WPHP

ID	4006
Last Name	Ashburn
First Name	Mrs.
Title
Gender	Female
Date of Birth
Date of Death
Place of Birth
Place of Death
Related Firms	Mrs. Ashburn
VIAF URI
Wikipedia Entry
Jackson Entry
Image URL
Notes

Timeline

Titles

Displaying 1–5 of 5

Role	Title	Date
Bookseller	The art of cookery, made plain and easy; which far exceeds any thing of the kind ever yet published. Containing, I. Of Roasting, Boiling, &c. II. Of Made-Dishes. III. Read this Chapter, and you will find how Expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes fit for a Supper, or Side-Dish, and little Corner-Dishes for a great Table; and the rest you have in the chapter for Lent. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Fast-Dinner, a Number of good Dishes, which you may make use for a Table at any other Time. X. Directions for the Sick. XI. For Captains of Ships. XII. Of Hog's Puddings, Sausages, &c. XIII. To Pot and Make Hams, &c. XIV. Of Pickling. XV. Of Making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whip Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries, and Preserves, &c. XIX. To Make Anchovies, Vermicella, Ketchup, Vinegar, and to keep Artichokes, French-Beans, &c. XX. Of Distilling. XXI. How to Market, and the Seasons of the Year for Butcher's Meat, Poultry, Fish, Herbs, Roots, &c. and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. By a lady.	1747
Bookseller	The art of cookery, made plain and easy; which far exceeds any thing of the kind ever yet published. Containing, I. Of Roasting, Boiling, &c. II. Of Made-Dishes. III. Read this Chapter, and you will find how Expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes fit for a Supper, or Side-Dish, and little Corner-Dishes for a great Table; and the rest you have in the Chapter for Lent. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Fast-Dinner, a Number of good Dishes, which you may make use of for a Table at any other Time. X. Directions for the Sick. XI. For Captains of Ships. XII. Of Hog's Puddings, Sausages, &c. XIII. To Pot and Make Hams, &c. XIV. Of Pickling. XV. Of Making Cakes, &c. XVI. Of Cheesecakes, Creams, Iellies, Whip Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries, and Preserves, &c. XIX. To Make Anchovies, Vermicella, Catchup, Vinegar, and to keep Artichokes, French-Beans, &c. XX. Of Distilling. XXI. How to Market, and the Seasons of the Year for Butcher's Meat, Poultry, Fish, Herbs, Roots, &c. and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. By a lady. The Second Edition.	1747
Bookseller	The art of cookery, made plain and easy; which far exceeds any thing of the kind ever yet published. Containing, I. Of roasting, boiling, &c. II. Of made dishes. III. Read this chapter, and you will find how expansive a French cook's sauce is. IV. To make a number of pretty little dishes fit for a supper, or side-dish, and little corner-dishes for a great table; and the rest you have in the chapter for Lent. V. To dress fish. VI. Of soops and broths. Vii. Of puddings. Viii. Of pies. IX. For a fast-dinner, a number of good dishes, which you may make use of for a table at any other time. X. Directions for the sick. XI. For captains of ships. XII. Of hog's puddings, sausages, &c. XIII. To pot and make hams, &c. XIV. Of pickling. XV. Of making cakes, &c. XVI. Of cheescakes, creams, jellies, whip syllabubs, &c. XVII. Of made wines, brewing, french bread, muffins, &c. XVIII. Jarring cherries, and preserves, &c. XIX. To make anchovies, vermicella, catchup, vinegar, and to keep artichokes, french-beans, &c. XX. Of distilling. XXI. How to market, and the seasons of the year for butcher's meat, poultry, fish, herbs, roots, &c. and fruit. XXII. A certain cure for the bite of a mad dog. By Dr. Mead. XXIII. A receipt to keep clear from buggs. By a lady.	1748
Bookseller	The art of cookery, made Plain and Easy; which far exceeds any thing of the kind ever yet published. Containing, I. Of Roasting, Boiling, &c. II. Of Made-Dishes. III. Read this Chapter, and you will find how Expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes fit for a Supper, or Side-Dish, and little Corner-Dishes for a great Table; and the rest you have in the Chapter for Lent. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Fast-Dinner, a Number of good Dishes, which you may make use of for a Table at any other Time. X. Directions for the Sick. XI. For Captains of Ships. XII. Of Hog's Puddings, Sausages, &c. XIII. To Pot and Make Hams, &c. XIV. Of Pickling. XV. Of Making Cakes, &c. XVI. Of Cheescakes, Creams, Jellies, Whip Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries, and Preserves, &c. XIX. To Make Anchovies, Vermicella, Catchup, Vinegar, and to keep Artichokes, French-Beans, &c. XX. Of Distilling. XXI. How to Market, and the Seasons of the Year for Butcher's Meat, Poultry, Fish, Herbs, Roots, &c. and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. By H. Glasse. The third edition.	1748
Bookseller	The servant's directory, or house-keeper's companion: Wherein the Duties of the Chamber-Maid, Nursery-Maid, House-Maid, Landery-Maid, Scullion, or Under-Cook, Are fully and distinctly explained. To which is annexed a diary, or house-keeper's pocket-book for the whole year. With Directions for keeping Accounts with Tradesmen, and many other Particulars, fit to be known by the Mistress of a Family. By H. Glass, Author of The Art of Cookery made plain and easy.	1760

Cite this Page

"Ashburn, Mrs." The Women's Print History Project, 2019, Person ID 4006, https://womensprinthistoryproject.com/person/4006. Accessed 2025-11-03.

Suggestions and Comments for Ashburn, Mrs.