The London cook, or The whole art of cookery made easy and familiar : Containing a great number of approved and practical receipts in every branch of cookery. viz. Chap. I. Of soups, broths and gravy. II. Of pancakes, fritters, prossets, tanseys, &c. III. Of fish. IV. Of boiling. V. Of roasting. VI. Of made-dishes. VII. Of Poultry and game. VIII. Sauces for Poultry and game. IX. Sauces for butcher's meat, &c. X. Of puddings. XI. Of pies, custards, and tarts, &c. XII. Of sausages, hogs-puddings, &c. XIII. Of potting and collaring. XIV. Of pickles. XV. Of creams, jellies, &c. XVI. Of made wine. By William Gelleroy, late cook to Her Grace the Dutchess of Argyle. And now to the Right Hon. Sir Samuel Fludyer bart. lord mayor of the city of London. To which is prefixed, A large copper-plate, representing, His Majesty's table, with its proper removes, as it was served at Guild-Hall, on the 9th of November 1761, being the Lord Mayor's day, when His Majesty, and the royal family, did the city the honour to dine with them, and were highly pleased with their entertainment.

Bibliographic Details
Main Author:	Gelleroy, William
Corporate Author:	Gale (Firm)
Format:	eBook
Language:	English
Subjects:	Cooking, English > Early works to 1800. Electronic books.
Online Access:	Connect to the full text of this electronic book

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)

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)

The guide to preferment : Or; Powell's complete book of cookery, containing, the newest and best receipts in cookery, for roasting, boiling, broiling, frying, fricaseys, hashing, stewing, force meats, potting, ragoos, collaring, salting and drying, soups, broth and gravy, baking, pies and pasties, tarts, puddings, cakes, cheesecakes, custards, jellies, conserving, candying, preserving, and connectionary, pickling, making wines. Likewise the best methods of marketing, to know the goodness and badness of each particular sort of eatables, that you want to buy of the butchers, poulterers, fishmongers, cheesemongers, pork shops, ham shops, Bacon warehouses, egg warehouses, &c. and to prevent being cheated. With the forms of placing dishes on a table, either in the middling or genteclest taste. Very necessay for ladies, gentlemen and their servants.
by: Powell, B.
Published: (1785)

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)

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)

The complete cook : Teaching the art of cookery in all its branches; and to spread a table, in a useful, substantial and splendid manner, at all seasons in the year. With practical instructions to choose, buy, dress, and carve all sorts of provisions. Far exceeding any thing of the kind yet published Containing the greatest variety of approved receipts in cookery, pastry, confectionary, preserving, pickling, collarring, &c. and dishes for lent and fast-days. A variety of made dishes, and to dress both the real and mock turtle. With an appendix. Teaching the art of making wine, mead, cyder, shrub, strong, cordial and medical waters; brewing malt liquor; the management and breeding of poultry and bees: and receipts for preserving and restoring health and relieving pain; and for taking out stains, preserving furniture, cleaning plate, &c. For the use of families. By James Jenks, Cook.
by: Jenks, James

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

Appendix to the lady's assistant, and complete system of cookery : By Charlotte Mason. Containing many desirable receipts acquired since the last publication of that work; amongst which are, the best methods of making English wines, brandise, &c. &c. With remarks of kitchen-poisons, and necessary cautions thereon.
by: Mason, Charlotte
Published: (1775)

Cookery, and pastry. As taught and practised by Mrs. Maciver, teacher of those arts in Edinburgh.
by: MacIver, Susanna
Published: (1782)

Cookery, and pastry. As taught and practised by Mrs. Maciver, teacher of those arts in Edinburgh.
by: MacIver, Susanna
Published: (1777)

Cookery, and pastry. As taught and practised by Mrs. Maciver, teacher of those arts in Edinburgh.
by: MacIver, Susanna
Published: (1774)

The Compleat family cook : Consisting of a collection of near a thousand curious and uncommon receipts in soops, made-dishes, pastes, pickles, cakes, creams, jellifs, made-wines, &c. with figures for orderly placing the dishes; and courses; also bills of fare for every month in the year; and an alphabetical index to the whole. A book necessary for mistresses of families, higher and lower women servants, and confined to things useful, substantial and splendid, and calculated for the preservation of health, and upon the measures of frugality, being the result of many years practice and experience. Revised and corrected by an eminent Cook, 1766. To which is added, the London and country brewer. With a copious treatise on malt liquors. To which likewise is added, the art of clear starching, ironing, &c. to which also is added, the servant maid's best companion. Consisting of necessary cautions and prudencial advice such as if duely observed cannot sail making them easy and happy in themselves, either in the capacity of a servant, or mistress of a family.
Published: (1766)

Dr. Anthony's secrets discover'd: or, A sea-cook on board a man of war.
Published: (1727)

