Item 36: “A New System of Domestic Cookery” Book by Maria Rundell, 1844
Item — Box: 4, Folder: 36
Dates
- Created: 1844
Creator
Disclaimer for Name and Subject Authorities
Some of the name and subject authority tags have been assigned by educated guessing and estimation of persons and subjects by region, age, profession, and familial relationships. They have been thoroughly researched by using primary and secondary sources available digitally, and named in each description, or in some cases linked directly to the person tag.
Access:
All series and subseries within this collection are open for research, with the exception of a few files within the Academia series that are restricted. The Academia series contains financial and sensitive institutional records from Wilkes College, and financial report records from Princeton University that will remain restricted for 80 years upon creation.
Extent
1 items
Language of Materials
From the Collection: English
Type of Material:
Letter
Condition Note:
Bad. The paper is fragile, tearing in many corners. The spine is damaged, causing the pages to shift when turning them. Strong vinegar smell.
Measurements:
approx. 7 ½ in. x 4 ¾ in. (book; closed)
Title:
A New System of Domestic Cookery
Description:
The book, “A New System of Domestic Cookery,” was published in 1844, and authored by English writer, Maria Rundell. The book is a book of domestic cookery. It is authored by Maria Eliza Ketelby Rundell, in 1844. The copyright was bought from her for 2000 guineas by Mr. John Murray II , the London Publisher. In an advertisement following the cover page, Mrs. Rundell proffers a word that her meals may appear simple or minute due to the original intention of the work, which was to provide a guide for her own daughters. The note also says that she expects no rebuff for this as she never desired any money for the work. An added note references the 2000 Guineas that Mrs. Rundell was induced to accept later.
A digitized first edition image, as well as background information on the text may be found at The Women’s Print History Project's digital archive.
Transcription:
The cover is signed by a Sarah H. Leiste(?)
Inside Cover is signed “ Sarah H. Leiste(?) / Wilkes Barre— Dec. 25th [18]44”
Front Cover: “Mrs. Rundell’s Celebrated Cook Book, 286,000 Copies Sold in England!!!”
Price 25 CENTS / A New System of Domestic Cookery / Founded Upon
Principles of Economy: And Adapted to the / Use of Private Families,
By Mrs. Rundell. / From the Sixty-Seventh London Edition.
Augmented and improved by the addition of more than
Nine hundred new receipts, / Suited to the present state of the art of cookery.
*Mr. Murray, the London Publisher, paid Mrs. Rundell 2000 Guineas for the Copyrights of this work.
Philadelphia: Casey and Hart, 126 Chesnut Street:
And for Sale by all Booksellers and News Agents in the United States. / 1844
The book contains many recipes that Mrs. Rundell has created. The book opens with a preface, where she describes the process of cooking as an art form, and something that requires the performer must enjoy working with. “Retain a cook who is not fond of her occupation. Unless she takes pleasure in her art, she cannot be depended upon for accuracy in the preparation of the dishes”.
Chapter one contains different soup recipes. She discusses not only the best manner of broth to utilize within one’s soup, but also the best pans and materials to use. This section also looks at other liquids and condiments that one may make for their meals, such as gravy and ketchup. Through italicized headers, she describes different sections of importance:
General Directions respecting Soups and Gravies
Stock for Soups / Another way of Procuring Stock
The same mode is utilized to delineate the soups. The types of soup range from broth based, seafood, vegetable, other meat soups such as rabbit, turtle, and fruit soups :
Clear Gravy Soups / Hare Soup / Mock Turtle Soup / Oyster Soup / Potato Soup / Cherry Soup
Chapter Two: Fish, contains recipes concerning cooking seafood meals. The section begins with how to properly cut, clean and dress a fish bought. She also discusses different manners of cooking the fish, and the various methods the cook should employ when either boiling or frying. The first section notes how to check the “stiffness and redness of the gills, and brightness of the eyes” in “every sort of fish.” These delineations mark the “goodness of the fish.” These recipes cover a wide variety of fish dishes, such as cod or salmon.
