Search alternatives:
cooking » looking (Expand Search)
Showing 1 - 20 results of 91 for search '"Cooking"', query time: 0.20s Refine Results
  1. 1
    Letters, by the Earl of Dundonald, on making bread from potatoes, to the inhabitants of Great Britain : And particularly to the inhabitants of Ireland, who have been the first to cultivate and bring into general use, the invaluable plant or root, called the potatoe.
    Subjects: “...Cooking (Bread) Early works to 1800....”
    Connect to the full text of this electronic book
    eBook
  2. 2
    The practice of cookery, pastry, pickling, preserving, &c : Containing figures of dinners, from five to nineteen dishes, and a full list of supper dishes: also, a list of things in season, for every month in the year, and directions for choosing provisions: with two plates, showing the method of placing dishes upon a table, and the manner of trussing poultry, &c. By Mrs. Frazer.
    by Frazer, Mrs.
    Published 1791
    Subjects: “...Cooking, Scottish Early works to 1800....”
    Connect to the full text of this electronic book
    eBook
  3. 3
    A new and easy method of cookery : Treating, I. Of gravies, soups, broths, &c. II. Of fish, and their sauces. III. To pot and make, hams, &c. IV. Of pies, pasties, &c. V. Of pickling and preserving. VI. Of made wines, distilling and brewing, &c. To which are added, by way of appendix, fifty-three new and useful receipts, and directions for carving. By Elizabeth Cleland. Chiefly intended for the benefit of the young ladies who attend her school.
    by Cleland, Elizabeth
    Published 1770
    Subjects: “...Cooking, Scottish. http://id.loc.gov/authorities/subjects/sh85031899...”
    Connect to the full text of this electronic book
    eBook
  4. 4
    The English art of cookery, according to the present practice : being a complete guide to all housekeepers, on a plan entirely new; consisting of thirty-eight chapters. Containing proper directions for marketing, and trussing of poultry. The making soups and broths. Dressing all sorts of fish. Sauces for every occasion. Boiling and roasting. Baking, broiling, and frying. Stews and hashes. Made dishes of every sort. Ragous and fricasees. Directions for dressing all sorts of roots and vegetables. All sorts of aumlets and eggs. puddings, pies, tarts, &c. Pancakes and fritters. Cheese-cakes, and custards. Blanc'mange, jellies, and syllabubs. Directions for the sick. Directions for seafaring men. Preserving, syrups, and conserves. Drying and candying. All sorts of cakes. Hogs puddings, sausages, &c. Potting, and little cold dishes. The art of carving. Collaring, salting, and sousing. Pickling. To keep garden vegetables, &c. A catalogue of things in season. Made wines and cordial waters. Brewing. English and French bread, &c. With bills of fare for every month in the year. By Richard Briggs, many years cook at the Globe-Tavern, Fleet-street; the White-Hart Tavern, Holborn; and now at the Temple Coffee-House, London.
    Subjects: “...Cooking, English. http://id.loc.gov/authorities/subjects/sh85031815...”
    Connect to the full text of this electronic book
    eBook
  5. 5
    A true gentlewomans delight : Wherein is contained all manner of cookery: together with preserving, conserving, drying, and candying. Very necessary for all ladies, and gentlewomen. Published by W. J. gent.
    Subjects: “...Cooking England Early works to 1800....”
    Connect to the full text of this electronic book
    eBook
  6. 6
    The experienced English house-keeper, for the use and ease of ladies, house-keepers, cooks, &c. Written purely from practice, and dedicated to the Hon. Lady Elizabeth Warbuton, whom the author lately served as house-keeper : Consisting of near nine hundred original receipts, most of which never appeared in print. Part I. Lemon pickle, browning for all sorts of made dishes, soups, fish, plain meat, game, made dishes both hot and cold, pyes, puddings, &c. Part II. All kinds of confectionary particularly the gold and sliver web for covering of sweet meats, and doss ... of spun sugar with directions to set out a table, in the most elegant manner and in the modern taste; floating islands, fish-ponds, transparent puddings, trifles, whips, &c. Part III. Pickling, potting, and collaring, wines, vinegars, catchups, distilling, with two most valuable receipts, one for refining malt liquors, the other for curing acid wines, and a correct list of every thing in season for every months the year. The tenth edition. With two plans of a grand table of two covers; and a curious new invented fire stove, wherein any common fuel may be burnt instead of charcoal. By Elizabeth Raffald.
