ID 4441
Title The art of cookery, made plain and easy; Which far excels any Thing of the Kind yet published. Containing, I. A List of the various Kinds of Meat, Poultry, Fish, Vegetables, and Fruit, in Season, in every Month of the Year. II. Directions for Marketing. III. How to Roast and Boil to Perfection. IV. Sauces for all plain Dishes. V. Made Dishes. VI. To dress Poultry, Game, &c. Vii. How expensive a French Cook's Sauce is. Viii. To make a Number of pretty little Dishes for Suppers, or Side or Corner Dishes. IX. To dress Turtle, Mock-Turtle, &c. X. To dress Fish. XI. Sauces for Fish. XII. Of Soups and Broths. XIII. Of Puddings and Pies. XIV. For a Lent Dinner; a Number of good Dishes, which may be made use of at any other Time. XV. Directions for the Sick. XVI. For Captains of Ships; how to make all useful Dishes for a Voyage; and setting out a Table on board. XVII. Of Hog's Puddings, Sausages, &c. XVIII. To pot, make Hams, &c. XIX. Of Pickling. XX. Of making Cakes, &c. XXI. Of Cheesecakes, Creams, Jellies, Whipt Sullabubs. XXII. Of Made Wines, Brewing, Baking, French Bread, Muffins, Cheese, &c. XXIII. Jarring Cherries, Preserves, &c. XXIV. To make Anchovies, Vermicelli, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XXV. Of Distilling. XXVI. Directions for Carving. XXVII. Useful and valuable Family Receipts. XXVIII. Receipts for Perfumery, &c. In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index. By Mrs. Glasse.
Contributors Newbery, Elizabeth (Publisher); Glasse, Hannah (Author)
Signed Author By Mrs. Glasse.
Pseudonym
Firms George, George, and John Robinson (Publisher); Joseph Johnson (Publisher); Thomas Cadell and William Davies (Publisher); Thomas Vernor and Hood [Birchin Lane] (Publisher); William Lane [Leadenhall Street] (Publisher); Henry Gardner (Publisher); John Debrett [179 Piccadilly] (Publisher); Bedwell Law [13 Ave Maria Lane, 1767-1790, 1794-1795] (Publisher); William Richardson (Publisher); James Scatcherd (Publisher); Benjamin Crosby (Publisher); Thomas Payne II (Publisher); James Nunn (Publisher); Elizabeth Newbery (Publisher); Thomas Longman, jun. (Publisher); Francis and Charles Rivington (Publisher); William Clarke and Son (Publisher); George and Thomas Wilkie (Publisher); John Sewell [Cornhill] (Publisher); William Lowndes [76 Fleet Street] (Publisher); William Fox (Publisher); Ogilvy and Speare (Publisher); William Nicoll Jr. (Publisher); James Barker [Drury Lane] (Publisher)
Self-published No
Volumes 1
Pagination [2],xl,419,[1]
Date of Publication 1796
Edition Statement
Edition Number
Date of First Publication
Imprint printed for T. Longman, B. Law, J. Johnson, G. G. and J. Robinson, H. Gardner, T. Payne, F. and C. Rivington, J. Sewell, W. Richardson, W. Lane, W. Lowndes, G. and T. Wilkie, W. Nicoll, W. Fox, Ogilvy and Speare, J. Debrett, J. Scatcherd, Vernor and Hood, Clarke and Son, J. Nunn, J. Barker, B. Crosby, Cadell and Davies, and E. Newbery
Colophon
Copyright Statement
Location of Printing London GB
Format octavo (8vo)
Length (cm)
Width (cm)
Price (pound)
Price (shilling)
Price (pence)
Total Price (in pence)
Non-UK Price
Genre Domestic
Sources ESTC (#T90932)
ECCO (#CW106277176)
Shelfmarks
Notes
Hand-Verified No
Verified Yes
Attempted Verification No

