670 results
- Books
- Online
A book of cookery, and the order of meates to be served to the table, both for flesh and fish dayes : with many excellent wayes for the dressing of all usuall sorts of meats, both bak'd, boyld, or rosted, of flesh, fish, fowle, or others, with their propper sawes [sic]. As also many rare inventions in cookery for made dishes: with most notable preserves of sundry sorts of fruits. Likewise for making many precious waters, with divers approved medicines for grievous diseases. With certaine points of husbandry how to order oxen, horses, sheep, hogges, &c. with many other necessary points for husbandmen to know.
Dawson, ThomasDate: 1650- Books
- Online
The art of cookery, made plain and easy; which far exceeds any thing of the kind yet published. Containing, I. How to Roast and Boil to Perfection every Thing necessary to be sent up to Table. II. Of Made-Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which you may make use of at any other time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Things for a Voyage; and setting out a Table on board a Ship. XII. Of Hogs Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheese-Cakes, Creams, Jellies, Whip-Syllabubs, &c. XVII. Of made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries and Preserves, &c. XIX. To make Anchovies, Vermicella, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to Market; the Seasons of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. To which are added, by way of appendix, one hundred and fifty new and useful receipts, and a copious index. By a lady.
Glasse, Hannah, 1708-1770.Date: M.DCC.LXVII. [1767]- Books
- Online
The art of cookery, made plain and easy; Which far exceeds any Thing of the Kind yet published. Containing, I. How to Roast and Boil to Perfection every Thing necessary to be sent up to Table. II. Of Made-Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which you may make use of at any other time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Things for a Voyage; and setting out a Table on board a Ship. XII. Of Hogs Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheese-Cakes, Creams, Jellies, Whip-Syllabubs, &c. XVII. Of made Wines, Brewing, French Bread, Mussins, &c. XVIII. Jarring Cherries and Preserves, &c. XIX. To make Anchovies, Vermicella, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to market; the Season of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. To which are added, one hundred and fifty new and useful receipts, and a copious index. By a lady.
Glasse, Hannah, 1708-1770.Date: [1774]- Books
- Online
The art of cookery, made plain and easy; which far exceeds any thing of the kind yet published. Containing, I. How to Roast and Boil to Perfection every Thing necessary to be sent up to Table. II. Of Made-Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dress Fish. VI. Of Soops aud Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which you may make use of at any other time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Things for a Voyage; and setting out a Table on board a Ship. XII. Of Hogs Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheese-Cakes, Creams, Jellies, Whipt. Syllabubs, &c. XVII. Of made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries and Preserves, &c. XIX. To make Anchovies, Vermicella, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to market; the Seasons of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. To which are added, by way of appendix, one hundred and fifty new and Useful receipts, And a Copious Index. By a lady.
Glasse, Hannah, 1708-1770.Date: 1770- Books
- Online
The art of cookery, made plain and easy; which far exceeds anything of the kind yet published. Containing, I. How to Roast and Boil to perfection every Thing necessary to be sent up to Table. II. Of Made-Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and Littlecorner-Dishes for a great Table V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which you may make use of at any other Time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Things for a Voyage; and setting out a Table on board a Ship. XII. Of Hogs Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whip-Syllabubs, &c. XVII. Of made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries and Preserves, &c. XIX. Tomake Anchovies, Vermicella, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to Market; the Seasons of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain Cure for the Bite of a Mad-Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. To which are added, by way of appendix, one hundred and fifty new and useful receipts, and a copious index. By a lady.
Glasse, Hannah, 1708-1770.Date: M.DCC.LXIII. [1763]- Books
- Online
Archimagirus anglo-gallicus: or, Excellent & approved receipts and experiments in cookery : Together with the best way of preserving. As also, rare formes of sugar-works: according to the French mode, and English manner. Copied from a choice manuscript of Sir Theodore Mayerne Knight, physician to the late K. Charles. Magistro artis, edere est esse.
Mayerne, Théodore Turquet de, Sir, 1573-1655Date: 1658- Books
- Online
A delightfull daily exercise for ladies and gentlewomen : Whereby is set foorth the secrete misteries of the purest preseruings in glasses and other confrictionaries, as making of breads, pastes, preserues, suckets, marmalates, tartstuffes, rough candies, with many other things neuer before in print. Whereto is added a booke of cookery. By Iohn Murrell professor thereof.