Chapter Three: Meat pages 45-55, contains recipes concerning the preparation and cooking of landed meats, such as beef, veal, mutton, or lamb. The beginning sections talks about the Roasting and Boiling differences concerning cooking the meat. Later sections of the chapter speak to how you may keep the meat hot, and how to properly wash and dry the meat before booking it. The hcapter also talks the cook through the different sections of the meat, such as the Shoulder versus the Saddle of the Mutton. The chapter then continues on to POULTRY on pages 55-58 of the same chapter, where the author discusses birds such as Turkey, Pigeon, or Goose. These sections, similarly, talk the cook through how to prepare the bird, such as removing plugs and singeing hairs with white paper. Recipes within this section named Boiling Turkey, Roasted Pigeon, and Fowls Boiled with Rice. The chapter then continues on to GAME on pages 59-60, where the author talks the cook through preparing and cooking Wild Ducks, Hares, and Pheasents.
Chapter 4, 5, 6: Made Dishes, pages 61-80, which discusses made dishes of Veal and Pork. These recipes talk the author through Braising, Rolling, and cooking the meat along with Sweetbread. This section also talks the cook through cooking whole pieces of the animal, such as recipes to Collar a Breast of Veal, or to Bake a Calf’s Head. The next section, Chapter 5, is Made Dishes of Beef, which follows a similar structure, but with dishes of Beef, such as Broiled Beef Steak or Beef Tongue. The next section, Chapter 6, is Made Dishes of Mutton, which features dishes such as To Stew a Loin of Lamb or An English Haggis.
Chapter 7: Made Dishes of Rissoles, Croquettes, etc. pages 80-83, This section contains recipes such as Fish Croquettes, An Excellent Sandwich, and Ham in Disguise.
Chapter 8: Made Dishes contains many different recipes containing sausages. Pages 83-85 Some of the recipes included in this section are An Excellent Sausage to Eat Cold, Liver or Potato Pudding, and Mock Brawn, which contains more detailed preparation steps on how to prepare it before cooking.
Chapter 9: Made Dishes of Poultry, Game, etc. pages 86-92, contains recipes Duck Stewed with Cabbage, Fowl with Onions, and To Pickle Pigeons.
Chapter 10: Pies, pages 92-105, the author opens the chapter with an observation on pies where she explains the different fillings will require different attention for the crusts.
“ If the pie is either made of meat that will take more dressing, to make it extremely tender, than the baking of the crust will allow, or if it is to be served in an earthen pie-form, observe the following preparation:”
There is also more direction in this section that details how to Preserve Fruits in Pastry, and how to make a Raised Crust for Meat Pies. Recipes in this section include different pastes, such as Puff, Light, or Rice Paste, as well as Breakfast Pie, Beefsteak Pie, or Parsely Pie. There are also dessert pies such as Orange Tarts or Old Fashioned Apple Pie.
[Page 100 could be re-digitized]
Chapter 11: Puddings—Observations in Puddings and Pies. pages 105-114.
The author opens the chapter with observations in what may seem like your pudding went bad. These include tips like, if the outer layer has an off taste, she recommends looking at the cloth one used is fully clean and dry, and that the water should be fully boiling before adding the pudding. Recipes in this section include Plum Pudding, Potato Pudding with Meat, and Custard. The section continues on to PASTRY, on page 115-117, which includes recipes like French Puffs, Rice Fritters, and Soufflee. The section continue onto PANCAKES, pages 117-118, which includes different Fritter and Pancake Recipes.
Chapter 12: French Cookery, Fish, pages 119-124. This section includes recipes such as Trout in Green Sauce, Une Grenade, and Crayfish Butter. The titles of some in this section have the French name with the English translation following. The section continues to MEAT on pages 120-, and contains recipes such as Longe de Veau Roti and Bognons de Mouton. The section continues on to SOUPS, on pages 125, and covers recipes such as Pon de Macaroni a la Pontife. The section then continues to POULTRY on pages 125-126, and contains recipes such as Pupton of Pigeons.
Chapter 13: Vegetables, pages 127-136. This section details different cooked vegetables dishes from Mashed Potatoes to Puree of Turnips.
Chapter 14: Eggs, Cheese, and Salads, pages 137-142. This section contains different recipes such as Buttered Eggs, Cheese Patties, and Salad Mixtures.
