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The best of Eliza Acton: recipes from her classic "Modern cookery for private families," first published in 1845
Acton, Eliza (1799-1859); Ray, Elizabeth
1968
The cook's oracle : containing receipts for plain cookery on the most economical plan for private families, also the art of composing the most simple, and most highly finished broths, gravies, soups, sauces, store sauces, and flavoring essences: the quantity of each article is accurately stated by weight and measure; the whole being the result of actual experiments instituted in the kitchen of a physician
Kitchiner, William (1775?-1827)
1821
First published, 1817, with title: Apicius redivivus; or, The cook's oracle.
The cook's oracle : containing receipts for plain cookery on the most economical plan for private families, also the art of composing the most simple, and most highly finished broths, gravies, soups, sauces, store sauces, and flavoring essences: the quantity of each article is accurately stated by weight and measure; the whole being the result of actual experiments instituted in the kitchen of a physician
Kitchiner, William (1775?-1827)
1821
First published, 1817, with title: Apicius redivivus; or, The cook's oracle.
The cook's oracle : containing receipts for plain cookery on the most economical plan for private families, also the art of composing the most simple, and most highly finished broths, gravies, soups, sauces, store sauces, and flavoring essences: the quantity of each article is accurately stated by weight and measure; the whole being the result of actual experiments instituted in the kitchen of a physician
Kitchiner, William (1775?-1827)
1821
First published, 1817, with title: Apicius redivivus; or, The cook's oracle.
The receipt book of Mrs. Anne Blencowe, A.D. 1694
Blencowe, Lady Anne Wallis (1656-); Saintsbury, George (1845-1933)
1925
"This edition is limited to 650 copies only".
The practical cook, English and foreign : containing a great variety of old receipts, improved and re-modelled, and many original receipts in English, French, German, Russian, Spanish, Polish, Dutch, American, Swiss, and Indian cookery; with copious directions for the choice of all provisions, the laying out a table, giving small and large dinners, and the management of a cellar
Bregion, Joseph; Miller, Anne (fl.1845)
1845
Includes index.