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Thomas Peachey recipe book

Ms. Codex 1778

This is a finding aid. It is a description of archival material held at the University of Pennsylvania. Unless otherwise noted, the materials described below are physically available in our reading room, and not digitally available through the web.

Summary Information

Repository:
University of Pennsylvania: Kislak Center for Special Collections, Rare Books and Manuscripts
Creator:
Peachey, Thomas
Title:
Thomas Peachey recipe book
Date [inclusive]:
1794-1824
Call Number:
Ms. Codex 1778
Extent:
1 volume (+ 1 booklet, 13 leaves)
Language:
English
Abstract:
A parchment covered volume comprising recipes for sauces, ketchups, and vinegars by Thomas Peachey spanning thirty years from 1794-1824.
Cite as:
Thomas Peachey recipe book, 1794-1824, Ms. Codex 1778, Kislak Center for Special Collections, Rare Books and Manuscripts, University of Pennsylvania
PDF Version:

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Scope and Contents

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.

Administrative Information

Publication Information

University of Pennsylvania: Kislak Center for Special Collections, Rare Books and Manuscripts,  September 2016

Finding Aid Author

Finding aid prepared by Donna Brandolisio

Access Restrictions

This codex is available for research.

Use Restrictions

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.

Source of Acquisition

Sold by Blackwell Rare Books (Oxford, England), 2016.

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Controlled Access Headings

Form/Genre(s)
  • Accounts
  • Codices (bound manuscripts)
  • Cookbooks
  • Manuscripts, English--18th century
  • Manuscripts, English--19th century
  • Recipes
Subject(s)
  • Cooking (Mushrooms)--19th century
  • Cooking, English--18th century
  • Cooking, English--19th century
  • Ketchup
  • Sauces
  • Vinegar

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Collection Inventory

Volume

Thomas Peachey recipe book, 1794-1824.

1