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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
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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
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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
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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
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The good husvvifes iewell : Wherein is to bee found most excellent and rare deuises, for co[n]ceits in cookery, found out by the practise of Thomas Dawson. Whereunto are adioyned sundry aproued receits for many soueraigne oyles, and the way to distill many pretious waters, with diuers approued medicines for many diseases. Also certaine approoued points of husbandry very necessary for all husbandmen to know.
Dawson, ThomasDate: [1610]- Books
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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 Lent 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 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. To make Anchovies, Vermicella, Carchup, 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, &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. To which are added, By Way of Appendix, I. To dress a Turtle, the West-India Way. II. To make Ice Cream. III. A Turkey, &c. in Jelly. IV. To make Citron. V. To candy Cherries or Green Gages. VI. To take Ironmolds out of Linnen. Vii. To make India Pickle: Viii. To make English Catchup. IX. To prevent the Infection among horned Cattle. By a lady.
Glasse, Hannah, 1708-1770.Date: [1755]- Books
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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
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The art of cookery refin'd and augmented : containing an abstract of some rare and rich unpublished receipts of cookery / collected from the practise of that incomparable master of these arts, Mr. Jos. Cooper, chiefe cook to the late king ; with severall other practises by the author ; with an addition of preserves, conserves, &c., offering an infallible delight to all judicious readers.
Cooper, Joseph, chiefe cook to the late kingDate: 1654- Books
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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]- Books
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The young cooks monitor: or, Directions for cookery and distilling : Being a choice compendium of excellent receipts. Made publick for the use and benefit of my schollars. / By M.H.
M. HDate: 1683- Books
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The modern cook: containing, instructions for preparing and ordering public entertainments for the tables of princes, Ambassadors, Noblemen, and Magistrates. As also, The least Expensive Methods of providing for private Families, in a very elegant Manner. With New Receipts for Dressing of Meat, Fowl, and Fish; and making Ragouts, Fricassees, and Pastry of all Sorts, in a Method, never before published. Adorned with Copper-Plates, Exhibiting the Order of Placing the different Dishes, &c. on the Table, in the most polite Way. By Mr. Vincent La Chapelle, Late Chief Cook to the Right Honourable the Earl of Chesterfield: And now Chief Cook to his Highness the Prince of Orange.
La Chapelle, Vincent.Date: MDCCXLIV. [1744]- Books
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The experienced English housekeeper, for the use and ease of ladies, housekeepers, cooks, &c. Wrote purely from practice, And dedicated to the Hon. Lady Elizabeth Warburton, Whom the Author lately served as House-Keeper: Consisting of near eight 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 Kind of Confectionary, particularly the Gold and Silver Web for covering of Sweet-Meats, and a Desert 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 second edition, with an appendix, containing 102 additional Receipts. And The Plan of a Fire Stove, wherein any common Fuel may be burnt instead of Charcoal. By Elizabeth Raffald.
Raffald, Elizabeth, 1733-1781.Date: 1771- Books
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The family-dictionary, or, Houshold [sic] companion : containing, in an alphabetical method, I. Directions for cookery ... VII. The preparations of several choice medicines ... / by William Salmon.
Salmon, William, 1644-1713Date: 1696- Books
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The Experienced English housekeeper, for the use and ease of ladies, housekeepers, cooks, &c. Written purely from practice; Dedicated The Hon. Lady Elizabeth Warburton, Whom the Author lately served as Housekeeper. Consisting of several hundred original receipts, most of which never appeared in print. Part I. Lemon Pickle, Browning for all Sorts of made Dishes, Soup Fish, plain Meat, Game, made Dishes, both hot and cold. Pies. Puddings, &c. Part II. All Kinds of Confectionary, particularly the Gold and Silver Web for covering the Sweetmeats, and a Desert of Span Sugar, with Directions to set out a Table in the most elegant Manner, and in the modern taste, Floating Island, Fish Pond, Transparent Puddings, ... Whips, &c. Part III. Pickling, Potting, and ... 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. By Elizabeth Raffald.
Raffald, Elizabeth, 1733-1781.Date: M,DCC,XCI. [1791]- Books
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A booke of cookerie and the order of meates to bee serued to the table, both for flesh and fish dayes : With many excellent wayes for the dressing of all vsuall sortes of meates ... Likewise for making many precious waters, with diuers approued medicines for grieuous diseases. With certaine points of husbandry.
Dawson, ThomasDate: 1629- Books
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The cooks and confectioners dictionary: or, the accomplish'd housewives companion. Containing I. The choicest Receipts in all the several Branches of Cookery; or the best and newest Ways of dressing all Sorts of Flesh, Fish, Fowl, &c. for a Common or Noble Table; with their proper Garnitures and Sauces. II. The best Way of making Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Pottages, &c. according to the English, French, and Italian Courts. All Sorts of Pickles. III. All Manner of Pastry-Works, as Biskets, Cakes, Cheese-Cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. IV. The various Branches of Confectionary; as Candying, Conserving, Preserving, and Drying all Sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-Works. V. The Way of making all English potable Liquors; Ale, Beer, Cyder, Mead, Metheglin, Mum, Perry, and all Sorts of English Wines: Also Cordials, and Beautifying Waters. VI. Directions for ordering an Entertainment, or Bills of Fare, for all Seasons of the Year; and setting out a Desert of Sweet-Meats to the best Advantage: With an Explanation of the Terms us'd in Carving. According to the Practice of the most celebrated Cooks, Confectioners, &c. in the Courts of England, France, &c. and many private and accomplish'd Housewives. The third edition with additions. Revised and recommended by John Nott, late Cook to the Dukes of Somerset, Ormond and Bolton; Lord Lansdown and Ashburnham.
Date: MDCCXXVI. [1726]- Books
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The second part of The good hus-wiues iewell : where is to be found most apt and readiest wayes to distill many wholesome and sweete waters : in which (likewise) is shewed the best manner in preseruiug [sic] diuers sortes of fruites, and making of sirrops : with diuers conceites in cookerie : with The booke of caruing.
Dawson, ThomasDate: 1606- Books
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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
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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
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The prudent housewife; or, Complete English cook, for town and country. Being the newest collection of the most genteel, and least expensive receipts in every branch of cookery, viz. going to market; for roasting, boiling, frying, hashing, stewing, broling, baking, and fricasseeing. Also, for making pudings, curtards, cakes, cheese cakes, pies, tarts, ragouts, soups, jellies, syllabues, wines, &c. To which are added, selected from the papers of a lady of distinction, lately deceased. New and infallible rules to be observed, in packling, preserving, brewing, &c. And in order to render it still more valuable than any other publication that hath appeared, a treasure of valuable medicines, for the cure of every disorder, crowns the whole of this work; which coutains every instruction that relates to the pleasing of the palate, and the preservation of that inestimable blessing, health. Written by Mrs. Fisher, of Richmond.
Fisher, Mrs.Date: [1788]- Books
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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
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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
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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
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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
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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