{"id":2245,"date":"2014-01-08T16:12:50","date_gmt":"2014-01-08T16:12:50","guid":{"rendered":"http:\/\/blog.lib.uiowa.edu\/drp\/?p=4008"},"modified":"2014-01-08T16:12:50","modified_gmt":"2014-01-08T16:12:50","slug":"upstairs-and-downstairs-in-historic-cookbooks","status":"publish","type":"post","link":"https:\/\/blog.lib.uiowa.edu\/combo\/2014\/01\/08\/upstairs-and-downstairs-in-historic-cookbooks\/","title":{"rendered":"Upstairs and downstairs in historic cookbooks"},"content":{"rendered":"
\"Anne<\/a><\/p>\n

Anne Bayne cookbook, circa 1700 | Szathmary Culinary Manuscripts and Cookbooks<\/p>\n<\/div>\n

While “Downton Abbey” fans tune in to season 4 in record numbers and our Special Collections department <\/span>celebrates with an exhibition of period cookbooks<\/a>, volunteers at the Libraries’ <\/span>DIY History<\/a> crowdsourcing site continue to transcribe historic recipes handwritten by real-life Mrs. Patmores.<\/span><\/p>\n

Notes on how to “send up” a dish\u00a0–\u00a0a final step in some of the recipes from our Szathmary collection of manuscript cookbooks<\/a>\u00a0– might seem a little mysterious to the uninitiated. But “Downton Abbey” viewers have become familiar with the geography of meal preparation in historic upper-class households, with servants cooking elaborate dishes in kitchens located below stairs, then presenting them with fanfare in the dining room above.<\/p>\n

For food historians, tracking down specific information like this in the Szathmary collection used to involve countless hours skimming thousands of hard-to-read manuscript pages. Now, thanks to the painstaking efforts of our volunteer transcribers who provide data for full text searches, it can be found in seconds.<\/p>\n

Below we present a few of our favorite “send it up” examples, in case anyone wants to get fancy and “stik a light flower in the centre” of dinner tonight.<\/p>\n

To frigasy rabbits (Anne Bayne cookbook, circa 1700)<\/a>
\n…when you send it up<\/strong> put in 2 or 3 spoonfulls of white wine so serve it up. if you would have it a browne frigasy. You must take it out of your pan after it is boiled & fry it browne & strain in some broth. After you have powdered it put in your butter you fryed it in & grate in a little nutmeg & work up a little butter in a little flower & shake all well together. So dish it up with what pickles you please.<\/p>\n

Gravi sase for torkie chickins pollits Ducks wild & tame & all sorts of wild fowle & hare & venson (Penelope Pemberton cookbook, 1716)<\/a>
\n…send it up<\/strong> in poringers: ye venson & hare must have gravis sase in ye dish: ye tong & uder nothing I had forgot to tel yu: yu must sweeten ye venson sase with powder suger to yr tast: not to sweet.<\/p>\n

Savoury Sauce for a Rosted Goose (English cookbook, 1799)<\/a>
\n… pour this into the body of the goose by a slit in the apron just before you send it up.<\/strong>
\n<\/span><\/p>\n

Raspberry Cream (Susan Gilbert cookbook, 1848-1887)<\/a>
\n…put the remainder of your cream into a deep china dish and your frothed cream upon it as high as it will lie on. Stik a light flower in the centre & send it up<\/strong>. It is proper for a middle at supper, or corner at dinner.<\/span><\/p>\n

View more results<\/span><\/a><\/p>\n

Transcribe handwritten cookbooks at DIY History<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

While “Downton Abbey” fans tune in to season 4 in record numbers and our Special Collections department celebrates with an exhibition of period cookbooks, volunteers at the Libraries’ DIY History […]<\/p>\n","protected":false},"author":131,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/blog.lib.uiowa.edu\/combo\/wp-json\/wp\/v2\/posts\/2245"}],"collection":[{"href":"https:\/\/blog.lib.uiowa.edu\/combo\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.lib.uiowa.edu\/combo\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.lib.uiowa.edu\/combo\/wp-json\/wp\/v2\/users\/131"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.lib.uiowa.edu\/combo\/wp-json\/wp\/v2\/comments?post=2245"}],"version-history":[{"count":2,"href":"https:\/\/blog.lib.uiowa.edu\/combo\/wp-json\/wp\/v2\/posts\/2245\/revisions"}],"predecessor-version":[{"id":2249,"href":"https:\/\/blog.lib.uiowa.edu\/combo\/wp-json\/wp\/v2\/posts\/2245\/revisions\/2249"}],"wp:attachment":[{"href":"https:\/\/blog.lib.uiowa.edu\/combo\/wp-json\/wp\/v2\/media?parent=2245"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.lib.uiowa.edu\/combo\/wp-json\/wp\/v2\/categories?post=2245"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.lib.uiowa.edu\/combo\/wp-json\/wp\/v2\/tags?post=2245"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}