MARY DOCWRA’S NON-ALCOHOLIC COOKBOOK
Although we haven’t been able to find a copy of Mary Docwra’s original book in our archives, her book has been reprinted and so we have purchased a reprinted edition. The recipes have not been altered in any way, which gives a fascinating insight into the type of food that was being prepared in the late 19th century.
I have put together this dinner menu for 12 people from the recipes in the book:
Ox-tail Soup
Boiled Cod and Oyster Sauce
Boiled Leg of Mutton and Caper Sauce : Roast Beef
Roast Turkey, garnished with Sausages : Potatoes
Tomato sauce for the table : Jerusalem Artichokes
Plum Pudding : Osmond Pudding
Mince Pies : Apple Tarts
Sweet Macaroni : Ivory-dust Jelly
Almond Gouffres : Fruit Blancmange Dessert
Mary Docwra's non-alcoholic cookbook
Some of items on the menu have ingredients which we now find bizarre, such as Ivory-dust Jelly. This recipe is unusual for a couple of reasons: firstly, to see ivory dust used (and so casually!) in a recipe and secondly, one of the ingredients is essence of ratafia, which is generally a type of fruit-sweetened or fortified wine!
In fact, in later years the BWTA/NBWTA/WTAU wanted to see essences such as these removed from sale on counters at stores such as Woolworth’s – even though the alcohol content would have been very low, they thought it would attract children and give them the taste for alcohol.
Ivory-dust Jelly Recipe
To 1 lb. of ivory dust* put 4 pints of cold water and ½ teaspoonful or salt, in an earthen jar in the oven.
Let it simmer for 12 hours, then carefully pour off as much as is clear (it should be stirred whilst simmering).
Flavour it with 2 drops of essence of lemon, 2 drops of essence of vanilla, 2 drops essence of ratafia, and oz. of citric acid; sweeten to taste.
The juice of 2 lemons and then rind of 1 may be used instead as a flavouring; and should in that case be boiled up separately before adding to the jelly.
After this first quantity has been poured off, 4 pints more cold water may be added.
Again simmer for about 12 hours, and equally good jelly can be poured off again.
In winter, rather more water may be added as it stiffens more easily; but in summer 4 pints is sufficient at a time for 1 lb. of ivory dust.