It looks like you're offline.
Open Library logo
additional options menu

MARC Record from Scriblio

Record ID marc_records_scriblio_net/part08.dat:164978901:2497
Source Scriblio
Download Link /show-records/marc_records_scriblio_net/part08.dat:164978901:2497?format=raw

LEADER: 02497cam 2200253 a 4500
001 75311299
003 DLC
005 20050727162435.0
008 750514s1784 enkf 001 0 eng
010 $a 75311299
040 $aDLC$cDLC$dDLC$edcrb
043 $ae-uk-en
050 00 $aTX705$b.G54 1784
082 00 $a641.5
100 1 $aGlasse, Hannah,$d1708-1770.
245 14 $aThe art of cookery made plain and easy :$bwhich 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 /$cMrs. Glasse.
250 $aA 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.
260 $aLondon :$bPrinted for W. Strahan [and 25 others],$c1784.
300 $a[2], iv, vi, [20], 409, [27] p., 1 folded leaf of plates ;$c22 cm.
500 $aSignatures: A⁸ a⁸ B-2E⁸ 2F².
510 4 $aPennell, E.R. My cookery books,$cp. 155
505 0 $a(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 soups 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 --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, whipt 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 season 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 bugs.
650 0 $aCookery, English$vEarly works to 1800.
710 2 $aElizabeth Robins Pennell Collection (Library of Congress)$5DLC