Murrell, John, active 17th centuryDate: 1621- Books
- Online
A true gentlewomans delight : Wherein is contained all manner of cookery : together with [brace] preserving, conserving, drying, and candying, very necessary for all ladies and gentlewomen / published by W.J. Gent.
Kent, Elizabeth Grey, Countess of, 1581-1651Date: 1653- Books
- Online
The art of cookery, made plain and easy; which far exceeds any thing of the kind ever yet published. Containing, I. Of Roasting, Boiling, &c. II. Of Made-Dishes. III. Read this Chapter, and you will find how Expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes fit for a Supper, or Side-Dish, and little Corner-Dishes for a great Table; and the rest you have in the Chapter for Lent. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Fast-Dinner, a Number of good Dishes, which you may make use of for a Table at any other Time. X. Directions for the Sick. XI. For Captains of Ships. XII. Of Hog's Puddings, Sausages, &c. XIII. To Pot and Make Hams, &c. XIV. Of Pickling. XV. Of Making Cakes. XVI. Of Cheesecakes, Creams, Jellies, Whipt Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries, and Preserves, &c. XIX. To Make Anchovies, Vermicelli, Catchup, Vinegar, and to keep Artichokes, French beans, &c. XX. Of Distilling. XXI. How to Market, and the Seasons of the Year for Butcher's Meat, Poultry, Fish, Herbs, Roots, &c. and Fruit. XXII. A certain Cure for the Bite of a Mad-Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. By a lady.
Glasse, Hannah, 1708-1770.Date: M,DCC,XLVIII. [1748]- Books
- Online
The art of cookery, made Plain and Easy; which far exceeds any thing of the kind ever yet published. Containing, I. Of Roasting, Boiling, &c. II. Of Made-Dishes. III. Read this Chapter, and you will find how Expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes fit for a Supper, or Side-Dish, and little Corner-Dishes for a great Table; and the rest you have in the Chapter for Lent. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Fast-Dinner, a Number of good Dishes, which you may make use of for a Table at any other Time. X. Directions for the Sick. XI. For Captains of Ships. XII. Of Hog's Puddings, Sausages, &c. XIII. To Pot and Make Hams, &c. XIV. Of Pickling. XV. Of Making Cakes, &c. XVI. Of Cheescakes, Creams, Jellies, Whip Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries, and Preserves, &c. XIX. To Make Anchovies, Vermicella, Catchup, Vinegar, and to keep Artichokes, French-Beans, &c. XX. Of Distilling. XXI. How to Market, and the Seasons of the Year for Butcher's Meat, Poultry, Fish, Herbs, Roots, &c. and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. By H. Glasse.
Glasse, Hannah, 1708-1770.Date: [1748]- Books
- Online
The art of cookery, made plain and easy; which far exceeds any thing of the kind ever yet published. Containing, I. Of Roasting, Boiling, &c. II. Of Made-Dishes. III. Read this Chapter, and you will find how Expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes fit for a Supper, or Side-Dish, and little Corner-Dishes for a great Table; and the rest you have in the Chapter for Lent. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Fast-Dinner, a Number of good Dishes, which you may make use of for a Table at any other Time. X. Directions for the Sick. XI. For Captains of Ships. XII. Of Hog's Puddings, Sausages, &c. XIII. To Pot and Make Hams, &c. XIV. Of Pickling. XV. Of Making Cakes, &c. XVI. Of Cheesecakes, Creams, Iellies, Whip Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries, and Preserves, &c. XIX. To Make Anchovies, Vermicella, Catchup, Vinegar, and to keep Artichokes, French-Beans, &c. XX. Of Distilling. XXI. How to Market, and the Seasons of the Year for Butcher's Meat, Poultry, Fish, Herbs, Roots, &c. and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. By a lady.
