Glasse, H. (1788). The art of cookery, made plain and easy: Which far exceeds any thing of the kind yet published. Containing, I. How to Roast and Boil to Persection 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 dresh Fish. VI. Of Soups and Broths. Vii. Of Puddings. Viii. Of Pics. IX. For a Lent Dinner; a Number of good Dishes, which may be made 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 Dishes for a Voyage; and setting out a Table on board. XII. Of Hog's Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Dickling. XV. Of making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whipt Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muslins, &c. XVIII. Jarring Cherries and Preserves, &c. XIX. To make Anchovies, Vermicelli, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to market; the Season of the Year for Butcher's 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 clear from Bugs. To which are added, one hundred and fifty new and useful receipts. And also fifty receipts for different articles of perfumery. With a copious index. By Mrs. Glasse (A new edition, with all the modern improvements: and also the order of a bill of fare.). printed for J. Rivington and Sons, L. Davis, T. Longman, B. Law, T. Payne and Son, B. White and Son, J. Robson and W. Clarke, J. Johnson, G. G. J. and J. Robinson, T. Cadell, T. Vernor, E. Newbery, W. Nicoll, H. Gardiner, R. Baldwin, J. Bew, W. Goldsmith, J. Sewell, S. Hayes, J. Debrett, J. Knox, W. Fox, D. Ogilvy, W. Lowndes, G. and T. Wilkie, and C. Stalker.
Chicago-Zitierstil (17. Ausg.)Glasse, Hannah. The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the Kind yet Published. Containing, I. How to Roast and Boil to Persection 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 Dresh Fish. VI. Of Soups and Broths. Vii. Of Puddings. Viii. Of Pics. IX. For a Lent Dinner; a Number of Good Dishes, Which May Be Made 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 Dishes for a Voyage; and Setting Out a Table on Board. XII. Of Hog's Puddings, Sausages, &c. XIII. To Pot and Make Hams, &c. XIV. Of Dickling. XV. Of Making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whipt Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muslins, &c. XVIII. Jarring Cherries and Preserves, &c. XIX. To Make Anchovies, Vermicelli, Catchup, Vinegar, and to Keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to Market; the Season of the Year for Butcher's 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 Clear from Bugs. To Which Are Added, One Hundred and Fifty New and Useful Receipts. And Also Fifty Receipts for Different Articles of Perfumery. With a Copious Index. By Mrs. Glasse. A new edition, with all the modern improvements: and also the order of a bill of fare. London: printed for J. Rivington and Sons, L. Davis, T. Longman, B. Law, T. Payne and Son, B. White and Son, J. Robson and W. Clarke, J. Johnson, G. G. J. and J. Robinson, T. Cadell, T. Vernor, E. Newbery, W. Nicoll, H. Gardiner, R. Baldwin, J. Bew, W. Goldsmith, J. Sewell, S. Hayes, J. Debrett, J. Knox, W. Fox, D. Ogilvy, W. Lowndes, G. and T. Wilkie, and C. Stalker, 1788.
MLA-Zitierstil (9. Ausg.)Glasse, Hannah. The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the Kind yet Published. Containing, I. How to Roast and Boil to Persection 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 Dresh Fish. VI. Of Soups and Broths. Vii. Of Puddings. Viii. Of Pics. IX. For a Lent Dinner; a Number of Good Dishes, Which May Be Made 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 Dishes for a Voyage; and Setting Out a Table on Board. XII. Of Hog's Puddings, Sausages, &c. XIII. To Pot and Make Hams, &c. XIV. Of Dickling. XV. Of Making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whipt Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muslins, &c. XVIII. Jarring Cherries and Preserves, &c. XIX. To Make Anchovies, Vermicelli, Catchup, Vinegar, and to Keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to Market; the Season of the Year for Butcher's 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 Clear from Bugs. To Which Are Added, One Hundred and Fifty New and Useful Receipts. And Also Fifty Receipts for Different Articles of Perfumery. With a Copious Index. By Mrs. Glasse. A new edition, with all the modern improvements: and also the order of a bill of fare. printed for J. Rivington and Sons, L. Davis, T. Longman, B. Law, T. Payne and Son, B. White and Son, J. Robson and W. Clarke, J. Johnson, G. G. J. and J. Robinson, T. Cadell, T. Vernor, E. Newbery, W. Nicoll, H. Gardiner, R. Baldwin, J. Bew, W. Goldsmith, J. Sewell, S. Hayes, J. Debrett, J. Knox, W. Fox, D. Ogilvy, W. Lowndes, G. and T. Wilkie, and C. Stalker, 1788.