Research Catalog

  • Canned fruit, preserves, and jellies; household methods of preparation.

    • Text
    • Washington, Gov. Prtg. Off., 1905.
    • 1905
    • 2 items
    FormatCall NumberItem Location
    Text VPZ (United States. Agriculture Department. Farmers' bulletin 203.)Schwarzman Building - Main Reading Room 315

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

    FormatCall NumberItem Location
    Text VTB p.v. 4 no. 3Schwarzman Building - Main Reading Room 315

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  • Canned fruit, preserves and jellies : household methods of preparation / by Maria Parloa.

    • Text
    • Chicago : Saalfield Pub. Co., c1917.
    • 1917
    • 1 item
    FormatCall NumberItem Location
    Text VTG (Parloa, M. Canned fruit, preserves and jellies)Offsite
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  • Canned fruits, preserves, and jellies [microform] : household methods of preparation.

    • Text
    • [Washington, D.C.] : U.S. G.P.O., 1904-1905.
    • 1904-1905
  • Preserving with a microwave : bottling fruits, jams, jellies, pickles, and sauces / Isabel Webb.

    • Text
    • New York : Sterling Pub. Co., 1991.
    • 1991-1989
    • 1 item
    FormatCall NumberItem Location
    Text JFF 91-2083Schwarzman Building M2 - General Research Room 315

    Available - Can be used on site. Please visit New York Public Library - Schwarzman Building M2 to submit a request in person.

  • Good Housekeeping jams, jellies, and fruit bottling / by D.D. Cottington-Taylor.

    • Text
    • London : Good Housekeeping Magazine, [19--?]
    • 1900-1999
  • May Byron's jam book : a handy guide to the preserving of fruit with or without sugar ...

    • Text
    • London : Hodder and Stoughton, 1916.
    • 1916
  • Sugarless jam-making and fruit bottling / by Helen Wyldon.

    • Text
    • London : Polsue Ltd., [1915?]
    • 1915
    • 1 item
    FormatCall NumberItem Location
    Text VTB (Wyldon, H. Sugarless jam-making and fruit bottling)Offsite
    Not available - In use until 2023-01-31 - Please contact a librarian for assistance.
  • Canning and preserving; fruits, vegetables, meats, jellies, jams, butter, conserves, pickles, marmalades.

    • Text
    • Washington, D.C., 1948]
    • 1948
  • Vegetable bottling and fruit preserving without sugar. By Vincent and Georgiana Banks. Edited by the Rev. W. Wilks ... Including many valuable recipes for fruit-cheese, jams, jellies, and marmalade; also pickles, sauces, chutneys, etc.

    • Text
    • [London, Smith & Ebbs, Ltd., 1916?]
    • 1916
  • The right way to make jams : also includes fruit jellies, conserves, butters, cheeses, marmalades, curds, pickles, chutneys, ketchups and fruit bottling / by Cyril Grange.

    • Text
    • Kingswood : Elliot Right Way Books, 1974.
    • 1974
    • 1 item
    FormatCall NumberItem Location
    Text JFC 97-919Schwarzman Building M2 - General Research Room 315

    Available - Can be used on site. Please visit New York Public Library - Schwarzman Building M2 to submit a request in person.

  • Standards for fruit jams, fruit preserves, fruit jellies, and apple butter; hearing ... seventy-first Congress, second session on H.R. 9760 by Mr. Haugen, February 20, 21, and March 5, 6, 19, and 20, 1930.

    • Text
    • Washington, Govt. print off., 1930.
    • 1930
    • 2 items
    FormatCall NumberItem Location
    Text *SBF (United States. Agriculture, Committee on (House, 71:2). Hearings)Offsite
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    FormatCall NumberItem Location
    Text *SBF (United States. Agriculture, Committee on (House, 71:2). Hearings) no. 2-3, 1930-31Offsite
  • Pam the jam : the book of preserves / text, Pam Corbin ; photographs, Mark Diacono ; illustrations, Hello Marine.

    • Text
    • London ; New York : Bloomsbury Publishing, 2019.
    • 2019-2019
    • 1 item
    FormatCall NumberItem Location
    Text JFE 21-1561Schwarzman Building - Main Reading Room 315

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

  • Standards for fruit preserves. Hearings, Seventy-first Congress, second session on S. 3470, April 16 and 24, 1930.

