The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the Kind Yet Published ... (Google eBook)

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W. Strahan, J. and F. Rivington, J. Hinton, 1774 - Cookery - 384 pages
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Page vi - This is an authorized facsimile of the original book, and was produced in...
Page 262 - Sugar pounded fine, a quarter of an Ounce of Mace, a quarter of an Ounce of Cloves...
Page 205 - You may make it with cream thus: boil celery as above, and :uM mace, nutmeg, a piece of butter as big as a walnut rolled in flour, and a half a pint of cream; boil all together.
Page 264 - Let them stand ten days, then drain them in a sieve, and lay them on a cloth to dry ; then take white-wine vinegar, as much as you think will cover them, boil it, and put your pods in a jar with ginger, mace, cloves, and Jamaica pepper. — Pour your vinegar boiling hot on, cover them with a...
Page 229 - Ijttle more pepper and fait' over the falmon ; fo roll it up into a collar, and bind it with broad tape ; then boil it in water, fait, and vinegar, but let the liquor boil firft, then put in your collar, a hunch of fweet herbs, fliced ginger and nutmeg.
Page 76 - ... chickens in. Lay a pound of gravy-beef cut very thin over your chickens, and a piece of veal cut very thin, a little mace, two or three cloves, fome...
Page 122 - ... and two pounds of prunes, and let them boil till they swell ; then put in three quarters of an ounce of mace, half an ounce of cloves, two nutmegs, all of them beat fine, and mix it with a little liquor cold, and put them in a very little while, and take off the pot, and put in three pounds of sugar, a little salt, a quart of sack, and a quart of claret, the juice of two or three lemons...
Page 285 - Strain it while it is hot, put it into a well-tinned saucepan, and add to it a pint of Rhenish wine, and a quarter of a pound of loaf-sugar.
Page 273 - ... rosewater, tincture of saffron, sugar, and eggs; beat it all up well with your hands lightly, and bake it in a hoop or pan, but be sure to butter the pan well; it will take an hour and a half in a quick oven. You may leave out the seed if you choose it, and I think it rather better without it; but that you may do as you like.
Page 283 - TAKE a fmall quantity- of pearl-barley, boil it in milk and water till it is tender, then ftrain the liquor from it, put your barley into a quart of cream, and let it boil a little, then take the whites of five eggs and the yolk of one, beaten with a fpoonful of fine flour, and two fpoonfuls of...

References from web pages

Recipes from, <i>The Art of Cookery Made Plain and Easy</i>, by ...
Recipes from, The Art of Cookery Made Plain and Easy, by Hannah Glasse?, 1778. To ragoo a Piece of Beef. TAKE a large piece of the flank, which has fat at ... ~cpercy/ hell/ anthology/ cook/ Cook1778Glasse.html

The Art of Cookery - Title page
Taken from: The Art of Cookery made Plain and Easy Creator: Glasse, Hannah Publisher: Printed for the author Date created: 1747 ... learning/ langlit/ booksforcooks/ 1700s/ arttitlehome/ titlepage.html

Details: The art of cookery made plain and easy : which far ...
All about Details: The art of cookery made plain and easy : which far exceeds any thing of the kind yet published ... by Hannah Glasse. work/ details/ 29029807

K-State Libraries - Rare Books - Cookery: Hannah Glasse (1747)
Hannah Glasse, The Art of Cookery, Made Plain and Easy (London: Printed for the Author), 1747. First Edition. Title page. Glasse's book was frequently ... depts/ spec/ rarebooks/ cookery/ glasse1747.html

Art of Cookery - Wikipedia, the free encyclopedia
Written in 1747, Hannah Glasse's (1708-1770) The Art of Cookery made Plain and Easy represents one of the most important references for culinary practice in ... wiki/ Art_of_Cookery

Hannah Glasse | UXL Newsmakers | Find Articles at
Hannah (Allgood) Glasse (1708-1770) published The Art of Cookery, Made Plain and Easy in 1747. The book, which became the most popular cookbook of the ... p/ articles/ mi_gx5221/ is_2005/ ai_n19142143

Eighteenth century cookery; The art of cookery made plain and easy ...
Eighteenth century cookery; The art of cookery made plain and easy, by a lady (Hannah Glasse). DRAKE TG. Mesh Terms:. Cookery* ... pubmed/ 12999453

historic recipe for Portugal Cakes, Fort York
Hannah Glasse, The Art of Cookery Made Plain and Easy, facsimile of the 1796 London edition, (Hampden, Connecticut: Archon Books, 1971, introduction by ... portugal.htm

Regency food |side dishes|period recipes | Mr. Woodhouse's Thin Gruel
Eighteenth Century cookbooks such as Hannah Glasse's The Art of Cookery made Plain and Easy, 1747, give recipes for "Water Gruel" made of oatmeal and water, ... magazine/ page.ihtml?pid=343& step=4

Hannah Glasse: Information and Much More from
The title page begins: THE ART OF COOKERY, Made PLAIN and EASY; Which far exceeds any THING of the Kind ever yet Published. ... topic/ hannah-glasse

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