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5 Treffer

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  1. Detailansicht für Treffer 1 öffnen
    A daily exercise for ladies and gentlewomen: Whereby they may learne and practice the whole art of making pastes, preserues, marmalades, conserues, tartstuffes, gellies, breads, sucket candies, cordiall vvaters, conceits in sugar-vvorkes of seuerall kindes. As also to dry lemonds, orenges, or other fruits. Newly set forth, according to the now approued receipts, vsed both by honourable and vvorshipfull personages. By Iohn Murrell, professour thereof
    Murrell, John [Autor/in]
    London: Printed [by T. Snodham] for the vvidow Helme, and are to be sould at her shop in S. Dunstans church-yard in Fleetstreet ; Ann Arbor, Mich: UMI, 1617; 1999
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    Wie komme ich dran?
  2. Detailansicht für Treffer 2 öffnen
    The perfect cook: being the most exact directions for the making all kinds of pastes, with the perfect way teaching how to raise, season, and make all sorts of pies, pasties, tarts, and florentines, &c. now practised by the most famous and expert cooks, both French and English. As also the perfect English cook, or right method of the whole art of cookery, with the true ordering of French, Spanish, and Italian kickshaws, with alamode varieties for persons of honour. To which is added, the way of dressing all manner of flesh, fowl, and fish, and making admirable sauces, after the most refined way of French and English. The like never extant; with fifty five ways of dressing of eggs
    By Mounsieur Marnette
    S.l.: Printed at London for Nath. Brooks at the Angel in Cornhil ; Ann Arbor, Mich: UMI, 1656; 1999
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  4. Detailansicht für Treffer 4 öffnen
    The cooks and confectioners dictionary: or, the accomplish'd housewives companion. Containing I. The choisest 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 second 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 C. Rivington, at the Bible and Crown, in St. Paul's Church-Yard ; Farmington Hills, Mich: Cengage Gale, 1724; 2009
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  5. Detailansicht für Treffer 5 öffnen
    The new art of cookery, made plain and easy: Which far exceeds any thing of the kind ever yet published; being enriched with a great variety of receipts from the best treatises on this subject. Containing, I. Of roasting and boiling flesh meat, as well as poultry. II. Of made dishes. III. Of ragous. IV. Of fricasees. V. Of Hashes. VI. Of soups and rich gravies. VII. Of soups for fast days. VIII. Of things necessary for the sick. IX. Of dressing of fish; the sauces for; and how to dress a turtle. X. Of collaring and potting. XI. Of pies of fruit, and a variety of pastes for. XII. Of pies of savoury meat. XIII. Of puddings and dumplings. XIV. Of sweetmeats and other decorations for the table. XV. Of the different plummeries and blanc mange. XVI. Of whips and syllabubs. XVII. Of preserves, jellies and jams. XVIII. Of creams, custards, torts, and cheese-cakes. XIX. Of cakes, as well plumb, seed, and saffron, &c. XX. Of macaroons, Naple's biscuits, and cheese-cakes. XXI. Of little savoury dishes, fit for supper, the sides or corners of the table. XXII. Of salting and preserving beef, pork, and making hams. XXIII. Of pickling, making catchup, vinegar, and the India pickle. XXIV. Of the different wines made of fruit. XXV. Of the use of still, and distilling of the different waters, and making meade. XXVI. Of making bread, well with yeast as leavening. XXVII. Of brewing ... drink. XXVIII. A list of the season thro' the year. XXIX. New ... of fare two course, as they are be laid on the table. XXX. Washes and salves for the skin, &c. XXXI. Some valuable physical receipts. With the addition of a variety of original receipts never before published. The representation of the frame for doing things by the steam; and the new contrivance of boiling kettles and other culinary vessels. By. H. Glasse
    Glasse, Hannah [Autor/in]
    Dublin: Printed by John Exshaw, in Dame-Street ; Farmington Hills, Mich: Cengage Gale, 1777; 2009
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    Wie komme ich dran?

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