Titel:     ctx_enc: info:ofi/enc:UTF-8     ctx_tim: 2024-05-15T00:00:00Z     ctx_ver: Z39.88-2004     rfr_id: info:sid/digibib.net:EXTERN     rft.aufirst: Robert     rft.aulast: Smith     rft.date: 1723     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 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     rft_id: info:hbz/HT018078869     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: 2024-05-15T00:00:00Z     url_ver: Z39.88-2004

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