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The art of cookery made plain and easy. To which are added, one hundred and fifty new receipts, a copious index, and a modern bill of fare, for each month, in the manner the dishes are placed upon the table. By H. Glasse.
Glasse, Hannah, 1708-1770.Date: M.DCC.LXXXI. [1781]- Books
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E. Kidder's receipts of pastry and cookery, for the use of his scholars. Who teaches at his school in Queen Street near St. Thomas Apostles. ...
Kidder, E. (Edward), 1665 or 1666-1739.Date: 1740?]- Books
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A nevv booke of cookerie : VVherein is set forth a most perfect direction to furnish an extraordinary, or ordinary feast, either in Summer or Winter. Also a bill of fare for fifh-dayes, fasting-dayes, ember-weekes, or Lent. And likewise the most commendable fashion of dressing, or sowcing, either flesh, fish, or fowle: for making of iellies, and other mide-dishes for seruice, to beautifie either noble-mans or gentlemans table. Together with the newest fashion of cutting vp any fowle. All set forth according to the now, new, English and French fashion: By Iohn Murrell.
Murrell, John, active 17th centuryDate: 1617- Books
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The good husvvifes iewell : VVherein is to he [sic] found most excellend [sic] and rare deuises for conceites in cookery, found out by the practise of Thomas Dawson. Wherevnto is adioyned sundry approued receits for many soueraine oyles, and the way to distill many precious waters, with diuers approued medicines for many diseases. Also certain approued points of husbandry, very necessary for all husbandmen to know.
Dawson, ThomasDate: [1596]- 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, Broiling, Baking, Fricasseeing. Also for Making Puddings. Custards, Cakes, Cheese-Cakes, Pies, Tarts, Ragouts, Soups, Jellies, Syllabubs, 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 Pickling, Preserving, Brewing, &c. And, in order to render it still more valuable than any other Publication that hath appeared, a treasure of valuable medicines crowns the whole of this work which contains 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: [1785?]- Books
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The family jewel, and compleat housewife's companion: or, the whole art of cookery made plain and easy. In a Method entirely new, and suited to every Capacity; calculated for the Preservation of Health, and on the Principles of Frugality, including Things useful, substantial and splendid. Containing compleat Directions in Marketing, and other Branches of Housewifry, and above 400 Receipts. In Cookery, Pastry, Pickling, Preserving, Candying, Potting, Collaring; great Variety of Puddings, Soops, Broths, Sauces, Cake Soop for the Pocket; Jellies, Creams, Syrups, Cakes, and other Confectionary; English Wines; Cyder, Mead, Vinegar, Verjuice, Katchup; Brewing fine Beer and Ale; how to preserve a Stock of Yeast in the scarcest Season; to keep Ale very fine, and to restore sour or ropy Beer to Perfection; to dress British Pickled Herrings several Ways; also to dress a Turtle to the greatest Perfection, as in the Indies; Mrs. Stephens's Receipt for the Stone; Dr. Mead's and others, for the Bite of a mad Dog; Sir Hans Sloane's for sore Eyes; Receipts for Daffy's and Stoughton's Elixir, with the Prices of the Ingredients; Extracts from a curious Treatise on the Disorders of the Teeth, and their Cure; how to preserve Guns, Grates, and Metals from Rust; to clean Plate, China, Gold and Silver Lace; to take Iron-Moulds or Mildew out of the finest Linnen or Lace; to make a Liquor for curling the Hair, which changes it to an agreeable Colour; also the incomparable Lip Salve; with an effectual Method to clear a Room from Bugs; and many other very useful Directions for Servants of different Stations. Being the Result of Forty Years Experience, and an attentive Observation on all the Books of Cookery that have ever yet been published. With an index directing to every receipt. By Mrs. Penelope Bradshaw, Housekeeper Forty Years to a Noble Family of Great Taste, but Proper Oeconomy. The seventh edition. With remarks by a London pastry-cook, of long and extensive Practice. Also an Addition of about 200 Receipts, and a Bill of Fare for every Month in the Year; with the Manner of placing the Dishes.
Bradshaw, Penelope.Date: MDCCLIV. [1754]- Books
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Cookery and pastry. As taught and practised by Mrs. Maciver, Teacher Of Those Arts In Edinburgh. A new edition. To which are added, for the first time, figures of dinner and supper courses, from five to fifteen dishes. Also, a correct list of everything in season For Every Month In The Year.
MacIver, Susanna.Date: MDCCLXXXVII. [1787]- Books
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The complete English cook; or, prudent housewife. Being, An entire New Collection of the most general, yet least expensive receipts in every Branch of Cookery and Good Housewifery. With directions for Roasting, Boiling, Stewing, Ragoos, Soups, Sauces, Fricaseys, Pies, Tarts, Puddings, Cheese-Cakes, Cheese-Cakes, Custards, Jellies, Potting, Candying, Collaring, Pickling, Preserving, Made-Wines, &c. Together with Directions for placing Dishes on Tables of Entertainment: And many other Things equally necessary. The whole made easy to the meanest Capacity, and far more useful to young Beginners than any Book of the Kind extant. By Ann Peckham, of Leeds, Who is well known to have been for Forty Years past one of the most noted Cooks in the County of York.