    • Text
    • Washington, U.S. Govt. Print. Off., 1930.
    • 1930
    • 1 item
    FormatCall NumberItem Location
    Text *SBF (United States. Agriculture and Forestry, Committee on (Senate, 71:2). Hearings)Offsite
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  • May Byron's jam book; a handy guide to the preserving of fruit with and without sugar, jams, jellies, marmalades, cheeses, pastes, butters, bottled, dried, spiced, syruped, brandied and candied fruit, containing over five hundred recipes ...

    • Text
    • London, Hodder and Stoughton, 1917.
    • 1917
    • 1 item
    FormatCall NumberItem Location
    Text VTI (Byron, M. May Byron's jam book. 1917)Offsite
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  • May Byron's jam book; a handy guide to the preserving of fruit, with and without sugar; jams, jellies, marmalades, cheeses, pastes, butters, bottled, dried, spiced, syruped, brandied and candied fruit; containing over five hundred recipes ...

    • Text
    • London, Hodder and Stoughton, [1929?]
    • 1929
    • 1 item
    FormatCall NumberItem Location
    Text VTI (Byron, M. May Byron's jam book. 1929)Offsite
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  • A practical treatise on the manufacture of vinegar [microform] with special consideration of wood vinegar and other by-products obtained in the destructive distillation of wood; the preparation of acetates. Manufacture of cider and fruit-wines; preservation of fruits and vegetables by canning and evaporation; preparation of fruit-butters, jellies, marmalades, pickles, mustards, etc. Preservation of meat fish and eggs. / Ed. from various sources by William T. Brannt. Illustrated by one hundred and one engravings.

    • Text
    • Philadelphia : H.C. Baird & Co., 1914.
    • 1914
    • 1 item
    FormatCall NumberItem Location
    Text *Z-7212 no. 1 no. 1-7Offsite
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  • The book of fruit bottling, by Edith Bradley and May Crooke; a practical manual on the process of fruit bottling. Jams, jellies, and marmalade making: chapters on fruit drying, home-made wines and cider making, with preface urging upon county councils the importance of fostering these industries in rural districts. Introduction by Rev. W. Wilkes.

    • Text
    • London, New York, J. Land, 1907.
    • 1907
    • 1 item
    FormatCall NumberItem Location
    Text VTG (Bradley, E. Book of fruit bottling)Offsite
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  • Envase y conservación de frutas, por Maria Parloa. Publicación hecha por el Departamento de agricultura de los Estados Unidos. Tr. de Maximiliano Chabert.

    • Text
    • Mexico, Impr. y fototipia de la Secretaría de fomento, 1911.
    • 1911
  • Ball canning back to basics : a foolproof guide to canning jams, jellies, pickles, and more.

    • Text
    • New York, NY : Oxmoor House, an imprint of Time Inc. Books, 2017.
    • 2017
    • 1 item
    FormatCall NumberItem Location
    Text TX603 .B31164 2017Off-site
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  • Preserving winemaking ingredients: how to "put down" your flowers. herbs, fruits and vegetables by drying, deep-freezing, bottling or chemical preservation, and how to make a whole range of unusual syrups, jams and jellies, by T. Edwin Belt; illustrations and cover G. Hodgson.

    • Text
    • Andover (Hants.), Amateur Winemaker [1969]
    • 1969
    • 1 item
    FormatCall NumberItem Location
    Text JFC 97-920Schwarzman Building M2 - General Research Room 315

    Available - Can be used on site. Please visit New York Public Library - Schwarzman Building M2 to submit a request in person.

  • Les confitures / Véronique Gié ; photographies, Laurence Toussaint.

    • Text
    • [S.L] : Édition du May, c1996.
    • 1996
    • 1 item
    FormatCall NumberItem Location
    Text JFB 97-19Offsite
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  • Anushner, dondoghner ew bandakner / [patrastutʻiwn ew toghasharutʻiwn, Arpʻi Hambarean ew Tsovik Mkhchean].

    • Text
    • Pēyrutʻ : Hratarakutʻiwn Hamazgayini "Vahē Sētʻean" tparan-hratarakchʻatan, 2007.
    • 2007
    • 1 item
    FormatCall NumberItem Location
    Text TX723.4 .A68 2007Off-site
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  • The art of confectionery: with various methods of preserving fruits and fruit juices; the preparation of jams and jellies; fruit and other syrups; summer beverages, and directions for making dessert cakes. Also different methods of making ice cream, sherbet, etc. These receipts are from the best New York, Philadelphia, and Boston confectioners, and include a large number from the French and other foreign nations.

