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The art of cookery, made plain and easy: which far exceeds any thing of the kind yet published ... / To which are added, one hundred and fifty new and useful receipts, and a copious index. By a lady [Mrs. H. Glasse].

  • Hannah Glasse
Date:
1774
Catalogue details

Licence: Public Domain Mark

Credit: The art of cookery, made plain and easy: which far exceeds any thing of the kind yet published ... / To which are added, one hundred and fifty new and useful receipts, and a copious index. By a lady [Mrs. H. Glasse]. Source: Wellcome Collection.

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    PoivDE r tweet, how to make for deaths, 366. Prawns, how to flew, 186. How to chufe prawns, 323, .Preserve, how to prefervecocks combs, 107., P o preferve or pickle pigs feet and ears, 108. To preferve apricots, 304, 348. Damfons whole, 305. Goose¬ berries whole, 16. White wal- puts, 306. Green walnuts, Jb. Large green plumbs, 307. ' Peaches two ways, ib. Arti- chokesall the year,309. French beans all the year, 3 10, Green peafetillChriftmas ib. Another way to preferve green peafe, ib. Green goofeberries till Chrifl- pias, ib. Red goofeberries 311. Walnuts all the year, ib. Lei mons,. two ways, ib. White bullice, pear plumbs, or dam- fons, &c. for tarts or pies, ib. 358.To preferveartichokes the Spaoifh way, 344. pjppjns ;n jelly349. White quincesvvhole, 35 19 Apricotsorplumbsgreen, 354- Cherries, ib 359. Bar- berries, 343. White pear plumbs, 358. Currants, ibid. Rafpberries, ibid. Pippins in luces, 361. The Jews way of preiervingfalmon, and ail forts of hill, 376. To preferve tripe to go to the Eaft-indies, 379. Prune pudding, to make, 220. 1 udoing, how to bake an oat ponding, 130. Howto make a calf's foot pudding, ib. A pith pudding, ib. A marrow pud- l3J‘ A boiled fuet pud¬ ding, ib. A boiled plumb pud- ding, ib. A Yorkshire pudding ib. A fleak pudding, 1 32.Aver- micelia pudding with marrow ib. An Oxford pudding, 133* Rules to be obferved m making puddings. See. 133. Howto rnaiie pretty almond puddings, 166. An oatmeal pudding, 206* A potatoe pudding, three ways db. 207. An orange pudding, four ways, ib. 208. A lemon pudding, ib. An almond pud- oing, jb. How to boil an aI* mond pudding, 209. A fagoe pudding, ib. A millet pudding jo. A carrot pudding, two ways Jb. 210. I 0 make a cowflip pudding, ib. A quince apricot or white pear plumb pudding, 10. A pearl barley pudding, ib. A French barley pudding, 2 u. An apple pudding, ib. An Ita* ban puading, ib. A rice pud¬ ding, three ways, ib. 212. To boil a cuftard pudding, ib. A dour pudding, ib. A batter pudding, 213. A batterpud¬ ding without eggs, ib. A grate- fui pudding, ib. A bread pud¬ ding, ib, A fine bread pudding 214. An ordinary bread pud- dmg, ib. A baked bread pud¬ ding, ib. A chefnut pudding 215. ^A fine plain baked pud¬ ding, ib. P reply little cheefe- curd puddings, ib. An apricot pudding, 216. The [p^ich almond pudding, ib. A ver- • m!c,e]1!a Padding, ib. To make * ■ puddings for little di/hes. 217. A fw-ee title at pudding, ib. A hne plain pudding, ib. A rata¬ fia puddingy 2 ; 8. A bread and butter pudding, ibf A boiled nee pudding, ib. A cheap rice pudding, ib.-A cheap plain rice pudding, 219. A cheap baked rice pudding, ib. A fpinach - pudding, ib. A quaking pud¬ ding, ib. A cream pudding, 220. A fpoonfu] pudding, ib, make a prune pudding, ib. D d An i