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1966 facsimile of book first published in 1742: The Williamsburg Art of Cookery or, Accomplish'd Gentlewoman's Companion: Being a Collection of upwards of Five Hundred of the most Ancient & Approv'd Recipes in Virginia COOKERY...and also A Table of favorite Williamsburg Garden HERBS. To which is added, An Account of Virginia hospitality; Treatises on the various Branches of Cookery; an Account of Health Drinking; some Considerations on the Observation of Christmas in Virginia, with traditional Recipes for this Season; with the Author's Explanation of the Method of Collecting & Adapting there choice Recipes; and an alphabetical INDEX to the Whole. By Mrs. Helen Bullock. Williamsburg. (from the frontispiece)
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Nick Mckenzie
reviewed The Williamsburg Art of Cookery on May 29, 2012
The Williamsburg Art of Cookery
To Make an Almond Pudding
Take a pound of the best Jordan Almonds blanched in cold water, and beat very fine with a little Rose-water; then take a quart of Cream boiled with whole Spice, and taken out again, and when 'tis cold, mix it with the almonds, and put to it three Spoonfuls of grated Bread, one Spoonful of Flour, nine Eggs, but three Whites, half a Pound of Sugar, a Nutmeg grated; mix and beat these well together, put some Puff-paste at the Bottom of a Dish; put your Stuff in, and here and there stick a piece of Marrow in it. It must bake an Hour, and when 'tis drawn, scrape Sugar on it, and serve it up" (188).
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