The queen's royal cookery: or, Expert and ready way for the dressing of all sorts of flesh, fowl, fish: either baked, boiled, roasted, stewed, fryed, boiled, hashed, frigasied, carbonaded, forced, collared, soused, dried, &c. after the best and newest way. With their several sauces and sallads. And making all sorts of pickles. Also making variety of pies, pasties, tarts, cheese-cakes, custards, creams, &c. With the art of preserving and candying of fruits and flowers; and the making of conserves, syrrups, jellies, and cordial waters, also making several sorts of English wines, cyder, mead, metheglin. Together with several cosmetick or beautifying waters: and also several sorts of essences and sweet waters: by persons of the highest quality. By T. Hall, free cook of London. The fourth edition.
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Hall, T.. The queen's royal cookery: or, Expert and ready way for the dressing of all sorts of flesh, fowl, fish: either baked, boiled, roasted, stewed, fryed, boiled, hashed, frigasied, carbonaded, forced, collared, soused, dried, &c. after the best and newest way. With their several sauces and sallads. And making all sorts of pickles. Also making variety of pies, pasties, tarts, cheese-cakes, custards, creams, &c. With the art of preserving and candying of fruits and flowers; and the making of conserves, syrrups, jellies, and cordial waters, also making several sorts of English wines, cyder, mead, metheglin. Together with several cosmetick or beautifying waters: and also several sorts of essences and sweet waters: by persons of the highest quality. By T. Hall, free cook of London. The fourth edition.The Women's Print History Project, 2019, title ID 24783, https://womensprinthistoryproject.com/title/24783. Accessed 2024-12-23.
Hall, T. The queen's royal cookery: or, Expert and ready way for the dressing of all sorts of flesh, fowl, fish: either baked, boiled, roasted, stewed, fryed, boiled, hashed, frigasied, carbonaded, forced, collared, soused, dried, &c. after the best and newest way. With their several sauces and sallads. And making all sorts of pickles. Also making variety of pies, pasties, tarts, cheese-cakes, custards, creams, &c. With the art of preserving and candying of fruits and flowers; and the making of conserves, syrrups, jellies, and cordial waters, also making several sorts of English wines, cyder, mead, metheglin. Together with several cosmetick or beautifying waters: and also several sorts of essences and sweet waters: by persons of the highest quality. By T. Hall, free cook of London. The fourth edition. London: Sarah Bates, Arthur Bettesworth, 1729.
Hall , T. (1729). The queen's royal cookery: or, expert and ready way for the dressing of all sorts of flesh, fowl, fish: either baked, boiled, roasted, stewed, fryed, boiled, hashed, frigasied, carbonaded, forced, collared, soused, dried, &c. after the best and newest way. with their several sauces and sallads. and making all sorts of pickles. also making variety of pies, pasties, tarts, cheese-cakes, custards, creams, &c. with the art of preserving and candying of fruits and flowers; and the making of conserves, syrrups, jellies, and cordial waters, also making several sorts of english wines, cyder, mead, metheglin. together with several cosmetick or beautifying waters: and also several sorts of essences and sweet waters: by persons of the highest quality. by t. hall, free cook of london. the fourth edition. London: Sarah Bates. Arthur Bettesworth.
@book{ wphp_24783 author={Hall,T.}, year={1729}, title={The queen's royal cookery: or, Expert and ready way for the dressing of all sorts of flesh, fowl, fish: either baked, boiled, roasted, stewed, fryed, boiled, hashed, frigasied, carbonaded, forced, collared, soused, dried, &c. after the best and newest way. With their several sauces and sallads. And making all sorts of pickles. Also making variety of pies, pasties, tarts, cheese-cakes, custards, creams, &c. With the art of preserving and candying of fruits and flowers; and the making of conserves, syrrups, jellies, and cordial waters, also making several sorts of English wines, cyder, mead, metheglin. Together with several cosmetick or beautifying waters: and also several sorts of essences and sweet waters: by persons of the highest quality. By T. Hall, free cook of London. The fourth edition.}, publisher={Sarah Bates \& Arthur Bettesworth}, address={London}, }
Suggestions and Comments for The queen's royal cookery: or, Expert and ready way for the dressing of all sorts of flesh, fowl, fish: either baked, boiled, roasted, stewed, fryed, boiled, hashed, frigasied, carbonaded, forced, collared, soused, dried, &c. after the best and newest way. With their several sauces and sallads. And making all sorts of pickles. Also making variety of pies, pasties, tarts, cheese-cakes, custards, creams, &c. With the art of preserving and candying of fruits and flowers; and the making of conserves, syrrups, jellies, and cordial waters, also making several sorts of English wines, cyder, mead, metheglin. Together with several cosmetick or beautifying waters: and also several sorts of essences and sweet waters: by persons of the highest quality. By T. Hall, free cook of London. The fourth edition.