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The Art of Cookery, Made Plain and Easy; Which far excels any Thing of the Kind yet published. Containing, A list of the various kinds of meat, poultry, fish, vegetables, and fruit, in season, in every month of the year. Directions for marketing. How to roast and boil to perfection. Sauces for all plain dishes. Made dishes. To dress poultry, game, etc. How expensive a French cook's sauce is. To make a number of pretty little dishes for suppers, or side or corner dishes. To dress turtle, mock-turtle, etc. To dress fish. Sauces for fish. Of soups and broths. Of puddings and pies. For a lent dinner; a number of good dishes, which may be made use of at any other time. Directions for the sick. For captains of ships; how to make all useful dishes for a voyage; and setting out a table on board. Of hog's puddings, sausages, etc. To pot, make hams, etc. Of pickling. Of making cakes, etc. Of cheesecakes, creams, jellies, whipt syllabubs, etc. Of made wines, brewing, baking, French bread, muffins, cheese, etc. Jarring cherries, preserves, etc. To make anchovies, vermicelli, ketchup, vinegar, and to keep artichokes, French beans, etc. Of distilling. Directions for carving. Useful and valuable family receipts. Receipts for perfumery, etc. In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index. By Mrs. Glasse. A new edition, with all the modern improvements: and also the order of a bill of fare for each month; the dishes arranged on the table in the most fashionable style..
The Art of Cookery, Made Plain and Easy; Which far excels any Thing of the Kind yet published. Containing, A list of the various kinds of meat, poultry, fish, vegetables, and fruit, in season, in every month of the year. Directions for marketing. How to roast and boil to perfection. Sauces for all plain dishes. Made dishes. To dress poultry, game, etc. How expensive a French cook's sauce is. To make a number of pretty little dishes for suppers, or side or corner dishes. To dress turtle, mock-turtle, etc. To dress fish. Sauces for fish. Of soups and broths. Of puddings and pies. For a lent dinner; a number of good dishes, which may be made use of at any other time. Directions for the sick. For captains of ships; how to make all useful dishes for a voyage; and setting out a table on board. Of hog's puddings, sausages, etc. To pot, make hams, etc. Of pickling. Of making cakes, etc. Of cheesecakes, creams, jellies, whipt syllabubs, etc. Of made wines, brewing, baking, French bread, muffins, cheese, etc. Jarring cherries, preserves, etc. To make anchovies, vermicelli, ketchup, vinegar, and to keep artichokes, French beans, etc. Of distilling. Directions for carving. Useful and valuable family receipts. Receipts for perfumery, etc. In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index. By Mrs. Glasse. A new edition, with all the modern improvements: and also the order of a bill of fare for each month; the dishes arranged on the table in the most fashionable style..
  • The Art of Cookery, Made Plain and Easy; Which far excels any Thing of the Kind yet published. Containing, A list of the various kinds of meat, poultry, fish, vegetables, and fruit, in season, in every month of the year. Directions for marketing. How to roast and boil to perfection. Sauces for all plain dishes. Made dishes. To dress poultry, game, etc. How expensive a French cook's sauce is. To make a number of pretty little dishes for suppers, or side or corner dishes. To dress turtle, mock-turtle, etc. To dress fish. Sauces for fish. Of soups and broths. Of puddings and pies. For a lent dinner; a number of good dishes, which may be made use of at any other time. Directions for the sick. For captains of ships; how to make all useful dishes for a voyage; and setting out a table on board. Of hog's puddings, sausages, etc. To pot, make hams, etc. Of pickling. Of making cakes, etc. Of cheesecakes, creams, jellies, whipt syllabubs, etc. Of made wines, brewing, baking, French bread, muffins, cheese, etc. Jarring cherries, preserves, etc. To make anchovies, vermicelli, ketchup, vinegar, and to keep artichokes, French beans, etc. Of distilling. Directions for carving. Useful and valuable family receipts. Receipts for perfumery, etc. In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index. By Mrs. Glasse. A new edition, with all the modern improvements: and also the order of a bill of fare for each month; the dishes arranged on the table in the most fashionable style..