    • Text
    • Boston, J. E. Tilton and company, 1866.
    • 1866
    • 1 item
    FormatCall NumberItem Location
    Text VTI (Art of confectionery)Offsite
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  • Jam bake [electronic resource] : Inspired recipes for creating and baking with preserves. Camilla Wynne.

    • Text
    • 2021.
    • 2021
    • 1 resource

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  • The new, universal, and complete confectioner; being the whole art of confectionary made perfectly plain and easy. Containing a full account of all the various methods of preserving and candying ... all kinds of fruit, flowers and herbs; also the various ways of clarifying sugar; and the various methods of keeping fruit, nuts, and flowers fresh and fine all year round. Together with directions for making blomonge, biscuits ... custards, jellies, creams and ice creams ... English wines of all sorts ... &c. Including likewise the modern art of making artificial fruit ... to which, among many other useful articles, are added, several bills of fare for deserts for private families, &c., &c. The whole rev., corr., and improved.

    • Text
    • London, Printed for A. Hogg [178-?]
    • 178
    • 1 item

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    Full text available via HathiTrust
    FormatCall NumberItem Location
    Text AC-10 119Offsite
  • Complete guide to home canning.

    • Text
    • [Washington, D.C.?] : U.S. Department of Agriculture, Extension Service : [Supt. of Docs., U.S. G.P.O., distributor], [1988]
    • 1988
    • 1 item
    FormatCall NumberItem Location
    Text A 1.75:539Off-site
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  • The compleat confectioner: or, The whole art of confectionary made plain and easy. [electronic resource] : Shewing, the various methods of preserving and candying, both dry and liquid, all kinds of fruit, flowers, and herbs; the different ways of clarifying sugar; and the method of keeping fruit, nuts, and flowers fresh and fine all the year round. Also directions for making rock-works and candies, biscuts, rich cakes, creams, custards, jellies, whip syllarubs, and cheese-cakes of all sorts, english wines of all sorts, strong cordials, simple waters, mead, oils, &c. syrups of all kinds, milk punch that will keep twenty years, knicknacks and trifles for deserts, &c. &c. &c. &c. Likewise, the art of making artificial fruit, with the stalks in it, so as to resemble he natural fruit. To which are added, some bills of fare for deserts for private families. By H Glasse, author of the Art of cookery.

    • Text
    • London : Prined for J. Cooke, at Shakespear's Head, in Pater-noster Row, MDCCLXXII. [1772]
    • 1772
    • 1 resource

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  • The compleat confectioner [electronic resource] : or, the whole art of confectionary made plain and easy: Shewing, The various Methods of Preserving and Candying, both dry and liquid, all Kinds of Fruit, Flowers and Herbs; the different Ways of Clarifying Sugar; and the Method of Keeping Fruit, Nuts and Flowers fresh and fine all the Year round. Also Directions for making Rock-Works and Candies, Biscuits, Rich Cakes, Creams, Custards, Jellies, Whip Syllabubs, and Cheese-Cakes of all Sorts. English Wines of all Sorts. Strong Cordials, Simple Waters, Mead, Oils, &c. Syrups of all Kinds, Milk Punch, that will keep twenty Yeras. Knicknacks and Trifles for Deserts, &c. Likewise The Art of making Artificial Fruit, with the Stalks in it, so as to resemble the natural Fruit. To which are added, Some Bills of Fare for Deserts for private Families. By H. Glasse, Author of the Art of Cookery. Also, the new art of brewing. By Mr. Ellis.

    • Text
    • Dublin : printed by John Exshaw, at the Bible in Dame-Street, MDCCXLII. [1742] [1762?]
    • 1762
    • 1 resource

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  • The complete confectioner [electronic resource] : or the whole art of confectionary made plain and easy. Shewing The various Methods of Preserving and Candying, both dry and liquid, All Kinds of Fruit, Flowers, and Herbs; The different Ways of Clarifying Sugar; And the Method of Keeping Fruit, Nuts, and Flowers, Fresh and Fine All the Year Round. Also Directions for making Rock-Works and Candies, Biscuits, Rich Cakes, Creams and Ice Creams, Custards, Jellies, Blomonge Whip Syllabubs, and Cheese-Cakes of all Sorts, Sweetmeats, English Wines of all Sorts, Strong Cordials, Simple Waters, Mead, Oils, &c. Syrups of all Kinds, Milk Punch that will keep twenty Years, Knicknacks and Trifles for Deserts, &c. &c. &c. Likewise The Art of making Artificial Fruit, With the Stalks in it, so as to resemble the natural Fruit. To which are added, some bills of fare for deserts for private families. By H. Glasse, Author of the Art of Cookery.

