Item Details

Print View

The London Art of Cookery [electronic resource]: And Housekeeper's Complete Assistant. On a New Plan. Made Plain and Easy to the Understanding of Every Housekeeper, Cook, and Servant in the Kingdom. Containing, Proper Directions for the Choice of All Kind of Provisions. Roasting and Boiling All Sorts of Butchers Meat, Poultry, Game and Fish. Sauces for Every Occasion. Soups, Broths, Stews, & Hashes. Made Dishes, Ragoos, and Fricassees. All Sorts of Pies and Puddings. Proper Instructions for Dressing Fruits and Vegetables. Pickling, Potting, and Preserving the Preparation of Hams, Tongues, and Bacon. The Whole Art of Confectionary. Tarts, Puffs, and Pasties Cakes, Custards, Jams, and Jellies. Drying, Candying and Preserving Fruits, &C. Made Wines, Cordial Waters, and Malt Liquors. To Which Is Added, an Appendix, Containing Considerations on Culinary Poisons; Directions for Making Broths, &C. For the Sick; A List of Things in Season in the Different Months of the Year; Marketing Tables, &C. &C. Also, a Bill of Fare for Every Month in the Year. By John Farley. Principal Cook at the London Tavern. .

Farley, John
Format
EBook; Book; Online
Published
Dublin : printed for Messrs. Price, Sleater, Lynch, Whitestone, Burnet, Walker, White, Moncrieffe, Beatty, Burton Byrne, Perrin, and Cash, MDCCLXXXIII. [1783]
Language
English
Description
xxiv, [12], 335, [1] p. ; 12⁰.
Notes
Reproduction of original from British 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, T75762.
Copyright Not EvaluatedCopyright Not Evaluated
Technical Details
  • Access in Virgo Classic
  • Staff View

    LEADER 02836cam a2200325 4500
    001 u4150863
    003 SIRSI
    005 20071107202856.0
    006 m | d |
    007 cr||n||||||||n
    008 791208s1783 ie |||| 00| ||eng c
    035
      
      
    a| (Uk-ES)006346679
    040
      
      
    a| Uk-ES c| Uk-ES d| CStRLIN d| CU-RivES d| Cengage Gale
    100
    1
      
    a| Farley, John, d| active 18th century
    245
    1
    4
    a| The london art of cookery h| [electronic resource] : b| and housekeeper's complete assistant. On a new plan. Made plain and easy to the understanding of every housekeeper, cook, and servant in the kingdom. Containing, Proper Directions for the Choice of all Kind of Provisions. Roasting and Boiling all Sorts of Butchers Meat, Poultry, Game and Fish. Sauces for every Occasion. Soups, Broths, Stews, & Hashes. Made Dishes, Ragoos, and Fricassees. All Sorts of Pies and Puddings. Proper Instructions for dressing Fruits and Vegetables. Pickling, Potting, and Preserving The Preparation of Hams, Tongues, and Bacon. The whole Art of Confectionary. Tarts, Puffs, and Pasties Cakes, Custards, Jams, and Jellies. Drying, Candying and Preserving Fruits, &c. Made Wines, Cordial Waters, and Malt Liquors. To which is added, an appendix, Containing Considerations on Culinary Poisons; Directions for making Broths, &c. for the Sick; a List of Things in Season in the different months of the Year; Marketing Tables, &c. &c. Also, A Bill of Fare for every Month in the Year. By John Farley. Principal Cook at the London Tavern. .
    260
      
      
    a| Dublin : b| printed for Messrs. Price, Sleater, Lynch, Whitestone, Burnet, Walker, White, Moncrieffe, Beatty, Burton Byrne, Perrin, and Cash, c| MDCCLXXXIII. [1783]
    300
      
      
    a| xxiv, [12], 335, [1] p. ; c| 12⁰.
    530
      
      
    a| Also available in microfilm (click link to determine reel #).
    533
      
      
    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
    510
    4
      
    a| English Short Title Catalog, c| T75762.
    500
      
      
    a| Reproduction of original from British Library.
    650
      
    0
    a| Cookery, English v| Early works to 1800.
    752
      
      
    a| Ireland d| Dublin.
    856
    4
    0
    u| http://proxy01.its.virginia.edu/login?url=http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0264200300&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=viva_uva
    596
      
      
    a| 1 14
    999
      
      
    a| XX(4150863.1) w| WEB i| 4150863-1001 l| INTERNET m| UVA-LIB t| INTERNET
    999
      
      
    a| Micfilm S-976 w| ALPHANUM i| 4150863-2001 l| IVYANNEX m| IVY t| MICROFILM
▾See more
▴See less

Availability

Read Online

Library Location Map Availability Call Number
Ivy Annex N/A Available