Glasse, H. (1760). The art of cookery, made plain and easy: Which far exceeds anything of the kind yet published. Containing, I. How to Roast and Boil to perfection 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 dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which you may make 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 Things for a Voyage; and setting out a Table on board a Ship. XII. Of Hogs Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whip-Syllabubs, &c. XVII. Of made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries and Presepves, &c. XIX. To make Anchovies, Vermicella, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to Market; the Seasons of the Year for Butchers 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 Buggs. To which are added, by way of appendix, one hundred and fifty new and useful receipts, and a copious index. By a lady (The seventh edition.). printed for A. Millar, J. and R. Tonson, W. Strahan, P. Davey and B. Law.
Chicago-Zitierstil (17. Ausg.)Glasse, Hannah. The Art of Cookery, Made Plain and Easy: Which Far Exceeds Anything of the Kind yet Published. Containing, I. How to Roast and Boil to Perfection 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 Dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii Of Pies. IX. For a Lent Dinner; a Number of Good Dishes, Which You May Make 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 Things for a Voyage; and Setting Out a Table on Board a Ship. XII. Of Hogs Puddings, Sausages, &c. XIII. To Pot and Make Hams, &c. XIV. Of Pickling. XV. Of Making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whip-Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries and Presepves, &c. XIX. To Make Anchovies, Vermicella, Catchup, Vinegar, and to Keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to Market; the Seasons of the Year for Butchers 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 Buggs. To Which Are Added, by Way of Appendix, One Hundred and Fifty New and Useful Receipts, and a Copious Index. By a Lady. The seventh edition. London: printed for A. Millar, J. and R. Tonson, W. Strahan, P. Davey and B. Law, 1760.
MLA-Zitierstil (9. Ausg.)Glasse, Hannah. The Art of Cookery, Made Plain and Easy: Which Far Exceeds Anything of the Kind yet Published. Containing, I. How to Roast and Boil to Perfection 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 Dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii Of Pies. IX. For a Lent Dinner; a Number of Good Dishes, Which You May Make 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 Things for a Voyage; and Setting Out a Table on Board a Ship. XII. Of Hogs Puddings, Sausages, &c. XIII. To Pot and Make Hams, &c. XIV. Of Pickling. XV. Of Making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whip-Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries and Presepves, &c. XIX. To Make Anchovies, Vermicella, Catchup, Vinegar, and to Keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to Market; the Seasons of the Year for Butchers 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 Buggs. To Which Are Added, by Way of Appendix, One Hundred and Fifty New and Useful Receipts, and a Copious Index. By a Lady. The seventh edition. printed for A. Millar, J. and R. Tonson, W. Strahan, P. Davey and B. Law, 1760.