[N.p., likely Connecticut. early 1800s]. ,48,51-87,pp. Contemporary three-quarter calf and marbled boards, spine ruled in gilt. Binding cocked, some chipping and heavy wear to boards and edges, front hinge tender, rear hinge cracked. Occasional minor foxing. Good plus. Item #WRCAM54786
A wonderful early American manuscript cookbook, mostly containing instructions for making cakes, breads, pies, and other desserts. The various dishes include sugar cake, currant pudding, orange cordial, puff paste, "Connecticut flour pudding," doughnuts, "federal pudding," carrot pies, "Stonington or Rich (Clintonian) cake," minced pies, watermelon preserves, "Mr. Jesups cake," brandy peaches, "Mrs. Terrels ginger cake," tomato catsup, molasses gingerbread, calf foot jelly, "Mrs. C Hopkins paste for pies," ginger snaps, composition cake, and "Washington cake" (three separate entries), among numerous others. Also includes instructions on how to pickle oysters, how to prepare pumpkins for pumpkin pie, and even how to clean marble or furniture. The recipes are written in at least two different hands, and result in repetition of some dishes, but often with different ingredients and/or instructions. The references above to Connecticut and Stonington make this likely the product of a Connecticut household. Early-19th-century manuscript cookbooks are rare on the market. A fascinating compendium of early American recipes, with a dash of domestic instruction.