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1. To bottle beer - (No. 663)

Notes:
Selections from the 1831 edition of the Cook’s Oracle, includes the title page, pages 499-500, featuring the directions to bottle beer.
Date Created:
1831-01-01T00:00:00Z
Data Provider:
Western Michigan University. Libraries
Collection:
Beer, food, and home comfort: domestic collections at WMU

2. 19th century English cookbook

Notes:
Receipts by P.O., 1805. 61 pages of handwritten recipes plus 6pp. index. 19 x 16 cm., original notebook of half green vellum, marbled paper covered boards originally sold by Rowe, Stationer of Temple Bar. 95 cookery recipes and a few for the household. Brewing recipes include one for 54 gallons of beer with 5 bushels of malt. There are recipes for dishes done in a unique preparation, like potted lobster, seed cake, custard, puff paste, force meat balls, onion soup, turtle soup with oysters. Other recipes include "Allamode Beef," "Busbridge Puddings," preserved Barberries, a fish sauce with horseradish and sweet herbs, India pickle, stewed cucumbers, walnut ketsup, Carrack using Indian Soy, Nun’s Biscuits, solid syllabubs, herb soup, and "Woodlark’s Paste."
Date Created:
1805-01-01T00:00:00Z
Data Provider:
Western Michigan University. Libraries
Collection:
Beer, food, and home comfort: domestic collections at WMU