Cookery mss., circa 1660-circa 1890
Summary Information
Repository
Lilly Library (Indiana University, Bloomington)
Lilly Library
Indiana University
1200 E. Seventh St.
Bloomington, IN 47405-5500
Phone: 812-855-2452
Fax: 812-855-3143
Email: liblilly@indiana.edu
TitleCookery mss., circa 1660-circa 1890
Collection No.
LMC 2435
Extent
61 items
Language
Materials are in English.
Abstract
The Cookery mss., circa 1660–circa 1890,
consists of bound and individual writings, often on the topic of cookery, of persons
involved with cooking by practice or trade.
Access Restrictions
This collection is open for research.
Biographical Note
Various donors.
Arrangement
Organized into the following series: I. Chesbrough; II. Additional Receipt Books.
Scope and Content Note
The Chesbrough series consists of items donated by Mary Mott Chesbrough, an editor of
the
Chicago Record Cook Book, originally published in
1896. The Additional Receipt Books series contains an array of receipt books and
related materials. Early American cookery is represented in receipt books by Mary
Hudson, Mary (Joyce) Lewis, and Edward Bradford, among others. Mexican cookery of
the same era is found in two receipt books by Maria Nicolasa Maldonado and Maria F.
Seventeenth century French receipts may be found in works by Jacques Vontent and
Pierre Petit. French recipes or instruction books from later periods by various
persons are also included. A number of English and American receipt books and
individual recipes, ranging from the 18th to 19th centuries are available, by a
variety of persons. A 19th century German receipt book by Christiane Schmiedling is
included. Works produced in the context of the cookery trade include those by Edward
Kidder the pastry maker, C. Underwood the butcher, the Cheesemakers' Guild,
Corcellet the food merchant, and Alexis Benôit Soyer, a celebrated chef.
In the Additional Receipt Books series, the majority of the items are receipt books
in which a cook records his or her instructions for preparing food and occasionally
medicine. Menus are sometimes included within the receipt books, though this
collection also contains a book of menus for dinners attended and given by Lt.
General Sir Hope Grant. On occasion, individual receipts and menus are found. While
the majority of the receipt books are authored by one cook, some are compilations
written by several cooks. Statutes, purchasing records, and receipts produced by
those involved in the cookery trade are incorporated. The visiting book of Alexis
Benôit Soyer, is another part of the collection, as well as a receipt book from the
library of Henry Frederick, Prince of Wales.
Note on Indexing Term - "Medicine": Many of the items contain recipes for medicines, other home-made remedies, formulae and
prescriptions.
Administrative Information
Acquisition Information
Acquired: 1987-2011.
Usage RestrictionsPrior arrangements are not necessary before coming to the Library, however,
patrons from out of town are encouraged to communicate with the Library in
advance of their visits to ascertain availability of materials.
Photocopying permitted only with permission of the Curator of Manuscripts, Lilly
Library.
Preferred Citation
[Item], Cookery mss., Lilly Library, Indiana University, Bloomington, Indiana.
Processing InformationProcessed by Ariadne Rehbein.
Completed in 2014
Series:
Box 1
I. Chesbrough.
1888-1900.
Recipes and menus
1893 - 1902-3.
Recipes and menu
1896, Dec. 17.
Recipes of Ella (Brainerd) Whitlock
1896 - 1917.
Recipes and menus
Box 2
Undated.
Recipes and menus
Undated.
Recipes and menus
Printed. Clippings of columns by M.M. Chesbrough
Printed. Miscellaneous clippings
Series:
Box 3
II. Additional Receipt Books.
Includes both bound and unbound materials.
1776-1826.
Joyce, Mary (Lewis). Receipt book
1779-1838
Hudson, Mary. Receipt book (separate leaves)
1776-1826.
Joyce, Mary (Lewis). Receipt book (paid laid on)
View item(s)
18th century.
Receipt book
19th century.
Receipt book
18th-19th centuries.
Bradford, Edward. Cookery and household receipts
View item(s)
19th century.
Receipt book
No Box
Circa 1580.
Memorie de ce que jay fourni pour Monsieru Ferrier (An account of the food supplied for the wedding of M. de Ferrier)
Circa 1610.
Frederick, Henry, Prince of Wales. Receipts (bound)
View item(s)
1650.
Petit, Pierre
1650.
Vontet, Jacques
1690 (1660).
Lady Anderson
1696.
Christening feast
1718.
Dashwood, Dorothea (Read). Receipts, Confectionary, etc.
View item(s)
Circa 1725.
E.Kidder's receipts of pastry and coookery for the use of his scholars
View item(s)
1761.
Interrogazioni da farsi alli Putti che vorrano essere ascritti Confratelli Nell'Arte nostra de formaggieri (Statutes of the
Cheesemakers' Guild) (bound)
1767, Feb 27.
Gerry, Samuel. Songbook and receipt book
View item(s)
Circa 1770.
F, Maria. [Mexican Cookbook].
1773.
Etat et Mena General de la Dispense
1794.
Maldonado, Maria Nicolasa
1799-1800.
"Clothing Worsted Stocking Feet Spinning School"
Receipt book
View item(s)
18th century.
Sistême Complet de Distillation
18th century.
Complete transcription in unknown hand of François Marin,
Les Dons de Comus ou les Délices de la Table,
1831, Feb. 28.
Corcellet, food merchant. Bill for food items supplied to the Countess de Volager
1841-1857.
Alexis Benôit Soyer, cook, author. Visiting book.
1845.
Schmiedling, Christiane
1859, Dec. 21-1863, Oct. 24
Underwood, C, butcher. Butcher's receipt book
1864
Receipt book, including recipes for food, drink, medicine, and cosmetics. From Kovaszna Transylvnia. In Latin, German, and
Hungarian
1874, June 26-1877 July 5.
Grant, Lt. Gen. Sir James Hope. Menu book
1877, Oct. 29.
Recipe for Boston sausages
1918.
Les dix Livres d'Apicius Coelius de la Chose Culinaire
translated by Guégan
Undated.
Receipts (bound)
Undated.
Receipt book
Undated.
Recipes for "Le Progres" and "Profiteralles au chocolat"
Undated.
Letter from "Aunt Bell" to "My dear Sale",
includes recipe for India relish
Undated.
3 Receipts: 1829, July 17 . To make 8 Gallons Small Beer; Undated. To take off Sun Burn; Undated. Currant Wine