Glasse, Hannah, 1708-1770.Date: M.DCC.XLVII. [1747]- Books
- Online
The universal cook, and city and country housekeeper. Containing all the various branches of cookery: the different methods of dressing Butchers Meat, Poultry, Game, and Fish; and of preparing gravies, cullices, soups, and broths; to dress roots and vegetables, and to prepare Little elegant Dishes for Suppers or light Repasts: to make all sorts of pies, puddings, pancakes, and fritters; cakes, puffs, and biscuits; cheesecakes, tarts, and custards; creams and jams; blanc mange, flummery, elegant ornaments, jellies, and syllabubs. The various Articles in candying, drying, preserving, and pickling. The preparation of hams, tongues, bacon, &c. Directions for trussing poultry, carving, and marketing. The making and management of Made Wines, Cordial Waters, and Malt Liquors. Together with Directions for Baking Bread, the Management of Poultry and the Dairy, and the Kitchen and Fruit Garden; with a Catalogue of the various Articles in Season in the different Months of the Year. Besides a Variety of useful and interesting tables. The Whole Embellished with The Heads of the Authors, Bills of Fare for every Month in the Year, and proper Subjects for the Improvement of the Art of Carving, elegantly engraved on fourteen Copper-Plates. By Francis Collingwood, and John Woollams, Principal cooks at the Crown and Anchor Tavern in the Strand. Late from the London Tavern.
Collingwood, Francis.Date: 1792- Books
- Online
The art of cookery, made plain and easy; which far exceeds any thing of the kind ever yet published. Containing, I. Of Roasting, Boiling, &c. II. Of Made-Dishes. III. Read this Chapter, and you will find how Expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes fit for a Supper, or Side-Dish, and little Corner-Dishes for a great Table; and the rest you have in the chapter for Lent. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Fast-Dinner, a Number of good Dishes, which you may make use for a Table at any other Time. X. Directions for the Sick. XI. For Captains of Ships. XII. Of Hog's Puddings, Sausages, &c. XIII. To Pot and Make Hams, &c. XIV. Of Pickling. XV. Of Making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whip Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries, and Preserves, &c. XIX. To Make Anchovies, Vermicella, Ketchup, Vinegar, and to keep Artichokes, French-Beans, &c. XX. Of Distilling. XXI. How to Market, and the Seasons of the Year for Butcher's Meat, Poultry, Fish, Herbs, Roots, &c. and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. By a lady.
Glasse, Hannah, 1708-1770.Date: MDCCXLVII. [1747]- Books
- Online
A help to discourse: or, more merriment mixt with serious matters : Consisting of witty, philosophical, grammatical, physical, astronomical, questions and answers. As also epigrams, epitaphs, riddles, jests, poesies, love-toyes, &c. are added, and plentiful'y dispersed. Together with The country-mans counsellour, and his yearly oracle, and prognostication, with additions, or a help to preserve his health; never before printed. As also the art of cookery, and sundry experiments, and their extractions of oyl, waters, &c.
Date: 1667- Books
- Online
The london art of cookery, and housekeeper's complete assistant. On a new plan. Made Plain and Easy to the Understanding of every Housekeeper, Cook, and Servant, in the Kingdom. Containing, proper directions for the choice of all kinds of provisions. Instructions for trussing Poultry. Roasting and boiling all Sorts of Butcher's Meat, Poultry, Game, and Fish. Baking, Broiling, and Frying. Sauces for every Occasion. Soups, Broths, Stews, and Hashes. Ragoos and Fricassees. Made Dishes, both plain and elegant. All Sorts of Pies and Puddings-Pancakes and Fritters. Proper Instructions for dressing Fruits and Vegetables. Pickling, Potting, and Preserving. The Preparation of Hams, Tongues, and Bacon. To keep Garden Stuffs and Fruits in Perfection. The whole Art of Confectionary. The Preparation of Sugars. Tarts, Puffs, and Pastics. Cakes, Custards, Jams, and Jellics. Drying, Candying, and Preserving Fruits, &c. Elegant Ornaments for Entertainments, Instructions for Carving. Necessary Articles for Sea-Faring Persons. Made wines, cordial waters, and malt liquors. To which is added, an appendix, Containing Considerations on Culinary Poisons; Directions for making Broths, &c. for the Sick; a List of Things in Season in the different Months of the Year; Marketing Tables, &c. &c. Embellisifed With A Head of the Author, and a Bill of Fare for every Month in the Year, elegantly engraven on Thirteen Copper-Plates. By John Farley, Principal Cook At The London Tavern.
