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Book/Printed Material The Queen's royal cookery, or, Expert and ready way for the dressing of all sorts of flesh, fowl, fish Queen's royal cookery / Expert and ready way for the dressing of all sorts of flesh, fowl, fish

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About this Item

Title

  • The Queen's royal cookery, or, Expert and ready way for the dressing of all sorts of flesh, fowl, fish : either bak'd, boil'd, roasted, stew'd, fry'd, broil'd, hash'd, frigasied, carbonaded, forc'd, collar'd, sous'd, dry'd, &c., after the best and newest way, with their several sauses and salads : and making all sorts of pickles, also making variety of pies ... with the art of preserving and candying of friuts and flowers ... together with several cosmetick or beautifying waters ...

Other Title

  • Queen's royal cookery
  • Expert and ready way for the dressing of all sorts of flesh, fowl, fish

Names

  • Hall, T. (Cook)
  • Elizabeth Robins Pennell Collection (Library of Congress)

Created / Published

  • London : Printed for C. Bates ... and A. Bettesworth ..., 1713.

Headings

  • -  Cooking, English--Early works to 1800

Notes

  • -  Signatures: A-G¹² H⁶.
  • -  Pennell, E.R. My cookery books, p. 145
  • -  Maclean, V. Household and cookery books, p. 65
  • -  ESTC T1202
  • -  Also available in digital form on the Library of Congress Web site.
  • -  LAC tnb 2019-02-26 no edits (1 card)

Medium

  • 180 p. : 1 ill. (woodcut) ; 16 cm. (12mo)

Call Number/Physical Location

  • TX705 .H27 1713

Digital Id

Library of Congress Control Number

  • 73170098

Online Format

  • pdf
  • image

Additional Metadata Formats

IIIF Presentation Manifest

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Credit Line: Library of Congress, Rare Book and Special Collections Division

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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:

Hall, T, and Elizabeth Robins Pennell Collection. The Queen's royal cookery, or, Expert and ready way for the dressing of all sorts of flesh, fowl, fish: either bak'd, boil'd, roasted, stew'd, fry'd, broil'd, hash'd, frigasied, carbonaded, forc'd, collar'd, sous'd, dry'd, &c., after the best and newest way, with their several sauses and salads: and making all sorts of pickles, also making variety of pies ... with the art of preserving and candying of friuts and flowers ... together with several cosmetick or beautifying waters. London: Printed for C. Bates ... and A. Bettesworth, 1713. Pdf. https://www.loc.gov/item/73170098/.

APA citation style:

Hall, T. & Elizabeth Robins Pennell Collection. (1713) The Queen's royal cookery, or, Expert and ready way for the dressing of all sorts of flesh, fowl, fish: either bak'd, boil'd, roasted, stew'd, fry'd, broil'd, hash'd, frigasied, carbonaded, forc'd, collar'd, sous'd, dry'd, &c., after the best and newest way, with their several sauses and salads: and making all sorts of pickles, also making variety of pies ... with the art of preserving and candying of friuts and flowers ... together with several cosmetick or beautifying waters. London: Printed for C. Bates ... and A. Bettesworth. [Pdf] Retrieved from the Library of Congress, https://www.loc.gov/item/73170098/.

MLA citation style:

Hall, T, and Elizabeth Robins Pennell Collection. The Queen's royal cookery, or, Expert and ready way for the dressing of all sorts of flesh, fowl, fish: either bak'd, boil'd, roasted, stew'd, fry'd, broil'd, hash'd, frigasied, carbonaded, forc'd, collar'd, sous'd, dry'd, &c., after the best and newest way, with their several sauses and salads: and making all sorts of pickles, also making variety of pies ... with the art of preserving and candying of friuts and flowers ... together with several cosmetick or beautifying waters. London: Printed for C. Bates ... and A. Bettesworth, 1713. Pdf. Retrieved from the Library of Congress, <www.loc.gov/item/73170098/>.