Bibliographic Entry

Glasse, Hannah. The art of cookery, made plain and easy; Which far excels any Thing of the Kind yet published. Containing, I. A List of the various Kinds of Meat, Poultry, Fish, Vegetables, and Fruit, in Season, in every Month of the Year. II. Directions for Marketing. III. How to Roast and Boil to Perfection. IV. Sauces for all plain Dishes. V. Made Dishes. VI. To dress Poultry, Game, &c. Vii. How expensive a French Cook's Sauce is. Viii. To make a Number of pretty little Dishes for Suppers, or Side or Corner Dishes. IX. To dress Turtle, Mock-Turtle, &c. X. To dress Fish. XI. Sauces for Fish. XII. Of Soups and Broths. XIII. Of Puddings and Pies. XIV. For a Lent Dinner; a Number of good Dishes, which may be made use of at any other Time. XV. Directions for the Sick. XVI. For Captains of Ships; how to make all useful Dishes for a Voyage; and setting out a Table on board. XVII. Of Hog's Puddings, Sausages, &c. XVIII. To pot, make Hams, &c. XIX. Of Pickling. XX. Of making Cakes, &c. XXI. Of Cheesecakes, Creams, Jellies, Whipt Sullabubs. XXII. Of Made Wines, Brewing, Baking, French Bread, Muffins, Cheese, &c. XXIII. Jarring Cherries, Preserves, &c. XXIV. To make Anchovies, Vermicelli, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XXV. Of Distilling. XXVI. Directions for Carving. XXVII. Useful and valuable Family Receipts. XXVIII. Receipts for Perfumery, &c. In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index. By Mrs. Glasse. London: George, George, and John Robinson, Joseph Johnson, Thomas Cadell and William Davies, Thomas Vernor and Hood [Birchin Lane], William Lane [Leadenhall Street], Henry Gardner, John Debrett [179 Piccadilly], Bedwell Law [13 Ave Maria Lane, 1767-1790, 1794-1795], William Richardson, James Scatcherd, Benjamin Crosby, Thomas Payne II, James Nunn, Elizabeth Newbery, Thomas Longman, jun., Francis and Charles Rivington, William Clarke and Son, George and Thomas Wilkie, John Sewell [Cornhill], William Lowndes [76 Fleet Street], William Fox, Ogilvy and Speare, William Nicoll Jr., James Barker [Drury Lane], 1796.

Glasse, H. (1796). The art of cookery, made plain and easy; which far excels any thing of the kind yet published. containing, i. a list of the various kinds of meat, poultry, fish, vegetables, and fruit, in season, in every month of the year. ii. directions for marketing. iii. how to roast and boil to perfection. iv. sauces for all plain dishes. v. made dishes. vi. to dress poultry, game, &c. vii. how expensive a french cook's sauce is. viii. to make a number of pretty little dishes for suppers, or side or corner dishes. ix. to dress turtle, mock-turtle, &c. x. to dress fish. xi. sauces for fish. xii. of soups and broths. xiii. of puddings and pies. xiv. for a lent dinner; a number of good dishes, which may be made use of at any other time. xv. directions for the sick. xvi. for captains of ships; how to make all useful dishes for a voyage; and setting out a table on board. xvii. of hog's puddings, sausages, &c. xviii. to pot, make hams, &c. xix. of pickling. xx. of making cakes, &c. xxi. of cheesecakes, creams, jellies, whipt sullabubs. xxii. of made wines, brewing, baking, french bread, muffins, cheese, &c. xxiii. jarring cherries, preserves, &c. xxiv. to make anchovies, vermicelli, catchup, vinegar, and to keep artichokes, french beans, &c. xxv. of distilling. xxvi. directions for carving. xxvii. useful and valuable family receipts. xxviii. receipts for perfumery, &c. in which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. with a copious index. by mrs. glasse. London: George, George, and John Robinson. Joseph Johnson. Thomas Cadell and William Davies. Thomas Vernor and Hood [Birchin Lane] William Lane [Leadenhall Street] Henry Gardner. John Debrett [179 Piccadilly] Bedwell Law [13 Ave Maria Lane, 1767-1790, 1794-1795] William Richardson. James Scatcherd. Benjamin Crosby. Thomas Payne II. James Nunn. Elizabeth Newbery. Thomas Longman, jun. Francis and Charles Rivington. William Clarke and Son. George and Thomas Wilkie. John Sewell [Cornhill] William Lowndes [76 Fleet Street] William Fox. Ogilvy and Speare. William Nicoll Jr. James Barker [Drury Lane]

Glasse, Hannah. The art of cookery, made plain and easy; Which far excels any Thing of the Kind yet published. Containing, I. A List of the various Kinds of Meat, Poultry, Fish, Vegetables, and Fruit, in Season, in every Month of the Year. II. Directions for Marketing. III. How to Roast and Boil to Perfection. IV. Sauces for all plain Dishes. V. Made Dishes. VI. To dress Poultry, Game, &c. Vii. How expensive a French Cook's Sauce is. Viii. To make a Number of pretty little Dishes for Suppers, or Side or Corner Dishes. IX. To dress Turtle, Mock-Turtle, &c. X. To dress Fish. XI. Sauces for Fish. XII. Of Soups and Broths. XIII. Of Puddings and Pies. XIV. For a Lent Dinner; a Number of good Dishes, which may be made use of at any other Time. XV. Directions for the Sick. XVI. For Captains of Ships; how to make all useful Dishes for a Voyage; and setting out a Table on board. XVII. Of Hog's Puddings, Sausages, &c. XVIII. To pot, make Hams, &c. XIX. Of Pickling. XX. Of making Cakes, &c. XXI. Of Cheesecakes, Creams, Jellies, Whipt Sullabubs. XXII. Of Made Wines, Brewing, Baking, French Bread, Muffins, Cheese, &c. XXIII. Jarring Cherries, Preserves, &c. XXIV. To make Anchovies, Vermicelli, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XXV. Of Distilling. XXVI. Directions for Carving. XXVII. Useful and valuable Family Receipts. XXVIII. Receipts for Perfumery, &c. In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index. By Mrs. Glasse. London: George, George, and John Robinson, Joseph Johnson, Thomas Cadell and William Davies, Thomas Vernor and Hood [Birchin Lane], William Lane [Leadenhall Street], Henry Gardner, John Debrett [179 Piccadilly], Bedwell Law [13 Ave Maria Lane, 1767-1790, 1794-1795], William Richardson, James Scatcherd, Benjamin Crosby, Thomas Payne II, James Nunn, Elizabeth Newbery, Thomas Longman, jun., Francis and Charles Rivington, William Clarke and Son, George and Thomas Wilkie, John Sewell [Cornhill], William Lowndes [76 Fleet Street], William Fox, Ogilvy and Speare, William Nicoll Jr., James Barker [Drury Lane], 1796.

