The accomplish'd ladies delight, in preserving, physick, beautifying, and cookery. : Containing I. The art of preserving and candying fruits and flowers; and the making of all sorts of conserves, syrups, and jellies. II. The physical cabinet: or, excellent receipts in physick and chirurgery; together with some beautifying waters, to adorn and add loveliness to the face and body: and also some new and excellent receipts relating to the female sex: and for the general good of families, is added the true receipt for making that famous cordial drink Daffy's elixir salutis. III. The compleat cook's guide: or, directions for dressing all sorts of flesh, fowl and fish, both in the English and French mode; with all sorts of sauces and sallets: and the making pyes, pasties, tarts, and custards, with the forms and shapes of many of them.
- Hannah Woolley
- Date:
- [1696]
Licence: Public Domain Mark
Credit: The accomplish'd ladies delight, in preserving, physick, beautifying, and cookery. : Containing I. The art of preserving and candying fruits and flowers; and the making of all sorts of conserves, syrups, and jellies. II. The physical cabinet: or, excellent receipts in physick and chirurgery; together with some beautifying waters, to adorn and add loveliness to the face and body: and also some new and excellent receipts relating to the female sex: and for the general good of families, is added the true receipt for making that famous cordial drink Daffy's elixir salutis. III. The compleat cook's guide: or, directions for dressing all sorts of flesh, fowl and fish, both in the English and French mode; with all sorts of sauces and sallets: and the making pyes, pasties, tarts, and custards, with the forms and shapes of many of them. Source: Wellcome Collection.
![Bills of Fare for all. times of the Year 5. and alff for extraordin; iry- Occafions. preteens rie A. Bil of Fare for the Spring Seafon. I, Collar of Brawn and 4, A Made difh, Multard, 5A W arden-Pye, Cuftards, A Bill of Fare for Winter-Seal 1. A Collar of Brawn. 2. Lambs Head andwhite-brotl 3. A Neats-Ton oue and ( ddex Roatted, ne eee or Tare, 2. A Neats-Tonoue and Udder. zs E 3. Boyled Chickens, . Green Geefex . A Lumbafd Pye, oA difh Oi you ng Ra bbits, Second Courfe, Aw A Ith of Mine’d-Py } > <r . ‘ id - A Haunch of Vention, 5. A Venifon, or Lamb-Pye, pr | Ls e +4 en » Veal Roatted, 6. A dith of Chie Kens, rT; ‘ Cry olen C ar } 7 A cifh ot Sc les Or omeifs, o9CCOnd - A ath of 1, A lide ( . Tanfie, 2. A difh of OOO DUO ® ea Tarts and Cuffards, 3. A Quince-T; A Bi] L¢ of Fare for: Mii r1iG to mer, . Neats-torgue and Colifowers, A- Turkey. J i a A Fore -€ fuaTter o} Lamb; . 4 Dith Oi cds, 3. A Chicken Pye, Bill .ot upen an 4. boyled Pigeon, “a 0 &. A-counle wed Rabbits Aran AAC Uy ic. O1 Stew CC HaADDITS, L i Cy LiaDOF } law A. - A couple of Pubets boyled, . . > a nr armany SEP ETNNNRER ~cteneetinysesttenas ems o Se Ne c = ~ ~~ Nowe bs ¢ : & ~ I. An iach Pye, ry ‘ ms te 3. 48 a 4. A Grand Saliet. fs J ~~ - f) a f ii ¢ Pex {o, je yy Venuon ality 5, 7004 rry-Tart. & A Roafied Turkey. 6. A cill raw -berries, >. A Fat Pig, A ’ ; rtrpele A Ba Or ip fa by! of FF: for Herveit. 10. A powaered Goole. P Y Ly be ‘ ‘ al pS Yr. A’ Capon-and bite-brorh. 11. A Haunch of Venifon roafted ‘ , Aye SSS * 2. A. Wheftphalia-Han 1 With 12 Neats-tongue & udder roafted Pigeons 13. A WI eft-phalia-Ham buyled rue and Udder Ls, Minced: Pyes, roa{ted, 16, A Sir-L oyn of Roaft-Beef, 5. A powdered Goofe, 17. Cold ‘baked Meats 6. A Turkey Roafled. : 18. A-Dith of C ‘ulti Second Courfe, Second Cour A Potato z or Chicken-pye, 1. Jellies of all Perea Roatted Partridges, A difh of Pheafants, 3. Lars and Chickens 3. A Pyke l boyled,](https://iiif.wellcomecollection.org/image/b30343112_0196.jp2/full/800%2C/0/default.jpg)