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6 Treffer

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6 Treffer

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  1. Detailansicht für Treffer 1 öffnen
    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 [Autor/in]
    London: Printed [by Augustine Mathewes] for Tho: Devve, and are to be sold at his shoppe in St: Dunstons Church-yard in Fleete-street ; Ann Arbor, Mich: UMI, 1621; 1999
    Online Buch, Datenträger, Online-Ressource
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    Wie komme ich dran?
  2. Detailansicht für Treffer 2 öffnen
    Court cookery: or, the compleat English cook. Containing the choicest and newest receipts for making soops, pottages, fricasseys, Harshes, Farces, Ragoos, Cullises, Sauces, Forc'd-Meats and Souses; with various Ways of Dressing most Sorts of Flesh, Fish and Fowl, Wild and Tame; with the best Methods of Potting and Collaring. As likewise of pastes, pies, pastys, Puddings, Tansies, Biskets, Creams, Cheesecakes, Florendines, Cakes, Jellies, Sillabubs and Custards. Also Of Pickling, Candying and Preserving: With a Bill of Fare for every Month in the Year, and the latest Improvements in Cookery, &c. By R. Smith, Cook (under Mr. Lamb) to King William; as also to the Dukes of Buckingham, Ormond, D'Aumont (the French Ambassador) and others of the Nobility and Gentry
    Smith, Robert [Autor/in]
    London: printed for T. Wotton, at the Three Daggers in Fleet-Street ; Farmington Hills, Mich: Cengage Gale, 1723; 2009
    Online Buch, Datenträger, Online-Ressource
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    Volltext
    Wie komme ich dran?
  3. Detailansicht für Treffer 3 öffnen
    Court cookery: or The compleat English cook: Containing the choice at newest receipts for making soops, pottages, fricasseys, harshes, farces, ragoos, cullises, sauces, forc'd-meats and souses; with various ways of dressing most sorts of flesh, fish and fowl, wild and tame; with the best methods of potting and collaring. As likewise of pastes, pies, pastys, pattys, puddings, fansies, biskets, creams, cheese-cakes, florendines, cakes, jellies, sillabubs and custards. Also of pickling, candying and preserving: with a bill of fare for every month in the year, and the latest improvements in cookery. By R. Smith, cook (under Mr. Lamb) to King William; as also to the Dukes of Buckingham, Ormond, D'Aumont (the French Ambassador) and others of the nobility and gentry
    Smith, Robert [Autor/in]
    Dublin: printed for Pat. Dugan, on Cork-Hill, and W. Smith, in Dames-Street ; Farmington Hills, Mich: Cengage Gale, 1724; 2009
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  4. Detailansicht für Treffer 4 öffnen
    The Compleat family cook: Consisting of a collection of near a thousand curious and uncommon receipts in soops, made-dishes, pastes, pickles, cakes, creams, jellifs, made-wines, &c. with figures for orderly placing the dishes; and courses; also bills of fare for every month in the year; and an alphabetical index to the whole. A book necessary for mistresses of families, higher and lower women servants, and confined to things useful, substantial and splendid, and calculated for the preservation of health, and upon the measures of frugality, being the result of many years practice and experience. Revised and corrected by an eminent Cook, 1766. To which is added, the London and country brewer. With a copious treatise on malt liquors. To which likewise is added, the art of clear starching, ironing, &c. to which also is added, the servant maid's best companion. Consisting of necessary cautions and prudencial advice such as if duely observed cannot sail making them easy and happy in themselves, either in the capacity of a servant, or mistress of a family
    Hull: Prined by J. Rawson, and Son ; Farmington Hills, Mich: Cengage Gale, 1766; 2009
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  5. Detailansicht für Treffer 5 öffnen
    Court cookery: or, The compleat English cook: Containing the choicest and newest receipts for making making soops, pottages, fricasseys, harshes, farces, ragoo's, cullises, sauses, forc'd-meats, and souses: with various ways of dressing most sorts of flesh, fish, and fowl, wild, and tame; with the best methods of potting, collaring and pickling. As likewise of pastes, pies, pasties, patties, puddings, tansies, biskets, creams, cheesecakes, florendines, cakes, jellies, sillabubs and custards. Also of candying and preserving: with a bill fare for every month in the year, and the latest improvements in cookery, pastry, &c. By R. Smith, cook (under Mr. Lamb) to King William, as also to the Dukes of Buckingham, Ormond, D'Aumont (the French Ambassador) and others of the nobility and gentry
    Smith, Robert [Autor/in]
    The second edition, with large additions. - London: Printed for T. Wotton, at the Three-Daggers in Fleet-Street ; Farmington Hills, Mich: Cengage Gale, 1725; 2009
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  6. Detailansicht für Treffer 6 öffnen
    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
    Nott, John [Sonstige]
    London: printed by H. P. for Charles Rivington, at the Bible and Crown, in St. Paul's Church-Yard ; Farmington Hills, Mich: Cengage Gale, 1726; 2009
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    Zugriff:
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    Wie komme ich dran?

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