Medieval recipes /

An Ordinance of pottage : an edition of the fifteenth century culinary recipes in Yale University's Ms Beinecke 163 /
Published: (1988)

The complete practical cook : or, A new system of the whole art and mystery of cookery, being a select collection of above five hundred recipes for dressing, after the most curious and elegant manner (as well foreign as English) all kinds of flesh, fish, fowl, &c. as also directions to make all sorts of excellent pottages and soups, fine pastry, both sweet and savoury, delicate puddings, exquisite sauces, and rich jellies ; with the best rules for preserving, potting, pickling, &c. ; fitted for all occasions: but more especially for the most grand and sumptuous entertainments ; adorned with sixty curious copper plates ; exhibiting the full seasons of the year, and tables proper for every month ; as also variety of large ovals and rounds, and ambogues and square tables for coronation-feasts, instalments, &c. ; the whole intirely new and none of the recipes ever published in any treatise of this kind. Approved by divers of the prime nobility ; and by several masters of the art and mystery of cookery /
by: Carter, Charles
Published: (1730)

The compleat housewife ; or, Accomplish'd gentlewoman's companion ... /
by: Smith, E., cook

Prehistoric cookery : recipes & history /
by: Renfrew, Jane M.
Published: (2005)

The receipt book of Elizabeth Raper and a portion of her cipher journal /
by: Grant, Elizabeth Raper, -1778
Published: (1924)

The accomplisht cook, or, The art and mystery of cookery : wherein the whole art is revealed in a more easie and perfect method, than hath been publisht in any language ... /
by: May, Robert, 1588-

The art of cookery, made plain and easy ; which far exceeds any thing of the kind yet published. ... To which are added, by way of appendix, one hundred and fifty new and useful receipts, and a copious index to this and all the octavo editions. Never before published. By a lady.
by: Glasse, Hannah, 1708-1770

A Booke of cookrye, with the serving in of the table /
Published: (1976)

The accomplisht cook, or, The art & mystery of cookery : wherein the whole art is revealed in a more easie and perfect method than hath been published in any language ... /
by: May, Robert, 1588-

Receipts of pastry & cookery : for the use of his scholars /
by: Kidder, E. (Edward), 1665 or 1666-1739
Published: (1993)

The country housewife and lady's director : in the management of a house, and the deights and profits of a farm. Containing instructions for managing the brew-house, and malt-liquors in the cellar; the making of wines of all sorts. Directions for the dairy, in the improvement of butter and cheese upon the worst of soils; the feeding and making of brawn; the ordering of fish, fowl, herbs, roots, and all other useful branches belonging to a country-seat, in the most elegant manner for the table. Practical observations concerning distilling; with the best method of making ketchup, and many other curious and durable sauces. The whole distributed in their proper months, from the beginning to the end of the year. With particular remarks relating to the drying and kilning of saffron /
by: Bradley, Richard, 1688-1732
Published: (1728)

The art of cookery made plain and easy /
by: Glasse, Hannah, 1708-1770
Published: (1971)

The good huswifes jewell : 2 parts : London, 1596/7 /
by: Dawson, Thomas
Published: (1977)

The ladies' assistant for regulating and supplying the table : Being a complete system of cookery, &c. Containing the most select bills of fare, properly disposed, for family dinners of five dishes to two courses of eleven and fifteen; with bills of fare for suppers, from five dishes to nineteen; and several deserts: including the fullest and choicest receipts of various kinds, and full directions for preparing them in the most approved manner, by which a continual change may be made, as wanted, from the several bills of fare. Likewise directions for brewing, making English wines, raspberry, orange and lemon-brandies, &c. Also remarks on kitchen-poisons, and necessary cautions thereon. Originally published from the manuscript collection of Mrs. Charlotte Mason, a professed housekeeper, who had upwards of thirty years experience in families of the first fashion.
by: Mason, Charlotte
Published: (1787)

