Research Catalog

  • The universal cook : and city and country housekeeper : containing all the various branches of cookery ... besides a variety of useful and interesting tables; the whole embellished with the heads of the authors, bills of fare for every month in the year, and proper subjects for the improvement of the art of carving / by Francis Collingwood and John Woollams.

    • Text
    • London : Printed for Scatcherd and Letterman, 1806.
    • 1806
    • 1 Item

    Available Online

    http://babel.hathitrust.org/cgi/pt?id=nyp.33433056927464
    FormatCall NumberItem Location
    Text VTI (Collingwood, F. Universal cook)Offsite
  • The universal cook, and city and country housekeeper. Containing all the various branches of cookery ... By Francis Collingwood, and John Woollams.

    • Text
    • London, Printed by R. Noble for J. Scatcherd and J. Whitaker, 1792.
    • 1792
    • 1 Item
    FormatCall NumberItem Location
    Text *KF 1792 (Collingwood, F. Universal cook)Schwarzman Building - Rare Book Collection Room 328

    Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.

  • The universal cook [electronic resource] : and city and country housekeeper : containing all the various branches of cookery ... besides a variety of useful and interesting tables; the whole embellished with the heads of the authors, bills of fare for every month in the year, and proper subjects for the improvement of the art of carving / by Francis Collingwood and John Woollams.

    • Text
    • London : Printed for Scatcherd and Letterman, 1806.
    • 1806
    • 1 Resource

    Available Online

    http://hdl.handle.net/2027/nyp.33433056927464
  • The universal cook, [electronic resource] : and city and country housekeeper. Containing all the various branches of cookery: the different methods of dressing Butchers Meat, Poultry, Game, and Fish; and of preparing gravies, cullices, soups, and broths; to dress roots and vegetables, and to prepare Little elegant Dishes for Suppers or light Repasts: to make all sorts of pies, puddings, pancakes, and fritters; cakes, puffs, and biscuits; cheesecakes, tarts, and custards; creams and jams; blanc mange, flummery, elegant ornaments, jellies, and syllabubs. The various Articles in candying, drying, preserving, and pickling. The preparation of hams, tongues, bacon, &c. Directions for trussing poultry, carving, and marketing. The making and management of Made Wines, Cordial Waters, and Malt Liquors. Together with Directions for Baking Bread, the Management of Poultry and the Dairy, and the Kitchen and Fruit Garden; with a Catalogue of the various Articles in Season in the different Months of the Year. Besides a Variety of useful and interesting tables. The Whole Embellished with The Heads of the Authors, Bills of Fare for every Month in the Year, and proper Subjects for the Improvement of the Art of Carving, elegantly engraved on fourteen Copper-Plates. By Francis Collingwood, and John Woollams, Principal cooks at the Crown and Anchor Tavern in the Strand. Late from the London Tavern.

    • Text
    • London : printed by R. Noble, for J. Scatcherd and J. Whitaker, No. 12, Ave-Maria-Lane, 1792.
    • 1792
    • 1 Resource

    Available Online

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0185200600&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl
  • The universal cook, [electronic resource] : and city and country housekeeper. Containing all the various branches of cookery: The Different Methods Of AtDressing Butchers Meat, Poultry, Game, and Fish; And Of AtPreparing Gravies, Cullices, Soups, and Broths; To Dress Roots And Vegetables, And To Prepare Little elegant Dishes for Suppers or light Repasts: To Make All Sorts Of AtPies, Puddings, Pancakes, and Fritters; Cakes, Puffs, And Biscuits; Cheesecakes, Tarts, And Custards; Creams And Jams; Blanc Mange, Flummery, Elegant Ornaments, Jellies, And Syllabubs. The various Articles in Candying, Drying, Preserving, And Pickling. The Preparation Of AtHams, Tongues, Bacon, &c. Directions For Trussing Poultry, Carving, And Marketing. The Making And Management Of AtMade Wines, Cordial Waters, and Malt Liquors. Together with Directions for Baking Bread, the Management of Poultry and the Dairy, and Kitchen and Fruit Garden; with a Catalogue of the various Articles in Season in the different Months of the Year. Besides a Variety of Useful And Interesting Tables. The Whole Embellished with The Heads of the Authors, Bills of Fare for every Month in the Year, and proper Subjects for the Improvement of the Art of Carving, elegantly engraved on fourteen Copper-Plates. By Francis Collingwood, and John Woollams, Principal Cooks at the Crown and Anchor Tavern in the Strand, Late from the London Tavern.

    • Text
    • London : printed by R. Noble, for J. Scatcherd, NO. 12, Ave-Maria-Lane, 1797.
    • 1797
    • 1 Resource

    Available Online

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0731200200&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl

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