[Additional Page Advertisment Insert: Medical Library Slip in page 135]
The remaining chapter follows a similar formatting within these changing categories, where Rundell introduces any advice on economical possibilities in the preparation of the cooking, and follows with recipes.
Chapter 15: Oriental Cookery, pages 143-151. This chapter focuses on the sauces of the dishes especially, as Rundell believes the “acidity” of the dishes is what brings out the other flavors. Recipes include: milk curry and koftahs Chapter 16: Sauces and Forcemeat, etc., pages 151-164. This section also begins with the recipes of gravys and sauces. “Gravy may be made quite as good of the skirts of beef, kidney or milt, or of the liver of a fat” Recipes include: veal gravy and oyster sauce; force meat and force meat ingredients (pg 161) Chapter 18: Salting and Pickling, pages 164-182. This section focuses on how to preserve goods to eliminate waste. Instructions included are: to dress hams, to pickle ham and to stew tongue; Recipes include making pickles, wine ketchup and carachi. Chapter 19: Preserves, pages 182-197. The section opens with guidance on the preparation. “Preserves should be kept carefully from the air, and in a very dry place. Unless they have a very small proportion of sugar… heat makes them ferment.” [There is significant surface staining within the chapter, but the text is still legible.] Recipes include: To Preserve Oranges or Lemons in Jelly and Apricot Marmalade Chapter 20: Sweet Dishes, pages 197-209. This section contains different dessert like recipes. It also contains different recipes for cream dishes within the chapter. Recipes include: gateau du pomme, wine roll, and transparent marmalade; cream section recipes include: chocolate cream and arrowroot cream. Chapter 21: Observations on Making and Baking Cakes, pages 209-219. The sections begins with ample instruction on how to best prepare you ingredients for cake making. “It is indispensable necessary in making cakes that all the ingredients should be heated before they are mixed together, for this purpose everything should be prepared for an hour or two previously to their being heated, and placed near the fire.” Recipes include: an excellent cake and a very fine cake amongst others such as Queen cake or water cakes. Chapter 22: Punch, Liqueurs, and Wine, etc. pages 220-228. This section describes the best methods for preparing punches or other beverages. It begins with ample instruction on the best ways to begin making an Excellent punch. Recipes include:Orange Punch, Nectar, and White Currant Wine. Chapter 23: Dairy and Poultry, pages 229-2237. The section begins with a detailing on the best ways to manage the livestock itself, the cows, chickens, or geese, and how to handle dairy products. “The cows hould be milled at a regular and early hour, and the udders emptied, or the quantity will decrease. The quantity of milk depends on many causes, as the goodness, breed, and health…the pasture”. The section also details making different types of cheese and butter. Recipes include: Cream Cheese Instructions include: To Fatten Fowls and Chickens Chapter 24: “COOKERY FOR THE SICK AND FOR THE POOR: Sick Cookery,” pages 237-253. The section begins with a general remark that the contents within the section are for care taking, not medical treatment. “The following pages will contain cookery for the sick; it being of more consequence to support those whose bad appetite will not allow them to take the necessary nourishment, than to stimulate that of persons in health.” Recipes include: Beef Tea, a Restorative Jelly, and Calf’s Feet Broth. The section changes to Cookery for the Poor on page 244. It begins with a General Remark, as well. “I promise a few hints, to enable every family to assist the poor of their neighborhood at a very trivial expense; and these may be varied and amended at the discretion of the mistress.” The section changes once more on page 246. The title of this section is Various Receipts and Directions to Servants, where describes various other instructions on the preparation of these foods within the chapter. Instructions include: Paste for Chapped Hands, and which will preserve them smooth by constant use and Hungary Water. Chapter 25: Bills of Fare and Family Dinners, etc. pages 254-256. The section begins by detailing what ingredients are in season throughout the year in order to save families money and food waste. Instructions to follow include: The Best Method of Cleaning Knives and To Clear Coffee. Index: Begins on page 257.
[Additional Page Advertisment Insert: Medical Library Slip in page 135]
The remaining chapter follows a similar formatting within these changing categories, where Rundell introduces any advice on economical possibilities in the preparation of the cooking, and follows with recipes.
