The Receipt Book of Lady Anne Blencowe

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The Receipt Book of Lady Anne Blencowe

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A stillroom book from 1694 with cookery recipes interpreted for use today by Christina Stapley. For easy and interesting reading of the medicinal recipes, the unusual ingredients are detailed, some of their sources are given and medical thought of the time is explained as necessary.

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£7.50

ISBN 0 952336 5 7 Category

About The Receipt Book of Lady Anne Blencowe

Christina had already successfully made several Anne Blencowe recipes during practical 17th century historical workshops. When invited by the Blencowe family to edit the 1925 edition of this family archive, she eagerly accepted. The result has been the updated interpretation of forty-three of the cookery recipes providing delicious dishes to be enjoyed today.

The medicinal recipes are largely unsuitable for use in this century. However, for easy and interesting reading in this section of the book, the unusual ingredients are detailed, some of their sources are given and medical thought of the time explained, as necessary.

This new edition brings Lady Anne’s recipes and times to life for the first full appreciation of the rich flavours and elegance Lady Anne offered her family and guests. The work sprang from a chance meeting between Christina Stapley with descendants of Lady Anne when Susan Blencowe visited Christina‚Äôs herb garden. Jack Blencowe has drawn the unique combination of Lady Anne’s original format and words and Christina’s interpretation of individual recipes for the modern cook and well-researched explanations together.

The Blencowe family have been deeply involved in the development of the book with Peter Blencowe writing the foreword, giving a family background to Lady Anne and his writing together with Jack’s footnotes provide explanations for the identity of some of the recipe contributors.

Although the format of the book has been retained, a second Contents list offers an easy guide to recipes adjusted for today. These are divided into cakes and biscuits, desserts, savoury dishes, preserves and drinks.

145 pages (6 in colour)
ISBN 0 952336 5 7
Published 2004

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