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The Art of Cookery, Made Plain and Easy [electronic resource]: Which Far Excels Any Thing of the Kind Yet Published. Containing, I. A List of the Various Kinds of Meat, Poultry, Fish, Vegetables, and Fruit, in Season, in Every Month of the Year. II. Directions for Marketing. III. How to Roast and Boil to Perfection. IV. Sauces for All Plain Dishes. V. Made Dishes. VI. To Dress Poultry, Game, &C. VII. How Expensive a French Cook's Sauce Is. VIII. To Make a Number of Pretty Little Dishes for Suppers, or Side or Corner Dishes. IX. To Dress Turtle, Mock-Turtle, &C. X. To Dress Fish. XI. Sauces for Fish. XII. Of Soups and Broths. XIII. Of Puddings and Pies. XIV. For a Lent Dinner; A Number of Good Dishes, Which May Be Made Use of at Any Other Time. XV. Directions for the Sick. XVI. For Captains of Ships; How to Make All Useful Dishes for a Voyage; And Setting Out a Table on Board. XVII. Of Hog's Puddings, Sausages, &C. XVIII. To Pot, Make Hams, &C. XIX. Of Pickling. XX. Of Making Cakes, &C. XXI. Of Cheesecakes, Creams, Jellies, Whipt Sullabubs. XXII. Of Made Wines, Brewing, Baking, French Bread, Muffins, Cheese, &C. XXIII. Jarring Cherries, Preserves, &C. XXIV. To Make Anchovies, Vermicelli, Catchup, Vinegar, and to Keep Artichokes, French Beans, &C. XXV. Of Distilling. XXVI. Directions for Carving. XXVII. Useful and Valuable Family Receipts. XXVIII. Receipts for Perfumery, &C. In Which Are Included, One Hundred and Fifty New and Useful Receipts, Not Inserted in Any Former Edition. With a Copious Index. By Mrs. Glasse. .

Glasse, Hannah
Format
EBook; Book; Online
Published
London : printed for T. Longman, B. Law, J. Johnson, G. G. and J. Robinson, H. Gardner, T. Payne, F. and C. Rivington, J. Sewell, W. Richardson, W. Lane, W. Lowndes, G. and T. Wilkie, W. Nicoll, W. Fox, Ogilvy and Speare, J. Debrett, J. Scatcherd, Vernor and Hood, Clarke and Son, J. Nunn, J. Barker, B. Crosby, Cadell and Davies, and E. Newbery, 1796.
Edition
A new edition, with all the modern improvements
Language
English
Description
[2], xl, 419, [1] p. ; 8⁰.
Notes
  • With a half-title.
  • A facsimile of the author's signature is printed on the first page of text.
  • 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, T90932.
Copyright Not EvaluatedCopyright Not Evaluated
Technical Details
  • Access in Virgo Classic
  • Staff View

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    a| Glasse, Hannah, d| 1708-1770.
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    a| The art of cookery, made plain and easy h| [electronic resource] : b| Which far excels any Thing of the Kind yet published. Containing, I. A List of the various Kinds of Meat, Poultry, Fish, Vegetables, and Fruit, in Season, in every Month of the Year. II. Directions for Marketing. III. How to Roast and Boil to Perfection. IV. Sauces for all plain Dishes. V. Made Dishes. VI. To dress Poultry, Game, &c. Vii. How expensive a French Cook's Sauce is. Viii. To make a Number of pretty little Dishes for Suppers, or Side or Corner Dishes. IX. To dress Turtle, Mock-Turtle, &c. X. To dress Fish. XI. Sauces for Fish. XII. Of Soups and Broths. XIII. Of Puddings and Pies. XIV. For a Lent Dinner; a Number of good Dishes, which may be made use of at any other Time. XV. Directions for the Sick. XVI. For Captains of Ships; how to make all useful Dishes for a Voyage; and setting out a Table on board. XVII. Of Hog's Puddings, Sausages, &c. XVIII. To pot, make Hams, &c. XIX. Of Pickling. XX. Of making Cakes, &c. XXI. Of Cheesecakes, Creams, Jellies, Whipt Sullabubs. XXII. Of Made Wines, Brewing, Baking, French Bread, Muffins, Cheese, &c. XXIII. Jarring Cherries, Preserves, &c. XXIV. To make Anchovies, Vermicelli, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XXV. Of Distilling. XXVI. Directions for Carving. XXVII. Useful and valuable Family Receipts. XXVIII. Receipts for Perfumery, &c. In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index. By Mrs. Glasse. .
    250
      
      
    a| A new edition, with all the modern improvements: ..
    260
      
      
    a| London : b| printed for T. Longman, B. Law, J. Johnson, G. G. and J. Robinson, H. Gardner, T. Payne, F. and C. Rivington, J. Sewell, W. Richardson, W. Lane, W. Lowndes, G. and T. Wilkie, W. Nicoll, W. Fox, Ogilvy and Speare, J. Debrett, J. Scatcherd, Vernor and Hood, Clarke and Son, J. Nunn, J. Barker, B. Crosby, Cadell and Davies, and E. Newbery, c| 1796.
    300
      
      
    a| [2], xl, 419, [1] p. ; c| 8⁰.
    500
      
      
    a| With a half-title.
    500
      
      
    a| A facsimile of the author's signature is printed on the first page of text.
    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| T90932.
    500
      
      
    a| Reproduction of original from British Library.
    650
      
    0
    a| Cookery v| Early works to 1800.
    752
      
      
    a| Great Britain b| England d| London.
    856
    4
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    u| http://proxy01.its.virginia.edu/login?url=http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0094600400&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=viva_uva
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    a| XX(4161909.1) w| WEB i| 4161909-1001 l| INTERNET m| UVA-LIB t| INTERNET
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    a| Micfilm S-976 w| ALPHANUM i| 4161909-2001 l| IVYANNEX m| IVY t| MICROFILM
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