 | This article contains too many or overly lengthy quotations. (May 2023) |
 First edition | |
| Author | Charlotte, Lady Clark Catherine Frances Frere |
|---|---|
| Subject | 19th century British recipes |
| Genre | Cookery |
| Publisher | Constable & Company |
Publication date | 1909 |
| Publication place | Scotland |
| Pages | xviii + 584 |
The Cookery Book of Lady Clark of Tillypronie is a book of recipes collected over a lifetime by Charlotte, Lady Clark of Tillypronie (née Coltman, 1851–1897), and published posthumously in 1909. The earliest recipe was collected in 1841; the last in 1897. The book was edited by the artist Catherine Frances Frere, who had seen two other cookery books through to publication, at the request of Clark's husband.
The book is considered a valuable compilation of Victorian era recipes. Lady Clark obtained the recipes by asking hostesses or cooks, and then testing each one at Tillypronie. She documented each recipe's source with the name of her source, and often also the date. There is comprehensive coverage of plain British cooking, especially of meat and game, but the book has sections on all aspects of contemporary cooking including bread, cakes, eggs, cooking for invalids, jams, pies, sauces, sweets (puddings) and vegetables. She had lived in Italy and France, and the cuisines of these countries are represented by many dishes, as is Anglo-Indian cooking with a section called "Curries".
The book was enjoyed by Virginia Woolf and acted as a source of inspiration to the cookery writer Elizabeth David.