a pan

2 oz of butter or good fat;

when melted add two table spoonsful of flour,

stir till forming & brownish,

add the meat,

& stir for 20 minutes,

add a little water,

not [illeg] to cover the meat,

one salt spoonful of pepper –

4 do of salt & 4 do of sugar

a bunch of 6 sprigs of parsley –

stir till boiling

Let it to simmer.

Peel a few turnips & cut into dice

fried in fat till rather brown –

to be put then in the pan with meat when it is done –

which will be in an hour from the time it is put on

dish up by placing the dice of meat round the turnip

& pouring the sauce over –

To be served very hot.

[page] 48

Lemon Pudding (The Frill)

1/2 lb. bread,

1/4 lb suet,

1/4 lb. sugar,

1 egg,

the juice of one lemon & half the rind;

put it into a mould & boil it full two hours.

 

Scotch Cake

1 1/4 lb of flour

1 [lb] of butter

1 [lb] castor sugar

1 [lb] of eggs

1 [lb] of peel

1 qill of Brandy

All to be mixed separate –

mould to be lined with foolscap paper

[page] 49

A fondeau or Cheese Soufflé

Mix to a smooth batter with a quarter of a pint of new milk.

two ounces of potato flour or arrow root.

pour boiling to them three quarters of a pint more of milk

or of cream in preference.

of milk or of cream

Stir them well together

and then throw in 2 ounces of Butter,

cut in small pieces,

when this is melted and well beaten in to the mixture;

add the well beaten yolks of 4 eggs,

1/2 a teaspoonful of salt,

a little less of Cayenne

and 3 ounces of tightly grated parmesan or English cheese

 

Salad

2 lettuces

1 beetroot –

2 eggs hard boiled

the white [clipped] the yolk & mashed with the sauce.

a teaspoonful of sugar

1/4 do of salt

1/4 do of mustard

3 tablespoonfuls of vinegar

1 [of] oil

a small jug full of cream.

[page] 50

Pauline Pudding

6 or 8 large apples,

peeled & cut into 8 parts each,

put them into water,

take them out & boil them with sugar till they are soft,

line the dish with butter & a little sugar,

put the apples into it,

& put the following crust over it.

Large cupful of milk,

a handful of flour –

a little sugar & a little butter,

stirred over the fire,

6 yolks of an egg the whites to be beaten separate,

& then mixed altogether,

put over the apples & bake for an hour.

Put jelly over the apples if you like.

 

Natalia Pudding

1/2 lb of rice boiled in milk,

1/4 of a lb of butter to which is added

beaten up – one by one 6 yolks of eggs

afterwards

sugar [a] discretion.

add to rice when cold.

beat up the white of eggs & then mix,

put it into dish lined with butter,

put sugar cinnamon,

& chopped almonds over it

& bake it for an hour or boil

[page] 51

Olga Pudding

4 oz of but fine sifted flour.

1/2 pint of milk &

4 oz sugar,

boiled till stiff

4 oz of butter beaten, & the following added –

10 fresh yolks,

1 oz preserved citron peel.

1 oz orange peel

2 oz of ratafias

maccaroons – [illeg]

pounded in pestle & mortar.

3 oz of currants

3 oz sultanas.

of

all this mixed,

& the white of eggs beaten & mixed up,

then put into a mould lined with butter

& covered with crumbs of sponge cake,

& boil steadily it for 2 hours.

 

Bertha Pudding

4 oz of flour

4 oz butter are boiled with

1/2 pint milk & a little vanilla.

Let it get cold.

Then mix 8 yolks with

4 oz sugar

put

add together & beat the white of eggs –

mix it – put in into a mould & boil it for two hours

[page] 52

Nesselrode Pudding

Prepare a custard of one pint of cream,

half a pint of milk,

yolks of 6 eggs,

half a stick of vanilla,

one oz of sweet almonds pounded,

& 1/4 lb of sugar.

put in a stew pan over a slow fire,

& stir to a proper consistency being careful not to let boil,

when cold add a wine glass of brandy;

partially freeze & add

2 oz

1/2 lb of preserved fruit cut small;

mix well & mould.

