An edition of The art of cookery, made plain and easy (1747)

The art of cookery, made plain and easy

which far exceeds any thing of the kind ever yet published, containing ...

The fourth edition, with additions.

by Hannah Glasse

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An edition of The art of cookery, made plain and easy (1747)

The art of cookery, made plain and easy

which far exceeds any thing of the kind ever yet published, containing ...

The fourth edition, with additions.

Edition	Availability
1 The art of cookery made plain and easy: which far exceeds any thing of the kind yet published, containing ... to which are added, one hundred and fifty new and useful receipts, and also fifty receipts for different articles of perfumery, with a copious index 1784, Printed for W. Strahan [and 25 others] in English - A new edition, with all the modern improvements, and also the order of a bill of fare for each month, in the manner the dishes are to be placed upon the table, in the present taste.	bbbb Read Listen
2 The art of cookery, made plain and easy: which far exceeds any thing of the kind ever yet published, containing ... 1751, Printed for the author, and sold at the Bluecoat-Boy ... at Mrs. Ashburn's china-shop ... at the Leg and Dial ... at the Prince of Wales's Arms ... at Mr. Trye's ... and by the booksellers in town and country in English - The fourth edition, with additions.	aaaa Read Listen Libraries near you: WorldCat
3 The art of cookery, made plain and easy: which far exceeds any thing of the kind ever yet published ... 1747, Printed for the author, and sold at Mrs. Ashburn's, a china shop ... in English	bbbb Read Listen

Book Details

Published in

London

(from t.p.) I. Of roasting, boiling, &c.

II. Of made-dishes

III. Read this chapter and you will find out 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, and the rest you have in the chapter on Lent

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 you may make use of for a table at any other time

X. Directions for the sick

XI. For captains of ships

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, whip 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 seasons of the year for butchers meat, poultry, fish, herbs, roots, &c., and fruit

XXII. A certain cure for the bite of a mad dog by Dr. Mead

XXIII. A receipt to keep clear from buggs

To which are added, by way of appendix, I. To dress a turtle the West-India way

II. To make ice cream

III. A turkey, &c., in jelly

IV. to make citron

V. To candy cherries of green gages

VI. To take ironmolds out of linnen.

Edition Notes

Pennell, E.R. My cookery books, p. 154
The frontispiece is an advertisement by "Hannah Glasse, habit-maker."
Signatures: pi1 a-b⁴ c⁴(-c1) B-2T⁴ 2U².
LC copy includes a letter to the editor of a newspaper by Wm. Geo. Colley discussing the rarity of the 1745 (i.e. 1747) ed. of this title.

Genre: Early works to 1800.

Classifications

Dewey Decimal Class: 641.5
Library of Congress: TX705 .G54 1751

The Physical Object

Pagination: [2], iv, [16], 334 p., 1 leaf of plates ;
Number of pages: 334

ID Numbers

Open Library: OL5240090M
Internet Archive: artofcookerymade00glas_0
LCCN: 75311294
OCLC/WorldCat: 1500798

First Sentence

"I Believe I have attempted a branch of Cookery which nobody has yet thought worth their while to write upon: but as I have both seen, and found by experience, that the generality of Servants are greatly wanting in that point, I hterefore have taken upon me to instruct them in the best manner I am capable ; and, I dare say, that every Servant who can but read, will be capable of making a tolerable good Cook; and those who have the least notion of Cookery, cannot miss of being very good ones."

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Created April 1, 2008
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March 29, 2022	Edited by ImportBot	import existing book
October 8, 2020	Edited by MARC Bot	import existing book
November 16, 2010	Edited by ImportBot	Found a matching record from Library of Congress .
December 14, 2009	Edited by WorkBot	link works
April 1, 2008	Created by an anonymous user	Imported from Scriblio MARC record.

The art of cookery, made plain and easy

which far exceeds any thing of the kind ever yet published, containing ...

by Hannah Glasse