  • The Art of Cookery, Made Plain and Easy; Which far excels any Thing of the Kind yet published. Containing, A list of the various kinds of meat, poultry, fish, vegetables, and fruit, in season, in every month of the year. Directions for marketing. How to roast and boil to perfection. Sauces for all plain dishes. Made dishes. To dress poultry, game, etc. How expensive a French cook's sauce is. To make a number of pretty little dishes for suppers, or side or corner dishes. To dress turtle, mock-turtle, etc. To dress fish. Sauces for fish. Of soups and broths. Of puddings and pies. For a lent dinner; a number of good dishes, which may be made use of at any other time. Directions for the sick. For captains of ships; how to make all useful dishes for a voyage; and setting out a table on board. Of hog's puddings, sausages, etc. To pot, make hams, etc. Of pickling. Of making cakes, etc. Of cheesecakes, creams, jellies, whipt syllabubs, etc. Of made wines, brewing, baking, French bread, muffins, cheese, etc. Jarring cherries, preserves, etc. To make anchovies, vermicelli, ketchup, vinegar, and to keep artichokes, French beans, etc. Of distilling. Directions for carving. Useful and valuable family receipts. Receipts for perfumery, etc. In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index. By Mrs. Glasse. A new edition, with all the modern improvements: and also the order of a bill of fare for each month; the dishes arranged on the table in the most fashionable style. — photograph 2.
  • The Art of Cookery, Made Plain and Easy; Which far excels any Thing of the Kind yet published. Containing, A list of the various kinds of meat, poultry, fish, vegetables, and fruit, in season, in every month of the year. Directions for marketing. How to roast and boil to perfection. Sauces for all plain dishes. Made dishes. To dress poultry, game, etc. How expensive a French cook's sauce is. To make a number of pretty little dishes for suppers, or side or corner dishes. To dress turtle, mock-turtle, etc. To dress fish. Sauces for fish. Of soups and broths. Of puddings and pies. For a lent dinner; a number of good dishes, which may be made use of at any other time. Directions for the sick. For captains of ships; how to make all useful dishes for a voyage; and setting out a table on board. Of hog's puddings, sausages, etc. To pot, make hams, etc. Of pickling. Of making cakes, etc. Of cheesecakes, creams, jellies, whipt syllabubs, etc. Of made wines, brewing, baking, French bread, muffins, cheese, etc. Jarring cherries, preserves, etc. To make anchovies, vermicelli, ketchup, vinegar, and to keep artichokes, French beans, etc. Of distilling. Directions for carving. Useful and valuable family receipts. Receipts for perfumery, etc. In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index. By Mrs. Glasse. A new edition, with all the modern improvements: and also the order of a bill of fare for each month; the dishes arranged on the table in the most fashionable style. — photograph 3.
  • The Art of Cookery, Made Plain and Easy; Which far excels any Thing of the Kind yet published. Containing, A list of the various kinds of meat, poultry, fish, vegetables, and fruit, in season, in every month of the year. Directions for marketing. How to roast and boil to perfection. Sauces for all plain dishes. Made dishes. To dress poultry, game, etc. How expensive a French cook's sauce is. To make a number of pretty little dishes for suppers, or side or corner dishes. To dress turtle, mock-turtle, etc. To dress fish. Sauces for fish. Of soups and broths. Of puddings and pies. For a lent dinner; a number of good dishes, which may be made use of at any other time. Directions for the sick. For captains of ships; how to make all useful dishes for a voyage; and setting out a table on board. Of hog's puddings, sausages, etc. To pot, make hams, etc. Of pickling. Of making cakes, etc. Of cheesecakes, creams, jellies, whipt syllabubs, etc. Of made wines, brewing, baking, French bread, muffins, cheese, etc. Jarring cherries, preserves, etc. To make anchovies, vermicelli, ketchup, vinegar, and to keep artichokes, French beans, etc. Of distilling. Directions for carving. Useful and valuable family receipts. Receipts for perfumery, etc. In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index. By Mrs. Glasse. A new edition, with all the modern improvements: and also the order of a bill of fare for each month; the dishes arranged on the table in the most fashionable style. — photograph 4.
  • The Art of Cookery, Made Plain and Easy; Which far excels any Thing of the Kind yet published. Containing, A list of the various kinds of meat, poultry, fish, vegetables, and fruit, in season, in every month of the year. Directions for marketing. How to roast and boil to perfection. Sauces for all plain dishes. Made dishes. To dress poultry, game, etc. How expensive a French cook's sauce is. To make a number of pretty little dishes for suppers, or side or corner dishes. To dress turtle, mock-turtle, etc. To dress fish. Sauces for fish. Of soups and broths. Of puddings and pies. For a lent dinner; a number of good dishes, which may be made use of at any other time. Directions for the sick. For captains of ships; how to make all useful dishes for a voyage; and setting out a table on board. Of hog's puddings, sausages, etc. To pot, make hams, etc. Of pickling. Of making cakes, etc. Of cheesecakes, creams, jellies, whipt syllabubs, etc. Of made wines, brewing, baking, French bread, muffins, cheese, etc. Jarring cherries, preserves, etc. To make anchovies, vermicelli, ketchup, vinegar, and to keep artichokes, French beans, etc. Of distilling. Directions for carving. Useful and valuable family receipts. Receipts for perfumery, etc. In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index. By Mrs. Glasse. A new edition, with all the modern improvements: and also the order of a bill of fare for each month; the dishes arranged on the table in the most fashionable style. — photograph 5.
