The art of cookery, made plain and easy : which far exceeds any thing of the kind yet published ... : to which are added, one hundred and fifty new and useful receipts, and a copious index / by a lady.

Format:

Book

Author/Creator:

Glasse, Hannah, 1708-1770, author.

Contributor:

Dodd, Daniel, illustrator.

Pollard, Robert, 1755-1838, engraver.

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, English--Early works to 1800.

Cooking, English.

Genre:

Early works.

Penn Provenance:

Blank, Fritz (bookplate) (donor) (Kislak Center copy)

Beard, James, 1903-1985 (bookplate) (Kislak Center copy)

Physical Description:

[2], iv, [18], 298, [22] pages, [2] leaves of plates (1 folded) : 1 illustration ; 22 cm (8vo)

Edition:

A new edition / with the order of a modern bill of fare, for each month, and the manner the dishes are to be placed upon the table.

Place of Publication:

London: : Printed for a company of booksellers, and sold by L. Wangford, in Fleet-Street, and all other booksellers in Great Britain and Ireland ..., [1775?]

Contents:

(from title leaf) Containing I. How to roast and boil to perfection every thing necessary to be sent up to table

II. Of made dishes

III. How expensive a French cook's sauce is

IV. To make a number of pretty little dishes for a supper or side-dish, and little corner-dishes for a great table

V. To dress fish

VI. Of soups and broths

VII. Of puddings

VIII. Of pies

IX. For a Lent dinner; a number of good dishes, which you may make use of at any other time

X. Directions to prepare proper food for the sick

XI. For captains of ships; how to make all useful things for a voyage; and setting out a table on board a ship

XII. Of hog's puddings, sausages, &c.

XIII. To pot and make hams, &c.

XIV. Of pickling

XV. Of making cakes, &c.

XVI. Of cheesecakes, creams, jellies, whip syllabubs, &c.

XVII. Of made wines, brewing, French bread, muffins, &c.

XVIII. Jarring cherries, and preserves, &c.

XIX. To make anchovies, vermicella, catchup, vinegar, and to keep artichokes, French beans, &c.

XX. Of distilling

XXI. How to market; the seasons of the year for butchers meat, poultry, fish, herbs, roots, and fruit

XXII. A certain cure for the bite of a mad dog / by Dr. Mead. XXIII. A receipt to keep cleaer from buggs.

Notes:

"A lady" is Hannah Glasse. See ESTC.

"Be careful to observe (Mrs. Glass being dead) that the Genuine Edition of her Art of Cookery is thus signed, by W. Wangford."--Title leaf.

"The imprint is probably false."--ESTC.

Signatures: A⁸ b⁴ B-X⁸.

Engraved plate (frontispiece illustration) signed: Dodd del. Pollard sculp.

Includes index.

Local Notes:

Kislak Center copy imperfect: folded leaf of plates (table) wanting.

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak Center copy has laid in two illustrated bookplates of Chef Fritz Blank and one illustrated bookplate of James Beard.

Kislak Center copy has printed letters ("COWAR") affixed to verso of frontispiece plate.

Kislak Center copy: leaf G6 torn and mended with Japanese tissue with minor loss of text on verso.

Cited in:

ESTC T103508

OCLC:

23446525