Call Number:

Ms. Codex 1778

Repository:

University of Pennsylvania: Kislak Center for Special Collections, Rare Books and Manuscripts

Extent:

1 volume (+ 1 booklet, 13 leaves)

Language:

English

Preferred Citation:

Thomas Peachey recipe book, 1794-1824, Ms. Codex 1778, Kislak Center for Special Collections, Rare Books and Manuscripts, University of Pennsylvania

Date:

1794-1824 (inclusive)

Creator:

Peachey, Thomas

Form:

Accounts, Recipes, Cookbooks, and Codices (bound manuscripts)

Abstract:

A parchment covered volume comprising recipes for sauces, ketchups, and vinegars by Thomas Peachey spanning thirty years from 1794-1824.

Parchment covered volume comprising recipes for sauces, ketchups, and vinegars spanning thirty years from 1794-1824. The recipe book belonged to Thomas Peachey, 16 White Lion Street, Spital Square, London, England. A table of contents list recipes written on the first thirty-one numbered pages in the volume. The recipes are for mushroom catsup, walnut catsup, quin sauce, universal sauce, elder vinegar, garlic vinegar, lemon pickle, and gherkin pickle among others. Many versions of some recipes appear throughout volume such as mushroom ketchup and camp vinegar. There are also a few recipes for curry powder, essence of anchovies, and walnut liquor. A date is written at the bottom of most recipes and some indicate when Peachey made a particular item. The earliest dated recipe is 1799 an the latest 1824. Several recipes have been pasted in throughout the volume. There are thirteen leaves laid in the volume. Written on two leaves with recipes for camp sauce and camp vinegar is "made for the Duke of Buccleuch." There are two household recipes included in the volume one for furniture polish and one for blacking. In addition to the recipes are leaves indicating monies received and a brief accounts at the end of the volume. A paper booklet laid in the volume spanning the years from 1794 to 1796 lists the prices of ingredients used in the recipes. In addition prices for specific items such as melons, cucumbers for the shop, celery, and French beans are listed.