  • The Art of Cookery, Made Plain and Easy; Which far excels any Thing of the Kind yet published. Containing, A list of the various kinds of meat, poultry, fish, vegetables, and fruit, in season, in every month of the year. Directions for marketing. How to roast and boil to perfection. Sauces for all plain dishes. Made dishes. To dress poultry, game, etc. How expensive a French cook's sauce is. To make a number of pretty little dishes for suppers, or side or corner dishes. To dress turtle, mock-turtle, etc. To dress fish. Sauces for fish. Of soups and broths. Of puddings and pies. For a lent dinner; a number of good dishes, which may be made use of at any other time. Directions for the sick. For captains of ships; how to make all useful dishes for a voyage; and setting out a table on board. Of hog's puddings, sausages, etc. To pot, make hams, etc. Of pickling. Of making cakes, etc. Of cheesecakes, creams, jellies, whipt syllabubs, etc. Of made wines, brewing, baking, French bread, muffins, cheese, etc. Jarring cherries, preserves, etc. To make anchovies, vermicelli, ketchup, vinegar, and to keep artichokes, French beans, etc. Of distilling. Directions for carving. Useful and valuable family receipts. Receipts for perfumery, etc. In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index. By Mrs. Glasse. A new edition, with all the modern improvements: and also the order of a bill of fare for each month; the dishes arranged on the table in the most fashionable style. — photograph 6.
  • The Art of Cookery, Made Plain and Easy; Which far excels any Thing of the Kind yet published. Containing, A list of the various kinds of meat, poultry, fish, vegetables, and fruit, in season, in every month of the year. Directions for marketing. How to roast and boil to perfection. Sauces for all plain dishes. Made dishes. To dress poultry, game, etc. How expensive a French cook's sauce is. To make a number of pretty little dishes for suppers, or side or corner dishes. To dress turtle, mock-turtle, etc. To dress fish. Sauces for fish. Of soups and broths. Of puddings and pies. For a lent dinner; a number of good dishes, which may be made use of at any other time. Directions for the sick. For captains of ships; how to make all useful dishes for a voyage; and setting out a table on board. Of hog's puddings, sausages, etc. To pot, make hams, etc. Of pickling. Of making cakes, etc. Of cheesecakes, creams, jellies, whipt syllabubs, etc. Of made wines, brewing, baking, French bread, muffins, cheese, etc. Jarring cherries, preserves, etc. To make anchovies, vermicelli, ketchup, vinegar, and to keep artichokes, French beans, etc. Of distilling. Directions for carving. Useful and valuable family receipts. Receipts for perfumery, etc. In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index. By Mrs. Glasse. A new edition, with all the modern improvements: and also the order of a bill of fare for each month; the dishes arranged on the table in the most fashionable style. — photograph 7.
  • The Art of Cookery, Made Plain and Easy; Which far excels any Thing of the Kind yet published. Containing, A list of the various kinds of meat, poultry, fish, vegetables, and fruit, in season, in every month of the year. Directions for marketing. How to roast and boil to perfection. Sauces for all plain dishes. Made dishes. To dress poultry, game, etc. How expensive a French cook's sauce is. To make a number of pretty little dishes for suppers, or side or corner dishes. To dress turtle, mock-turtle, etc. To dress fish. Sauces for fish. Of soups and broths. Of puddings and pies. For a lent dinner; a number of good dishes, which may be made use of at any other time. Directions for the sick. For captains of ships; how to make all useful dishes for a voyage; and setting out a table on board. Of hog's puddings, sausages, etc. To pot, make hams, etc. Of pickling. Of making cakes, etc. Of cheesecakes, creams, jellies, whipt syllabubs, etc. Of made wines, brewing, baking, French bread, muffins, cheese, etc. Jarring cherries, preserves, etc. To make anchovies, vermicelli, ketchup, vinegar, and to keep artichokes, French beans, etc. Of distilling. Directions for carving. Useful and valuable family receipts. Receipts for perfumery, etc. In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index. By Mrs. Glasse. A new edition, with all the modern improvements: and also the order of a bill of fare for each month; the dishes arranged on the table in the most fashionable style. — photograph 8.