@book{ wphp_4441
  author={Glasse,Hannah},
  year={1796},
  title={The art of cookery, made plain and easy; Which far excels any Thing of the Kind yet published. Containing, I. A List of the various Kinds of Meat, Poultry, Fish, Vegetables, and Fruit, in Season, in every Month of the Year. II. Directions for Marketing. III. How to Roast and Boil to Perfection. IV. Sauces for all plain Dishes. V. Made Dishes. VI. To dress Poultry, Game, &c. Vii. How expensive a French Cook's Sauce is. Viii. To make a Number of pretty little Dishes for Suppers, or Side or Corner Dishes. IX. To dress Turtle, Mock-Turtle, &c. X. To dress Fish. XI. Sauces for Fish. XII. Of Soups and Broths. XIII. Of Puddings and Pies. XIV. For a Lent Dinner; a Number of good Dishes, which may be made use of at any other Time. XV. Directions for the Sick. XVI. For Captains of Ships; how to make all useful Dishes for a Voyage; and setting out a Table on board. XVII. Of Hog's Puddings, Sausages, &c. XVIII. To pot, make Hams, &c. XIX. Of Pickling. XX. Of making Cakes, &c. XXI. Of Cheesecakes, Creams, Jellies, Whipt Sullabubs. XXII. Of Made Wines, Brewing, Baking, French Bread, Muffins, Cheese, &c. XXIII. Jarring Cherries, Preserves, &c. XXIV. To make Anchovies, Vermicelli, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XXV. Of Distilling. XXVI. Directions for Carving. XXVII. Useful and valuable Family Receipts. XXVIII. Receipts for Perfumery, &c. In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index. By Mrs. Glasse.},
  publisher={George, George, and John Robinson \& Joseph Johnson \& Thomas Cadell and William Davies \& Thomas Vernor and Hood [Birchin Lane] \& William Lane [Leadenhall Street] \& Henry Gardner \& John Debrett [179 Piccadilly] \& Bedwell Law [13 Ave Maria Lane, 1767-1790, 1794-1795] \& William Richardson \& James Scatcherd \& Benjamin Crosby \& Thomas Payne II \& James Nunn \& Elizabeth Newbery \& Thomas Longman, jun. \& Francis and Charles Rivington \& William Clarke and Son \& George and Thomas Wilkie \& John Sewell [Cornhill] \& William Lowndes [76 Fleet Street] \& William Fox \& Ogilvy and Speare \& William Nicoll Jr. \& James Barker [Drury Lane]},
  address={London},    }

Recommended Citation

Glasse, Hannah. "The art of cookery, made plain and easy; Which far excels any Thing of the Kind yet published. Containing, I. A List of the various Kinds of Meat, Poultry, Fish, Vegetables, and Fruit, in Season, in every Month of the Year. II. Directions for Marketing. III. How to Roast and Boil to Perfection. IV. Sauces for all plain Dishes. V. Made Dishes. VI. To dress Poultry, Game, &c. Vii. How expensive a French Cook's Sauce is. Viii. To make a Number of pretty little Dishes for Suppers, or Side or Corner Dishes. IX. To dress Turtle, Mock-Turtle, &c. X. To dress Fish. XI. Sauces for Fish. XII. Of Soups and Broths. XIII. Of Puddings and Pies. XIV. For a Lent Dinner; a Number of good Dishes, which may be made use of at any other Time. XV. Directions for the Sick. XVI. For Captains of Ships; how to make all useful Dishes for a Voyage; and setting out a Table on board. XVII. Of Hog's Puddings, Sausages, &c. XVIII. To pot, make Hams, &c. XIX. Of Pickling. XX. Of making Cakes, &c. XXI. Of Cheesecakes, Creams, Jellies, Whipt Sullabubs. XXII. Of Made Wines, Brewing, Baking, French Bread, Muffins, Cheese, &c. XXIII. Jarring Cherries, Preserves, &c. XXIV. To make Anchovies, Vermicelli, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XXV. Of Distilling. XXVI. Directions for Carving. XXVII. Useful and valuable Family Receipts. XXVIII. Receipts for Perfumery, &c. In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index. By Mrs. Glasse." The Women's Print History Project, 2019, title ID 4441 https://womensprinthistoryproject.com/title/4441. Accessed 2021-08-02.

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