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
Dublin: printed for Pat. Dugan, on Cork-Hill, and W. Smith, in Dames-Street ; Farmington Hills, Mich: Cengage Gale, 1724; 2009
Online
Buch, Datenträger, Online-Ressource
- 8 ̊
Zugriff:
- Ruhr-Universität Bochum, Universitätsbibliothek (DE-294), Bibliothekskatalog
- Universitäts- und Landesbibliothek Bonn (DE-5), Bibliothekskatalog
- Universitäts- und Landesbibliothek Düsseldorf (DE-61), Bibliothekskatalog
- Universitäts- und Landesbibliothek Münster, Zentralbibliothek (DE-6), Bibliothekskatalog
- Universitäts- und Stadtbibliothek Köln, Hauptabteilung (DE-38), Bibliothekskatalog
- Universitätsbibliothek Bielefeld (DE-361), Bibliothekskatalog
- Universitätsbibliothek Paderborn (DE-466), Bibliothekskatalog
- Universitätsbibliothek Siegen (DE-467), Bibliothekskatalog
- Universitätsbibliothek Trier (DE-385), Bibliothekskatalog
- Universitätsbibliothek der Fernuniversität (DE-708), Bibliothekskatalog
- Universitätsbibliothek der RWTH Aachen (DE-82), Bibliothekskatalog
Titel: |
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
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Autor/in / Beteiligte Person: | Smith, Robert [Autor/in] |
Link: | |
Veröffentlichung: | Dublin: printed for Pat. Dugan, on Cork-Hill, and W. Smith, in Dames-Street ; Farmington Hills, Mich: Cengage Gale, 1724; 2009 |
Medientyp: | Buch |
Datenträgertyp: | Datenträger, Online-Ressource |
Umfang: | 8 ̊ |
Schlagwort: |
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