England's newest way in all sorts of cookery: pastry, and all pickles that are fit to be used. Adorn'd with copper plates, setting forth the manner of placing dishes upon tables; and the newest fashions of mince-pies. By Henry Howard, Free-Cook of London, and late Cook to his Grace the Duke of Ormond, and since to the Earl of Salisbury, and Earl of Winchelsea. Likewise the best receipts for making cakes, mackroons, biskets, Ginger-Bread, French-Bread: As also for Preserving, Conserving, Candying and Drying Fruits, Confectioning and making of Creams, Syllabubs, and Marmalades of several sorts
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
London
printed for and sold by Chr. Coningsby, at the Ink-Bottle against Clifford's-Inn-Gate, in Fetter-Lane, Fleetstreet
1710
|
| Ausgabe: | The third edition with additions of beautifying-waters |
| Schlagworte: | |
| Online-Zugang: | UEI01 BSB01 LCO01 SBR01 UBA01 UBG01 UBM01 UBR01 UBT01 UER01 Volltext |
| Beschreibung: | English Short Title Catalog, T91232 Reproduction of original from British Library With two final leaves of advertisements |
| Beschreibung: | Online-Ressource ([22],192,[4]Seiten,plates) 8° |
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Datensatz im Suchindex
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| id | DE-604.BV049231182 |
| illustrated | Not Illustrated |
| index_date | 2024-07-03T22:36:39Z |
| indexdate | 2024-07-10T09:59:03Z |
| institution | BVB |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-034492539 |
| oclc_num | 1422364947 |
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| physical | Online-Ressource ([22],192,[4]Seiten,plates) 8° |
| psigel | ZDB-1-ECC |
| publishDate | 1710 |
| publishDateSearch | 1710 |
| publishDateSort | 1710 |
| publisher | printed for and sold by Chr. Coningsby, at the Ink-Bottle against Clifford's-Inn-Gate, in Fetter-Lane, Fleetstreet |
| record_format | marc |
| spelling | Howard, Henry fl. 1708 Verfasser aut England's newest way in all sorts of cookery pastry, and all pickles that are fit to be used. Adorn'd with copper plates, setting forth the manner of placing dishes upon tables; and the newest fashions of mince-pies. By Henry Howard, Free-Cook of London, and late Cook to his Grace the Duke of Ormond, and since to the Earl of Salisbury, and Earl of Winchelsea. Likewise the best receipts for making cakes, mackroons, biskets, Ginger-Bread, French-Bread: As also for Preserving, Conserving, Candying and Drying Fruits, Confectioning and making of Creams, Syllabubs, and Marmalades of several sorts The third edition with additions of beautifying-waters London printed for and sold by Chr. Coningsby, at the Ink-Bottle against Clifford's-Inn-Gate, in Fetter-Lane, Fleetstreet 1710 Online-Ressource ([22],192,[4]Seiten,plates) 8° txt rdacontent c rdamedia cr rdacarrier English Short Title Catalog, T91232 Reproduction of original from British Library With two final leaves of advertisements Online-Ausg Farmington Hills, Mich Cengage Gale 2009 Eighteenth Century Collections Online Electronic reproduction; Available via the World Wide Web |2009|||||||||| Cookery Early works to 1800 Cookery, English Early works to 1800 Cosmetics Early works to 1800 http://nl.sub.uni-goettingen.de/id/0223600700?origin=/collection/nlh-ecc Verlag Volltext |
| spellingShingle | Howard, Henry fl. 1708 England's newest way in all sorts of cookery pastry, and all pickles that are fit to be used. Adorn'd with copper plates, setting forth the manner of placing dishes upon tables; and the newest fashions of mince-pies. By Henry Howard, Free-Cook of London, and late Cook to his Grace the Duke of Ormond, and since to the Earl of Salisbury, and Earl of Winchelsea. Likewise the best receipts for making cakes, mackroons, biskets, Ginger-Bread, French-Bread: As also for Preserving, Conserving, Candying and Drying Fruits, Confectioning and making of Creams, Syllabubs, and Marmalades of several sorts Cookery Early works to 1800 Cookery, English Early works to 1800 Cosmetics Early works to 1800 |
| title | England's newest way in all sorts of cookery pastry, and all pickles that are fit to be used. Adorn'd with copper plates, setting forth the manner of placing dishes upon tables; and the newest fashions of mince-pies. By Henry Howard, Free-Cook of London, and late Cook to his Grace the Duke of Ormond, and since to the Earl of Salisbury, and Earl of Winchelsea. Likewise the best receipts for making cakes, mackroons, biskets, Ginger-Bread, French-Bread: As also for Preserving, Conserving, Candying and Drying Fruits, Confectioning and making of Creams, Syllabubs, and Marmalades of several sorts |
| title_auth | England's newest way in all sorts of cookery pastry, and all pickles that are fit to be used. Adorn'd with copper plates, setting forth the manner of placing dishes upon tables; and the newest fashions of mince-pies. By Henry Howard, Free-Cook of London, and late Cook to his Grace the Duke of Ormond, and since to the Earl of Salisbury, and Earl of Winchelsea. Likewise the best receipts for making cakes, mackroons, biskets, Ginger-Bread, French-Bread: As also for Preserving, Conserving, Candying and Drying Fruits, Confectioning and making of Creams, Syllabubs, and Marmalades of several sorts |
