Volume of culinary recipes, titled "Rosconnel – February 25 1755/ Receipts and Cookery", including 236 numbered receipts in several hands, with a further 26 pages of unnumbered receipts, such as "A Friday Pudding", "To make a Runnet", "Dutch Beef, The Right Receipt", "To Dry Cherrys in Bunches", "To make Hartshorn Flumery", "To dress Snails", "Leg of mutton a la Daube", "Pigeons in night gowns", "Sauce for Wild Fowl", "To Brew and distill Whiskey", "To make a Devonshire Squab" , "Portable Soop", "The famous Sally Lunn's Breakfast Cakes" ("...by the time you have made three or four your hand will be in..."), interspersed with a handful of household tips ("A glue for China" and instructions on how to make a mushroom bed), many of the later receipts attributed ("Lady Johnson", "Mrs Hamilton"), with indices, outer pages with 11 pages of notes in Latin and other notes written in pencil with a few caricatures and crossings out, c.146 pages, ink faded, spotting, staining, water damage and signs of use, contemporary vellum, worn, dry and stained, some cracking at joints, 4to (205 x 160mm.), 1755 onwards

Footnotes

'THE FAMOUS SALLY LUNN'S BREAKFAST CAKES': One of the first mentions of the famous Sally Lunn bun comes in 1776 in a poem about Dublin by the Irish poet William Preston and the first recorded mention of the bun in Bath, where it originated, is in Captain Philip Thicknesse's 1780 guidebook to taking the waters at Bath. The recipe became enormously popular and the Sally Lunn bun can still be sampled at Bath's eponymous tea shop.

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MANUSCRIPT RECIPE BOOK - IRELAND Volume of culinary recipes, titled "Rosconnel – February 25 1755/ Receipts and Cookery", 1755 onwards

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