The ladies' assistant for regulating and supplying the table : Being a complete system of cookery, &c. Containing the most select bills of fare, properly disposed, for family dinners of five dishes to two courses of eleven and fifteen; with bills of fare for suppers, from five dishes to nineteen; and several deserts: including the fullest and choicest receipts of various kinds, and full directions for preparing them in the most approved manner, by which a continual change may be made, as wanted, from the several bills of fare. Likewise, directions for brewing, making English wines, raspberry, orange, and lemon-brandies, &c also, remarks on kitchen-poisons and necessary cautions thereon. With an appendix, containing general particulars on the breeding, rearing, and management of Poultry; on the business of the dairy; and on the management of the kitchen and fruit garden. Originally published from the manuscript collection of Mrs. Charlotte Mason, a professed housekeeper, who had upwards of thirty years experience in families of the first fashion.
by: Mason, Charlotte
Published: (1793)

Receipt book for made dishes of Mrs Pennington.
by: Pennington, Mrs.

The complete English cook; or Prudent housewife : Being an entire new collection of the most genteel, yet least expensive receipts in every branch of cookery and good housewisery. Viz, roasting, boiling, stewing, ragoos, soups, sauces, fricaseys, pies, tarts, puddings, cheesecakes, custards, jelies, potting candying, collaring pickling, preserving, preserving, made wines, &c. together with the art of marketting. And directions for placing dishes on table for entertainments: adorned with proper cuts. And many other things equally necesary. The whole made easy to the meanest capacity and far me useful to young beginners than any book of the kind ever yet published. By Catharine Brooks of Red-Lyon-Street. To which is added, the physical director; being near two hundred safe and certain receipts for the cure of most disorders incident to the human body. Also the whole art of clear-starching, ironing, &c.
by: Brooks, Catharine
Published: (1767)

Court cookery: or The compleat English cook : Containing the choice at 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, fansies, biskets, creams, cheese-cakes, 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. By R. Smith, cook (under Mr. Lamb) to King William; as also to the Dukes of Buckingham, Ormond, D'Aumont (the French Ambassador) and others of the nobility and gentry.
by: Smith, R. (Robert)
Published: (1724)

The complete English cook; or, Prudent housewife : Being a collection of the most general, yet least expensive receipts in every branch of cookery and good housewifery. with directions for roasting, boiling, stewing, ragoos, soops, sauces, fricassees, pies, tarts, puddings, cheese-cakes, custards, jellies, potting candying, collaring pickling, preserving, made wines, &c. together with directions for placing dishes on tables for entertainment: and many other things equally necessary. The whole made easy to the meanest capacity, and for more useful to young beginners than any book of the kind extant. By Ann Peckham, of Leeds, well known to have been for forty years one of the most noted cooks in the county of York. The fourth edition. To which is added, a supplement, containing forty-nine receipts, never before printed.
by: Peckham, Ann
Published: (1790)

Receipts of pastry & cookery : for the use of his scholars /
by: Kidder, E. (Edward), 1665 or 1666-1739
Published: (1993)

The new book of cookery; or, Every woman a perfect cook : Containing the greatest variety of approved receipts in all the branches of cookery and confectionary, viz. boiling, roasting, broiling, frying, stewing, hashing, baking, fricassees, ragouts, made-dishes, soups and sauces, puddings, pies and tarts, cakes, custards, cheesecakes, creams, syllabus, jellies, pickling, preserving, candying, drying, potting, collaring, English wines, &c. &c. &c. To which are added, the best instructions for marketing, and sundry, modern bills of fare; also directions for clear starching, and the ladies' toilet, or, art of preserving and improving beauty: likewise a collection of physical receipts for families, &c. The whole calculated to assist the prudent housewife and her servants, in furnishing the cheapest and most elegant set of dishes in the various departments of cookery, and to instruct ladies in many other particulars of great importance too numerous to mention in this title page. By Mrs. Eliz. Price, of Berkeley-Square, assisted by others who have made the art of cookery their constant study.
by: Price, Elizabeth, Mrs.
Published: (1785)

