108 results
- Books
Supermother's cooking with grass.
Date: [1971]- Books
Black hunger : soul food and America / Doris Witt.
Witt, DorisDate: 2004- Archives and manuscripts
A selection of approved receipts in various branches of cookery and confectionary
Date: c. 1825Reference: MS.4492- Books
Feast or famine : food and drink in American westward expansion / Reginald Horsman.
Horsman, Reginald.Date: [2008], ©2008- Ephemera
Price check / Gateway.
Gateway (Firm)Date: 1995- Books
- Online
Report on trichinae and trichinosis / United States Marine Hospital Service ; prepared, under direction of the supervising Surgeon-General, by W.C.W. Glazier.
United States. Marine Hospital Service.Date: 1881- Pictures
- Online
A cross-dressing man in a top hat; representing effeminate fashions for men. Colour process print, ca. 1910.
Date: [ca. 1910?]Reference: 2059338iPart of: The James Gardiner Collection.- Digital Images
- Online
Sarcocystosis: sarcocyst in skeletal muscle
- Archives and manuscripts
Vaccines: Pig Bel
Date: 1980Reference: WF/M/PL/395Part of: Wellcome Foundation Ltd- Digital Images
- Online
Juniperus communis (Juniper)
Rowan McOnegal- Books
Les dîners de gala / [Salvador Domenech Philippe Hyacinthe Dali conceived and materialized this work] ; translated by Captain J. Peter Moore.
Dalí, Salvador, 1904-1989Date: [2016]- Archives and manuscripts
- Online
Woodburn, Nigel
Date: 05/08/2009Reference: TP1/A/724Part of: One and Other Project- Books
- Online
The guide to preferment, Or; Powell's complete book of cookery, containing, the newest and best receipts in cookery, for roasting, boiling, broiling, frying, fricaseys, hashing, stewing, force meats, potting, ragoos, collaring, salting and drying, soups, broth and gravy, baking, pies and pasties, tarts, puddings, cakes, cheesecakes, custards, jellies, conserving, candying, preserving, and connectionary, pickling, making wines. Likewise the best methods of marketing, to know the goodness and badness of each particular sort of eatables, that you want to buy of the butchers, poulterers, fishmongers, cheesemongers, pork shops, ham shops, Bacon warehouses, egg warehouses, &c. and to prevent being cheated. With the forms of placing dishes on a table, either in the middling or genteclest taste. Very necessay for ladies, gentlemen and their servants.
Powell, B.Date: [1785?]- Books
- Online
A letter to the Right Honourable the Lord Colvill, rear admiral of the White Squadron, and late commander in chief, of His Majesty's Squadron in North-america, wrote by Lt. Robert Dugdale, late commander of His Majesty's arm'd schooner the Magdalen; Who was cashiered, and rendered incapable of ever serving His Majesty, his heirs or successors, by the sentence of a court martial, for receiving on board, or permitting to be received on board the said schooner, eighty-five barrels of beef and pork, and carrying the same round from Louisbourg to Halifax; proved to be of relief to His Majesty's infant colony, called Nova-Scotia; he receiving freight for the same, so adjudged by the Hon. Court Martial, held on the 17th of November, 1764, in Halifax harbour: with some anecdotes, relative to the conduct of Lord Colvill, during the time of his command as commodore in America, from the latter end of 1759 to 1762.
Dugdale, Robert, -1791.Date: 1767- Books
- Online
The professed cook: or the modern art of cookery, pastry, and confectionary, made plain and easy. Consisting of the most approved methods in the French as well as English cookery. In which the French Names of all the different Dishes are given and explained, whereby every Bill of Fare becomes intelligible and familiar. Containing I. Of Soups, Gravy, Cullis and Broths II. Of Sauces III. The different Ways of Dressing Beef, Veal, Mutton, Pork, Lamb, &c. IV. Of First Course Dishes V. Of Dressing Poultry VI. Of Venison Vii. Of Game of all Sorts Viii. Of Ragouts, Collops and Fries IX. Of Dressing all Kinds of Fish X. Of Pastry of different Kinds XI. Of Entremets, or Last Course Dishes XII. Of Omelets XIII. Pastes of different Sorts XIV. Dried Conserves XV. Cakes, Wafers and Biscuits XVI. Of Almonds and Pistachias made in different Ways XVII. Marmalades XVIII. Jellies XIX. Liquid and Dried Sweetmeats XX. Syrups and Brandy Fruits XXI. Ices, Ice Creams and Ice Fruits XXII. Ratafias, and other Cordials, &c. &c. Translated from Les soupers de la cour; with the Addition of the best Receipts which have ever appear'd in the French Language. And adapted to the London markets by the editor, who has been many Years Clerk of the Kitchen in some of the first Families in this Kingdom.
