Two manuscript menus, in the hand of Richard Twining the elder, and annotated by him, the first for 'the Dinner at Mr Gogle's at Frankfort in 1781'; and the second for 'Dinner [Desert] at Monsr. Roquette's Augt 1: 88'. With autograph note by his son.

Unusual items, providing a first-hand glimpse into eighteenth-century European gastronomy, by one whose business was intimately connected with it. Texts of both items clear and complete. Both on aged, creased and worn paper. Item One: On one side of a piece of laid paper, 17 x 21 cm. Central vertical fold to make two sections, each with a square drawn in the centre, surrounded by names of foods. Left-hand section carrying note at foot from the elder Twining: 'Q | I believe the Dinner at Mr Gogle's at Frankfort in 1781: when my Wife, Mary & myself went to Germany.' Note at head of section by the younger Twining: 'I have but little doubt that it was. I wish it had occurred to me to shew it to 2 generations of Mr Koch from M Gogle's old Partner. who call'd upon me June 1850'. Ingredients (as spelt) include doe, sorrels, pease, palates, salagundy, spinnage, tartlets, Craw Fish, Anchowise, B Pig. Item Two: On both sides of a piece of laid paper, 12 x 15 cm. One side headed 'Dinner at Monsr Roquette's | Augt 1: 88', and the other 'Desert at Mynheer Roquettes. | Augst 1: 88'. Dinner side with note at foot: 'the Eels plain boil'd nearly cold & eat with Oil, Vinegar, Pepper & shred Parsley. The Pidgeons had a thin meat between the skin & breast.' Ingredients include Perch, Veal Glace, Mulberries, Fruit in Brandy. From the Twining family archive.