(Basket-shape generally used.)

mould

[page] 53

Venetian Pudding

1 pint good custard

(with a teaspoonful of mereschino)

1/2 pint of double cream

3/4 oz isinglas dissolved in 1/2 pint milk

& some nice dried fruit,

ratafias & sponge cakes soaked in brandy & wine –

Then mix well together –

have a mould in which a little jelly is set

& put a layer of the fruit on it

& when the mixture is cold

fill the mould.

If made in the morning it will be ready for evening

 

Curates Pudding

Take 2 eggs, their weight in sugar,

[illeg] flour & orange marmalade.

beat the butter well

& add the sugar flour marmalade

& eggs well beaten.

line the mould with a little marmalade & steam 5 hours

[page] 54

Gingerbread Pudding

4 tablespoons flour

4 ditto Breadcrumbs

4 ditto suet

4 ditto treacle

1 Teaspoon ginger

1 ditto carbonate soda mix with milk to form a batter –

flavour with grated lemon peel –

boil in basin 21/2 hrs –

bake in small cups 1/2 hr.

to

 

Apple Pudding

Line dish with light paste.

Grate 3 or 4 apples –

beat up 2 eggs, yolks & whites –

mix them with a teaspoonful cream with a little sugar –

mix it up with the apples just before you pour it into the dish.

bake in a slow oven.

[illeg] it made long before the cream may curdle.

[page] 55

Preserved Quinces

Peel the quinces very thin –

place them in a large pan with about 2 inches of water at the bottom.

Cover the pan closely over

& set it into a copper or large pan of water

which must boil till the quinces are done,

but not overdone or they will break.

Do not allow the pan to be so full as to allow the water to flow in upon them.

When done take the quinces out.

Add water enough to make a pint of syrup to a pound of fruit

& to each pint of syrup ad 2 lbs sugar

& boil till the sugar is melted.

Then put in the quinces & boil them very slowly for about 40 minutes –

then put them in a jar & look to them after a few days

for most likely they will require another boil,

which will be seen known by seeing the syrup become thinner then when first boiled.

[page] 56

Fish sauce

2 oz Indian soy

2 oz Walnut Pickle

2 oz Heavy Sauce

1/2 teaspoon Cayenne

Put into a bottle with a little vinegar.

 

Celery Sauce for Boiled Fowls

Boil 6 heads of Celery in salt & water till tender –

cut in pieces 2 inches long.

Put 1 pint of stock into a stew pan with 2 blades of mace

& small bunches savory herbs

to simmer for 1/2 hr.

Then strain the liquor add the celery –

Thicken I with flour or arrowroot,

& just before serving put 1/2 pint cream

& squeeze in a little lemon juice

 

Apple Cheesecakes

1/2 lb

Boil sufficient apple to make 1/2 lb pulp

add 1/4 lb sifted sugar

& 1/4 lb butter wh. must be melted –

4 eggs but only 2 whites

& the rind & juice of a lemon.

[page] 57

Apples in red jelly & cream

Take rather large apples –

peel & take out cores –

put in a clove & fill with sugar –

place [louching] in a pie dish

add more sugar, the juice of a lemon

and 2 tea cups ful of water.

Bake in the oven with a dish over them.

Strain the liquor in which they have been stewing into a lined saucepan

add to it the rind of a lemon

& a table spoonful of gelatine,

which has been first dissolved in cold water

boil it till quite clear.

Colour with a few drops of cochineal

strain the jelly when cool

pour it round the apples

over

Put whipped cream in centre of dish.

Serve cold.

[page] 58

Baked apple Pudding

Boil four apples as for sauce,

to one pint of the pulp

add about 3 oz of sugar

butter

3 oz of butter

and 2 oz of fine bread crumbs

and the juice of 1/2 a lemon

and 3 eggs.

