British Family's Recipe Book: 1747-1807
Introduction
British family collection of recipes, 1747-1807 contains multiple formats of recipes from the mid 18th century to the early 19th century England, collectively handwritten by three families: the Cusloves, the Sackers, and the Nicholls. Encompassing a broad range of recipes, from culinary to medicinal, the recipe book contains not a single, unused page. Following its creation in 1747, the collection was expanded upon and exchanged between the three families for sixty years. Now, collection resides in the University of Pennsylvania's Kislak Center for Special Collections, Rare Books and Manuscripts after being purchased by the University of Pennsylvania in 2020.The vellum-bound recipe book serves as the main thread of the collection and is where most of the recipes and distinct hands appear.
Genre and Historical Context
Recipe books,also called cook books, are defined as books containing culinary recipes, as well as instructions for kitchen and household techniques.[1] These books cater to a wide range of audiences with differing culinary backgrounds, from housewives to professional cooks.[1] The specificity of recipes presented can also vary as some books offer detailed recipes while others simply serve as memory aids for individuals already familiar with the dish.[1]
The History of Recipe Books
The Georgian Era
The Family and Social Roles of Recipe Books
Material Analysis
Binding and Format
Provenance and Significance
- ↑ 1.0 1.1 1.2 Notaker, H. (2017). A History of Cookbooks: From Kitchen to Page over Seven Centuries (1st ed.). University of California Press. http://www.jstor.org/stable/10.1525/j.ctt1rv6298