    • Text
    • London : printed for J. Cooke, No. 87, Pater-Noster Row, [1770?]
    • 1770
    • 1 resource

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  • The compleat confectioner [electronic resource] : or, the whole art of confectionary made plain and easy. Shewing, The various Methods of preserving and candying, both dry and liquid, all Kinds of Fruit, Flowers and Herbs; the different Ways of clarifying Sugar; and the Method of Keeping Fruit, Nuts and Flowers fresh and fine all the Year round. Also directions for making Rock-Works and Candies, Biscuits, Rich Cakes, Creams, Custards, Jellies, Whip Syllabubs, and Cheese-Cakes of all Sorts, English Wines of all Sorts, Strong Cordials, Simple Waters, Mead, Oils, &c. Syrups of all Kinds, Milk Punch that will keep twenty Years, Knicknacks and Trifles for Deserts, &c. Likewise, The Art of making Artificial Fruit, with the Stalks in it, so as to resemble the natural Fruit. To which are added, Some Bills of Fare for Deserts for private Families. By H. Glasse, author of the art of cookery.

    • Text
    • London : Printed: And Sold at Mrs. Ashburner's China Shop, the Corner of Fleet Ditch; at Yewd's Hat Warehouse, near Somerset House; at Kirk's Toyshop, in St. Paul's Church Yard; at Deard's Toyshop, facing Arlington-Street, Piccadilly; By I. Pottinger, at the Royal Bible, in Pater-Noster Row; and by J. Williams, opposite St. Dunstan's Church, Fleet-Street, [1760?]
    • 1760
    • 1 resource

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  • The ladies directory in choice experiments & curiosities of preserving in jellies, and candying both fruits & flowers. [electronic resource] : Also, an excellent way of making cakes, comfits, and rich court-perfumes. With rarities of many precious waters; among which, are Doctor Stephens's water, Dr. Matthias's palsie-water; and an excellent water against the plague: with severall consumption drinks, approved by the ablest physicians. / By Hanna Wolley ...

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    • London, : Printed by T.M. for Peter Dring, at the Sun, next dore to the Rose Taverne in the Poultry, 1662.
    • 1662
    • 1 resource

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  • The accomplish'd lady's delight in preserving, physick, beautifying, and cookery [electronic resource] : 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 rare beautifying waters, to adorn and add loveliness to the face and body: and also some new and excellent secrets and experiments in the art of angling. III. The compleat cooks guide or, directions for dressing all sorts of flesh, fowl and fish, both in the English and French mode, with all sauces and sallets; and the making pyes, pasties, tarts, and custards, with the forms and shapes of many of them.

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    • London : printed for B. Harris, and are to be sold at his shop, at the Stationers Arms in Swithins Rents near the Royal Exhange, 1677.
    • 1677
    • 1 resource

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  • The accomplish'd ladies delight in preserving, physick, beautifying, and cookery [electronic resource] : 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 rare beautifying waters, to adorn and add lovliness to the face and body: and also some new and excellent secrets and experiments in the art of angling. III. The compleat cooks guide, or, directions for dressing all sorts of flesh, fowl and fish, both in the English and French mode, with all sauces and sallets; and the making pyes, pasties, tarts, and custards, with the forms and shapes of many of them.

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    • London : printed for Benjamin Harris, at the Stationers Arms and Anchor, in the Piazza, at the Royal-Exchange in Cornhill, 1685.
    • 1685
    • 1 resource

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  • The accomplish'd ladies delight in preserving, physick, beautifying, and cookery [electronic resource] : 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 rare beautifying waters, to adorn and add loveliness to the face and body: and also some new and excellent secrets and experiments in the art of angling. III. The compleat cooks guide, or, directions for dressing all sorts of flesh, fowl, and fish, both in the English and French mode, with all sauces and sallets; and the making pyes, pasties, tarts, and custards, with the forms and shapes of many of them.