Chapter 15: Oriental Cookery, pages 143-151. This chapter focuses on the sauces of the dishes especially, as Rundell believes the “acidity” of the dishes is what brings out the other flavors. Recipes include: milk curry and koftahs Chapter 16: Sauces and Forcemeat, etc., pages 151-164. This section also begins with the recipes of gravys and sauces. “Gravy may be made quite as good of the skirts of beef, kidney or milt, or of the liver of a fat” Recipes include: veal gravy and oyster sauce; force meat and force meat ingredients (pg 161) Chapter 18: Salting and Pickling, pages 164-182. This section focuses on how to preserve goods to eliminate waste. Instructions included are: to dress hams, to pickle ham and to stew tongue; Recipes include making pickles, wine ketchup and carachi. Chapter 19: Preserves, pages 182-197. The section opens with guidance on the preparation. “Preserves should be kept carefully from the air, and in a very dry place. Unless they have a very small proportion of sugar… heat makes them ferment.” [There is significant surface staining within the chapter, but the text is still legible.] Recipes include: To Preserve Oranges or Lemons in Jelly and Apricot Marmalade Chapter 20: Sweet Dishes, pages 197-209. This section contains different dessert like recipes. It also contains different recipes for cream dishes within the chapter. Recipes include: gateau du pomme, wine roll, and transparent marmalade; cream section recipes include: chocolate cream and arrowroot cream. Chapter 21: Observations on Making and Baking Cakes, pages 209-219. The sections begins with ample instruction on how to best prepare you ingredients for cake making. “It is indispensable necessary in making cakes that all the ingredients should be heated before they are mixed together, for this purpose everything should be prepared for an hour or two previously to their being heated, and placed near the fire.” Recipes include: an excellent cake and a very fine cake amongst others such as Queen cake or water cakes. Chapter 22: Punch, Liqueurs, and Wine, etc. pages 220-228. This section describes the best methods for preparing punches or other beverages. It begins with ample instruction on the best ways to begin making an Excellent punch. Recipes include:Orange Punch, Nectar, and White Currant Wine. Chapter 23: Dairy and Poultry, pages 229-2237. The section begins with a detailing on the best ways to manage the livestock itself, the cows, chickens, or geese, and how to handle dairy products. “The cows hould be milled at a regular and early hour, and the udders emptied, or the quantity will decrease. The quantity of milk depends on many causes, as the goodness, breed, and health…the pasture”. The section also details making different types of cheese and butter. Recipes include: Cream Cheese Instructions include: To Fatten Fowls and Chickens Chapter 24: “COOKERY FOR THE SICK AND FOR THE POOR: Sick Cookery,” pages 237-253. The section begins with a general remark that the contents within the section are for care taking, not medical treatment. “The following pages will contain cookery for the sick; it being of more consequence to support those whose bad appetite will not allow them to take the necessary nourishment, than to stimulate that of persons in health.” Recipes include: Beef Tea, a Restorative Jelly, and Calf’s Feet Broth. The section changes to Cookery for the Poor on page 244. It begins with a General Remark, as well. “I promise a few hints, to enable every family to assist the poor of their neighborhood at a very trivial expense; and these may be varied and amended at the discretion of the mistress.” The section changes once more on page 246. The title of this section is Various Receipts and Directions to Servants, where describes various other instructions on the preparation of these foods within the chapter. Instructions include: Paste for Chapped Hands, and which will preserve them smooth by constant use and Hungary Water. Chapter 25: Bills of Fare and Family Dinners, etc. pages 254-256. The section begins by detailing what ingredients are in season throughout the year in order to save families money and food waste. Instructions to follow include: The Best Method of Cleaning Knives and To Clear Coffee. Index: Begins on page 257.
Creator
- Rundell, Maria Eliza Ketelby, 1745-1828 (Person)
- Mr. Murray, publisher (Person)
Repository Details
Part of the Wilkes University Archives Repository
Contact:
84 W South St.
Wilkes-Barre PA 18701 US
570-408-2000
570-408-7823 (Fax)
ask.archives@wilkes.edu
84 W South St.
Wilkes-Barre PA 18701 US
570-408-2000
570-408-7823 (Fax)
ask.archives@wilkes.edu