    Subjects: “...Cooking, English. http://id.loc.gov/authorities/subjects/sh85031815...”
    Connect to the full text of this electronic book
    eBook
  7. 7
    The country housewife and lady's director, in the management of a house, and the delights and profits of a farm : Containing instructions for managing the brew-house, and malt-liquors in the cellar; the making of wines of all forts. Directions for the dairy, in the improvement of butter and cheese upon the worst of soils; the feeding and making of brawn; the ordering of fish, fowl, herbs, roots, and all other useful branches belonging to a country-seat, in the most elegant manner for the table. Practical observation concerning distilling; with the best method of making ketchup, and many other curious and durable sauces. The whole distributed in their proper months, from the beginning to the end of the year. With particular remarks relating to the drying of kilming of saffron. By R. Bradley. professor of botony in the University of Cambridge, and F.R.S.
    by Bradley, Richard, 1688-1732
    Published 1728
    Subjects: “...Cooking, English. http://id.loc.gov/authorities/subjects/sh85031815...”
    Connect to the full text of this electronic book
    eBook
  8. 8
    The ladies complete cookery; or, Family pocket companion, made plain and easy : Being the best collections of the choicest and least extravagant receipts in every branch of cookery, pastry, preserving, candying, pickling, collaring, &c. with plain and easy directions for marketing, with the seasons of the year for butcher's meat. poultry, fish, &c. &c. Also the art of making wines, brewing, making French bread, &c. To which is added, family receipts for the cure of several disorders incident to the human body. By Mrs. Mary Wilson, of Hertfordshire.
    by Wilson, Mary
    Published 1770
    Subjects: “...Cooking, English. http://id.loc.gov/authorities/subjects/sh85031815...”
    Connect to the full text of this electronic book
    eBook
  9. 9
    The experienced English house-keeper, for the use and ease of ladies, house-keepers, cooks, &c : Wrote purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as house-keeper: Consisting of near eight hundred original receipts, most of which never appeared in print. Part I. Lemon pickle, browning for all sorts, of made dishes, soups, fish, plain meat, game made dishes both hot and cold, pyes, puddings &c. Part II. All kinds of confectionary, particularly the gold and silver web for covering of sweetmeats, and a dessert of spun sugar, with directions to set out a table in the most elegant manner and in the modern taste, floating Islands, fish ponds, transparent puddings; trifles, whips, &c. Part III. Pickling, potting, and collaring, wines, vinegars, catchups, distillsng, with two most valuable receipts, one for refining malt liquors, the other for curing acid wines, and a correct list of every thing in season for every month in the year. The third edition, with an appendix containing 102 additional receipts, and the plan of a fire stove, wherein any common fuel may be burnt instead of charcoal. By Elizabeth Raffald.
    Subjects: “...Cooking, English. http://id.loc.gov/authorities/subjects/sh85031815...”
    Connect to the full text of this electronic book
    eBook
  10. 10
    The ladies' assistant for regulating and supplying the table : Being a complete system of cookery, &c. Containing the most select bills of fare, properly disposed, for family dinners of five dishes to two courses of eleven and fifteen; with bills of fare for suppers, from five dishes to nineteen; and several deserts: including the fullest and choicest receipts of various kinds, and full directions for preparing them in the most approved manner, by which a continual change may be made, as wanted, from the several bills of fare. Likewise directions for brewing, making English wines, raspberry, orange and lemon-brandies, &c. Also remarks on kitchen-poisons, and necessary cautions thereon. Originally published from the manuscript collection of Mrs. Charlotte Mason, a professed housekeeper, who had upwards of thirty years experience in families of the first fashion.
    by Mason, Charlotte
    Published 1787
    Subjects: “...Cooking, English. http://id.loc.gov/authorities/subjects/sh85031815...”
