Details - The art of cookery made plain and easy : which far exceeds any thing of the kind yet published ... : to which are added, by way of appendix, one hundred and fifty new and useful receipts, and a copious index

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The art of cookery made plain and easy

Title

The art of cookery made plain and easy : which far exceeds any thing of the kind yet published ... : to which are added, by way of appendix, one hundred and fifty new and useful receipts, and a copious index

Title Variants

Alternative: Glasse's Cookery

By

Glasse, Hannah, 1708-1770
Mead, Richard, 1673-1754

Type

Book

Material

Published material

Publication info

London, Printed for W. Strahan, J. and F. Rivington, W. Johnston, L. Davis, T. Longman, R. Bladwin, W. Owen, J. Hinton, B. White, S. Crowder, T. Caslon, Hawes and Co., W. Nicoll, J. Robson, T. Becket, T. Davies, J. Wilkie, Robinson and Roberts, J. Almon,

Edition

A new edition.

Notes

A facsimile of the author's signature is printed on the first page of text.

"Appendix to The art of cookery, made plain and easy" has a half title on Z1r; pagination and register are continuous.

Woodcut head- and tail-pieces.

Misnumbering p. 382-383 as 372-373, respectively.

Signatures: A⁸ a⁸ B-2C⁸ 2D⁴.

Includes index.

Contents: (from t.p.) 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 hog's 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.

Rhees, W.J. Smithson and his bequest, | p. 64