Titel:     ctx_enc: info:ofi/enc:UTF-8     ctx_tim: 2024-05-14T07:08:51Z     ctx_ver: Z39.88-2004     rfr_id: info:sid/digibib.net:EXTERN     rft.aufirst: Robert     rft.aulast: Smith     rft.date: 1724     rft.genre: unknown     rft.place: Dublin     rft.pub: printed for Pat. Dugan, on Cork-Hill, and W. Smith, in Dames-Street ; Farmington Hills, Mich     rft.title: 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     rft_id: info:hbz/HT017929225     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: 2024-05-14T07:08:51Z     url_ver: Z39.88-2004

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