Titel:     ctx_enc: info:ofi/enc:UTF-8     ctx_tim: 2024-05-14T00:12:06Z     ctx_ver: Z39.88-2004     rfr_id: info:sid/digibib.net:EXTERN     rft.aufirst: Robert     rft.aulast: Smith     rft.date: 1725     rft.edition: The second edition, with large additions     rft.genre: unknown     rft.place: London     rft.pub: Printed for T. Wotton, at the Three-Daggers in Fleet-Street ; Farmington Hills, Mich     rft.title: 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     rft_id: info:hbz/HT017908009     rft_val_fmt: info:ofi/fmt:kev:mtx:book     svc.any: yes     svc_val_fmt: info:ofi/fmt:kev:mtx:sch_svc     url_ctx_fmt: info:ofi/fmt:kev:mtx:ctx     url_tim: 2024-05-14T00:12:06Z     url_ver: Z39.88-2004

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