If anyone is brave enough to try any of these recipes out, give me a wee shout either in the comments to let us know how it went, or contact me via the Contacts Page to send any pictures or videos of your attempts or results. We’d be really interested to see if anyone takes the notion off the back of a recipe they feel might be interesting to make.
Firstly, those I’ve gleaned from the Scottish Press between 1742 & 1877;
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Secondly, those from ‘Complete Confectioner and Family Cook’ (1809);
Part I. – The Complete Confectioner
- Chap. I. – Comfits, pp.1-18.
- Chap. II. – Tablets, Drops, Barley Sugars, &c., pp.18-31.
- Chap. III. – Ornamental Confectionary, pp.31-40.
- Chap. IV. – Lozenges and Syrups, pp.41-48.
- Chap. V. – Preserving, pp.48-74.
- Chap. VI. – Pastes, Conserves, and Brandy Fruits, pp.75-79.
- Chap. VII. – Candying and Drying, pp.79-84.
- Chap. VIII. – Marmalades and Jellies, pp.84-95.
- Chap. IX. – Ornamental Jellies, pp.95-105.
- Chap. X. – Syllabubs, Flummeries, &c., pp.106-110.
- Chap. XI. – Creams, pp.111-119.
- Chap. XII. – Ice Creams, pp.119-126.
- Chap. XIII. – Lemonade, Orangeade, &c., pp.126-129.
- Chap. XIV. – Cakes and Biscuits, pp.129-167.
- Chap. XV. – Gingerbreads, &c., pp.167-170.
- Chap. XVI. – Deserts, pp.171-173.
- A List of Articles used in Confectionary, &c., pp.174-175.
Part II. – Pastry, Baking, Pickling, Sauces, &c.
- Chap. I. – Pastry, pp.176-188.
- Chap. II. – Tarts, pp.188-194.
- Chap. III. – Cheesecakes, pp.194-197.
- Chap. IV. – Custards, pp.197-200.
- Chap. V. – Baking Bread, &c., pp.201-212.
- Chap. VI. – Fruit Pies, pp.212-216.
- Chap. VII. – Vinegars, Sauces, &c., pp.216-224.
- Chap. VIII. – Pickling, pp.224-242.
Part III. – The Family Cook.
“In order to make good servants, they have only to attend to three simple rules:
To do every thing in its proper time.
To keep every thing to its proper use; and,
To put every thing in its proper place.”
‘Cottagers of Glenburnie.’
- Introductory Observations, pp.243-245.
- Chap. I. – Directions for Marketing, pp.245-260.
- Chap. II. – Trussing of Poultry, &c., pp.260-266.
- Chap. III. – Carving, pp.266-287.
- Chap. IV. – Soups and Broths, pp.288-305.
- Chap. V. – Gravies and Sauces, pp.305-316.
- Chap. VI. – Boiling Meats, pp.316-324.
- Chap. VII. – Roasting, pp.324-335.
- Chap. VIII. – Baking, pp.335-337.
- Chap. IX. – Broiling, pp.338-344.
- Chap. X. – Frying, pp.345-350.
- Chap. XI. – Stewing, pp.350-357.
- Chap. XII. – Fricasseeing and Ragooing, pp.357-360.
- Chap. XIII. – Made Dishes, pp.360-372.
- Chap. XIV. – Collaring, pp.372-374.
- Chap. XV. – Potting, pp.375-381.
- Chap. XVI. – Dressing Vegetables, Eggs, Cheese, &c., pp.381-389.
- Chap. XVII. – Meat Pies, pp.389-402.
- Chap. XVIII. – Puddings, pp.402-412.
- Chap. XIX. – Baked Puddings, pp.413-416.
- Chap. XX – Pancakes and Fritters, pp.417-421.