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- catalog contributor b1804914.
- catalog contributor b1804915.
- catalog created "1767.".
- catalog date "1767".
- catalog date "1767.".
- catalog dateCopyrighted "1767.".
- catalog description "(from t.p.) I. How to roast and boil to perfection every thing necessary to be sent up to table -- II. Of made-dishes -- III. How expensive a French cook's sauce is -- IV. To make a number of pretty little dishes for a supper or side-dish, and little corner-dishes for a great table -- V. To dress fish -- VI. Of soops and broths -- VII. Of puddings -- VIII. Of pies -- IX. For a Lent dinner, a number of good dishes, which may be made use of at any other time -- X. Directions to prepare proper food for the sick -- XI. For captains of ships, how to make all useful dishes for a voyage, and setting out a table on board on board a ship -- XII. Of hogs puddings, sausages, &c. -- XIII. To pot and make hams, &c. -- XIV. Of pickling -- XV. Of making cakes, &c. -- XVI. Of cheesecakes, creams, jellies, whipt syllabubs, &c. -- XVII. Of made wines, brewing, French bread, muffins, &c. -- XVIII. Jarring cherries and preserves, &c. -- XIX. To make anchovies, vermicella, catchup, vinegar, and to keep artichokes, French beans, &c. -- XX. Of distilling -- XXI. How to market, the season of the year for butcher's meat, poultry, fish, herbs, roots, and fruit -- XXII. A certain cure for the bite of a mad dog by Dr. Mead -- XXIII. A receipt to keep clear from buggs.".
- catalog description "Cagle, W.R. Matter of taste, 702".
- catalog description "ESTC T103511".
- catalog extent "[2], vi, [24], 384, [24] p. ;".
- catalog isReferencedBy "Cagle, W.R. Matter of taste, 702".
- catalog isReferencedBy "ESTC T103511".
- catalog issued "1767".
- catalog issued "1767.".
- catalog language "eng".
- catalog publisher "London : Printed for A. Millar, R. Tonson, W. Strahan, T. Caslon, T. Durham, and W. Nicholl,".
- catalog subject "Cooking, English Early works to 1800.".
- catalog tableOfContents "(from t.p.) I. How to roast and boil to perfection every thing necessary to be sent up to table -- II. Of made-dishes -- III. How expensive a French cook's sauce is -- IV. To make a number of pretty little dishes for a supper or side-dish, and little corner-dishes for a great table -- V. To dress fish -- VI. Of soops and broths -- VII. Of puddings -- VIII. Of pies -- IX. For a Lent dinner, a number of good dishes, which may be made use of at any other time -- X. Directions to prepare proper food for the sick -- XI. For captains of ships, how to make all useful dishes for a voyage, and setting out a table on board on board a ship -- XII. Of hogs puddings, sausages, &c. -- XIII. To pot and make hams, &c. -- XIV. Of pickling -- XV. Of making cakes, &c. -- XVI. Of cheesecakes, creams, jellies, whipt syllabubs, &c. -- XVII. Of made wines, brewing, French bread, muffins, &c. -- XVIII. Jarring cherries and preserves, &c. -- XIX. To make anchovies, vermicella, catchup, vinegar, and to keep artichokes, French beans, &c. -- XX. Of distilling -- XXI. How to market, the season of the year for butcher's meat, poultry, fish, herbs, roots, and fruit -- XXII. A certain cure for the bite of a mad dog by Dr. Mead -- XXIII. A receipt to keep clear from buggs.".
- catalog title "The art of cookery, made plain and easy : which far exceeds any thing of the kind yet published ... to which are added, bu way of appendix, one hundred and fifty new and useful receipts, and a copious index / by a lady.".
- catalog type "Cookbooks England London 1767. rbgenre".
- catalog type "Recipes England London 1767.".
- catalog type "text".