    Connect to the full text of this electronic book
    eBook
  11. 11
    The ladies' assistant for regulating and supplying the table : Being a complete system of cookery, &c. Containing the most select bills of fare, properly disposed, for family dinners of five dishes to two courses of eleven and fifteen; with bills of fare for suppers, from five dishes to nineteen; and several deserts: including the fullest and choicest receipts of various kinds, and full directions for preparing them in the most approved manner, by which a continual change may be made, as wanted, from the several bills of fare. Likewise, directions for brewing, making English wines, raspberry, orange, and lemon-brandies, &c also, remarks on kitchen-poisons and necessary cautions thereon. With an appendix, containing general particulars on the breeding, rearing, and management of Poultry; on the business of the dairy; and on the management of the kitchen and fruit garden. Originally published from the manuscript collection of Mrs. Charlotte Mason, a professed housekeeper, who had upwards of thirty years experience in families of the first fashion.
    by Mason, Charlotte
    Published 1793
    Subjects: “...Cooking, English. http://id.loc.gov/authorities/subjects/sh85031815...”
    Connect to the full text of this electronic book
    eBook
  12. 12
    The art of cookery : Containing above six hundred and fifty of the most approv'd receipts published under the following heads, viz. Roasting, boiling, frying, broiling, baking, fricasees, puddings, custards, cakes, cheese-cakes, tarts, pyes, soops, made-wines, jellies, candying, pickling, preserving, pastry, collering, confectionary creams, ragoos, brasing, &c. &c. Also, a bill of fare for every month in the year. With an alphabetical index to the whole: being a book highly necessary for all families, having the grounds of cookery fully display'd therein. The second edition. By John Thacker, cook to the Honourable and Reverend the dean and chapter in Durham.
    by Thacker, John, cook
    Published 1762
    Subjects: “...Cooking, English. http://id.loc.gov/authorities/subjects/sh85031815...”
    Connect to the full text of this electronic book
    eBook
  13. 13
    The experienced English housekeeper, for the use and ease of ladies, housekeepers, cooks, &c. Wrote purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper : Consisting of near nine hundred original receipts, most of which never appeared in print. Part I. Lemon pickle, browning for all sorts of made dishes, soups, fish, plain meat, game, made dishes both hot and cold, pyes, puddings, &c. Part II. All kinds of confectionary, particularly the gold and silver web for covering of sweetmeats, and a desert of spun sugar, with directions to set out a table in the most elegant manner and in the modern taste, floating Islands, fish-ponds, transparent puddings, trifles, whips, &c. Part III. Pickling, potting, and collaring, wines, vinegars, catchups, distilling, with two most valuable receipts, one for refining malt liquors, the other for curing acid wines, and a correct list of every thing in season for every month in the year. The sixth edition. With three copper plates of a curious new-invented fire stove, wherein any common fuel may be burnt instead of charcoal, and two plans of a grand table of two covers. By Elizabeth Raffald.
    by Raffald, Elizabeth, 1733-1781
    Published 1778
    Subjects: “...Cooking, English. http://id.loc.gov/authorities/subjects/sh85031815...”
    Connect to the full text of this electronic book
    eBook
  14. 14
    English housewifery : Exemplified in above four hundred and fifty receipts, giving directions in most parts of cookery; and how to prepare various sorts of soops, made-dishes, pastes, pickles, cakes, creams, jellies, made-wines, &c. With cuts for the orderly placing the dishes and courses; also bills of fare for every month in the year; and an alphabetical index to the whole. A book necessary for mistresses of families, higher and lower women servants, and confined to things useful, substantial and splendid, and calculated for the preservation of health, and upon the measures of frugality, being the result of thirty years practice and experience. By Elizabeth Moxon.
    Subjects: “...Cooking, English. http://id.loc.gov/authorities/subjects/sh85031815...”
    Connect to the full text of this electronic book
    eBook
  15. 15
    English housewifry : Exemplified in above four hundred receits, never before printed; giving directions in most parts of cookery; and how to prepare various sorts of soops, made-dishes, pasts, pickles, cakes, creams, jellies, made-wines, &c. With sculptures for the orderly placing the dishes, and courses; and also bills of fare, for every month in the year. A book necessary for mistresses of families, higher and lower women servants, and confined to things useful, substantial and spelendid, and calculated for the preservation of health, and upon the measures of frugality, being the result of thirty years practice and experience. By Elizabeth Moxon.
