The gentlewoman's delight in cookery : containing the newest art of dressing all sorts of flesh, fowl, or fish, either roasted, boiled, baked, stewed, fryed, broyled, hasht or frigaced. Together with the true way of raising paste, and making pyes, pasties, tarts, cakes, custards, &c. Also how to make all sorts of broths, caudles, syrups, jellies; and the exact way of making divers sorts of pickles, &c. Likewise directions for garnishing, serving up, and setting out a table; ... To which is added, the art of preserving, conserving, and candying all sorts of fruits, flowers, buds, roots, herbs, &c. With a most excellent receipt for making beautifying water to clear the face, neck, hands, & whiten the skin. Very beneficial for all young gentlewomen and servant-maids. Licensed according to order.

Date:
[1690?]
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About this work

Also known as

Compleat cook.

Publication/Creation

[London] : Printed for J. Back, on London-Bridge[], [1690?]

Physical description

24 unnumbered pages

Notes

With additional illustrated letterpress title page preceding title page on A2.
Publication date conjectured by Wing.
Running title reads: The compleat cook.
Signatures: A B⁴.
Imperfect; cropped at foot with some loss of print.
Reproduction of the original in the Magdalene College Library, Cambridge.

References note

Wing (2nd ed.) G523eA.

Reproduction note

Electronic reproduction. Ann Arbor, Mich. : UMI, 1999- (Early English books online) Digital version of: (Early English books, 1641-1700 ; 1986:24) s1999 miun s

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