Debenham UK Emily Moore 1800’s through 1950’s; These cookbooks are from three generations of a family, the Grandmother is Louise M. Long from Wattisham; Loose Hall to Grand Daughter Emily Moore from Debenham; Crows Hall. I believe they were housekeepers or Cooks in these residences, and the recipes passed down from Mother to Daughter since all three books have the same basic recipes copied into each.

Crystal Palace Pudding                     

Isinglass – Was used as a form of coagulant and is a collagen used to clarify or for the solidification of foods; the same way we use gelatin today.  Originally made just from sturgeon, the same fish you get caviar from; in 1795 the inventor William Murdoch created an inexpensive substitute from cod.  It is formed from the dried swim bladder of fish, processed, dried and formed into shapes for use.  It can be found today in paper sized sheets that are often used as glass window panes in gingerbread houses.

Most often used in desserts such as blancmange and fruit jellies, it is also used in some beers to help clarify the brew and to remove the spent yeast.      

Queen Margaret’s Pudding             

Crown Pudding                                  

Plum Pudding Jubilee 1889             

Visit my ebay store to find some great kitchen utensils and collectables to go along with these vintage and antique recipes.

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