    Subjects: “...Cooking, English. http://id.loc.gov/authorities/subjects/sh85031815...”
    Connect to the full text of this electronic book
    eBook
  16. 16
    English housewifery, exemplified in above four hundred and fifty receipts, giving directions in most parts of cookery : And how to prepare various sorts of soups, made-dishes, pastes, pickles, cakes, creams, jellies, made wines, &c. With cuts for the orderly placing the dishes and courses; also bills of fare for every month in the year; and an alphabetical index to the whole book necessary for mistresses of families, higher and lower women servants, and confined to things useful, substantial, and splendid, and calculated for the preservation of health, and upon the measures of frugality, being the result of thirty years practice and experience. By Elizabeth Moxon. With an appendix, contaning upwards of seventy receips, of the most valuable kind, (many never before printed) communicated to the publisher by several gentlewomen in the neighbourhood, distinguished by their extraordinary skill in housewifery. To this edition is now added, an introduction, giving an account of the times when river fish are in season; and a table, shewing at one view the proper seasons for sea fish.
    by Moxon, Elizabeth
    Published 1789
    Subjects: “...Cooking, English. http://id.loc.gov/authorities/subjects/sh85031815...”
    Connect to the full text of this electronic book
    eBook
  17. 17
    Some information respecting the use of Indian corn : Collected from the papers of Mr. Winthorp & Mr. Howard; with observations from Mr. Parmentier, on the use of potatoes in bread; and Mr. Dossie's directions for the making of bread in private families.
    Subjects: “...Cooking (Corn) http://id.loc.gov/authorities/subjects/sh85031986...”
    Connect to the full text of this electronic book
    eBook
  18. 18
    The modern cook's, and complete housewife's companion : Being the largest and best collection of new receipts for dressing all sorts of meat, fowl, and fish; and for making ragoo's, fricassees, and pastry of all sorts. In a method never before published. With instructions for preparing and ordering publick entertainments for the tables of princes, ambassadors, noblemen, and magistrates: As also the least expensive methods of providing for private families, in a very elegant manner. Adorned with copper plates, exhibiting the order of placing the different dishes, &c. on the table, in the most polite way. To which are prefixed, directions for a house steward. By Mr. Vincent La Chapelle.
    by La Chapelle, Vincent
    Published 1751
    Subjects: “...Cooking Early works to 1800. http://id.loc.gov/authorities/subjects/sh2008101718...”
    Connect to the full text of this electronic book
    eBook
  19. 19
    Colloquiorum : Desid. Erasmi Roterodami familiarium decerpta, cum notis illustrata. Ad usum juventutis politioris humanitatis studiis imbuendæ. Editio nitidissima.
    by Erasmus, Desiderius, -1536
    Published 1767
    Subjects: “...Cooking Early works to 1800. http://id.loc.gov/authorities/subjects/sh2008101718...”
    Connect to the full text of this electronic book
    eBook
  20. 20
    Royal cookery; or, The complete court-cook : Containing the choicest receipts in all the particular branches of cookery, now in use in the Queen's Palaces of St. James's, Kensington, Hampton-court, and Windsor. With near forty figures (curiousity engraven on copper) of the magnificent entertainments at coronations, instalment, balls, weddings, &c. at court; also receipts for making the soupes, jellies, bisques, ragoo's, patrys, tan[qies] forc'd-meats cakes puddings. &c. By Patrick Lamb, Esq; near 50 years master-cook to their late Majesties King Charles II. King James II. King William and Queen Mary, and to Her Present Majesty Queen Anne. To which are added, bills of fare for every season in the year.
    by Lamb, Patrick
    Published 1710
    Subjects: “...Cooking Early works to 1800. http://id.loc.gov/authorities/subjects/sh2008101718...”
    Connect to the full text of this electronic book
    eBook
Search Tools: RSS Feed – Email Search