
The Mother Goose Cookbook by Frances Sheridan Goulart, 1970.
I remember reading this book from my local library when I was a kid, and I had to look it up again because there were a couple of things that stuck in my mind about it. First, the recipes in this book are also based on songs and fairy tales, not just nursery rhymes, and second, while there are other cookbooks that use nursery rhymes and fairy tales as themes, this one chooses some of the more unusual ones. There are some common rhymes and references in the book, like using Humpty Dumpty for an egg recipe and referencing Little Miss Muffet for Curds and Whey, but there also less common ones, like Aiken Drum. Overall, I liked the variety of nursery rhyme and fairy tale references in the book, and I think the recipes generally fit the references well.
Second, some of the recipes sound a bit fancy for a child’s cookbook, but as a kid, I found them intriguing because they had a kind of old-fashioned quality that I thought made them seem more like nursery rhyme and fairy tale foods. Because, as a kid, I rarely ever had the patience to read the introductions to books before plunging right in, I missed some of the historical information behind some of these recipes and rhymes that the book explains in its introduction. Rereading this as an adult, though, I really appreciated the thought that the author put into the history of food in nursery rhymes.
The introduction begins by posing the question that many children have asked when hearing or reading nursery rhymes, “What are curds and whey, anyway?” I certainly wondered that when I was a kid, and the book notes that many parents also don’t know the answer. It goes on to explains that the “Mother Goose Era” (not really defined but probably the era when the rhymes were first composed) spans roughly from 1600 to 1800, and the foods mentioned in the rhymes is a mixture of real foods and imaginary ones. The author researched real, historical recipes and adapted them for modern use, while trying to remain as faithful as possible to the original nature of the dishes. In the cases where the author couldn’t find information about the dishes or where the foods mentioned seem to be imaginary, she created original recipes to represent them.
Although the author intends this book for children, I personally thought that the nature of some of the recipes and the difficulty of some of them make them more suitable to nostalgic adults.
The recipes in the book are sorted in alphabetical order, skipping a few letters of the alphabet that they didn’t have recipes to match. Each of the recipes is accompanied by a pen-and-ink picture of the nursery rhymes or fairy tale connected to the recipe, and the pictures are on backgrounds of varying shades of purple and light green.
The book is available to borrow and read for free online through Internet Archive.
The recipes in the book are:
A is for:

Aiken Drum’s Glum Gallimaufry – This is a kind of stew made with mutton and vegetables, one of the dishes that I would think more suitable to an adult than a child. Stews in general aren’t too hard if you start with pre-chopped meat and veggies, but I don’t think many modern children are accustomed to eating mutton or would be interested in doing so. At least, in the United States, mutton isn’t a very common food.
B is for:
Betty Pringle’s Pastry Pigs
Bubble and Squeak, a la Bo-Peep – This is a dish made with lamb and cabbage.

C is for:
Cock Robin en Cocotte – I never liked this rhyme, and the recipe is for cooking small poultry.
Curds and Whey, One Way – It doesn’t precisely define what “Curds and Whey” are, but it’s a dairy dish made with soured milk and oatmeal.
Curds and Whey, Another Way – There’s a second method for making it.
D is for:
Daffy-Down-Dilly’s Jolly Jelly
Dappled Grey’s Farthing-a-Mare Gingerbread

E is for:
Elsie Marley’s Nine O’Clock Barley
F is for:
The Fatted Figs from Budleigh Fair – This one asks you to fry figs in fritter batter, but it doesn’t give you the recipe for the batter.
Four-and-Twenty Blackbird Pye – This is another recipe that I think only an adult might try. The “blackbirds” are made from beef liver.
G is for:
Good Pulled Bread for Tommy Tucker
H is for:
Hickory Dickory Flummery – A flummery is a type of old-fashioned dessert.

I is for:
Intery Mintery Cutery Corn
J is for:
Jack-a-Dandy Kissing Candy – This is a very old-fashioned candy – candied rose petals and violets. I think I have had candied flowers at a living history museum, but I’m not sure where to get the rose petals and violets to make any myself.
Jack and Jill Johnnycakes – This recipe is accompanied by a vinegar pudding sauce.
K is for:
King Arthur’s Bag Pudding en Croute
King Boggen’s Three-Farthing Turnips
L is for:

Little Betty Botter’s Better Butter Batter – This is a shortbread recipe
L’Orangerie St. Clemens
M is for:
Margery Daw, Petit Pois – This is a dish of peas, but there’s a little game as a twist. You add either a corn kernel or a small onion to the peas, and whoever gets the corn or onion on their plate has good luck.
O is for:
Oeufs a la Humpty Dumpty – “Oeufs” is the French word for eggs. This recipe wants you to serve it with Bechamel sauce, but there’s no recipe for the sauce.

P is for:
Pease Porridge Chaud-Froid – This porridge is made with oatmeal instead of peas.
Peter’s Pickled Peppers
Pippin Hill Ladyfingers – This is a dessert made with apples.
Punch and Judy Rolling Pin Pie – This is an apple pie recipe.

Q is for:
Queen of Heart’s Purloined Tarts – These are heart-shaped cherry tarts.
R is for:
Rowly Powly’s Roly-Poly – The name of this rhyme is unfamiliar to me, but I know a variation of it under the name Georgie Porgie.
S is for:
A Salamagundi for Solomon Grundy – This is a dish with potatoes, carrots, and onions.
St. Dunstan’s Belfry Bacon
St. Swithin’s Rainwater Tea – This is a recipe for an herbal tea made with actual rain water. I’m not sure that I would recommend people actually gathering and drinking rain water, but the herbal tea sounds nice, and this section does explain a little about St. Swithin and the tradition behind the rhyme that goes with it.

Simple Simon’s Ha’Penny Buns
Slitherum Slatherum Soul Cakes – I was fascinated by the recipe for Soul Cakes, an old tradition from Halloween, All Saints Day, and All Souls Day. The book says that they should be made on the eve before All Souls Day (evening of November 1) rather than Halloween. However, from my earlier Halloween research, I know that different countries and regions had their own traditions and their own recipes for Soul Cakes. There is no single, universal recipe for Soul Cakes.
T is for:
Three Men in a Tub Pommes de Terre – This is basically a recipe for french fries, using three potatoes soaked in a tub of ice water before being fried in hot fat. (The book doesn’t explain why, but I know that doing that makes them crispier.)
Tuppeny Rice – This is a sweet rice dish made with cinnamon and sugar and marmalade.

Tweedle Dee’s Dumplings a Deux – These dumplings include cow’s liver.
W is for:
Willy Wood’s Wondrous Pennyloaves
Y is for:
Yankee Doodle’s Pepperbox Noodles
Z is for:
“sleeping after all this good eating!”































