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    • London : printed for Benjamin Harris, at the Stationers Arms and Anchor, in the Piazza, at the Royal-Exchange in Cornhill, 1684.
    • 1684
    • 1 resource

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    Available from home with a valid library card and onsite at NYPL
  • The Accomplish'd ladies delight in preserving, physick, beautifying, and cookery. [electronic resource] : 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 re[c]eipts in physick and chirurgery, together with s[o]me rare beautifying waters, to adorn and add l[ov]eliness to the face and body: and also some n[e]w and excellent secrets and experiments in the art of angling. III. The compl[e]at cook's guide, or, directions fo[r] dressing all sorts of flesh, fowl and fish [...] English and French mode, [...]; and the making pyes, [...] with the forms and [...]

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    • [S.l. : Printed for Sarah Harris, 1686]
    • 1686
    • 1 resource

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  • The new London toilet: or, a compleat collection of the most simple and useful receipts for preserving and improving beauty, either by outward application or internal use. With many other valuable Secrets in elegant and ornamental Arts. Containing near four hundred receipts under the following General Heads. Perfumes Fine Waters Baths Cosmetics Conserves Confectionary Snuffs Pastes Wash Balls Scented Powders Pomatums Fine Syrups Jellys Preserved Fruits, &c. With every Species of Cosmetic that may be useful in improving Beauty, or concealing the Ravages of Time and Sickness. To which is added a treatise on the art of managing, improving, and dressing the hair on the most improved Principles of that Art [electronic resource].

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    • London : printed for Richardson and Urquhart, under the Royal-Exchange, 1778.
    • 1778
    • 1 resource

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  • The housekeeper's valuable present [electronic resource] : Or, Lady's closet companion. Being a new and complete art of preparing confects, according to modern practice. Comprized under the following parts, viz. I. Different methods and degrees of boiling and clarifying sugar II. Methods of preserving various fruits in syrups, &c. III. Methods of making marmalades, jams, pastes, &c. IV. Methods of making syrups, custards, jellies, blanchmange, conserves, syllabubs, &c. V. Methods of preserving various fruits in brandy. VI. Methods of making a variety of biscuits, rich cakes, &c. &c. VII. Methods of mixing, freezing, and working ice creams. VIII. Methods of preparing cordials and made wines. With a variety of other useful and elegant articles. By Robert Abbot, late apprentice to Messrs. Negri and Gunter, confectioners, in Berkeley-square, London.

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    • Dublin : Printed by N. Kelly, 6, Gt. George's-Street; and sold by all the booksellers, 1792.
    • 1792
    • 1 resource

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  • The housekeeper's valuable present [electronic resource] : or, lady's closet companion. Being a new and complete art of preparing confects, according to modern practice. Comprized under the following Parts; viz. I. Different Methods and Degrees of boiling and clarifying Sugar. II. Methods of preserving various Fruits in Syrups, &c. III. Methods of making Marmalades, Jams, Pastes, &c. IV. Methods of making Syrups, Custards, Jellies, Blanch-Mange, Conserves, Syllabubs, &c. V. Methods of preserving various Fruits in Brandy. VI. Methods of making a Variety of Biscuits, rich Cakes, &c. &c. Vii. Methods of mixing, freezing, and working Ice Creams. Viii. Methods of preparing Cordials and made Wines. With a Variety of other useful and elegant Articles. By Robert Abbot, Late Apprentice to Messrs. Negri & Gunter, Confectioners, in Berkeley Square.

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    • [London] : Printed for the author; and sold by C. Cooke, no. 17, Pater-Noster Row; and all other booksellers in town and country, [1790?]
    • 1790
    • 1 resource

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  • Backyard harvest [electronic resource] / Jo Whittingham.

    • Text
    • New York : DK Pub., 2011.
    • 2011
    • 2 resources

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  • The complete confectioner [electronic resource] : or, housekeeper's guide: to a simple and speedy method of understanding the whole art of confectionary; the various ways of preserving and candying, dry and liquid, All Kinds of Fruit, Nuts, Flowers, Herbs, &c. And the Method of keeping them Fresh And Fine All The Year Round; The Different Ways Of Clarifying Sugar; With Directions for making Fruit Pastes, Bomboons, Pastils, Compotes, Fruit Ices, Cream Ices, Marmalades, Jellies, Jams, Cakes, Puffs, Biscuits, Tarts, Custards, Cheesecakes, Sweetmeats, Fritters, Creams, Syllabubs, Blanc-Mange, Flummeries, Ornaments for grand Entertainments, Dragees, Syrups of all Kinds, Nicknacks and Trifles for Desserts, Strong Cordials, Oils, Simple Waters, Milk Punch that will keep 20 Years, and All Sorts of English Wines. Also, the art of making artificial fruit, With the Stalks in it, so as to resemble the natural Fruit. To which are added, some bills of fare for desserts for private families. By Mrs. H. Glass, author of The art of cookery, with considerable additions and corrections, by Maria Wilson.

