Research Catalog

Court cookery, or, The compleat English cook : containing the choicest and newest receipts for making soops, pottages, fricasseys, harshes, farces, ragoos, cullises, sauces, forc'd-meats and souses : with various ways of dressing most sorts of flesh, fish and fowl, wild and tame : with the best methods of potting and collaring : as likewise of pastes, pies, pastys, pattys, puddings, tansies, biskets, creams, cheesecakes, Florendines, cakes, jellies, sillabubs and custards : also of pickling, candying and preserving : with a bill of fare for every month in the year, and the latest improvements in cookery, etc.

Title
Court cookery, or, The compleat English cook : containing the choicest and newest receipts for making soops, pottages, fricasseys, harshes, farces, ragoos, cullises, sauces, forc'd-meats and souses : with various ways of dressing most sorts of flesh, fish and fowl, wild and tame : with the best methods of potting and collaring : as likewise of pastes, pies, pastys, pattys, puddings, tansies, biskets, creams, cheesecakes, Florendines, cakes, jellies, sillabubs and custards : also of pickling, candying and preserving : with a bill of fare for every month in the year, and the latest improvements in cookery, etc. / by R. Smith, cook (under Mr. Lamb) to King William ...
Author
Smith, R. (Robert)
Publication
London : Printed for T. Wotton ..., 1723.

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*KU 01-250Schwarzman Building - Rare Book Collection Room 328

Details

Description
[8], 112, [8], 82, [14] p.; 20 cm. (8vo)
Alternative Title
  • Court cookery.
  • Compleat English cook.
Subjects
Note
  • Signatures: A⁴ B-H⁸ I⁴ ²A-F⁸.
  • "Of pastes, pies, pasties ... &c.": 82 p. at end.
  • Publisher's advertisements: p. [11-14] (last group).
  • Includes indexes.
Indexed In (note)
  • ESTC (RLIN)
  • Maclean, V. Household and cookery books,
  • Cagle, W.R. Matter of taste,
Call Number
*KU 01-250
LCCN
85665017
OCLC
  • 14213357
  • 14213357
Author
Smith, R. (Robert)
Title
Court cookery, or, The compleat English cook : containing the choicest and newest receipts for making soops, pottages, fricasseys, harshes, farces, ragoos, cullises, sauces, forc'd-meats and souses : with various ways of dressing most sorts of flesh, fish and fowl, wild and tame : with the best methods of potting and collaring : as likewise of pastes, pies, pastys, pattys, puddings, tansies, biskets, creams, cheesecakes, Florendines, cakes, jellies, sillabubs and custards : also of pickling, candying and preserving : with a bill of fare for every month in the year, and the latest improvements in cookery, etc. / by R. Smith, cook (under Mr. Lamb) to King William ...
Imprint
London : Printed for T. Wotton ..., 1723.
Indexed In:
ESTC (RLIN) T91555
Maclean, V. Household and cookery books, p. 137
Cagle, W.R. Matter of taste, 1001
Local Note
Provencance: Thomas Westwood (bookplate).
Ms. recipes in a contemporary hand on 2 blank leaves bound in preceding and following text.
Helen Hay Whitney Collection.
Connect to:
Local Subject
Westwood, T. (Thomas), 1814?-1888 Provenance.
Added Author
Westwood, T. (Thomas), 1814?-1888. Former owner
Added Title
Court cookery.
Compleat English cook.
Research Call Number
*KU 01-250
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