Menon, active 18th century.Date: MDCCLXIX. [1769]- Books
- Online
The professed cook: or, the modern art of cookery, pastry, and confectionary, made plain and easy. Consisting of the most approved methods in the French as well as English cookery. In Which The French Names of all the different Dishes are given and explained, whereby every Bill of Fare becomes intelligible and familiar. Containing I. Of Soups, ... and Broths. II. Of Sauces. III. The different Ways of dressing Beef, Veal, Mutton, Pork, Lamb, &c. IV. Of First Course Dishes. V. Of dressing Poultry. VI. Of Venison. VII. Of Game of all Sorts. VIII. Of Ragouts, Collops, and Fries. IX. Of dressing all Kinds of Fish. X. Of Pastry of different Kinds. XI. Of Entremets, or last Course Dishes. XII. Of Omelets. XIII. Pastes of different Sorts. XIV. Dried Conserves. XV. Of Cakes, Wafers, and Biscuits. XVI. Of Almonds and Pistachios made in different Ways. XVII. Marmalades. XVIII. Jellies. XIX. Liquid and dried Sweetmeats. XX. Syrups and Brandy Fruits. XXI. Ices, Ice Creams, and Ice Fruits. XXII. Ratafias, and other Cordials, &c. Including a translation of Les soupers de la cour; with the addition of the best receipts which have ever appeared in the French or English Languages, and adapted to the London Markets. By B. Clermont, Who has been many Years Clerk of the Kitchen in some of the first Families of this Kingdom, and lately to the Right Hon. the Earl of Abingdon.
Menon, active 18th century.Date: M.DCC.LXXVI. [1776]- Books
- Online
The country housewife's family companion: or profitable directions for whatever relates to the management and good oeconomy of the domestick concerns of a country life, According to the Present Practice of the Country Gentleman's, the Yeoman's, the Farmer's, &c. Wives, in the Counties of Hertford, Bucks, and other Parts of England: Shewing How great Savings may be made in Housekeeping: And wherein, among many others, The following Heads are particularly treated of and explained: I. The Preservation and Improvement of Wheat, Barley, Rye, Oats, and other Meals; with Directions for making several Sorts of Bread, Cakes, Puddings, Pies, &c. II. Frugal Management of Meats, Fruits, Roots, and all Sorts of Herbs; best Methods of Cookery; and a cheap Way to make Soups, Sauces, Gruels, &c. III. Directions for the Farm Yard; with the best Method of increasing and fatning all Sorts of Poultry, as Turkies, Geese, Ducks, Fowls, &c. IV. The best Way to breed and fatten Hogs; sundry curious and cheap Methods of preparing Hogs Meat; Directions for curing Bacon, Brawn, pickled Pork, Hams, &c. with the Management of Sows and Pigs. V. The best Method of making Butter and Cheese, with several curious Particulars containing the whole Management of the Dairy. VI. The several Ways of making good Malt; with Directions for brewing good Beer, Ale, &c. With Variety of Curious Matters, Wherein are contained frugal Methods for victualling Harvest-Men, Ways to destroy all Sorts of Vermine, the best Manner of suckling and fattening Calves, Prescriptions for curing all Sorts of Distempers in Cattle, with Variety of curious Receits for Pickling, Preserving, Distilling, &c. The whole founded on near thirty years experience by W. Ellis, Farmer, at Little Gaddesden, near Hempsted, Hertfords.
Ellis, William, approximately 1700-1758.Date: 1750- Books
- Online
The new art of cookery, made plain and easy; Which far exceeds any thing of the kind ever yet published; being enriched with a great variety of receipts from the best treatises on this subject. Containing, I. Of roasting and boiling flesh meat, as well as poultry. II. Of made dishes. III. Of ragous. IV. Of fricasees. V. Of Hashes. VI. Of soups and rich gravies. VII. Of soups for fast days. VIII. Of things necessary for the sick. IX. Of dressing of fish; the sauces for; and how to dress a turtle. X. Of collaring and potting. XI. Of pies of fruit, and a variety of pastes for. XII. Of pies of savoury meat. XIII. Of puddings and dumplings. XIV. Of sweetmeats and other decorations for the table. XV. Of the different plummeries and blanc mange. XVI. Of whips and syllabubs. XVII. Of preserves, jellies and jams. XVIII. Of creams, custards, torts, and cheese-cakes. XIX. Of cakes, as well plumb, seed, and saffron, &c. XX. Of macaroons, Naple's biscuits, and cheese-cakes. XXI. Of little savoury dishes, fit for supper, the sides or corners of the table. XXII. Of salting and preserving beef, pork, and making hams. XXIII. Of pickling, making catchup, vinegar, and the India pickle. XXIV. Of the different wines made of fruit. XXV. Of the use of still, and distilling of the different waters, and making meade. XXVI. Of making bread, well with yeast as leavening. XXVII. Of brewing ... drink. XXVIII. A list of the season thro' the year. XXIX. New ... of fare two course, as they are be laid on the table. XXX. Washes and salves for the skin, &c. XXXI. Some valuable physical receipts. With the addition of a variety of original receipts never before published. The representation of the frame for doing things by the steam; and the new contrivance of boiling kettles and other culinary vessels. By. H. Glasse.
Glasse, Hannah, 1708-1770.Date: M.DCC.LXXIII. [1773]- Digital Images
- Online
Sarcocystosis: sarcocyst in skeletal muscle
- Digital Images
- Online
Chinese woodcut, dietary prohibitions during medication
- Digital Images
- Online
Chinese woodcut, food incompatibilities
- Digital Images
- Online
Tapeworm
Macroscopic Solutions- Books
The Blue Zones solution : eating and living like the world's healthiest people / Dan Buettner.
Buettner, DanDate: [2015]- Books
Eatymologies : historical notes on culinary terms / William Sayers ; with illustrations by Clara Jane Timme.
Sayers, WilliamDate: 2015- Digital Images
- Online
Trichinella spiralis
David Linstead