The queen's royal cookery or, expert and ready way for the dressing of all sorts of flesh, fowl, fish: Either Bak'd, Boil'd, Roasted, Stew'd, Fry'd, Broil'd, Hash'd, Frigasied, Carbonaded, Forc'd, Collar'd, Sous'd, Dry'd, &c. After the Best and Newest Way. With their several Sauses and Salads. And making all sorts of Pickles. Also Making Variety of Pies, Pasties, Tarts, Cheese-Cakes, Custards, Creams, &c. With The Art of Preserving and Candying of Fruits and Flowers; and the making of Conserves, Syrups, Jellies, and Cordial Waters. Also making several Sorts of English Wines. Cyder, Mead, Metheglin. Together With several Cosmetick or Beautifying Waters: And also several sorts of Essences and Sweet Waters, by Persons of the highest Quality. By T. Hall, free cook of London
Main Author: | |
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Format: | eBook |
Language: | English |
Published: |
London
printed for S. Bates, at the Sun and Bible in Gilt-Spur-Street, in Pye-Corner: and A. Bettesworth, at the Red Lyon in Pater-Noster-Row
1719, 1719
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Edition: | The third edition |
Subjects: | |
Online Access: | |
Collection: | Eighteenth Century Collections Online / ECCO - Collection details see MPG.ReNa |
LEADER | 01806nmm a2200217 u 4500 | ||
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007 | cr||||||||||||||||||||| | ||
008 | 140121 ||| eng | ||
100 | 1 | |a Hall, T. | |
245 | 0 | 0 | |a The queen's royal cookery |h Elektronische Ressource |b or, expert and ready way for the dressing of all sorts of flesh, fowl, fish: Either Bak'd, Boil'd, Roasted, Stew'd, Fry'd, Broil'd, Hash'd, Frigasied, Carbonaded, Forc'd, Collar'd, Sous'd, Dry'd, &c. After the Best and Newest Way. With their several Sauses and Salads. And making all sorts of Pickles. Also Making Variety of Pies, Pasties, Tarts, Cheese-Cakes, Custards, Creams, &c. With The Art of Preserving and Candying of Fruits and Flowers; and the making of Conserves, Syrups, Jellies, and Cordial Waters. Also making several Sorts of English Wines. Cyder, Mead, Metheglin. Together With several Cosmetick or Beautifying Waters: And also several sorts of Essences and Sweet Waters, by Persons of the highest Quality. By T. Hall, free cook of London |
250 | |a The third edition | ||
260 | |a London |b printed for S. Bates, at the Sun and Bible in Gilt-Spur-Street, in Pye-Corner: and A. Bettesworth, at the Red Lyon in Pater-Noster-Row |c 1719, 1719 | ||
300 | |a Online-Ressource (180p) |b ill |c 12° | ||
653 | |a Cookery, English / Early works to 1800 | ||
041 | 0 | 7 | |a eng |2 ISO 639-2 |
989 | |b ECC |a Eighteenth Century Collections Online / ECCO | ||
500 | |a At foot of title page: Licensed according to Order. - English Short Title Catalog, N14624. - Reproduction of original from Harvard University Houghton Library | ||
856 | 4 | 0 | |u http://nl.sub.uni-goettingen.de/id/1231401000?origin=/collection/nlh-ecc |q text/html |x Verlag |z Deutschlandweit zugänglich |3 Volltext |
082 | 0 | |a 640 |