Boil a glass of wine, the same of water, and sweeten it for the sauce." On the other hand, some of the dessert recipes could be followed today, e.g., Black Caps: "Halve and coar some fine large apples: put them in a shallow pan: strew white sugar over, and bake them.
Let it lie eight or ten days, if to be dressed without stewing with peas but less, if to be dressed with peas and it must be washed first, and then simmered till all is tender." See for example, the recipe for Pig's Cheek for Boiling: "Cut off the snout and clean the head divide it, take out the eyes and the brains, and sprinkling the head with salt, let it drain twenty four hours. The amount of work involved in cooking some of the recipes is astounding. Rundell to teach her married daughters the art of household management and of cookery. It has almost no attempt at American adaptation, but it is well written and contains an enormous number of recipes.
Whatever the edition, however, it is a fascinating and important cookbook. Rundell (with varying spellings of her name) and sometimes, simply anonymous. Sometimes it was attributed to "A Lady" sometimes to Mrs. In America, it was issued under varying titles ( A New System of Domestic Cookery, Formed upon Principles of Economy and adapted to the Use of Private Families Domestic Cookery, and The Experienced American Housekeeper).
The American publishing history is as difficult to unravel as is the English. It was a mainstay for the publishing firm for many years. The English publisher John Murray issued the work, with varying titles, not always credited to Mrs. Rundell's work is attested to by the at least 67 English and 15 American imprints between the first British of about 1806 and the last American in 1844 and last British in 1846. It was at this point that the works of Elizabeth Raffald and especially Mrs. But by the time Americans began publishing their own cookbooks late in the 18th century, these English works were too old-fashioned and not really adapted to American conditions. Of the British cookery authors prior to the 19th century, perhaps the most influential in colonial America were Eliza Smith, Susannah Carter, and most especially Hannah Glass. The introductory texts reproduced here were written by the original Feeding America team to contextualize the books that were selected for inclusion as part of the 2001 digitization project.Ī New System of Domestic Cookery, Formed Upon Principles of Economy, and Adapted to the Use of Private Families.
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