A Collection of above Three Hundred Receipts in Cookery, Physick and Surgery is an English cookery book by Mary Kettilby and others, first published in 1714 by Richard Wilkin.
The book contains early recipes for plum (Christmas) pudding and suet pudding, and the first printed recipe for orange marmalade (without chunks).
Mary Kettilby indicated her intended audience with the book's full title, A Collection of above Three Hundred Receipts in Cookery, Physick and Surgery; For the Use of all Good Wives, Tender Mothers, and Careful Nurses. It was thus aimed squarely at women. The book was actually a collective effort: the preface states that "a Number of very Curious and Delicate House-wives Clubb'd to furnish out this Collection". [1]
The book contains an early recipe for suet pudding, [1] and the first printed recipe for orange marmalade, [2] though without the chunks typically used now. [3] [4] [5]
The book is divided into chapters for food and chapters for remedies. Page numbers apply to the 5th edition.
Apart from the Preface, there is no introduction of any sort: the recipes follow immediately after the chapter headings. The book is clearly divided into chapters of recipes for food and for remedies, but within the chapters there is no definite structure. For example, the first chapter begins with six recipes for soups, followed by recipes for collared beef, "French-Cutlets", collared mutton, stewed pigeons, broiled pigeons, dressed turbot, and then patties "for a Dish of Fish". While some logic may be discerned in this ordering, readers need to refer to the index to locate any particular dish.
The recipes are given either as goals, as "To make Hogs-Puddings", or as titles, sometimes with descriptions, as "A very good Tansy". [6] Quantities are given in whichever units are convenient, as "a Gallon of grated Bread", "three Pounds of Currants", or "nine Eggs". Often, quantities rely on the cook's judgement, as "as much Sugar as will make it very sweet". Temperatures and timings are given when necessary, as "a cool Oven: Half an Hour bakes it." [6] There are no lists of ingredients.
The following editions are known. No additions were made to the 3rd, or 4th editions. [1]
Mary Ellen Snodgrass comments that the Collection was "for ordinary housewives", in "parallel to court cookbooks". [7]
Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. The well-known version is made from bitter orange, but it is also made from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots, and other citrus fruits, or a combination. Citrus is the most typical choice of fruit for a marmalade, though historically the term has often been used for non-citrus preserves.
Christmas pudding is a type of pudding traditionally served as part of the Christmas dinner in Britain, Ireland and in other countries where it has been brought by British and Irish immigrants. It has its origins in medieval England, and is sometimes known as plum pudding or just "pud", though this can also refer to other kinds of boiled pudding involving dried fruit. Despite the name "plum pudding", the pudding contains no actual plums due to the pre-Victorian use of the word "plums" as a term for raisins. The pudding has been heavily mythologized, including the erroneous idea that it is traditionally composed of thirteen ingredients, symbolizing Jesus and the Twelve Apostles, or that it was invented by George I. Early recipes include little more than suet, dried fruit, breadcrumbs, flour, eggs and spice, along with liquid which may be milk or fortified wine. Later recipes became more elaborate.
Toad in the hole or Sausage Toad is a traditional English dish consisting of sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables. Historically, the dish has also been prepared using other meats, such as rump steak and lamb's kidney.
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Sussex pond pudding, or well pudding, is a traditional English pudding from the southern traditional county of Sussex. It is made of a suet pastry, filled with butter and sugar, and is boiled or steamed for several hours. Modern versions of the recipe often include a whole lemon enclosed in the pastry. The dish is first recorded in Hannah Woolley's 1672 book The Queen-Like Closet.
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A New System of Domestic Cookery, first published in 1806 by Maria Rundell, was the most popular English cookbook of the first half of the nineteenth century; it is often referred to simply as "Mrs Rundell", but its full title is A New System of Domestic Cookery: Formed Upon Principles of Economy; and Adapted to the Use of Private Families.
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Maria Eliza Rundell was an English writer. Little is known about most of her life, but in 1805, when she was over 60, she sent an unedited collection of recipes and household advice to John Murray, of whose family—owners of the John Murray publishing house—she was a friend. She asked for, and expected, no payment or royalties.
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