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. Court cookerty / Compleat English cook

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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
Contributor Names
Smith, R. (Robert)
Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Created / Published
London : T. Wotton, 1725.
Subject Headings
-  Cooking--Early works to 1800
-  Cooking, English
Genre
Cookbooks
Notes
-  ESTC N4772
-  Also available in digital form on the Library of Congress Web site.
Medium
4 p.l., 218, [14] p. ; 20 cm.
Call Number/Physical Location
TX705 .S55 1725
Digital Id
http://hdl.loc.gov/loc.rbc/Bitting.28414.1
Library of Congress Control Number
44028414
Online Format
image
pdf
Description
ESTC N4772 Also available in digital form on the Library of Congress Web site.
LCCN Permalink
https://lccn.loc.gov/44028414
Additional Metadata Formats
MARCXML Record
MODS Record
Dublin Core Record

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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://www.loc.gov/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://www.loc.gov/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, <www.loc.gov/item/44028414/>.