This collection represents a new and significant contribution to the study of recipe books from the early modern period (ca. 1500–1800) by situating them in a broader European context, traversing Catalonia, Finland, French and German-speaking regions, Ireland, Portugal, Spain, Sweden, and England. Ten essays, including a critical introduction to the genre, trace the materiality of the books and the use of the instructions therein, investigating patterns of recipe collection and their evolution over time; the international transmission of recipes, ingredients, and artisanal knowledge; and women’s manuscript culture. The authors explore how localised traditions of book production and domestic record-keeping shaped the physical forms of the books, and how stains, folds, marginalia, items pressed between pages, and pasted-in additions reveal their many uses. The inclusion of new ingredients and the integration of foreign recipes point to the many ways in which people, food, ideas, and books travelled the globe.
- Cover
- Table of Contents
- Acknowledgements
- Introduction: Manuscript Recipe Books in Early Modern Europe
- Sarah Peters Kernan and Helga Müllneritsch
- Section 1 Collecting Recipes
- 1. “A Cake the Lady Anselys Way”: The Complexities of Information Acquisition, Transfer and Authorship in Early Modern English Recipes
- 2. The Cookery Books in the Herzog August Library Wolfenbüttel
- Section 2 International Transmission
- 3. Sir Martin Westcombe’s Iberian Recipes
- 4. Finnish Manuscript Recipe Books, ca. 1730–1850: Cross-Regional Influences, Copied Recipes, and Authorship Issues
- Maren Jonasson and Märtha Norrback
- Section 3 Professional and Trade Ownership
- 5. “How to Be a Perfect Confectioner”: Artisanal Recipe Books in Early Modern Barcelona
- 6. Francisco Borges Henriques’ Cookbook: Innovation and Globalisation in Eighteenth-Century Portugal
- Section 4 Women’s Manuscript Culture
- 7. Anne de Croy, Princess of Chimay: Examining the Relationship Between Food and Medicine in One Sixteenth-Century Medical Recipe Collection
- 8. From Page to Table: Culinary Knowledge Transfer Based on an Example from Early Modern Salzburg
- 9. Culinary Culture and Community in the Manuscript Cookbook and Archives of Mary Leadbeater
- Conclusion: Manuscript Recipe Books in Early Modern Europe
- Sarah Peters Kernan and Helga Müllneritsch
- Index of Manuscript Recipe Books
- Index
- List of Illustrations
- List of Figures
- Figure 1.1. Wellcome MS.1548, front flyleaf. Credit: Wellcome Library, CC BY.
- Figure 1.2. “Carrot soop – tried,” Wellcome MS.2242, fol. 23r. Credit: Wellcome Library, CC BY.
- Figure 1.3. “To Pickle Small Cowcombers,” Wellcome MS.3088, fol. 14r. Credit: Wellcome Library, CC BY.
- Figure 1.4. “Sir Hans Sloane’ Ointment for the Eyes,” Wellcome MS.960, fol. 191v. Credit: Wellcome Library, CC BY.
- Figure 1.5. “To Make Sullibubs,” Wellcome MS.7997, 148–49. Credit: Wellcome Library, CC BY.
- Figure 1.6. “To make Sullibabs,” Wellcome MS.7998, 59; and Figure 1.7. “To make Sillibubs,” Wellcome MS.7999, 96. Credit: Wellcome Library, CC BY.
- Figure 1.8. “My Lady Spottwood’s Stomache water,” Wellcome MS.1548, fol. 35r. Credit: Wellcome Library, CC BY.
- Figure 1.9. “a Recipe for making Cyder,” Wellcome MS.2363, fol. 26v. Credit: Wellcome Library, CC BY.
- Figure 1.10. “Gentleman’s Magazine for May 1786,” Wellcome MS.2363, fol. 35r. Credit: Wellcome Library, CC BY.
- Figure 3.1. V.a.430, p. 110, image 121406, Folger Shakespeare Library.
- Figure 3.2. V.a.430, p. 103, image 121404, Folger Shakespeare Library.
- Figure 3.3. V.a.430, pp. 107–8, image 121405, Folger Shakespeare Library.
- Figure 3.4. The National Archives, SP 94/210/44.
- Figure 3.5. V.a.430, p. 121, image 121408, Folger Shakespeare Library.
- Figure 4.1. The Stensböle Manuscript. Svenska litteratursällskapet i Finland, Stensböle gårds arkiv, SLSA 1070:93, p. 152, https://urn.fi/URN:NBN:fi:sls-9999-1666947940.
- Figure 4.2. The von Ackern-Wijkman Manuscript. Riksarkivet, Sweden, Kokbok och hushållsrön. 1700-talet, Manuskriptsamlingen, SE/RA/760004/105, p. 97, https://urn.fi/URN:NBN:fi:sls-10779-1666955740.
- Figure 4.3. The Louhisaari Manuscript. Finnish National Museum, Helsinki, Louhisaaren linnan arkisto, item number 61150:203.450, pp. 34–35, https://urn.fi/URN:NBN:fi:sls-10274-1666950690 and https://urn.fi/URN:NBN:fi:sls-10274-1666950690.
- Figure 4.4. The Nauvo Manuscript. Svenska litteratursällskapet i Finland, Helsinki, Receptbok, SLS 621, p. 21, https://urn.fi/URN:NBN:fi:sls-10177-1666949720.
- Figure 4.5. The Hautaa Manuscript. Svenska litteratursällskapet i Finland, Helsinki, Lindfors – Frosterus släktarkiv (1701–1927), SLSA 595, pp. 20–21, https://urn.fi/URN:NBN:fi:sls-10469-1666952640.
- Figure 4.6. The Herttoniemi Manuscript. Private Collection, p. 14, https://urn.fi/URN:NBN:fi:sls-10519-1666953140.
- Figure 5.1. [Receptari de rebosteria] MS 2021, Biblioteca de Catalunya. Barcelona, fol. 124r.
- Figure 5.2. [Libro de recetas de confitería y dulces] RM-4045, Biblioteca Real Academia Española, Madrid, fol. 1r.
- Figure 5.3. És de fer diferents gèneros de confitures, tant de mel com de sucre, y trachtas de molts gèneros de drogues, MS. 2810 Biblioteca de Catalunya. Barcelona, fol. 1r.
- Figure 6.1. Tomato recipe. Lisbon, B.N.P., Cod. 7376, p. 92.
- Figure 6.2. Couscous recipe. Lisbon, B.N.P., Cod. 7376, pp. 178–79.
- Figure 6.3. Chocolate recipe. Lisbon, B.N.P., Cod. 7376, p. 62.
- List of Tables
- Table 3.1. Iberian recipes in Folger Shakespeare Library, MS V.a.430.
- Table 3.2. Textual comparison of recipe 14 with the equivalent from The Compleat Cook.
- Appendix 2.1: Manuscripts with cooking recipe texts in the Augusteer holdings, all described and edited by the CoReMA project.
- Appendix 2.2: Printed cookbooks in the Herzog August Library according to the OPAC Catalogue (April 2022).
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