A Century of Flavors: Uncovering the Culinary Legacy of Gertrude Anglin
A recently discovered manuscript recipe collection, compiled over a century ago by Gertrude Anglin, offers a fascinating glimpse into the domestic life and culinary practices of early 20th-century Cork, Ireland. Unearthed at Mayfield Library, the collection reveals not only a wealth of recipes but also a portrait of a woman connected to a prominent mathematical family and a changing world.
From Dublin to Cork: The Life of Gertrude Anglin
Gertrude Mary Alexander was born in Dublin in 1864, the daughter of accountant Reuben Fisher Alexander. The Peerage details her lineage and family history. In 1897, she married Arthur Henry Anglin, Professor of Mathematics at University College Cork (UCC). The couple resided at various addresses in Cork city, including College View Terrace, Western Road, Fernhurst Villas, Bishopstown, and finally, at ‘Lohengrin’ on St. Christopher’s Road, Montenotte. The Echo Live reports on the discovery of the manuscript.
A Mathematical Connection
Arthur Anglin’s career was deeply rooted in mathematics. Born in 1849, he excelled in his studies, earning a gold medal at the age of 18 in 1867. He likely studied under George Boole, the creator of Boolean Logic, who was Professor of Mathematics at Queen’s College, Cork (later UCC) at the time. Anglin eventually succeeded Boole as Professor of Mathematics at UCC, continuing a distinguished academic legacy. He was also a Fellow of the Royal Society of Edinburgh.
The Recipe Collection: A Window into the Past
Gertrude Anglin’s recipe collection, begun in 1917, comprises 117 recipes for both savory dishes and desserts, recorded in ink and pencil across 46 pages. The Echo Live details the contents of the book. Recipes were sourced from family, friends, and acquaintances, including contributions from Lottie (her daughter-in-law), Maria, Miss Bailey, Fanny, Hester, Mrs. Mole, and Sally. Ingredients like figs, lemon, ginger, sago, rice, and golden syrup frequently appear.
Curious Culinary Creations
The collection features a number of intriguing and unusually named dishes, such as American Cream, Bachelor Pudding, Caul Cannon for Veg, Egg Susie, Half Pay Pudding, Invalid Egg Flip, Lady Meath’s Pudding, Mrs. Thompson’s Savoury, Paradise Pudding, and Stradbally Cake. Notably, the “Invalid Egg Flip” included the hopeful note that it “can be retained by invalids.” The Half Pay Pudding, originating from Isabella Beeton’s 1859 Book of Household Management, was originally a simple, inexpensive meal for sailors and soldiers.
Beyond the Kitchen: Remedies and Hobbies
Anglin’s manuscript extends beyond culinary creations, including remedies and household tips. These range from instructions for “To Clean a Dog” (using paraffin oil and milk) to methods for achieving “Shiny Clothes” (using ammonia and Castile soap). The collection also reveals Anglin’s interests in knitting and stitching, with patterns for a baby jacket, drawing room chair covers, and a knitted wrap.
A Family Legacy
Gertrude and Arthur Anglin had one child, Leopold Alexander Anglin, who became a bookkeeper and worked with Hibernian Music Publishing and Dunlops. The family enjoyed classical music, hosting social evenings and intending to donate a music-cabinet record player to the blind upon Arthur’s death. Their home, ‘Lohengrin,’ was named after Richard Wagner’s opera, reflecting their appreciation for the arts. Gertrude Anglin passed away in 1944 at the age of 79, while Arthur predeceased her in 1934 at age 84. Cork City Library showcased the recipes on Facebook.
A Culinary Inspiration
Gertrude Anglin’s recipes have continued to inspire modern cooks. Darina Allen, a renowned Irish chef, is reported to have used one of Anglin’s scone formulas. The Echo Live mentions this connection. The collection offers a valuable insight into the daily life of a middle-class Cork household a century ago, preserving a piece of culinary and social history.