Farley, John, active 18th century.Date: [1796]- Books
- Online
The queen-like closet: or, Rich cabinet : stored with all manner of rare receipts for preserving, candying and cookery. Very pleasant and beneficial to all ingenious persons of the female sex. To which is added, A supplement, presented to all ingenious ladies, and gentlewomen. By Hannah Woolley.
Woolley, Hannah, active 1670Date: 1684- Books
- Online
The accomplisht cook, or, The art & mystery of cookery : wherein the whole art is revealed in a more easie and perfect method than hath been published in any language ... / approved by Robert May.
May, Robert, 1588-Date: 1685- Books
- Online
The accomplisht cook, or, The art and mystery of cookery : wherein the whole art is revealed in a more easie and perfect method, than hath been publisht in any language ... / approved by ... Robert May.
May, Robert, 1588-Date: 1678- Books
- Online
The queen-like closet, or Rich cabinet : stored with all manner of rare receipts for preserving, candying and cookery. Very pleasant and beneficial to all ingenious persons of the female sex. To which is added, A supplement, presented to all ingenious ladies, and gentlewomen. By Hannah Wolley.
Woolley, Hannah, active 1670Date: 1675- Books
- Online
A true gentlewomans delight : Wherein is contained all manner of cookery: together with preserving, conserving, drying and candying. Very necessary for all ladies and gentlewomen. Published by W. I. gent.
Kent, Elizabeth Grey, Countess of, 1581-1651Date: 1653- Books
- Online
The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathy of all varieties in natural compounds in that mystery : Wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets. Whereunto is annexed a second part of rare receipts of cookery, with certain useful traditions. With a book of preserving, conserving and candying, after the most exquisite and newest manner, delectable for ladies and gentlewomen. / By William Rabisha.
Rabisha, WilliamDate: 1675- Books
- Online
The experienced English housekeeper, for the use and ease of ladies, housekeepers, cooks, &c. Written purely from practice, and Dedicated to the Hon. Lady Elizabeth Warburton, Whom the Author lately served as Housekeeper: Consisting of near nine hundred original receipts, most of which never appeared in print. Part I. Lemon Pickle, Browning for all Sorts of made Dishes, Soups, Fish, Plain Meat, Game, Made Dishes both hot and cold, Pyes, Puddings, &c. Part II. All Kinds of Confectionary, particularly the Gold and Silver Web for covering of Sweetmeats, and a Dessert of Spun Sugar with Directions to set out a Table, in the most elegant Manner, and in the modern Taste; Floating Islands, Fish-Ponds, Transparent Puddings, Trifles, Whips, &c. Part III: Pickling, Potting, and Collaring, Wines, Vinegars, Catchups, Distilling, with two most valuable Receipts, one for refining Malt Liquors, the other for curing Acid Wines, and a correct List of every Thing in Season for every Month in the Year. The tenth edition. With an Engraved Head of the Author; Also Two Plans of a Grand Table of Two Covers; and A curious new invented Fire Stove, wherein any common Fuel may be burnt instead of Charcoal. By Elizabeth Raffald.
Raffald, Elizabeth, 1733-1781.Date: MDCCLXXXVI. [1786]- Books
- Online
A book of cookery and the order of meates to be served to the table, both for flesh and fish dayes : with many excellent wayes for the dressing of all usuall sorts of meats ... with their proper saw[c]es ... : likewise for making many precious waters with divers approved medicines for.
Dawson, ThomasDate: 1650- Books
- Online
The queen-like closet, or, Rich cabinet : stored with all manner of rare receipts for preserving, candying, and cookery : very pleasant and beneficial to all ingenious persons of the female sex : to which is added, A supplement, presented to all ingenious ladies, and gentlewomen / by Hannah Wolley.
Woolley, Hannah, active 1670Date: 1681- Books
- Online
The lady's assistant for regulating and supplying her table; containing one hundred and fifty select bills of fare, Properly disposed for Family Dinners Of Five Dishes, to Two Courses of Eleven and Fifteen; With upwards of Fifty Bills Of Fare For Suppers, From Five Dishes to Nineteen; And Several Deserts: including a considerable number of choice receipts Of Various Kinds, With full Directions for preparing them in the most approved Manner: now first published from the manuscript collection of a professed housekeeper; Who had upwards of Thirty Years Experience in Families of the First Fashion.
Mason, Charlotte.Date: M.DCC.LXXIII. [1773]