The cottage cook; or, Mrs. Jones's cheap dishes. Shewing the way to do much good with little money.
by: More, Hannah, 1745-1833
Published: (1792)

The cottage cook; or, Mrs. Jones's cheap dishes: shewing the way to do much good with little money.
by: More, Hannah, 1745-1833
Published: (1795)

The cottage cook; or Mrs. Jones's cheap dishes: shewing the way to do much good with little money.
by: More, Hannah, 1745-1833
Published: (1795)

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

Cookery and pastry : As taught and practised by Mrs Maciver, teacher of those arts in Edinburgh. To which are added, figures of dinner and supper courses, from five to fifteen dishes; also, a correct list of every thing in season for every month in the year.
by: MacIver, Susanna

Bradshaw's valuable family jewel : Being a store-house of such curious matters as all ought to be acquainted with, who intend to spend their lives either pleasant or profitable. Containing all that relates to confectionary, cookery, pastry, preserving, pickling, cordials, made wines, brewing, &c. with a great number of other necessary articles not to be met with in any other book: particularly, an excellent method for the management of a beer-cellar: how to keep ale or beer always exceeding fine; and how to restore four beer to its first perfection; which article has been of the utmost service to the purchasers of this book. Likewise, an excellent method to preserve a constant stock of yeast, even in the most scarce seasons. In this book is likewise inserted Mons. Millien's method of preserving metals from rust, such as guns, grates, candle-sticks, &c. for the discovery of which the Royal Academy of Paris gave him 10,000 l. By Mrs. Penelope Bradshaw.
by: Bradshaw, Penelope
Published: (1750)

The complete house-keeper, and professed cook : Calculated for the greater ease and assistance of ladas printed] table. A new edition, with considerable additions and improvements. By Mary Smith, late house-keeper to Sir Walter Blackett, bart. and formerly in the service of the Right Hon. Lord Anson, Sir Thomas Sebright, bart. and other families of distinction, as house-keeper and cook.
by: Smith, Mary, of Newcastle
Published: (1786)

The London cook : or the whole art of cookery made easy and familiar. Containing a great number of approved and practical receipts in every branch of cookery. ... By William Gelleroy, ... To which is prefixed, a large copper-plate, ...
by: Gelleroy, William

Incomparable varieties: or, A Cabinet of secrets unlock'd, by the key of experience : The second edition, with large additions. Containing, the true recipes of many excellent preparations, never before made publick. 1. Cordial stomach drops. 2. Pilule asthmaticæ. 3. A drink for the small pox 4. a conserve for a looseness 5. an excellent vomit. 6. The grand cure for the itch. 7. Sir William Reads stiptick 8. Pulvis dentrificus. 9. The fryars vulnerary ball. 10. An excellent balsam. 11. A miraculous plister. 12. Cephalick snuff, for pains in the head. 13 pulvis fulminans; or thunduring powder. 14 Gordon's new invented phosphorus. 15. University ink for records.
by: Eldridge, Tho. (Thomas)
Published: (1740)

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

Air pudding and wind sauce /
by: Harris, Theodore Lester, 1910-
Published: (1972)

The house-keeper's pocket-book; and compleat family cook : Containing above seven hundred curious and uncommon receipts, in cookery, pastry, preserving, pickling, candying, collaring, &c. with plain and easy instructions for preparing and dressing every thing suitable for an elegant entertainment, from two dishes to five or ten. &c. and directions for ranging them in their proper order. To which is prefix'd, such a copious and useful bill of fare of all manner of provisions in season for every month of the year, that no person need be at a loss to provide an agreeable variety of dishes, at a moderate expence. With directions for making and breeding poultry to advantage. Concluding with many excellent prescriptions, of singular efficacy in most distempers incident to the human body; extracted from the writings of the most eminent physicians. By Mrs. Sarah Harrison, of devonshire.
by: Harrison, Sarah, active 1733-1777
Published: (1745)

The house-keeper's pocket-book and compleat family cook : Containing above seven hundred curious and uncommon receipts, in cookery, pastry, preserving, pickling, candying, collaring, &c. With plain and easy instructions for preparing and dressing every thing suitable for an elegant entertainment, from two dishes on five or ten, &c. and directions for ranging them in their proper order. To which is prefix'd, Such a copious and useful bill of fare of all manner of provisions in season for every month of the year, that ... need be at a loss to provide an agreeable variety of dishes, at a moderate expence. with directions for making all sorts of wings, mead, cyder, shrub, &c. and distilling strong-waters, &c. after the most approv'd method. ... with many excellent prescriptions, of singular [remedy] in most distempers incident to the human body; extracted from the writings of the most eminent physicians. By Mrs. Sarah Harrison, of Devonshire.
by: Harrison, Sarah, active 1733-1777
Published: (1763)

