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| Archive Reference / Library Class No. | D1881/O/1/1 |
| Title | Letter book |
| Date | 1809-1816 |
| Description | From front:
Copy letters, mostly from Sir William, on official business, and occasionally accounts.
From back:
Draft notes dated Calcutta April 1812 about the Prince Regent's order that civil and military servants' pay.
Culinary recipes. |
| Extent | 1 volume |
| Level | Series |
| Repository | Derbyshire Record Office |
| Archive Creator | Coke family of Brookhill, Pinxton |
| Format | Document |
| Physical Description | Cover detached. |
| Term | Recipes |
| Cookery |
| Colonialism |
| British Empire |
| Food |
| Transcript or Index | Recipes:
Beef rump in ragout
Boeuf troublaut
Beef olives
Veal fricandean
Veal blanquets
Terrine of veal gristles[?]
Calves head hashed brown
White fricassee of sweetbreads
Brown fricassee of sweetbreads
To make savoury jelly
Lamb chops in capers
A very fine sweet lamb pie
Pork cutlets
Sauce for pigs feet and ears
Almond hogs[?] puddings
Rice hogs[?] puddings
Soups - general directions
A rich gravy soup
Giblet soup
Onion soup
To dress fried soles delicately fine and brown
A turkey in jelly
Chicken hashed, called bechamelle[?]
Duck stewed
Ducks with cucumbers
A bisque of pigeons
Eggs with cucumbers
Lettuce and eggs
To make vermicelli
Butter to melt [sauce]
Bread sauce
Bread sauce for a pig
A sauce for hashes[?], fish, etc.
Sauce Robert
Ham sauce
Sauce for any kind of roasted meat
An excellent white fish sauce
Shrimp sauce
Lobster sauce
Gravies
To make essence of Ham
A cullis [coulis?] for ragouts and almost all rich sauces
Green cullis for soups
Strong jelly to keep
Forcemeat
Vegetables in a savoury way
Cucumbers stewed
Pease and lettuce stewed
Puff paste
Short crust
Sugar crust
Patties
Veal suet pudding
Suet pudding
A light pudding
Batter pudding
Custard pudding
Almond pudding
Biscuit pudding
A boiled lemon pudding
Yorkshire pudding baked under meat
Almond pudding
Sippet pudding
An exceeding fine lemon pudding
Italian pudding
New College pudding fried
Custard fritters
Pats de patain
Jumballs
A Tart Demoy[?]
Tartlets
Iceing for Tarts
Cheese cakes
Common cheese cakes
Rice cheese cakes
Lemon cheese cakes
Lemon custard
Rice custard
Baked custard
Ratafia cakes
Lemon cakes
Naples biscuit
Pistachio Cream
Almond Cream
Hartshorn Jelly
Calfs feet [Jelly]
Isinglass Jelly
Lemon syllabub
Blanc mange
Trifle
Blanc mange of calves feet |
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| Place (click for further details) | Type |
| Sri Lanka | |