Peckham, Ann.Date: [1771]- Books
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England's newest way in all sorts of cookery, pastry, and all pickles that are fit to be used. Adorned with copper plates, setting forth the manner of placing dishes upon tables; and the newest fashions of mince-pies. By Henry Howard, Free Cook of London, and late Cook to his Grace the Duke of Ormond, and since to the Earl of Salisbury, and Earl of Winchessea. To which is added, the best receipts for making cakes, mackroons, biskets, Ginger-Bread, French-Bread: As also for Preserving, Conserving, Candying and Drying Fruits, Confectioning and making of Creams, Syllabubs, and Marmalades of several Sorts. Likewise, Additions of Beautifying Waters, and other Curiosities. As also above Fifty new Receipts are added which renders the whole Work compleat.
Howard, Henry, active 1708.Date: 1726- Books
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The complete cook: teaching the art of cookery in all its branches; And to Spread a Table, In a Useful, Substantial and Splendid Manner, At all Seasons in the Year. With Practical Instructions To Choose, Buy, Dress and Carve all Sorts of Provisions. Far exceeding any Thing of the Kind yet Published. Containing the greatest variety of approved receipts in Cookery, Pastry, Confectionary, Preserving, Pickling, Collaring, &c. and Dishes for Lent and Fast-Days, A Variety of Made Dishes, And to Dress both the Real and Mock Turtle. With an appendix teaching the art of making wine, Mead; Cyder, Shrub, Strong, Cordial and Medical Waters; Brewing Malt Liquot; The Management and Breeding of Poultry and Bees: and Receipts For Preserving and Restoring Health and Relieving Pain; and for Taking out Stains, Preserving Furniture, Cleaning Plate, &c. For the Use of Families. By James Jenks, Cook.
Jenks, James.Date: MDCCLXVIII. [1768]- Books
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The art of cookery, made plain and easy: which far exceeds any thing of the kind yet published. ... To which are added, one hundred and fifty new and useful receipts. Also, the order of a bill of fare ... And also, fifty receipts for different articles of perfumery. With a copious index. By Mrs. Glasse.
Glasse, Hannah, 1708-1770.Date: 1799- Books
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The english art of cookery, according to the present practice; being a complete guide to all housekeepers, on a plan entirely new; consisting of Thirtyeight Chapters. Containing Proper Directions for Marketing, and Trussing of Poultry. The making Soups and Broths. Dressing all sorts of Fish. Sauces for every Occasion. Boiling and Roasting. Baking, Broiling, and Frying. Stews and Hashes. Made Dishes of every sort. Ragous and Fricasees. Directions for dressing all sorts of Roots and Vegetables. All Sorts of Aumlets and Eggs. Puddings, Pies, Tarts, &c. Pancakes and Fritters. Cheese-Cakes and Custards. Blanc'mange, Jellies, and Syllabubs, Directions for the Sick. Directions for Seafaring Men. Preserving, Syrups, and Conserves. Drying and Candying. All sorts of Cakes. Hogs Puddings, Sausages, &c. Potting, and little cold Dishes. The art of Carving. Collaring, Salting, and Sousing. Pickling. To keep Garden Vegetables, &c. A Catalogue of Things in Season. Made wines and Cordial Waters. Brewing. English and French Bread, &c. With Bills of Fare for every Month in the Year. By Richard Briggs, Many Years Cook at the Globe-Tavern, Fleet-Street, the White-Hart Tavern, Holborn, and now at the Temple Coffee-House, London.
Briggs, Richard.Date: 1798- Books
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The london cook, or the whole art of cookery made easy and familiar. Containing a great number of approved and practical receipts in every branch of cookery. Viz. Chap. I. Of Soups, Broths and Gravy. II. Of Pancakes, Fritters, Possets, Tanseys, &c. III. Of Fish. IV. Of Boiling. V. Of Roasting. VI. Of Made-Dishes. VII. Of Poultry and Game. VIII. Sauces for Poultry and Game. IX. Sauces for Butcher's Meat, &c. X. Of Puddings. XI. Of Pies, Custards, and Tarts, &c. XII. Of Sausages, Hogs-Puddings, &c. XIII. Of Potting and Collaring XIV. Of Pickles. XV. Of Creams, Jellies, &c. XVI. Of Made Wines. By William Gelleroy, Late Cook to her Grace the Dutchess of Argyle. And now to the Right Hon. Sir Samuel Fludger, Bart. Lord Mayor of the City of London. To which is prefixed, a large copper-plate, representing his Majesty's Table, with its proper Removes, as it was served at Guild-Hall, on the 9th of November last, being the Lord Mayor's Day, when His Majesty, and the Royal Family, did the City the Honour to dine with them, and were highly pleased with their Entertainment.
