Cookbooks - England - Early works to 1800
Works from the collections
19 works
- Books
- Online
The English and French cook : describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster.
Date: 1674- Books
- Online
A Book of fruits & flovvers : Shewing the nature and use of them, either for meat or medicine. As also: to preserve, conserve, candy, and in wedges, or dry them. To make powders, civet bagges, all sort of sugar-works, turn'd works in sugar, hollow or frutages; and to pickell them. And for meat. To make pyes, biscat, maid dishes, marchpanes, leeches, and snow, craknels, caudels, cakes, broths, fritter-stuffe, puddings, tarts, syrupes, and sallets. For medicines. To make all sorts of poultisses, and serecloaths for any member swell'd or inflamed, ointments, waters for all wounds, and cancers, salves for aches, to take the ague out of any place burning or scalding; for the stopping of suddain bleeding, curing the piles, ulcers, ruptures, coughs, consumptions, and killing of warts, to dissolve the stone, killing the ring-worme, emroids, and dropsie, paine in the ears and teeth, deafnesse.
Date: 1653- Books
- Online
The treasurie of hidden secrets : Commonlie called, The good-huswiues closet of prouision, for the health of her houshold. / Gathered out of sundry experiments, lately practised by men of great knowledge: and now newly enlarged, with diuers necessary phisicke helpes, and knowledge of the names and naturall disposition of diseases, that most commonly happen to men and women. Not impertinent for euery good huswife to vse in her house, amongst her owne familie.
John PartridgeDate: 1608..- Books
- Online
The accomplisht cook, or The art and mystery of cookery : Wherein the whole art is revealed in a more easie and perfect method, than hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish, with variety of sauces proper for each of them; and how to raise all manner of pastes; the best directions for all sorts of kickshaws; also the tearms of carving and sewing. An exact account of all dishes for all seasons of the year, with other a la mode curiosities. The third edition, with large additions throughout the whole work; besides two hundred figures of several forms for all manner of bake't meats, (either flesh or fish) as pyes, tarts, custards, cheesecakes, and florentines, placed in tables, and directed to the pages they appertain to. Approved by the fifty five years experience and industry of Robert May, in his attendance on several persons of great honour.
Robert MayDate: 1671- Books
- Online
The accomplisht cook, or The art and mystery of cookery : Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish, with variety of sauces proper for each of them; and how to raise all manner of pastes; the best directions for all sorts of kickshaws; also the tearms of carving and sewing. An exact account of all dishes for all seasons of the year, with other a la mode curiosities. The third edition, with large additions throughout the whole work; besides two hundred figures of several forms for all manner of bake't meats, (either flesh or fish) as pyes, tarts, custards, cheesecakes, and florentines, placed in tables and directed to the pages they appertain to. Approved by the fifty five years experience and industry of Robert May, in his attendance on several persons of great honour.
Robert MayDate: 1671