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- catalog contributor b12776542.
- catalog contributor b12776543.
- catalog created "1763.".
- catalog date "1763".
- catalog date "1763.".
- catalog dateCopyrighted "1763.".
- catalog description "(from t.p.) I. How to roast and boil to perfection everything 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 a ship -- XII. Of hog's puddings, sausages, &c. -- XIII. To pot and make hams, &c. -- XIV. Of pickling -- XV. Of making cakes, &c. -- XVI. Of cheesecakes, creams, jellies, whip-syllabubs, &c. -- XVII. Of made wines, brewing, French bread, muffins, &c. -- XVIII. Jarring cherries and preserves, &c. -- XIX. To make anchovies, vermicelli, catchup, vinegar, and to keep artichokes, French beans, &c. -- XX. Of distilling -- XXI. How to market, the seasons of the year for butchers 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, 701".
- catalog description "Pennell, E.R. My cookery books, 154".
- catalog description "Pennell, E.R. My cookery books, p. 154".
- catalog extent "[2], vi, [24], 384, [24] p. ;".
- catalog isReferencedBy "Cagle, W.R. Matter of taste, 701".
- catalog isReferencedBy "Pennell, E.R. My cookery books, 154".
- catalog isReferencedBy "Pennell, E.R. My cookery books, p. 154".
- catalog issued "1763".
- catalog issued "1763.".
- catalog language "eng".
- catalog publisher "London : Printed for A. Millar, J. and R. Tonson, W. Strahan, T. Caslon, B. Law, and A. Hamilton,".
- catalog subject "641.5/942".
- catalog subject "Cooking, English Early works to 1800.".
- catalog subject "TX705 .G54 1763".
- catalog tableOfContents "(from t.p.) I. How to roast and boil to perfection everything 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 a ship -- XII. Of hog's puddings, sausages, &c. -- XIII. To pot and make hams, &c. -- XIV. Of pickling -- XV. Of making cakes, &c. -- XVI. Of cheesecakes, creams, jellies, whip-syllabubs, &c. -- XVII. Of made wines, brewing, French bread, muffins, &c. -- XVIII. Jarring cherries and preserves, &c. -- XIX. To make anchovies, vermicelli, catchup, vinegar, and to keep artichokes, French beans, &c. -- XX. Of distilling -- XXI. How to market, the seasons of the year for butchers 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, containing ... to which are added, by way of appendix, one hundred and fifty new and useful receipts, and a copious index / by a Lady.".
- catalog type "Cookbooks England London 1763. rbgenre".
- catalog type "Early works. fast".
- catalog type "Recipes England London 1763.".
- catalog type "text".