Bake 3/4 of an hour in a tart dish

 

Thatch Pudding

Put 2 oz of fresh butter in a stewpan,

add 2 tablespoonfulls of Flour

peel of a lemon grated

and a little of the juice,

mix them well together,

add a little milk

and stir till it boils,

then add 2 yolks and whisk the whites separately,

put sugar to taste –

To be baked in a shallow tart dish about half an hour,

have ready a little Preserve

little apricot or Strawberry slightly [warmed].

Spread it over the top –

either sprinkle some fine chopped almonds,

sprinkle a little sugar over the top

then slightly

[page] 59

salamander it.

 

Marie Louise Pudding

Cut a few slices of light Bread very thin

and soak them in milk

and then butter & mould

and then lay the bread in layers

and strew a very little lemon peel

and then with three eggs beaten well,

mix 1/2 a pint of cream,

fill the mould

and boil 3/4 of an hour,

pour a thick custard over it.

What makes it good is to have a good deal of brandy

and candied orange peel in the bread.

 

Burnt Rice

Wash a small tin cupful of Rice

and simmer it in new milk till soft.

Add an ounce of Butter

the yolks of three eggs

1/4 of Shugar,

then beat the whites of 3 eggs to a froth,

and mix them with the Rice, lay it on

[page] 60

a flat dish

sift some sugar over it

and salamander it till brown.

 

A Receipt for ginger Bread

1 Pound of Honey

1 Pound of best Moist Sugar.

half a pound of fresh butter.

2 ounces of ground ginger

Put all into a Saucepan.

And stir them till all are well mixed.

Then have ready

2 pounds of dried flour,

mix all in flour

and work all up into a stiff paste,

cover it over with a cloth

and put it before the fire just to keep it warm

for a few hours before baking,

You can make them in any shape you like,

Bake them on tins

 

Cheese straws or Fromage.

1 Ounce and 1/2 of grated Parmesan Cheese

the same weight of flour

3/4

[page] 61

of an ounce of butter.

Cayenne pepper and salt

mixed up rather fine with a little milk

rolled out very thin and baked in rather a cool oven.

 

Sauce for Plum pudding.

2 Ounces sifted sugar

11/2 ounce butter a little beaten,

1/2 a wine glass of brandy and sherry mixed.

Take the butter

and add the sugar

by degrees, beating it hard all the time

Then add in wine and brandy very gradually

so that it does not separate the butter from the sugar

beating all the time till it is of a firm consistency,

and looks whitish.

It requires one person to beat and another to make the quantities

as the beating must never be stopped for a moment

[page] 62

Fish Overlay.

Take the remains of cold fish and sauce, place it in a dish

alternate with crumbs of Bread, Pepper and salt to taste.

Put it into a quick oven to brown.

Three or four small pieces of butter on the top.

 

Sauce for veal Cutlets.

Take white stock

add to it mace, Pepper Salt

and a small piece of lemon peel chopped fine,

thicken with Butter and flour or ground Rice.

Just before serving stir in a little cream

and a few drops of the juice of a Lemon.

[page] 63

Apple and rice Meringue

A cup of Rice.

Just blanche in water.

Pour it off.

add enough milk to swell the rice rather stiff.

When done add sugar and flavouring

Slice eight apples

put into a stewpan with sugar

and small pieces of butter,

stir over fire for three quarters of an hour –

till rather stiff.

Make a border of the rice

put apples in the middle

Whip two whites of egg

and two tablespoonfuls of pounded sugar.

Meringue it over, serve with preserves round the dish.

It will require a 1/4 of an hour in rather a cool oven

to lightly dry the meringue top.

[page] 64

Pressed Beef Leith hill.

Take thin end of [Slump] of Beef

rub it with salt Petre treacle and salt

let it be in it for 7 or 8 days.

Stew it quite tender then take out bones

and press it between 2 plates with heavy weights.

 

Syrup.

While boiling jam collect the syrup.

pour through a fine colander so as to make it clean –

boil up again with a good deal more of sugar.