The house-keeper's pocket-book, and compleat family cook : Containing above twelve hundred curious and uncommon receipts in cookery, pastry, preserving, pickling, candying, collaring, &c. with plain and easy instructions for preparing and dressing every thing suitable for an elegant entertainment, from two dishes to five or ten, &c. also a copious and useful bill of fare, of all manner of provisions in season, for every month in the year. Together with directions for making all sorts of wine, mead, cyder, shrub, distilling strong-waters, &c. for brewing ale and small-beer in a cleanly, frugal manner: and for managing and breeding poultry to advantage. Likewise several useful family receipts for taking out stains, preserving furniture, cleaning plate, taking iron-moulds out of linen, &c. as also easy tables, of sums ready cast up, from one farthing to one pound, for the use of those not conversant in arithmetic: and tables shewing the interest of money from 3, 3 1/2, 4 and 5 per cent. from one day to a year. The whole is so contrived as to contain more than any book of double the price; and the excellency of the receipts renders it the most useful book of the kind. By Mrs. Sarah Harrison. The ninth edition, revised and corrected. To which are now added several modern receipts, by very good judges. Also, every one their own pysician: a collection of the most approved receipts for the cure of the disorders incident to human bodies.
by: Harrison, Sarah, active 1733-1777
Published: (1777)

A new and easy method of cookery : Treating, I. Of gravies, soups, broths, ... II. Of fish, and their sauces. ... VI. Of made wines, distilling and brewing, ... By Elizabeth Cleland. ...
by: Cleland, Elizabeth

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 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)

The art of making sauces and gravies /
by: Beinert, Frederica L.
Published: (1966)

Madam Johnson's present : Or, Every young woman's companion, in useful and universal knowledge. Digested under the following heads: I. Spelling, reading, writing, and arith[met]ick taught without the help of a master. II. The compleat market-woman. III. The cook's guide for dressing all sorts of flesh, fowl and fish. IV. For pickling, pastry, and confectionary. V. An estimate of the expences of a family in the middling station of life. VI. The art and terms of carving fish, fowl, and flesh. VII. A bill of fare for every month in the year for dinner and supper, and also for extraordindary occasions. VIII. The young woman's instructor for the right spelling of words used in marketing, cookery, pickling, preserving,&c. To this edition is added, several useful tables, being the compleatest book of the kind ever published. The compiler, Madam Johnson, in order to make this book come as cheap as possible to the purchasers, has out of her benevolence, fixed the price at 1s. 6d. bound; though it contains double the quality that is usually sold for that sum.
by: Johnson, Mary, active 1753
Published: (1759)

Mrs. Johnston's receipts for all sorts of pastry, creams, puddings, custards, preserves, marmalets, conserves, geillies, syrops, wines, wet and dry confections, biskets, sauces, pickles, and cookery, after the newest and most approved method.
by: Johnston, Mrs.
Published: (1740)

Jack Pudding: or, A minister made a black-pudding. /
by: Erbery, William, 1604-1654
Published: (1654)

The English art of cookery, according to the present practice : being a complete guide to all housekeepers, on a plan entirely new; consisting of thirty-eight chapters. Containing proper directions for marketing, and trussing of poultry. The making soups and broths. Dressing all sorts of fish. Sauces for every occasion. Boiling and roasting. Baking, broiling, and frying. Stews and hashes. Made dishes of every sort. Ragous and fricasees. Directions for dressing all sorts of roots and vegetables. All sorts of aumlets and eggs. puddings, pies, tarts, &c. Pancakes and fritters. Cheese-cakes, and custards. Blanc'mange, jellies, and syllabubs. Directions for the sick. Directions for seafaring men. Preserving, syrups, and conserves. Drying and candying. All sorts of cakes. Hogs puddings, sausages, &c. Potting, and little cold dishes. The art of carving. Collaring, salting, and sousing. Pickling. To keep garden vegetables, &c. A catalogue of things in season. Made wines and cordial waters. Brewing. English and French bread, &c. With bills of fare for every month in the year. By Richard Briggs, many years cook at the Globe-Tavern, Fleet-street; the White-Hart Tavern, Holborn; and now at the Temple Coffee-House, London.
by: Briggs, Richard

American cookery: or, The art of dressing viands, fish, poultry and vegetables, and the best modes of making puff-pastes, pies, tarts, puddings, custards and preserves, and all kinds of cakes, from the imperial plumb to plain cake : Adapted to this country, and all grades of life. /
by: Simmons, Amelia

American cookery, or The art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards and preserves, and all kinds of cakes, from the imperial plumb to plain cake : Adapted to this country, and all grades of life. /
by: Simmons, Amelia

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