Recipe book of Ann Brodnax [manuscript], 1728-1787, plus some 20th century.

England, 1728-1787, plus some early 20th century.

1 item ; 18.6 x 16 cm

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With 8 loose items (clippings, recipes, bookmark) at front.

Great Britain -- England.

FAST ACC 272588

From dealer's description: "RECIPES. Brodnax, Ann (fl. 1728); and others Manuscript recipe book in English, 18th c. with later additions. England: Begun ca. 1728, with additions to 1787 1787 {dollar}4,800 Quarto: 18.6 x 15.8 cm. [36], [3] lvs. with text (additional blank lvs. at end.) Bound in eighteenth-century blind-ruled vellum (soiled and bowed). Contents in very good condition with scattered minor foxing and occ. light soiling, first leaf a little soiled and with edges slightly chipped. One leaf (according to the index, the recipe for "A Burnt Oyntment") excised. The text is written on the rectos only. A collection of 45 18th c. recipes (ca. 1728-1787), with index, with three additional recipes of a later date, in at least five hands. The book, with a few loose recipes and newspaper clippings (one of these from 1921) tucked in, demonstrate the continued use of this book from the early 18th c. to at least the early 20th c. The majority of the recipes and the index are in the same 18th c. hand, probably that of the owner who signed the inner board "Ann Brodnax, 1728." A second owner added three recipes (and noted them in the index). The third owner begins her entries with the note, "(Feb 9 /84) Day this book F. C. gave me." And below that owner's first recipe (for "eau sédative", made with liquid ammonia) the note "From the recipe Hon.(?) Mrs. Arthur Somerset gave [?name]". The final entries are in a much later hand (late 19th, early 20th c.?). Some of the recipes have attributions: a sausage recipe from "Mrs. Drayton", recipes for stewed rabbit, pot beef , and preserved damsons from "Sister M."; "Mrs. Hancock's" chicken curry, and "Miss Herick's" ginger wine. Among the recipes we find instructions "To candy orange flowers", "to make the best bacon", "to pickle quinces", "to hash a calf's head", "bake an ox cheek", "pea soup", "cream pancakes", "bitter wine", "to pot mackerel", etc. There are numerous recipes for puddings (including "millet pudding in hog's guts"), cakes, breads, and pies. One of the last entries before the 1784 inscription is for "Mrs. Hancock's" chicken curry, to be served with boiled rice and garnished with pickles. The recipe calls for "currie powder", suggesting that the entry was made in the 1780s, since pre-ground commercial curry powder began to be sold in the 1780s. Indian curry in England "was a re-creation of India - a dish made without the readily available spices, ingredients, and native cooks of India." (See Maroney, '"To Make a Curry the India Way": Tracking the Meaning of Curry Across Eighteenth-Century Communities', Food and Foodways, 19 (2011), pp. 122-34.) Paul M. Dowling 7306 Brennon Lane, Chevy Chase, MD 20815 202-907-7429 paul@liberantiquus.com Member: ABAA" Ordered from Liber Antiquus, D9609, 2022-09-06 email quote. Purchase made possible by [funding info goes here].

272588