| title_exact_search | England's newest way in all sorts of cookery pastry, and all pickles that are fit to be used. Adorn'd with copper plates, setting forth the manner of placing dishes upon tables; and the newest fashions of mince-pies. By Henry Howard, Free-Cook of London, and late Cook to his Grace the Duke of Ormond, and since to the Earl of Salisbury, and Earl of Winchelsea. Likewise the best receipts for making cakes, mackroons, biskets, Ginger-Bread, French-Bread: As also for Preserving, Conserving, Candying and Drying Fruits, Confectioning and making of Creams, Syllabubs, and Marmalades of several sorts |
| title_exact_search_txtP | England's newest way in all sorts of cookery pastry, and all pickles that are fit to be used. Adorn'd with copper plates, setting forth the manner of placing dishes upon tables; and the newest fashions of mince-pies. By Henry Howard, Free-Cook of London, and late Cook to his Grace the Duke of Ormond, and since to the Earl of Salisbury, and Earl of Winchelsea. Likewise the best receipts for making cakes, mackroons, biskets, Ginger-Bread, French-Bread: As also for Preserving, Conserving, Candying and Drying Fruits, Confectioning and making of Creams, Syllabubs, and Marmalades of several sorts |
| title_full | England's newest way in all sorts of cookery pastry, and all pickles that are fit to be used. Adorn'd with copper plates, setting forth the manner of placing dishes upon tables; and the newest fashions of mince-pies. By Henry Howard, Free-Cook of London, and late Cook to his Grace the Duke of Ormond, and since to the Earl of Salisbury, and Earl of Winchelsea. Likewise the best receipts for making cakes, mackroons, biskets, Ginger-Bread, French-Bread: As also for Preserving, Conserving, Candying and Drying Fruits, Confectioning and making of Creams, Syllabubs, and Marmalades of several sorts |
| title_fullStr | England's newest way in all sorts of cookery pastry, and all pickles that are fit to be used. Adorn'd with copper plates, setting forth the manner of placing dishes upon tables; and the newest fashions of mince-pies. By Henry Howard, Free-Cook of London, and late Cook to his Grace the Duke of Ormond, and since to the Earl of Salisbury, and Earl of Winchelsea. Likewise the best receipts for making cakes, mackroons, biskets, Ginger-Bread, French-Bread: As also for Preserving, Conserving, Candying and Drying Fruits, Confectioning and making of Creams, Syllabubs, and Marmalades of several sorts |
| title_full_unstemmed | England's newest way in all sorts of cookery pastry, and all pickles that are fit to be used. Adorn'd with copper plates, setting forth the manner of placing dishes upon tables; and the newest fashions of mince-pies. By Henry Howard, Free-Cook of London, and late Cook to his Grace the Duke of Ormond, and since to the Earl of Salisbury, and Earl of Winchelsea. Likewise the best receipts for making cakes, mackroons, biskets, Ginger-Bread, French-Bread: As also for Preserving, Conserving, Candying and Drying Fruits, Confectioning and making of Creams, Syllabubs, and Marmalades of several sorts |
| title_short | England's newest way in all sorts of cookery |
| title_sort | england s newest way in all sorts of cookery pastry and all pickles that are fit to be used adorn d with copper plates setting forth the manner of placing dishes upon tables and the newest fashions of mince pies by henry howard free cook of london and late cook to his grace the duke of ormond and since to the earl of salisbury and earl of winchelsea likewise the best receipts for making cakes mackroons biskets ginger bread french bread as also for preserving conserving candying and drying fruits confectioning and making of creams syllabubs and marmalades of several sorts |
| title_sub | pastry, and all pickles that are fit to be used. Adorn'd with copper plates, setting forth the manner of placing dishes upon tables; and the newest fashions of mince-pies. By Henry Howard, Free-Cook of London, and late Cook to his Grace the Duke of Ormond, and since to the Earl of Salisbury, and Earl of Winchelsea. Likewise the best receipts for making cakes, mackroons, biskets, Ginger-Bread, French-Bread: As also for Preserving, Conserving, Candying and Drying Fruits, Confectioning and making of Creams, Syllabubs, and Marmalades of several sorts |
| topic | Cookery Early works to 1800 Cookery, English Early works to 1800 Cosmetics Early works to 1800 |
| topic_facet | Cookery Early works to 1800 Cookery, English Early works to 1800 Cosmetics Early works to 1800 |
| url | http://nl.sub.uni-goettingen.de/id/0223600700?origin=/collection/nlh-ecc |
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