A Propre new booke of cokery: declaryng what maner of meates bee best in ceason for all tymes of ye yere and how thes ought to bee dressed and serued at the table bothe for fleshe daies and fisshe daies
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
S.l.
Imprinted at Londo[n] in Paules churchyard by Richard Lant and Richarde Bankes
[M.D.XLV. [1545]
|
| Schlagworte: | |
| Online-Zugang: | BSB01 LCO01 SBR01 UBA01 UBG01 UBM01 UBR01 UBT01 UEI01 UER01 Volltext |
| Beschreibung: | "Cum priuilegio ad imprimendum solum"--Colophon. - Imprint from colophon. - Reproduction of original in the University of Glasgow. Library. - STC (2nd ed.), 3365.5. - Signatures: A-B8 (last leaf blank). - Title in ornamental border |
| Beschreibung: | Online-Ressource |
Internformat
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| index_date | 2024-07-02T18:25:22Z |
| indexdate | 2024-07-09T21:02:52Z |
| institution | BVB |
| language | English |
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| publisher | Imprinted at Londo[n] in Paules churchyard by Richard Lant and Richarde Bankes |
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| spelling | A Propre new booke of cokery declaryng what maner of meates bee best in ceason for all tymes of ye yere and how thes ought to bee dressed and serued at the table bothe for fleshe daies and fisshe daies S.l. Imprinted at Londo[n] in Paules churchyard by Richard Lant and Richarde Bankes [M.D.XLV. [1545] Online-Ressource txt rdacontent c rdamedia cr rdacarrier "Cum priuilegio ad imprimendum solum"--Colophon. - Imprint from colophon. - Reproduction of original in the University of Glasgow. Library. - STC (2nd ed.), 3365.5. - Signatures: A-B8 (last leaf blank). - Title in ornamental border Online-Ausgabe Ann Arbor, Mich UMI 1999- Early English books online Sonstige Standardnummer des Gesamttitels: 20723581 Digital version of: (Early English books, 1475-1640 ; 1773:1) s1999 aCookery (Meat) aRecipes vEarly works to 1800 Cookery (Meat) Recipes Early works to 1800 Reproduktion von A Propre new booke of cokery [M.D.XLV. [1545] https://search.proquest.com/docview/2240940956 Volltext |
| spellingShingle | A Propre new booke of cokery declaryng what maner of meates bee best in ceason for all tymes of ye yere and how thes ought to bee dressed and serued at the table bothe for fleshe daies and fisshe daies aCookery (Meat) aRecipes vEarly works to 1800 Cookery (Meat) Recipes Early works to 1800 |
| title | A Propre new booke of cokery declaryng what maner of meates bee best in ceason for all tymes of ye yere and how thes ought to bee dressed and serued at the table bothe for fleshe daies and fisshe daies |
| title_auth | A Propre new booke of cokery declaryng what maner of meates bee best in ceason for all tymes of ye yere and how thes ought to bee dressed and serued at the table bothe for fleshe daies and fisshe daies |
| title_exact_search | A Propre new booke of cokery declaryng what maner of meates bee best in ceason for all tymes of ye yere and how thes ought to bee dressed and serued at the table bothe for fleshe daies and fisshe daies |
| title_exact_search_txtP | A Propre new booke of cokery declaryng what maner of meates bee best in ceason for all tymes of ye yere and how thes ought to bee dressed and serued at the table bothe for fleshe daies and fisshe daies |
| title_full | A Propre new booke of cokery declaryng what maner of meates bee best in ceason for all tymes of ye yere and how thes ought to bee dressed and serued at the table bothe for fleshe daies and fisshe daies |
| title_fullStr | A Propre new booke of cokery declaryng what maner of meates bee best in ceason for all tymes of ye yere and how thes ought to bee dressed and serued at the table bothe for fleshe daies and fisshe daies |
| title_full_unstemmed | A Propre new booke of cokery declaryng what maner of meates bee best in ceason for all tymes of ye yere and how thes ought to bee dressed and serued at the table bothe for fleshe daies and fisshe daies |
| title_short | A Propre new booke of cokery |
| title_sort | a propre new booke of cokery declaryng what maner of meates bee best in ceason for all tymes of ye yere and how thes ought to bee dressed and serued at the table bothe for fleshe daies and fisshe daies |
| title_sub | declaryng what maner of meates bee best in ceason for all tymes of ye yere and how thes ought to bee dressed and serued at the table bothe for fleshe daies and fisshe daies |
| topic | aCookery (Meat) aRecipes vEarly works to 1800 Cookery (Meat) Recipes Early works to 1800 |
| topic_facet | aCookery (Meat) aRecipes vEarly works to 1800 Cookery (Meat) Recipes Early works to 1800 |
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