Court cookery: or, The compleat English cook : Containing the choicest and newest receipts for making making soops, pottages, fricasseys, harshes, farces, ragoo's, cullises, sauses, 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, collaring and pickling. As likewise of pastes, pies, pasties, patties, puddings, tansies, biskets, creams, cheesecakes, florendines, cakes, jellies, sillabubs and custards. Also of candying and preserving: with a bill fare for every month in the year, and the latest improvements in cookery, pastry, &c. By R. Smith, cook (under Mr. Lamb) to King William, as also to the Dukes of Buckingham, Ormond, D'Aumont (the French Ambassador) and others of the nobility and gentry.
by: Smith, R. (Robert)
Published: (1725)

Ladie Borlase's receiptes booke /
Published: (1998)

Town & country cook : Or, Young woman's best guide, in the whole art of cookery, giving particular directions for roasting, boiling, broiling, frying, and stewing; and the most approved methods of making hashes, sauces, gravies, fricasees, soups, &c. &c. together with the whole art of pastry; and the choicest receipts for cakes, &c. to which are added many other particulars.
Published: (1780)

Preserving on paper : seventeenth-century Englishwomen's receipt books /
Published: (2017)

Ann Cook and friend /
by: Cook, Ann, Mrs.
Published: (1940)

The compleat city and country cook : or, Accomplish'd housewife. Containing several hundred of the most approv'd receipts in cookery, confectionary, cordials, cosmeticks, jellies, pastry, pickles, preserving, syrups, English wines, &c Illustrated with forty-nine large copper plates, directing the regular placing the various dishes on the table, from one to four or five courses: Also, bills of fare according to the several seasons for every month of the year. Likewise, the horse-shoe table for the ladies at the late instalment at Windsor; ... /
by: Carter, Charles
Published: (1736)

A supplement to The queen-like closet, or, A little of everything : presented to all ingenious ladies, and gentlewomen /
by: Woolley, Hannah, active 1670

The queen-like closet, or, Rich cabinet : stored with all manner of rare receipts for preserving, candying, and cookery : very pleasant and beneficial to all ingenious persons of the female sex : to which is added, A supplement, presented to all ingenious ladies, and gentlewomen /
by: Woolley, Hannah, active 1670

The closet of the eminently learned Sir Kenelme Digbie Kt. opened : whereby is discovered several ways for making of metheglin, sider, cherry-wine, &c. : together with excellent directions for cookery, as also for preserving, conserving, candying, &c. /
by: Digby, Kenelm, 1603-1665

The medieval cook /
by: Henisch, Bridget Ann
Published: (2009)

A new and easy method of cookery : Treating, I. Of gravies, soups, broths, &c. II. Of fish, and their sauces. III. To pot and make, hams, &c. IV. Of pies, pasties, &c. V. Of pickling and preserving. VI. Of made wines, distilling and brewing, &c. To which are added, by way of appendix, fifty-three new and useful receipts, and directions for carving. By Elizabeth Cleland. Chiefly intended for the benefit of the young ladies who attend her school.
by: Cleland, Elizabeth
Published: (1770)

A true gentlewomans delight : Wherein is contained all manner of cookery: together with preserving, conserving, drying, and candying. Very necessary for all ladies, and gentlewomen. Published by W. J. gent.
by: Kent, Elizabeth Grey, Countess of, 1581-1651
Published: (1707)

A collection of receipts in cookery, physick and surgery : for the use of all good wives, tender mothers, and careful nurses /
by: Kettilby, Mary
Published: (1958)

Cooking and dining in medieval England /
by: Brears, Peter C. D.
Published: (2008)

Royal cookery; or, The complete court-cook : Containing the choicest receipts in all the particular branches of cookery, now in use in the Queen's Palaces of St. James's, Kensington, Hampton-court, and Windsor. With near forty figures (curiousity engraven on copper) of the magnificent entertainments at coronations, instalment, balls, weddings, &c. at court; also receipts for making the soupes, jellies, bisques, ragoo's, patrys, tan[qies] forc'd-meats cakes puddings. &c. By Patrick Lamb, Esq; near 50 years master-cook to their late Majesties King Charles II. King James II. King William and Queen Mary, and to Her Present Majesty Queen Anne. To which are added, bills of fare for every season in the year.
by: Lamb, Patrick
Published: (1710)