May 21, 3-5 pm
Fenwick Library 2001 (Main Reading Room)

Join us to celebrate the public launch of the Fairfax-Spencer Family Recipe Book Omeka-S site. Based on the 18th century Elizabeth Fairfax Cookbook manuscript held at Mason's Special Collections Research Center, this online scholarly project includes images and transcripts for over 250 recipes, ranging from baking, cookery, and alcoholic beverages, to medicines and home remedies, and even household items such as paint and ink. The site also features contextual essays about the Recipe Book and its contents. 

Our program will include opening remarks from project members and an inaugural Great 18th Century British Baking Challenge. Try your hand at one of our featured recipes and bring the results to share, or simply come to taste test! Prizes will awarded for appearance and edibility based on a popular vote.

Although not required, prior registration is encouraged so that we can better plan for refreshments; you can do so here.

Baking Challenge Recipes:

To Make wigs the Lady Neviles way

Take a quarter of Meal, a quart of milk a pound of Butter, it must be Melted in the Milk, a pint of Light Yeast 2 Eggs put all these together and one pound of sugar let them stand 3 quarters of an hour by the fire then make them up with Caraway Seeds
Original Recipe

To Make Ginger Bread Mrs Lister

Take 2 pd of Treacle half a pd of sugar 2 ounce of Ginger finely beaten half a pd of butter finely melted mix your Ginger in Sugar in the flour thn put the Treacle & butter in the flour & work it up very light butter yr papers & bake thm in a quick oven - - not leting thm stand above half an hour - - - - -
Original Recipe

To Make Lemon biscuit

Rx half a pound of flour 3 quarters of a pound of sugar seared, cut some lemon peel small & mingle with the flour & sugar then take 7 eggs & 4 of the whites whisk them up with the Juice of a lemon & as your froth rises mix it with your Flour & sugar so beat them about an hour then drop them on buttered papers or plates and bake them in a gentle oven you must sift some flour & sugar on them before they be set in to the oven remember that the eggs are all to be Beat to froth & so taken of & put in to the flour
Original Recipe