| Record ID | marc_records_scriblio_net/part18.dat:116178776:1344 |
| Source | Scriblio |
| Download Link | /show-records/marc_records_scriblio_net/part18.dat:116178776:1344?format=raw |
LEADER: 01344nam 2200241 a 4500
001 85665017
003 DLC
005 19860826000000.0
008 860825s1723 enk 00110 eng c
010 $a 85665017
040 $aICU$cICU
043 $ae-uk-en
050 1 $aTX705$b.S55x 1723
100 10 $aSmith, R.$q(Robert)
245 10 $aCourt cookery, or, The compleat English cook :$bcontaining the choicest and 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, tansies, biskets, creams, cheesecakes, 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, etc. /$cby R. Smith ...
260 0 $aLondon :$bPrinted for T. Wotton ...,$c1723.
300 $a[8], 112, [8], 82, [14] p. ;$c20 cm. (8vo)
500 $aSignatures: A⁴ B-H⁸ I⁴ A-F⁸.
500 $aAdvertisements on p. [11]-[14] at end.
500 $aIncludes indexes.
650 0 $aCookery, English$xEarly works to 1800.
740 01 $aCourt cookery.
740 01 $aCompleat English cook.