The lady's housewife's, and cookmaid's assistant: or, The art of cookery explained and adapted to the meanest capacity. [electronic resource] : Containing, I. How to roast and boil to perfection every thing necessary to be sent up to table. II. Of made dishes. III. To make a number of pretty little dishes for a supper or side-dish, and little corner-dishes for a great table. IV. To dress fish. V. Of soups and broths. VI. Of puddings. VII. Of hogs puddings, sausages, &c. VIII. Of pyes. IX. To pot and make hams, &c. X. Of pickling. XI. Of making cakes, &c. XII. Of cheese-cakes, creams, jellies, whip-syllabubs, &c. XIII. Of made wines, brewing, French bread, muffins, &c. XIV. Jarring cherries, preserves. XV. To dress turtle, and make mock turtle. XVI. To prepare food for sick persons. The whole designed to fit out an entertainment in an elegant manner, and at a small expence. By E. Taylor.

Format:

Book

Author/Creator:

Taylor, E.

Language:

English

Subjects (All):

Cookery--Early works to 1800.

Cookery.

Physical Description:

1 online resource ([2],xii,276,4,[12]p. )

Other Title:

Lady's housewife's, and cookmaid's assistant

Place of Publication:

London : Printed for G. Freer, near Temple [Bar], MDCCLXIX. [1769]

Notes:

The six final leaves = a marketing table by the pound, and an index.

Reproduction of original from National Library of Scotland.

Cited in:

English Short Title Catalog, N33951.

OCLC:

508157836