Art of cookery, 1760s

unknown

University of Iowa. Libraries. Special Collections Dept.

1760/1769

A collection of recipes in various hands entitled The Art of Cookery, circa 1760s, with the ownership signature of "James Doak 1762" on inside front cover. It is uncertain whether much, if any, of this manuscript is in the hand of James Doak, but certainly it was owned by him in 1762. The recipes contained in this cookery manuscript represent the preferred meat-heavy diet of the pre-Revolutionary War era (the date 1762 occurs several times in the mss). There are recipes for preparing beef, mutton and lamb, veal, pork (including a roasting and a baking pig), geese and "turkies," ducks, pheasants and partridges, larks, woodcocks and snipes, pigeons, venison, hares and rabbits, tripe, tongue, heads, and several sauces and "dressings." The methods of preparation include ragouts, fricassees, boiling, broiling, etc., and directions are given for these methods as well. There is comparatively little on fruits, grains, or vegetables, though artichokes, morels, rice & vermicelli, truffles, lemon

Cookery

1760-1770

United States -- New England

Szathmary Culinary Manuscripts

http://aspace.lib.uiowa.edu/repositories/2/resources/506

American

US2

10 × 17 cm

2012-05-24

Material in the public domain. No restrictions on use.

Contact the Special Collections Dept. at the University of Iowa Libraries: http://www.lib.uiowa.edu/sc/contact

index.cpd

Text

Manuscripts (Document genre)
Cookbooks

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jp2

31858055131332