Court cookery: or, The compleat English cook. : Containing the choicest and newest receipts for making making soops, pottages, fricasseys, harshes, farces, ragoo's, cullises, sauses, forc'd-meats, and souses: with various ways of dressing most sorts of flesh, fish, and fowl, wild, and tame; with the best methods of potting, collaring and pickling. As likewise of pastes, pies, pasties, patties, puddings, tansies, biskets, creams, cheesecakes, florendines, cakes, jellies, sillabubs and custards. Also of candying and preserving: with a bill fare for every month in the year, and the latest improvements in cookery, pastry, &c. By R. Smith, cook (under Mr. Lamb) to King William, as also to the Dukes of Buckingham, Ormond, D'Aumont (the French Ambassador) and others of the nobility and gentry.

Format:

Book

Author/Creator:

Smith, R. (Robert)

Series:

Eighteenth century collections online. Part 2: New editions.

Language:

English

Subjects (All):

Cooking, English--Early works to 1800.

Cooking, English.

Genre:

Cookbooks.

Physical Description:

10 unnumbered pages,218 pages, 14 unnumbered pages ; 8⁰

Edition:

The second edition, with large additions.

Place of Publication:

London : Printed for T. Wotton, at the Three-Daggers in Fleet-Street, M.DCC.XXV. [1725]

System Details:

Mode of access: World Wide Web.

text file

Notes:

With an initial advertisement leaf and an index.

Brace(s) in title or imprint.

Electronic reproduction. Farmington Hills, Mich. : Cengage Gale, 2009. Available via the World Wide Web. Access limited by licensing agreements. s2009 miunns

Reproduction of original from Trinity College Library Watkinson Collection.

Cited in:

English Short Title Catalog, N4772.

Access Restriction:

Restricted for use by site license.