Gelleroy, William.Date: MDCCLXII. [1762]- Books
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The complete family cook; being A system of cookery. Adapted to the tables not only of the opulent, but of persons of moderate fortune and condition. Containing Directions for choosing, dressing, and serving up all Sorts of Butcher Meat, Poultry, &c. The different Modes of making all Kinds of Soups, Ragouts, Fricandeaus, Creams, Ratafias, Compots, Preserves, &c. &c. as well as a great Variety of cheap and elegant Side Dishes, calculated to grace a Table at a small Expence. Instructions for making out Bills of Fare for the four Seasons of the Year, and to furnish a Table with few or any Number of Dishes, at the most moderate possible Expence. Necessary for Housekeepers, Butlers, Cooks, and all who are concerned in the Superintendance of a Family. The fourth edition-enlarged. By S. Taylor.
Menon, active 18th century.Date: 1796- 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 house-Keeper's pocket-book; and compleat family cook. Containing above seven hundred curious and uncommon receipts, in Cookery, Pastry, Preserving, Pickling, Candying, Collaring, &c. With plain and easy Instructions for preparing and dressing every Thing suitable for an Elegant Entertainment, from Two Dishes to Five or Ten, &c. And Directions for ranging them in their proper Order. To which is prefix'd, Such a copious and useful Bill of Fare of all manner of Provisions in Season for every Month of the Year, that no Person need be at a Loss to provide an agreeable Variety of Dishes, at a moderate Expence. By Mrs. Sarah Harrison, of Devonshire.
Harrison, Sarah, active 1733-1777.Date: MDCCXXXVIII. [1738]- Books
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The director: or, young woman's best companion. Being the plainest and cheapest of the kind ever yet publish'd: the whole makes a compleat family cook and physician. Containing Above Three Hundred easy Receipts in Cookery, Pastry, Preserving, Candying, Pickling, Collaring, Physick, and Surgery. To which are added, Plain and easy Instructions for chusing Beef, Mutton, Veal, Fish, Fowl, and other Eatables. Directions for Carving, and to make Wines: Likewise Bills of Fare for every Month in the Year. With a complete Index to the Whole. A Book necessary for all Families. By Sarah Jackson. Collected for the Use of her own Family and printed at the Request of her Friends.
Jackson, Sarah, active 1754.Date: MDCCLV. [1755]- 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 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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An economical, and new method of cookery; describing upwards of eighty cheap, wholesome, and nourishing dishes, consisting of roast, boiled, and baked meats; stews, fries, and above forty soups; a variety of puddings, pies, &c. with new and useful observations on rice, barley, pease, oatmeal, and milk, and the numerous dishes they afford, adapted to the necessity of the times, equally in all ranks of society, by Eliza Melroe,
Melroe, Eliza.Date: 1798- Books
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The lady's companion: or, accomplish'd director in the whole art of cookery. Containing Approved Receipts, (never before Published;) for Pastry, Pyes, Pasties, Fricassies, Baking, Roasting, Stewing, Boiling, Ragous, Soops, Sauces, Pickling, Collaring, Potting, Cakes, Custards, Puddings, Creams, Preserving, Candying, Torts, Jellies, Cheese-Cakes, Made Wines, &c. Also, Bills of Fare for all the Seasons of the Year, with an Alphabetical Index to the whole. By a lady.
Ceres.Date: MDCCLXVLI. [1767]- 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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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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Bradshaw's valuable family jewel. Containing all that relates to confectionary, cookery, Pastry, preserving, pickling, cordials, wine making, bread making, &c. With a great Number of other Necessary Articles, not to be met with in any other Book. Likewise Mons. Millien's Method of preserving Metals from Rust, such as Guns, Grates, Candle-Sticks, &c. for the Discovery of which the Royal Academy of Paris gave him 10,000 l. By Mrs. P. Bradshaw. To which is added, The London and country brewer. containing, An excellent Way of Brewing a Butt of Pale strong Beer, by an Inn-Keeper. A Scheme for Brewing strong Malt-Liquors after a new improved Method. Of Brewing Butt-Beer, called Porter. Of Brewing a Hogshead and a Half of Pale Ale from fresh Malt, by a private Person. Of Working Beer and Ale after a new Way, to their great Advantage. Common Purl improv'd by a famous cheap Receipt now in use, rendering it far more wholesome and pleasant than by the common Way. And also, the cellar-man. Or many Receipts to cure, preserve and Improve Drinks in the Cask; a new advantagious Way to get out the Sap of new Casks, and to Season them at once; likewise particular Directions for Bottling Malt-Drinks; with many other useful Matters, never before Publish'd; truly necessary for those who are concern'd in Brewing or Selling Malt-Liquors. By a person formerly concern'd in a publick brew-house.
Bradshaw, Penelope.Date: 1751- 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