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    • London : printed by J. D. Dewick, Westmoreland Buildings, Aldersgate Street, and sold by R. Dutton , Birchin Lane ; West and Hughes , Paternoster-Row ; and all other booksellers, 1800.
    • 1800
    • 1 resource

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  • The london art of cookery, [electronic resource] : and housekeeper's complete assistant. On a new plan. Made Plain and Easy to the Understanding of every Housekeeper, Cook, and Servant in the Kingdom. Containing, Proper Directions for the Choice of all Kinds of Provisions. Instructions for trussing Poultry. Roasting and Boiling all Sorts of Butchers Meat, Poultry, Game, and Fish. Baking, Broiling and Frying. Sauces for every Occasion. Soups, Broths, Stews, and Hashes. Ragoos and Fricassees. Made Dishes, both plain and elegant. All Sorts of Pies and Puddings. Pancakes and Fritters. Proper Instructions for dressing Fruits and Vegetables. Pickling, Potting, and Preserving. The Preparation of Hams, Tongues, and Bacon. To keep Garden Stuffs and Fruits in Perfection. The whole Art of Confectionary. The Preparation of Sugars. Tarts, Puffs, and Pasties. Cakes, Custards, Jams, and Jellies. Drying, Candying, and Preserving Fruits, &c. Elegant Ornaments for Entertainments. Instructions for Carving. Necessary Articles for Sea-Faring Persons. Made Wines, Cordial Waters, and Malt Liquors. To which is added, an appendix, containing considerations on culinary poisons; Directions for making Broths, &c. for the Sick; a List of Things in Season in the different Months of the Year; Marketing Tables, &c. &c. Embellished with a Head of the Author, and a Bill of Fare for every Month in the Year, elegantly engraved on thirteen copper-plates. By John Farley, principal cook at the London Tavern.

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    • London : printed for J. Scatcherd and J. Whitaker, No 12, B. Law; No 13, Ave-Maria-Lane; and G. and T. Wilkie, St. Paul's Church-Yard, [1789]
    • 1789
    • 1 resource

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  • The court and country confectioner [electronic resource] : or, the house-keeper's guide; to a more speedy, plain, and familiar method of understanding the whole art of confectionary, pastry, distilling, and the making of fine flavoured English wines from all kinds of fruits, herbs, and flowers; comprehending near five hundred easy and practical receipts, never before made known. Particularly, Preserving. Candying. Icing. Transparent Marmalade. Orange. Pine-Apple. Pistachio, and other Rich Creams. Caramel. Pastils. Bomboons. Syrups. Puff, Spun, and Fruit-Pastes. Light-Biscuits. Puffs. Rich Seed-Cakes. Custards. Syllabubs. Flummeries. Trifles, Whips, Fruits, and other Jellies. - Pickles, &c. Also New and easy directions for clarifying the different degrees of sugar, together with several bills of fare of deserts for private gentlemen's families, A new edition. To which is added, a dissertation on the different species of fruits, and the art of distilling simple waters, cordials, persumed oils, and essences. By Mr. Borella, now head confectioner to the Spanish Ambassador in England.

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    • London : printed for G. Riley, at his Circulating Library, Curson-Street, May-Fair; J. Bell, in the Strand; J. Wheble, Pater noster-row; and C. Etherington, at York, MDCCLXXII. [1772]
    • 1772
    • 1 resource

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  • The new, universal, and complete confectioner; being the whole art of confectionary made perfectly plain and easy. [electronic resource] : Containing a full account of all the various methods of preserving and candying, both dry and liquid, all kinds of fruit, flowers and herbs; also the various ways of clarifying sugar; and the various methods of keeping fruit, nuts, and flowers, fresh and fine all the year round. Together with directions for making blomonge, biscuits, rich-cakes, rock-works and candies, custards, jellies, creams and icecreams, whip syllabubs, and cheese-cakes of all sorts. Sweetmeats, English wines of all sorts, strong cordials, simple waters, mead, oils, &c. syrups of all kinds, milk punch that will keep twenty years, knicknacks and trifles for deserts, &c. &c. &c. Including likewise the modern art of making artificial fruit, with the stalks in it, so as to resemble the natural fruit. To which, among many other useful articles, are added, several bills of fare for deserts for private families, &c. &c. The whole revised, corrected, and improved, by Mrs. Elizabeth Price, of Berkley Square; author of that excellent little cheap book entitled (to distinguish it from all old and spurious publications of the kind) the new book of cookery, price only 1s. Embellished with an elegant frontispiece.

