The gentlewoman's delight in cookery containing the newest art of dressing all sorts of flesh, fowl, or fish, either roasted, boiled, baked, stewed, fryed, broyled, hasht or frigaced. Together with the true way of raising paste, and making pyes, pasties, tarts, cakes, custards, &c. Also how to make all sorts of broths, caudles, syrups, jellies; and the exact way of making divers sorts of pickles, &c. Likewise directions for garnishing, serving up, and setting out a table; ... To which is added, the art of preserving, conserving, and candying all sorts of fruits, flowers, buds, roots, herbs, &c. With a most excellent receipt for making beautifying water to clear the face, neck, hands, & whiten the skin. Very beneficial for all young gentlewomen and servant-maids. Licensed according to order (Printed for J. Back, on London-Bridge[, 1690)
Imperfect; cropped at foot with some loss of print. - Publication date conjectured by Wing. - Reproduction of the original in the Magdalene College Library, Cambridge. - Running title reads: The compleat cook. - Signatures: A B4. - Wing (2nd ed.), G523eA. - With additional illustrated letterpress title page preceding title page on A2