LAUSR

Abstract A single eighteenth-century British manuscript recipe book, bound in parchment decorated with gold tooling, can tell us an enormous amount about Britain's gastronomic and imperial ambitions. That is because this book, now known by its call number, V.a.680, and held by the Folger Shakespeare Library, contains recipes like “Indian Pickle,” which included ginger, garlic, cauliflower, mustard, turmeric, and long pepper. How did this distinctly South Asian recipe find its way into a London recipe book? In this essay, we explore how British households engaged with and circulated new ideas about food during the seventeenth and eighteenth centuries. We analyze two remarkable recipes, one for mutton kebabs and another for sago pudding, both brought to Britain through emerging imperial projects. Although one recipe originated in the eastern Mediterranean and the other in Southeast Asia, both were changed and altered to suit British metropolitan tastes. We then examine the book itself as a material object created and altered over time, offering evidence of the ways that seventeenth- and eighteenth-century manuscripts were amended, torn apart, repaired, organized, and ultimately professionalized over multiple generations. As physical testaments to the social alliances and networks of knowledge of seventeenth- and eighteenth-century Britons, manuscript recipe books were tools of empire, used to appropriate, translate, and transmit the global foodways that permeated Britain's earliest colonial schemes.