The recipes included provide an insight into food and dining and culinary traditions in Cork in the Victorian period. A notable historical observer who provides evidence of Cork's culinary culture at the time is George Boole, who was appointed the Professor of Mathematics at Queen's College Cork (UCC). Boole wrote his observations regarding Corks culinary culture in letters to family members. An example is when Boole wrote that a blend of meat and fowl was served in a meal in one course. During his time at Queen’s College, food played significant role in his social life and relationships which is also evident in his letters. For example, Boole thanks his sister Maryann for sending pork pies as gifts to his university friends and landlord. There is evidence that Boole enjoyed meeting his students for breakfast and would invite his work colleagues to dinner. The role food played in Boole’s life extended beyond his career at Queens College as he was a frequent guest at the homes of the Bishops of Cork and the Lord Mayor.  

Boole’s letters highlight the nature of food and culinary customs in Cork in the Victorian period of the mid-19th century in Ireland. Boole’s writings also demonstrate the role food and dining traditions played in Cork in the mid-19th century. The UCC Library has a collection of recipes from the 19th-century, which reflect the culinary culture of Cork at the time. An example is early to mid-19th century recipes which belonged to Mary Honner who was a landowner from Rathmore in Kinsale, County Cork. Honner’s recipe book contains a collection of over 170 recipes and the majority are culinary recipes for example, sweet and savoury puddings as well as recipes for preserved food, meat, fish, and oysters. Baked goods for example, cheesecakes, seed cake and gingerbread can also be found in Honner’s recipe book. Honner’s recipes also display international recipes for example, East India Curry Powder, which was made from meat and curried eggs.  

The form of a handwritten recipe book started to emerge in Ireland in the late 17th century. These collections contain medicinal recipes for example, snail tea or broth for diseases such as consumption, colds, and lung congestion. A selection of recipes prevented “tincture for the teeth” and to prevent hair loss. Many of Honner’s were influenced by Irish tradition for example, the potato and soda. Honner’s recipes also display a British influence, highlighting their imperial status and governance of Ireland at the time. An example of the British influence on Honner’s collections is the prevalence of pudding recipes. A notable example is the College or Cambridge and the earliest recipe for this dish dates to an English recipe compilation by John Murrell, which was first printed in London 1617. The dish was associated with the student halls in the University of Cambridge. Honner’s recipe for College Pudding contains dried fruit, candied lemon, and nutmeg. Honner’s recipe requests for the batter to be baked into small tin-shaped puddings.