  • The Art of Cookery, Made Plain and Easy; Which far excels any Thing of the Kind yet published. Containing, A list of the various kinds of meat, poultry, fish, vegetables, and fruit, in season, in every month of the year. Directions for marketing. How to roast and boil to perfection. Sauces for all plain dishes. Made dishes. To dress poultry, game, etc. How expensive a French cook's sauce is. To make a number of pretty little dishes for suppers, or side or corner dishes. To dress turtle, mock-turtle, etc. To dress fish. Sauces for fish. Of soups and broths. Of puddings and pies. For a lent dinner; a number of good dishes, which may be made use of at any other time. Directions for the sick. For captains of ships; how to make all useful dishes for a voyage; and setting out a table on board. Of hog's puddings, sausages, etc. To pot, make hams, etc. Of pickling. Of making cakes, etc. Of cheesecakes, creams, jellies, whipt syllabubs, etc. Of made wines, brewing, baking, French bread, muffins, cheese, etc. Jarring cherries, preserves, etc. To make anchovies, vermicelli, ketchup, vinegar, and to keep artichokes, French beans, etc. Of distilling. Directions for carving. Useful and valuable family receipts. Receipts for perfumery, etc. In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index. By Mrs. Glasse. A new edition, with all the modern improvements: and also the order of a bill of fare for each month; the dishes arranged on the table in the most fashionable style. — photograph 9.
  • The Art of Cookery, Made Plain and Easy; Which far excels any Thing of the Kind yet published. Containing, A list of the various kinds of meat, poultry, fish, vegetables, and fruit, in season, in every month of the year. Directions for marketing. How to roast and boil to perfection. Sauces for all plain dishes. Made dishes. To dress poultry, game, etc. How expensive a French cook's sauce is. To make a number of pretty little dishes for suppers, or side or corner dishes. To dress turtle, mock-turtle, etc. To dress fish. Sauces for fish. Of soups and broths. Of puddings and pies. For a lent dinner; a number of good dishes, which may be made use of at any other time. Directions for the sick. For captains of ships; how to make all useful dishes for a voyage; and setting out a table on board. Of hog's puddings, sausages, etc. To pot, make hams, etc. Of pickling. Of making cakes, etc. Of cheesecakes, creams, jellies, whipt syllabubs, etc. Of made wines, brewing, baking, French bread, muffins, cheese, etc. Jarring cherries, preserves, etc. To make anchovies, vermicelli, ketchup, vinegar, and to keep artichokes, French beans, etc. Of distilling. Directions for carving. Useful and valuable family receipts. Receipts for perfumery, etc. In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index. By Mrs. Glasse. A new edition, with all the modern improvements: and also the order of a bill of fare for each month; the dishes arranged on the table in the most fashionable style. — photograph 10.

The Art of Cookery, Made Plain and Easy; Which far excels any Thing of the Kind yet published. Containing, A list of the various kinds of meat, poultry, fish, vegetables, and fruit, in season, in every month of the year. Directions for marketing. How to roast and boil to perfection. Sauces for all plain dishes. Made dishes. To dress poultry, game, etc. How expensive a French cook's sauce is. To make a number of pretty little dishes for suppers, or side or corner dishes. To dress turtle, mock-turtle, etc. To dress fish. Sauces for fish. Of soups and broths. Of puddings and pies. For a lent dinner; a number of good dishes, which may be made use of at any other time. Directions for the sick. For captains of ships; how to make all useful dishes for a voyage; and setting out a table on board. Of hog's puddings, sausages, etc. To pot, make hams, etc. Of pickling. Of making cakes, etc. Of cheesecakes, creams, jellies, whipt syllabubs, etc. Of made wines, brewing, baking, French bread, muffins, cheese, etc. Jarring cherries, preserves, etc. To make anchovies, vermicelli, ketchup, vinegar, and to keep artichokes, French beans, etc. Of distilling. Directions for carving. Useful and valuable family receipts. Receipts for perfumery, etc. In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index. By Mrs. Glasse. A new edition, with all the modern improvements: and also the order of a bill of fare for each month; the dishes arranged on the table in the most fashionable style.

Glasse, Mrs. · London

Author
Glasse, Mrs.