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    • London : Printed for A. Hocc, at the King's Arms, No. 16, Paternoster Row, [1785?]
    • 1785
    • 1 resource

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  • The court and country confectioner [electronic resource] : or, the house-keeper's guide ; to a more speedy, plain, and familiar method of understanding the whole art of confectionary, pastry, distilling, and the making of fine flavoured English wines from all kinds of fruits, herbs, and flowers; comprehending near four hundred and fifty easy and practical receipts, never before made know. Particularly, Preserving. Candying. Icing. Transparent Marmalade, Orange, Pine-Apple, Pistachio, and other Rich Creams. Caramil. Pastils. Bomboons. Puff, Spun, and Fruit-Pastes. Light-Biscuits. Puffs. Rich Seed-Cakes. Custards. Syllabues. Flummeries. Trifles. Whips. Fruite, and other Jellies. Pickles, &c. &c. Also New and easy directions for clarifying the different degrees of sugar, together with several bills of fare of deserts for private gentlemen's families. To which is added, a dissertation on the different species of fruits, and the art of distilling simple waters, cordials, perfumed oils, and essences. By an ingenious foreigner, now head confectioner to the Spanish ambassador in England.

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    • London : printed for G. Riley, and A. Cooke, at their Circulating Library, Queen Street, Berkley Square; J. Bell, near Exeter-Exchange, in the Strand; J. Wheble, at No. 20. Pater-Noster-Row; and C. Etherington, at York, M.DCC.LXX. [1770]
    • 1770
    • 1 resource

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  • The accomplish'd ladies delight, in preserving, physick, beautifying, and cookery [electronic resource] : 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.

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    • London : printed for B[enjamin]. Harris, in Maiden-head-Court in Great East-Cheap; and are sold by Henry Nelme, at the Leg and Star in Cornhil, [1696]
    • 1696
    • 1 resource

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  • The accomplish'd lady's delight, [electronic resource] : in preserving, physick, beautifying, cookery, and gardening. Containing, I. The art of preserving, and candying, fruits and flowers, and making all sorts of conserves, syrups, jellies, and pickles. II. The physical cabinet: or, excellent receipts in physick and chirurgery. Also some new receipts relating to the fair sex, whereby they may be richly furnish'd with all manner of beautifying waters, to add loveliness to the face and body. III. The compleat cook's guide: or directions for dressing all sorts of flesh, fowl and fish, after the newest fashion, now in use at the British court; with the making of sauces, pyes pasties, tarts, custards, &c. VI. [sic] The female angler, instructing ladies and others, in the various methods of taking all manner of fish, in the fish-pond or river. V. The lady's diversion in her garden or, the compleat flowerist, with the nature and use of all sorts of plants and flowers.

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    • London : printed for John Willis and Joseph Boddington, at the Angel and Bible in Great-Tower-Street, [1720?]
    • 1720
    • 1 resource

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  • The gentlewoman's delight in cookery [electronic resource] : containing the newest art of dressing all sorts of flesh, fowl, or fish, either roasted, boiled, baked, stewed, fryed, broyled, hasht or frigaced. Together with the true way of raising paste, and making pyes, pasties, tarts, cakes, custards, &c. Also how to make all sorts of broths, caudles, syrups, jellies; and the exact way of making divers sorts of pickles, &c. Likewise directions for garnishing, serving up, and setting out a table; ... To which is added, the art of preserving, conserving, and candying all sorts of fruits, flowers, buds, roots, herbs, &c. With a most excellent receipt for making beautifying water to clear the face, neck, hands, & whiten the skin. Very beneficial for all young gentlewomen and servant-maids. Licensed according to order.

