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ID	4006
Last Name	Ashburn
First Name	Mrs.
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Gender	Female
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Related Firms	Mrs. Ashburn
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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

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"Ashburn, Mrs." The Women's Print History Project, 2019, Person ID 4006, https://womensprinthistoryproject.com/person/4006. Accessed 2025-12-15.

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