Date
1796
Place
London
Publisher
Printed for T. Longman, B. Law, J. Johnson, G. G. and J. Robinson, et al.
Language
English
Binding
8vo.(5.25" x 8.25") Original boards. Full brown calf. Rebacked spine with five gilt double rule creating compartments. Gilt author/title to red leather in second compartment. Original boards with professionally repaired corners, boards and edges scuffed and rubbed. Foxing throughout, heavier to front and back few pages and along the fore-edge. Prior owners gift inscription in old ink to reverse of first free endpaper. Ephemera laid in, manuscript recipe for a wine drink pinned to reverse of sub-title page Reciepts for Perfumery, &c. Facsimile signature of H. Glasse printed to head of Chapter I showing it to be an authorized edition. Lower corner of pg. 23/24 torn off, barely touching text. A beautifully rebacked copy of this important early cook book. Fun to read, I had to look up Dragons-blood, and some other fun sounding ingredients.
Category
Fore-Edge Paintings
Record
S.I.7597

The Art of Cookery, Made Plain and Easy; Which far excels any Thing of the Kind yet published. Containing, A list of the various kinds of meat, poultry, fish, vegetables, and fruit, in season, in every month of the year. Directions for marketing. How to roast and boil to perfection. Sauces for all plain dishes. Made dishes. To dress poultry, game, etc. How expensive a French cook's sauce is. To make a number of pretty little dishes for suppers, or side or corner dishes. To dress turtle, mock-turtle, etc. To dress fish. Sauces for fish. Of soups and broths. Of puddings and pies. For a lent dinner; a number of good dishes, which may be made use of at any other time. Directions for the sick. For captains of ships; how to make all useful dishes for a voyage; and setting out a table on board. Of hog's puddings, sausages, etc. To pot, make hams, etc. Of pickling. Of making cakes, etc. Of cheesecakes, creams, jellies, whipt syllabubs, etc. Of made wines, brewing, baking, French bread, muffins, cheese, etc. Jarring cherries, preserves, etc. To make anchovies, vermicelli, ketchup, vinegar, and to keep artichokes, French beans, etc. Of distilling. Directions for carving. Useful and valuable family receipts. Receipts for perfumery, etc. In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index. By Mrs. Glasse. A new edition, with all the modern improvements: and also the order of a bill of fare for each month; the dishes arranged on the table in the most fashionable style.

Author: Glasse, Mrs. (1708–1770)

1796. Glasse, Mrs. London. Printed for T. Longman, B. Law, J. Johnson, G. G. and J. Robinson, et al. 8vo.(5.25" x 8.25")1796. Glasse, Mrs. London. Printed for T. Longman, B. Law, J. Johnson, G. G. and J. Robinson, et al. Original boards. Full brown calf. Rebacked spine with five gilt double rule creating compartments. Gilt author/title to red leather in second compartment. Original boards with professionally repaired corners, boards and edges scuffed and rubbed. Foxing throughout, heavier to front and back few pages and along the fore-edge. Prior owners gift inscription in old ink to reverse of first free endpaper. Ephemera laid in, manuscript recipe for a wine drink pinned to reverse of sub-title page Reciepts for Perfumery, &c. Facsimile signature of H. Glasse printed to head of Chapter I showing it to be an authorized edition. Lower corner of pg. 23/24 torn off, barely touching text. A beautifully rebacked copy of this important early cook book. Fun to read, I had to look up Dragons-blood, and some other fun sounding ingredients.

From Wiki: The Art of Cookery Made Plain and Easy is a cookbook by Hannah Glasse (1708–1770), first published in 1747. It was a bestseller for a century after its first publication, dominating the English-speaking market and making Glasse one of the most famous cookbook authors of her time. The book ran through at least 40 editions, many of which were copied without explicit author consent. It was published in Dublin from 1748, and in America from 1805. Glasse said in her note "To the Reader" that she used plain language so that servants would be able to understand it. The 1751 edition was the first book to mention trifle with jelly as an ingredient; the 1758 edition gave the first mention of "Hamburgh sausages", piccalilli, and one of the first recipes in English for an Indian-style curry. Glasse criticised the French influence of British cuisine, but included dishes with French names and French influence in the book. Other recipes use imported ingredients including cocoa, cinnamon, nutmeg, pistachios and musk. The book was popular in the Thirteen Colonies of America, and its appeal survived the American War of Independence, with copies being owned by Benjamin Franklin, Thomas Jefferson and George Washington.

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