Bottle & cover with brandy paper

& bladder or cork.

Will keep 2 or 3 years.

Very good round puddings

 

Scotch woodcock.

Chop some anchovy very fine;

anchovy paste will do as well,

spread it on buttered toast,

beat up the yolks

[page] 65

of two eggs,

melt a little butter in good cream,

thicken it with the yolks to consistency of a good custard,

& flour it over the toast which is cut in slices.

 

Mr Sander's Salad

Lettuce should be dry,

Put into a table spoon

salt spoonful – salt

half. Do mustard.

Do sugar

a little pepper

a table spoonful of mixed vinegar

& Tarragon vinegar.

mix well with the above

put in salad bowl

Put in lettuce in large pieces

(2 inches or so long) mix well.

Pour on 2 or 3 tablespoonfuls of oil

& mix thoroughly again.

[page] 66

Orange Pudding

Take 2 oranges & boil them in water,

until quite tender

pound them very fine.

Taking out all the pips,

2 oz of pounded sugar,

2 oz butter just melted

11/2 pint of new milk & 2 eggs.

Beat up the oranges eggs, & sugar & butter

& mix with the milk

& pour into a dish with paste on the edges.

 

Rice Patties

Pattern

Blanch the rice in warm water,

strain – boil 4 oz. rice in 1 pint milk

an oz of butter till tender

& the milk all soaked up.

When the milk

[page] 67

Baking Powder

5 oz bi-carbonate of soda

4 oz Tararie and

1 1/2 oz ground rice –

finely powdered & thoroughly mixed

3/4 of an oz to to 1 lb flour

 

Tea cakes

1/4 stone Flour

3 oz Butter

4 or well rubbed in the flour

3 spoonsfuls of new yeast

1 pint new milk.

mix with a sliver spoon (not stiff)

stand 1/2 an hour to rise.

Then pit on a tin to rise & bake.

 

Brown bread scones

1 lb Flour

4 oz butter well rubbed in the flour

1 tea spoonful of baking powder

mix well together with milk

cut in shapes & bake

[page] 68

Queen Mab's Pudding

Dissolve in 1 1/2 pint of new milk,

1 oz Isinglass, a little vanilla, 6 oz sugar,

& strain it through a piece of muslin

add one pint cream

& the yolks of six eggs.

Stir it gently over a slow fire

until it is of the consistency of a custard,

but it must not boil.

Pour it into a basin

& when nearly cold

stir 4 oz of citeron peel into it,

cut into spikes

& 2 oz of dried cherries

after which put it into a quart mould.

[page] 69

Chicken & Macaroni

Carve up a chicken & season it with

a little pepper & salt,

Take 8 oz macaroni & stew it

a little delicate Beef or mutton gravy,

till it is tender,

then place a layer in a good sized pie dish,

[illeg]

lay upon it the chicken

& cover it with the remainder of the macaroni.

Fill up the dish with gravy,

& bake in a moderate oven for an hour.

[page] 70

Recipe for Preserving oranges whole

Choose fine smooth Seville Oranges

rub them with a coarse cloth,

remove all black spots & inequalities,

Then boil in spring water until you see one orange shrivel a little,

Then take these off & place them on a sive to drain,

cut a small round from the bottom of the orange

& a small one from the top with a silver knife

& then scoop out all the inside.

Take fresh water

add a lb of sugar to each pint of water.

also a lb of sugar to each pound of fruit

(the water should be in the proportion of 1 pint to a lb of fruit)

boil into a syrup, & skim it well

then add the oranges,

boil all together for 3/4 of an hour.

If the colour is not

[page] 71

deep enough, add some lumps of sugar,

which have been previously rubbed on orange rind.

The oranges if meant to keep should be boiled

several times the year.

The little rounds cut from the oranges should be preserved with them

as they look pretty served on the same dish with them

at the same time

[page] 72

Cranberry Sauce

Wash & pick a quart of ripe cranberries

& put into a Saucepan with a teacupful of water.

