Archive Record
Images
Metadata
Catalog Number |
2005.1.215.16 |
Object Name |
Recipe |
Title |
Pie Receipt |
Date |
c. 1900 |
Description |
A series of recipes written on scraps of paper belonging to the Greeniaus family. (.16) is for a "Pie Receipt". The recipe is written as follows: "Pie receipt Rhubarb enough for a large pie Cut in pieces + boil it on the stove with a little water + a cup of sugar Cup of sugar Cook 2 minutes 1 teaspoon of cornstarch + yolks of two eggs + stir all together Take the whites and froth the pie Brown the ? good" |
History |
This recipe card belonged to the Greeniaus family who lived in the historic Village of Sheridan, in historic Mississauga. The terminology of "receipt" rather than "recipe" used in this document hints to changing language patterns. Receipt was used since ancient times to mean an instructional recipe, as seen in Chaucer's Canterbury Tales (1392), which featured receipt in reference to a medicinal preparation. The usage continued into the early 20th century, though by that time, the "recipe" spelling began to gain popular. Emily Post’s "Etiquette in Society, in Business, in Politics and at Home", first published in 1922, included a section on "social usage". She said of the two words, "Receipt has a more distinguished ancestry, but since recipe is used by all modern writers on cooking, only the immutables insist on receipt." |
References |
"When a recipe was a 'receipt'", Merriam-Webster. Retrieved from https://www.merriam-webster.com/words-at-play/recipe-vs-receipt-usage-word-history |
Search Terms |
Sheridan |