THE Cook's and Confectioner's DICTIONARY : Or , the Accomplish'd Housewife's Companion . CONTAINING , I. The choiceft Receipts in all the feveral Branches of COOKERY ; or the best and newest Ways of dreffing all forts of Flesh ...

Author: John Nott

Publisher:

ISBN: HARVARD:RSMCV2

Category: Confectionery

Page: 644

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I. The choicest receipts in all the several branches of cookery ... -- II. The best way of making bisks ... -- III. All manner of pastry-works ... -- IV. The various branches of confectionary ... -- V. The way of making all English potable liquors ... -- VI. Directions for ordering an entertainment, or, Bills of fare for all seasons of the year ...

A collection of American culinary history including cookbooks, menus and ephemera from the 16th through to the 21st century.

Author: John Nott

Publisher:

ISBN: UCD:31175035224677

Category: Alcoholic beverages

Page: 632

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A collection of American culinary history including cookbooks, menus and ephemera from the 16th through to the 21st century. Through this culinary archive researchers can explore changing attitudes towards diet and health, homemaking, commercial dining and the industrialisation of food production. The material has been collected over many years by Jan Longone, an adjunct curator in the University of Michigan Special Collections Research Center, and her husband University of Michigan Emeritus Professor Daniel T. Longone.

This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations.

Author: John Nott

Publisher: Franklin Classics Trade Press

ISBN: 0343884348

Category:

Page: 640

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This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

John NOTT (Cook.) 171. To make Sugar Cakes . TAKE two Pound of fine Sugar beaten and fearced with half a Pound of the finest Flour , put to it two Pounds of Butter well wafh'd in Rofe - water , work them well together ; then beat the ...

Author: John NOTT (Cook.)

Publisher:

ISBN: BL:A0019710901

Category: Confectionery

Page: 642

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This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.

Author: John Nott

Publisher:

ISBN: 1293948543

Category:

Page: 642

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This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

This is a reproduction of a book published before 1923.

Author: John Nott

Publisher: Nabu Press

ISBN: 1295786990

Category:

Page: 642

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This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.

Author: John NOTT (Cook.)

Publisher:

ISBN: BL:A0020043997

Category: Cooking, English

Page: 628

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... not contain the timewasting nonsense of receipts for face creams or cleaning aids favoured by his celebrity cook rival Henry Howard (Howard 1703) The Cook's and Confectioners Dictionary: Or, the Accomplish'd Housewife's Companion.

Author: Glyn Hughes

Publisher: Lulu.com

ISBN: 9780244029630

Category: Diet

Page: 296

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Collected over thirty years of research as leader of the "Foods of England" project, Glyn Hughes from the Peaks of Derbyshire brings togher over one thousand of the oddest and most forgotten of old English foods, together with actual receipts (not "recipe", that's French) to make them ... -- Back cover

The book is in two parts, and with a separate index. The first part consists of cookery“, the second of pastry, confectionery, pickling, &c. ... 1723 THE COOK'S AND CONFECTIONER'S DICTIONARY: or, The Accomplish'd Housewife's Companion.

Author: Arnold Oxford

Publisher: BoD – Books on Demand

ISBN: 9783845713243

Category:

Page: 202

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Dieses Buch aus dem Jahr 1913 gibt einen vollständigen und detaillierten Überblick über alle englischen Kochbücher, die zwischen 1500 und 1850 veröffentlich wurden. Es ist chronologisch geordnet, gibt prägnant kurze Informationen zu jedem Buch und enthält außerdem eine kurze Liste von Kochbüchern, die nach 1850 erschienen sind. Außerdem Sind alle Bücher sowohl in einem Autoren- als auch in einem Titelindex aufgeführt. Dieses Buch liegt in englischer Sprache vor.

D. Pratt , Lond . , 1719 . NOTT ( John ) , Cook . The Cook's and Confectioner's Dictionary : or the Accomplish'd Housewifes Companion . . . ( compiled ) revised , and recommended . . . .. by J. N. Lond . , 1723 . 8vo .

Author:

Publisher:

ISBN: STANFORD:24504113581

Category:

Page: 254

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