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Field name | Value |
---|---|
Reference | Cookery MS 5 |
Library/Archive | University of Michigan |
Title | Waldo-Sibthorpe family recipe book |
Date | c.1845-1930 |
Collection | Janice Bluestein Longone Culinary Archive |
Collection Overview | A collection of American culinary history including cookbooks, menus and ephemera from the 16th through to the 21st century. Through this culinary archive researchers can explore changing attitudes towards diet and health, homemaking, commercial dining and the industrialisation of food production. The material has been collected over many years by Jan Longone, an adjunct curator in the University of Michigan Special Collections Research Center, and her husband University of Michigan Emeritus Professor Daniel T. Longone. |
Sub-collection | Cookbooks |
Document Type | Manuscript Cookbook |
Theme | Food and Identity; Food and War; Health and Nutrition |
Subjects | beer baking brewing medicine cooking for the sick rationing household remedies |
Cuisine | English cuisine |
Description | Collection of late-nineteenth and early-twentieth century recipes from the Waldo-Sibthorp family, an upper class English family from Canwick Hall, Canwick, Lincolnshire. Traditional recipes with emphasis on meat dishes including game, mutton, reform cutlets, offal etc. Preserves include medlar jelly, barberry jelly and War jam. Medicinal remedies from chilblains to cholera plus formula for incense. |
Note | Please note that some of the metadata for this document has been drawn from the catalogue of the University of Michigan. |
Copyright and Source Archive | Material sourced from the University of Michigan |