Stew slowly stirring often

until they are as thick as marmalade.

They require at least an hour & a half to cook.

When you take them from the fire

sweeten abundantly with white sugar.

If sweetened while cooking the colour will be bad,

put them into a mould

& set aside to get cold.

[page] 73

Buttered Eggs

Put a little cream and a little bit of butter

in a saucepan and let it get pretty hot.

And have ready ready a couple of eggs well beaten

add a little pepper and salt

and stir into the Butter & cream,

and stir it up to look rough

and not to be watery,

and lay it on Buttered toast.

[page] 74

Rice Patties

Blanch the rice in warm water –

strain – boil 4 oz of rice in 1 pint cold milk

an oz of butter till tender

& the milk all soaked up.

When the milk

When the milk is nearly cold

work it into balls,

& cut them with a round cutter like patties.

mix the yolk & white of one egg together,

dip & roll in crumbs

boil lard till it will [brown] a bit of bread,

dip the patties in quickly & put in

the meat, mushrooms very good inside.

[page] 75

Chocolate Cream

1 ounce gelatine

1/2 lb Chocolate (Spanish or rough)

1/2 white sugar

1 quart of milk;

This quantity makes 2 shapes.

Soak the gelatine an hour or more in water.

grate the chocolate & put it with the milk

& gelatine into a jug.

Stand it in a saucepan of water on the fire.

Stir occasionally when the water boil,

stir for a quarter of an hour.

Then pour into shapes. till cold.

[page] 76

[blank]

[inserted sheet]

Macedoine Jelly

Prepare jelly in the usual way,

must be very brilliant.

have ready as many kinds of fruits as possible,

the larger fruits, as oranges, apples, &c

must be cut in shapes,

have a nice mould,

set some jelly round it

commence placing the fruit prettily,

fill up the mould with jelly and fruit alternately;

this is best prepared the say previous to use.

and be very careful in turning out not to melt the jelly.

K Barber

[note]

[pp. 78-141 are blank and were not microfilmed]

[page] 142

[blank]

[page] 143

T

Turnips Betley - 37

[page] 144

R

Rice to boil – 24

S

Soup Italian veg. 37

Soup Pea 38

Spinage Stewed 25

Sauce white - 30

Sauce fish - 31

[page] 145

P

Possett orange 6

Pickle lemon 3

Pudding Muffin 10

Pudding Lady Skymastons 12

Pudding Citron 12

- Almond 11

Pears stewed 14

Potatoe Rissoles 15

Pudding Miller 25

- college 6

- in haste 36

- cabinet 34

- baked apple 31

Puffs German 5

Pounded meat for breakfast

no fat salt & cayenne pepper

not passed thro' sieve

Weisbaden Pudding 36

 

Q

Quince Marmalade 26

[inserted sheet]

Soup Pea 38

Spinage Stewed 25

Sauce white - 30

Sauce fish - 31

144

[page] 147

I

Irish Charlotte 1

 

L

Lemon Blancmange 17

 

M

Mince pies 1

Mushroom stewed

Do broiled 32

O

Orange Possett 6

Orange Jelly 16

Orange Marmalade 39

[page] 149

E

Eggs to preserve 28.

 

F

Fruit to keep Saddington 8

Fondeau 28

Fish sauce Mrs Grice 31

 

G P.

Ginger Beer 4

Gingerbread 35

Gooseberry Cream 45

148

 

H

Hams to salt 27

Hams to cure 33

Ham toast

[page] 151

A 73 152

Apple Jelly 34

 

B Page

Beef de Chasse 1

Beef Collops 2

Broth (plain) 2

Butter 23

Barm dumplings 16

Butter melted 22

 

C

Chicken Pie 4

Currant Jelly 9

Curry 20

Cold Cream 19

Cream Italian 17

Curds 36

Cream Stone 10

Cream burnt 29

150

D

[page] 152

[blank]

[page] 153

[blank]

[page] 154

[blank]

[page] 155

Don