An early American edition of Rundell's classic, A New System of Domestic Cookery, first published in London in 1806 and in Boston in 1807. This is the first edition of the title as American Domestic Cookery with later editions also appearing as The Experienced American Housekeeper. While visiting one of her seven daughters, Rundell settled to the task of editing and putting into order the hundred of handwritten recipes and remedies she had compiled and collected during more than four decades. For years her daughters had tried to persuade her let them have a permanent record of the hundreds of dishes she had invented during their lifetimes, and which they had enjoyed at countless meals throughout their childhood and early life. So, in 1804, in her sixtieth year she started to sift and examine her manuscript sheets, rewriting some and discarding others, until the whole voluminous collection of a lifetime's culinary trials and errors had been sorted and indexed.
On the left and right are the first English and first American editions.
Hunter's Pudding - page 169
Mix a pound of suet, ditto flour, ditto currants, ditto raisins stoned and a little cut, the rind of half a lemon shred as fine as possible, six Jamaica peppers in fine powder, four eggs, a glass of brandy, a little salt, and as little milk as will make it of a proper consistence; boil it in a floured cloth, or melon-mould, eight or nine hours. Serve with sweet sauce. Add sometimes a spoonful of peach-water for change of flavour.
This pudding will keep after it is boiled, six months, if kept tied up in the same cloth, and hung up, folded in a sheet of cap paper to preserve it from dust, being first cold. When to be used, it must boil for a full hour.
To make perpetual yeast - page 261 fs
Take a pound of fine flour, and mix it up with boiling water to about the thickness of a moderately thick water gruel; add half a pound of coarse moist sugar, and when it is milk warm pour it upon three large spoonfuls of well purified yeast in a pan large enough to give room for the fermentation. As it ferments take off the yeast and put it into a stone bottle with a small neck, cork it, and keep it in a dry warm place. When half used replenish it with flour and water prepared as at first, but no addition of yeast will be required. this is to be the regular process to keep up the stock.
Twelve bushels of malt to the hogshead for beer (or fourteen if you wish it of a very good body,) eight for ale; for either pour the whole quantity of water hot, but not boiling on at once, and let it infuse three hours close covered; mash it in the first half hour, and let it stand the remainder of the time. Run it on the hops previously infused in water; for strong beer, three quarters of a pound to a bushel; if for ale, half a pound. Boil them with the wort two hours from the time it begins to boil. Cool a pailful to add three quarts of yeast to, which will prepare it for putting to the rest when ready next day; but if possible put together the same night. Tun as usual. Cover the bung-hole with paper when the beer has done working; and when it is to be stopped, have ready a pound and a half of hops dried before the fire, put them into the bung-hole, and fasten it up.
Let it stand for twelve months in casks, and twelve in bottles before it be drank. It will keep, and be very fine, eight or ten years. It should be brewed the beginning of March.
Great care must be taken that the bottles are perfectly prepared, and that the corks are of the best sort.
The ale will be ready in three or four months; and if the vent-peg be never removed, it will have spirit and strength to the very last. Allow two gallons of water a first for waste.
After the beer or ale is run from the grains, pour a hogshead and a half for the twelve bushels, and a hogshead of water if eight were brewed; mash, and let stand, and then boil, &c. Use some of the hops for this table-beer that were boiled for the strong.
When thunder or hot weather causes beer to turn sour, a tea-spoonful, or more, if required, of salt of wormwood put into the jug, will rectify it. Let it be drawn just before it is drunk, or it will taste flat.
Mix and smooth lamp-black and sweet oil; with a bit of flannel, cover a sheet or two of large writing paper with this mixture; then dab the paper dry with a bit of fine linen, and keep it by for using in the following manner:
Put the black side on another sheet of paper, and fasten the corners together with a small pin. Lay on the back of the black paper the pattern to be drawn, and go over it with the point of a steel pencil: the black paper will then leave the impression of the pattern on the undersheet, on which you must now draw it with ink.
If you draw patterns on cloth, or muslin, do it with a pen dipped in a bit of stone blue, a bit of sugar, and a little water mixed smooth in a tea-cup, in which it will be always ready for use; if fresh, wet to a due consistence as wanted.