A book of cookery, and the order of meates to be served to the table, both for flesh and fish dayes : with many excellent wayes for the dressing of all usuall sorts of meats, both bak'd, boyld, or rosted, of flesh, fish, fowle, or others, with their propper sawes . As also many rare inventions in cookery for made dishes: with most notable preserves of sundry sorts of fruits. Likewise for making many precious waters, with divers approved medicines for grievous diseases. With certaine points of husbandry how to order oxen, horses, sheep, hogges, &c. with many other necessary points for husbandmen to know.

Format:

Book

Author/Creator:

Dawson, Thomas.

Series:

Early English books online

Standardized Title:

Good huswifes iewell.

Language:

English

Subjects (All):

Cooking, English--Early works to 1800.

Cooking, English.

Home economics--Early works to 1800.

Home economics.

Physical Description:

1 online resource (2 unnumbered pages, 102 pages, 8 unnumbered pages)

Place of Publication:

London : Printed by Jeane Bell, dwelling at the east end of Christ-Church, 1650.

System Details:

text file

Notes:

An abridgement of: The good huswifes iewell. 1620. Cf. NUC pre-1956.

Attributed to Thomas Dawson. Cf. NUC pre-1956.

Annotation on Thomason copy: "May. 10.".

Reproduction of the original in the British Library.

Electronic reproduction. Ann Arbor, Mich. : UMI, 1999- (Early English books online) Digital version of: (Thomason Tracts ; 178:E1350[1]) s1999 miun s

Cited in:

Wing (2nd edition, 1994) B3705.

Thomason E.1350[1].

Access Restriction:

Restricted for use by site license.