Royal-Cookery: or, the compleat court-cook. Containing the choicest receipts in all the several branches of cookery, viz. for making of Soops, Bisques, Olio's, Terrines, Surtouts, Puptons, Ragoos, Forc'd-Meats, Sauces, Pattys, Pies, Tarts, Tansies, Cakes, Puddings, Jellies, &c. As likewise Forty Plates, curiously engraven on Copper, of the Magnificent Entertainments at Coronations and Instalments; of Balls, Weddings, &c. at Court; as likewise of City-Feasts. To which are added, bills of fare for every month in the year. By Patrick Lamb, Esq; Near Fifty Years Master-Cook to their late Majesties King Charles II. King James II. King William and Queen Mary, and Queen Anne
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Bibliographische Detailangaben
1. Verfasser: Lamb, Patrick (VerfasserIn)
Format: Elektronisch E-Book
Sprache:English
Veröffentlicht: London printed for J. Nutt, and A. Roper; and to be sold by E. Nutt at the Middle-Temple-Gate in Fleetstreet [1716]
Ausgabe:The second edition, with the addition of several new cuts
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Beschreibung:English Short Title Catalog, T91553
Price from imprint: Price 6 s
Reproduction of original from British Library
The final five leaves comprise 'A bill of fare for every season in the year', and 'A table of such receipts only as are not placed alphabetically'
Beschreibung:Online-Ressource ([8],302,[10]Seiten,plates) 8°

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