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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. A new edition, with all the modern improvements: And also the order of a bill of fare for each month; the dishes arranged on the table in the most fashionable style.The Women's Print History Project, 2019, title ID 4441, https://womensprinthistoryproject.com/title/4441. Accessed 2023-02-08.

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. A new edition, with all the modern improvements: And also the order of a bill of fare for each month; the dishes arranged on the table in the most fashionable style. London: George, George, and John Robinson, Joseph Johnson, Thomas Cadell and William Davies, Ann Vernor and Thomas 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 [Cornhill], James Scatcherd, Benjamin Crosby, Thomas Payne II, James Nunn, Elizabeth Newbery, Thomas Norton Longman III, Francis and Charles Rivington, William Clarke and Son, George and Thomas Wilkie, John Sewell [Cornhill], William Lowndes [76 Fleet Street], William Fox, David Ogilvy and J. 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. a new edition, with all the modern improvements: and also the order of a bill of fare for each month; the dishes arranged on the table in the most fashionable style. London: George, George, and John Robinson. Joseph Johnson. Thomas Cadell and William Davies. Ann Vernor and Thomas 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 [Cornhill] James Scatcherd. Benjamin Crosby. Thomas Payne II. James Nunn. Elizabeth Newbery. Thomas Norton Longman III. Francis and Charles Rivington. William Clarke and Son. George and Thomas Wilkie. John Sewell [Cornhill] William Lowndes [76 Fleet Street] William Fox. David Ogilvy and J. 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. A new edition, with all the modern improvements: And also the order of a bill of fare for each month; the dishes arranged on the table in the most fashionable style. London: George, George, and John Robinson, Joseph Johnson, Thomas Cadell and William Davies, Ann Vernor and Thomas 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 [Cornhill], James Scatcherd, Benjamin Crosby, Thomas Payne II, James Nunn, Elizabeth Newbery, Thomas Norton Longman III, Francis and Charles Rivington, William Clarke and Son, George and Thomas Wilkie, John Sewell [Cornhill], William Lowndes [76 Fleet Street], William Fox, David Ogilvy and J. 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. A new edition, with all the modern improvements: And also the order of a bill of fare for each month; the dishes arranged on the table in the most fashionable style.},
  publisher={George, George, and John Robinson \& Joseph Johnson \& Thomas Cadell and William Davies \& Ann Vernor and Thomas 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 [Cornhill] \& James Scatcherd \& Benjamin Crosby \& Thomas Payne II \& James Nunn \& Elizabeth Newbery \& Thomas Norton Longman III \& Francis and Charles Rivington \& William Clarke and Son \& George and Thomas Wilkie \& John Sewell [Cornhill] \& William Lowndes [76 Fleet Street] \& William Fox \& David Ogilvy and J. Speare \& William Nicoll Jr. \& James Barker [Drury Lane]},
  address={London},    }

Suggestions and Comments for 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. A new edition, with all the modern improvements: And also the order of a bill of fare for each month; the dishes arranged on the table in the most fashionable style.