Item Details

The Queen's Royal Cookery [electronic resource]: Or, Expert and Ready Way for the Dressing of All Sorts of Flesh, Fowl, Fish: Either Bak'd, Boil'd, Roasted, Stew'd, Fry'd, Broil'd, Hash'd, Frigasied, Carbonaded, Forc'd, Collar'd, Sous'd, Dry'd, &C. After the Best and Newest Way. With Their Several Sauses and Salads. And Making All Sorts of Pickles. Also Making Variety of Pies, Pasties, Tarts, Cheese-Cakes, Custards, Creams, &C. With the Art of Preserving and Candying of Fruits and Flowers; And the Making of Conserves, Syrups, Jellies, and Cordial Waters. Also Making Several Sorts of English Wines. Cyder, Mead, Metheglin. Together With Several Cosmetick or Beautifying Waters: And Also Several Sorts of Essences and Sweet Waters, by Persons of the Highest Quality. By T. Hall, Free Cook of London. .

Hall, T. (Cook)
Format
EBook; Book; Online
Published
London : printed for S. Bates, at the Sun and Bible in Gilt-Spur-Street, in Pye-Corner: and A. Bettesworth, at the Red Lyon in Pater-Noster-Row, 1719.
Edition
The third edition
Language
English
Description
180 p. : ill. ; 12⁰.
Notes
  • At foot of title page: Licensed according to Order.
  • ill. = frontis.
  • Reproduction of original from Harvard University Houghton Library.
Reproduction Notes
Electronic reproduction. Farmington Hills, Mich. : Cengage Gale, 2009. Available via the World Wide Web. Access limited by licensing agreements. Eighteenth century collections online s2009 miunns
Other Forms
Also available in microfilm (click link to determine reel #).
Cited in
English Short Title Catalog, N14624.
Logo for Copyright Not EvaluatedCopyright Not Evaluated
Technical Details
  • Access in Virgo Classic

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    a| The queen's royal cookery h| [electronic resource] : b| or, expert and ready way for the dressing of all sorts of flesh, fowl, fish: Either Bak'd, Boil'd, Roasted, Stew'd, Fry'd, Broil'd, Hash'd, Frigasied, Carbonaded, Forc'd, Collar'd, Sous'd, Dry'd, &c. After the Best and Newest Way. With their several Sauses and Salads. And making all sorts of Pickles. Also Making Variety of Pies, Pasties, Tarts, Cheese-Cakes, Custards, Creams, &c. With The Art of Preserving and Candying of Fruits and Flowers; and the making of Conserves, Syrups, Jellies, and Cordial Waters. Also making several Sorts of English Wines. Cyder, Mead, Metheglin. Together With several Cosmetick or Beautifying Waters: And also several sorts of Essences and Sweet Waters, by Persons of the highest Quality. By T. Hall, free cook of London. .
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    a| The third edition.
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    a| London : b| printed for S. Bates, at the Sun and Bible in Gilt-Spur-Street, in Pye-Corner: and A. Bettesworth, at the Red Lyon in Pater-Noster-Row, c| 1719.
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    a| 180 p. : b| ill. ; c| 12⁰.
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    a| At foot of title page: Licensed according to Order.
    500
      
      
    a| ill. = frontis.
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    a| Also available in microfilm (click link to determine reel #).
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    a| Electronic reproduction. b| Farmington Hills, Mich. : c| Cengage Gale, d| 2009. n| Available via the World Wide Web. n| Access limited by licensing agreements. f| Eighteenth century collections online 7| s2009 miunns
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    a| English Short Title Catalog, c| N14624.
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    a| Reproduction of original from Harvard University Houghton Library.
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    a| Great Britain b| England d| London.
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Availability

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Ivy Annex N/A Available Non-Circ.