Book/Printed Material Court cookery : or, The compleat English cook. Containing the choicest and newest receipts for making soops, pottages, fricasseys [etc.] ... with various ways of dressing most sorts of flesh, fish, and fowl, wild, and tame; with the best methods of potting, collaring and pickling. As likewise of pastes, pies, pasties [etc.] ... Also of candying, preserving : with a bill of fare for every month of the year, and the latest improvements in cookery, pastry, &c. Page view

About this Item

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About this Item

Title

  • Court cookery : or, The compleat English cook. Containing the choicest and newest receipts for making soops, pottages, fricasseys [etc.] ... with various ways of dressing most sorts of flesh, fish, and fowl, wild, and tame; with the best methods of potting, collaring and pickling. As likewise of pastes, pies, pasties [etc.] ... Also of candying, preserving : with a bill of fare for every month of the year, and the latest improvements in cookery, pastry, &c.

Other Title

  • Court cookerty
  • Compleat English cook

Names

  • Smith, R. (Robert)
  • Katherine Golden Bitting Collection on Gastronomy (Library of Congress)

Created / Published

  • London : T. Wotton, 1725.

Headings

  • -  Cooking--Early works to 1800
  • -  Cooking, English

Genre

  • Cookbooks

Notes

  • -  ESTC N4772
  • -  Gift A. W. Bitting Oct. 6, 1939
  • -  LAC tnb 2019-03-04 update (1 card)

Medium

  • 4 p.l., 218, [14] p. ; 20 cm.

Call Number/Physical Location

  • TX705 .S55 1725

Digital Id

Library of Congress Control Number

  • 44028414

Online Format

  • pdf
  • image

Additional Metadata Formats

IIIF Presentation Manifest

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Cite This Item

Citations are generated automatically from bibliographic data as a convenience, and may not be complete or accurate.

Chicago citation style:

Smith, R, and Katherine Golden Bitting Collection On Gastronomy. Court cookery: or, The compleat English cook. Containing the choicest and newest receipts for making soops, pottages, fricasseys etc... with various ways of dressing most sorts of flesh, fish, and fowl, wild, and tame; with the best methods of potting, collaring and pickling. As likewise of pastes, pies, pasties etc... Also of candying, preserving: with a bill of fare for every month of the year, and the latest improvements in cookery, pastry, &c. London: T. Wotton, 1725. Pdf. https://aj.sunback.homes/item/44028414/.

APA citation style:

Smith, R. & Katherine Golden Bitting Collection On Gastronomy. (1725) Court cookery: or, The compleat English cook. Containing the choicest and newest receipts for making soops, pottages, fricasseys etc... with various ways of dressing most sorts of flesh, fish, and fowl, wild, and tame; with the best methods of potting, collaring and pickling. As likewise of pastes, pies, pasties etc... Also of candying, preserving: with a bill of fare for every month of the year, and the latest improvements in cookery, pastry, &c. London: T. Wotton. [Pdf] Retrieved from the Library of Congress, https://aj.sunback.homes/item/44028414/.

MLA citation style:

Smith, R, and Katherine Golden Bitting Collection On Gastronomy. Court cookery: or, The compleat English cook. Containing the choicest and newest receipts for making soops, pottages, fricasseys etc... with various ways of dressing most sorts of flesh, fish, and fowl, wild, and tame; with the best methods of potting, collaring and pickling. As likewise of pastes, pies, pasties etc... Also of candying, preserving: with a bill of fare for every month of the year, and the latest improvements in cookery, pastry, &c. London: T. Wotton, 1725. Pdf. Retrieved from the Library of Congress, <aj.sunback.homes/item/44028414/>.