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    • [London] : Printed for J. Back, on London-Bridge[, 1690?]
    • 1690
    • 1 resource

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  • The london art of cookery, [electronic resource] : and housekeeper's complete assistant. On a new plan. Made Plain and Easy to the Understanding of every housekeeper, cook, and servant in the Kingdom. Containing, Proper Directions for the Choice of all Kinds of Provisions. Roasting and Boiling all Sorts of Butchers Meat, Poultry, Game, and Fish. Sauces for every Occasion. Soups, Broths, Stews, and Hashes. Made Dishes, Ragoos, and Fricassees. All Sorts of Pies and Puddings. Proper Instructions for dressing Fruits and Vegetables. Pickling, Potting, and Preserving. The Preparation of Hams, Tongues, and Bacon. The Whole Art of Confectionary. Tarts, Puffs, and Pasties. Cakes, Custards, Jams, and Jellies. Drying, Candying, and Preserving Fruits, &c. Made Wines, Cordial Waters, and Malt Liquors. To which is added, an appendix, containing considerations on culinary poisons; Directions for making Broths, &c. for the Sick; a List of Things in Season in the different Months of the Year; Marketing Tables, &c. &c. Embellished with A head of the author, and a Bill of Fape for every Month in the Year, elegantly engraved on thirteen copper-plates. The second edition. By John Farley, Principal cook at the London Tavern.

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    • London : printed for J. Scatcherd and J. Whitaker, No. 18, Ave-Maria-Lane, and J. Fielding, No. 23, Pater-Noster-Row, 1784.
    • 1784
    • 1 resource

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  • The london art of cookery, [electronic resource] : and housekeeper's complete assistant. On a new plan. Made plain and easy to the understanding of every housekeeper, cook, and servant in the kingdom. Containing, Proper Directions for the Choice of all Kinds of Provisions. Roasting and Boiling all Sorts of Butchers Meat, Poultry, Game, and Fish. Sauces for every Occasion. Soups, Broths, Stews, and Hashes. Made Dishes, Ragoos, and Fricassees. All Sorts of Pies and Puddings. Proper Instructions for dressing Fruits and Vegetables. Pickling, Potting, and Preserving. The Preparation of Hams, Tongues, and Bacon. The whole Art of Confectionary. The Preparation of Sugars. Tarts, Puffs, and Pasties. Cakes, Custards, Jams, and Jellies. Drying, Candying, and Preserving Fruits, &c. Made Wines, Cordial Waters, and Malt Liquors. To which is added, an appendix, Containing Considerations on Culinary Poisons; Directions for making Broths, &c. for the Sick; a List of Things in Season in the different Months of the Year; Marketing Tables, &c. &c. Embellished with a Head of the Author, and a Bill of Fare for every Month in the Year, elegantly engraved on Thirteen Copper-Plates. By John Farley, Principal Cook at the London Tavern.

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    • London : printed for J. Scatcherd and J. Whitaker, No 12, B. Law, No 13, Ave-Maria-Lane; and G. and T. Wilkie, St. Paul's Church-Yard, [1787]
    • 1787
    • 1 resource

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  • The london art of cookery, [electronic resource] : and housekeeper's complete assistant. On a new plan. Made plain and easy to the understanding of every housekeeper, cook, and servant in the kingdom. Containing, Proper Directions for the Choice of all Kind of Provisions. Roasting and Boiling all Sorts of Butchers Meat, Poultry, Game and Fish. Sauces for every Occasion. Soups, Broths, Stews, & Hashes. Made Dishes, Ragoos, and Fricassees. All Sorts of Pies and Puddings. Proper Instructions for dressing Fruits and Vegetables. Pickling, Potting, and Preserving The Preparation of Hams, Tongues, and Bacon. The whole Art of Confectionary. Tarts, Puffs, and Pasties Cakes, Custards, Jams, and Jellies. Drying, Candying and Preserving Fruits, &c. Made Wines, Cordial Waters, and Malt Liquors. To which is added, an appendix, Containing Considerations on Culinary Poisons; Directions for making Broths, &c. for the Sick; a List of Things in Season in the different months of the Year; Marketing Tables, &c. &c. Also, A Bill of Fare for every Month in the Year. By John Farley. Principal Cook at the London Tavern.

    • Text
    • Dublin : printed for Messrs. Price, Sleater, Lynch, Whitestone, Burnet, Walker, White, Moncrieffe, Beatty, Burton Byrne, Perrin, and Cash, MDCCLXXXIII. [1783]
    • 1783
    • 1 resource

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