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E. Carratt recipe book

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Held at: University of Pennsylvania: Kislak Center for Special Collections, Rare Books and Manuscripts [Contact Us]3420 Walnut Street, Philadelphia, PA 19104-6206

This is a finding aid. It is a description of archival material held at the University of Pennsylvania: Kislak Center for Special Collections, Rare Books and Manuscripts. Unless otherwise noted, the materials described below are physically available in their reading room, and not digitally available through the web.

Overview and metadata sections

E. Carratt probably lived in England or Whales in 1847. Nothing else is known about the creator, but given her literacy, she probably belonged to a middle or upper-class household.

Sally Lunn's bun was developed by Sally Lunn (Solange Luyon) during the 17th century at Sally Lunn's tea and eating house in Bath, England. It is believed to be the first Bath bun.

Caledonian cream is a traditional Scottish dessert described as a "dessert of whipped cream with marmalade, sugar brandy and lemon juice."

Frikandel is a Dutch sausage made of minced veal, mace, nutmeg, and sometimes orange peel, originally dating to the 17th century Spanish Netherlands.

Sources:

"Caledonian." Dictionaries of the Scots Language, dsl.ac.uk/entry/snd/snd00090361. Accessed 28 Sept. 2023.

"Meet Sally Lunn." Sally Lunn's, 14 June 2018, www.sallylunns.co.uk/history/meet-sally-lunn/.

Muusers, Christianne. "Stuffed Meatballs in Lettuce : And about the History of a Typically Dutch Snack, the 'Frikandel.'" Coquinaria, 4 Sept. 2002, coquinaria.nl/en/stuffed-meatballs/.

This volume contains 127 culinary, household, and medicinal recipes created and compiled starting in 1847, possibly by E. Carratt in the United Kingdom. The volume is bound in full leather. The first portion (p. 2-123) contains culinary recipes, then there is a section of blank pages (p. 124-153), and the end of the volume (p. 154-168) contains household and medicinal recipes.

There is one hand present in this volume which has been identified as E. Carratt (p. 1) by a different hand, probably at a later date.

There are references in the recipes and attributions to numerous locations in England as well as to Scotland and Wales. Several recipes are written in German (p. 2-3, 21-23, 26-28, and 31-33).

Many of the recipes are attributed to various individuals, including Marie Wilhehny (p. 4), Mrs. Edwards from Lundbrooke House (p. 17), Sarah Ellis (p. 52), Mrs. Smith from Haverfordwest (p. 55), and Phebe Gardner (p. 159).

Examples of recipes include house radish sauce (p. 17), mushrooms in vinegar (p. 29), oyster sausages (p. 53), Bachelor's pudding (p. 59), Caledonian cream (p. 62), to roast partridges (p. 95), Fricandellan (frikandel) (p. 99), College pudding (p. 111), Sally Lunn buns (p. 120), Yorkshire pudding (p. 122), a most excellent receipt for Rheumatism (p. 158), for strengthening hair (p. 159), and to take stains from marble (p. 165).

Sold by Alastor Rare Books, Ltd. (East Cowes, England), 2021.

Publisher
University of Pennsylvania: Kislak Center for Special Collections, Rare Books and Manuscripts
Finding Aid Author
Kelin Baldridge Smallwood
Finding Aid Date
2023 October 23
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This collection is open for research use.

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Copyright restrictions may exist. For most library holdings, the Trustees of the University of Pennsylvania do not hold copyright. It is the responsibility of the requester to seek permission from the holder of the copyright to reproduce material from the Kislak Center for Special Collections, Rare Books and Manuscripts.

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E. Carratt recipe book, 1847.

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