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Author: Mayerne, Théodore Turquet de, Sir, 1573-1655.
Title: Archimagirus anglo-gallicus: or, Excellent & approved receipts and experiments in cookery. Together with the best way of preserving. As also, rare formes of sugar-works: according to the French mode, and English manner. Copied from a choice manuscript of Sir Theodore Mayerne Knight, physician to the late K. Charles. Magistro artis, edere est esse.
Publication info: Ann Arbor, Michigan: University of Michigan, Digital Library Production Service
2011 December (TCP phase 2)

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Print source: Archimagirus anglo-gallicus: or, Excellent & approved receipts and experiments in cookery. Together with the best way of preserving. As also, rare formes of sugar-works: according to the French mode, and English manner. Copied from a choice manuscript of Sir Theodore Mayerne Knight, physician to the late K. Charles. Magistro artis, edere est esse.
Mayerne, Théodore Turquet de, Sir, 1573-1655.

[London]: Printed for G. Bedell, and T. Collins, and are to be sold at their shop at the Middle-Temple-Gate, in Fleet-street, 1658.
Alternate titles: Archimagirus anglo-gallicus. Excellent & approved receipts and experiments in cookery. Experiments in sugar-works. Best way of preserving, &c.
Place of publication from Wing.
Caption title on p.69 reads: Experiments in sugar-works.
Caption title on p.95 reads: The best way of preserving, &c.
With an index and advertisement.
Imperfect: quire G (advertisement) is bound out of order.
Reproduction of the original in the British Library.
Subject terms:
Recipes -- Early works to 1800.
Food -- Preserving -- Early works to 1800.
Cookery (Sugar) -- England -- Early works to 1800.

title page
The Publisher TO THE READER.
Receipts for Cookerie.
1 The London Pye.
2 For a Pye.
3 To bake a brest of Veal in Puffe paste.
4 To make Puffe-paste.
5 To bake a Hare.
6 To make a Pallat pye.
7 To make an Hartichoke Pye.
8 To make a Lamb-stone Pye.
9 To bake redd Deer.
10 To bake a steake Pye with a French pudding in the Pye, Printed.
11. To Bake a Neats tongue.
12. To bake fallow deer in the best manner.
13. To bake a wild Boare.
14. To make Capon pyes Spanish fashion.
15. To make a Calfes-head pye.
16. A delicate Chewet.
17. To make Pease Cods.
18. The manner how to put a Gammon of Bacon in Paste.
19. An excellent way for baking all sorts of Venison and fowle.
20. The Pasty Royal.
To make a mince pye the Italian fashion with leaved or fine Paste.
21. To make minced Pyes of fish, the bones and gristles being taken out.
22. The manner to make a tart of marrow of Beef, or marrow bones.
23. To make a Lumber Pye.
24. A Potato Pye.
25. Pyes of sheeps tongues.
26. How to make a Paris Pye.
27. How to make a Clery pye.
28. How to make an Olive Pye.
Boyled and rost meats.
29. To boyle a legge of Mutton after the French fashion.
30. To boyle a chine of Mutton or Veal.
31. To make chickens fat in three or foure dayes.
32. To boyle a Capon in white broth.
33. To boyle a Capon larded, with Lem∣mons in white broth.
34. To boyle a Capon in Orange broth.
35. To boyle Pigeons with Rice.
36. To boyle Wigeon, Teale, and Mallard.
37. To boyle Larkes or Sparrowes in white broth.
38. To boyle Gudgeons or Flounders.
39. To make broth for a Pike.
40. To make a sauce for fryed Gurnet or Rocket.
41. To stew a Carp.
42. How to boyl a Hanch of Venison.
43. How to make a grand boyled meat.
43. How to stew a Breame.
45. How to roast a Calves-head with Oysters.
46. To make Cream-cabbidge.
Boiled and rost meats. A rump of Beefe, after the best manner.
48. A Bisque of Carps.
To dress a Phillet of Veal after the Italian way.
50, To boyle Ducks after the French Fashion.
51. To make a Pudding of Calves-Chaldrons.
52. To make the best Sawcidges that ever were eat.
53. How to make a Paste with oyle, and the way how to take away the sent of the oyle.
44. To make sweet Paste or dough.
55. To make sweet spices, which are used by Pastry-Cooks.
56. The manner how to make a Pastry-Cooks Varnishing stuff; with the which he gives his Pyes a Colour.
57. Clowted Creame.
58. Another Creame.
59. Cold Creame.
60. A Creame with French barley.
61. Almond Creame.
62. Cudgell'd Creame.
63. A Butter Creame.
64. A French Creame.
65. An Almond Custard.
66. Sack Creame.
67. Codling Creame.
68. Creame with Apples.
69. Cream with Almonds.
70. Cream with Curds.
71. For clouted Cream.
72. A Trifle.
73. Another clouted Cream.
74. Thick Cream with Rice.
75. A Trifle.
76. Snow.
77. To make Snow.
78. Clowted Cream.
79. Apple Cream.
80. White stuffe (of Cream.)
81. A Tansey (of Cream.)
82. Goos-berry Cream.
83. To make a Cream.
84. To make a Sullibub.
85. To make maggets (of Cream.)
86. A white pot.
88 To make Leach.
Cakes, White-pots, Puddings, and Almond-works, &c.
88. To make Almond Butter.
89. French stucklings.
90. To make Almond Puddings.
91. To make Almond Cakes.
92. To make a Florentine with Almonds.
93. Eggs of Almonds.
94. Mackaroones.
95. To make a good Marchpane.
To make all kinde of Conceipts of March-Panes, and Pies, Birds, Biskets, Collaps, and Egges, and some to Print with moulds.
97, A Quaking-Puding.
98. A Pudding.
98. A Plain Pudding.
100. Puddings of Neats Tongues.
101. Black Puddings.
102. To make a Pudding.
103. To make a Pudding.
104. To make a Rice Pudding.
105. Cheese-Cakes.
106. Another way to make Cheese cakes
107. To make dainty Pancakes.
109. To make Pancakes that shall be to Crispe, that you may rear them up an end.
110. To make Court-Frittars.
110. Another way.
111. To make Sugar-Cakes
112. Cornish Bunnes.
113. Cake Bread.
114. Cakes with Lemmon pill.
115. Cake Bread.
116. To make Bisket.
117. To make Diar bread.
118, To make Jumballs.
119. Another way of Jumballs.
120. To make Naples bisket.
121. The first way for Prince Bisket.
An other way.
123. To make white Bisket bread.
124. To make Prince Bisket.
125. To make French Bisket.
126. To make Biskatellc.
127. To make Wafers.
128. To make a Carroway Cake.
129. To make fine Cakes in the form of rings.
130. To make sugar Cakes.
All kind of Sugar-works.
131. To make paste-Royall white, form∣ed into Cotes, Bowles, and drinking-cups, Gloves, Slippers, or any other pretty Conceipts, printed with Moulds.
132. To cast all kind of standing conceipts in Sugar-works.
133. To cast all kind of fruits hollow into turned works, to put them into their natural colours, as Oranges e mmons, Cowcumbers, Radishes, Apples, or Peares.
134. To make paste of flowers and Colour of Marble, that which way soever you break it, it shall be like Marble, and betwixt the light, it shall look very clear, and shall in eating taste of he natural flowers.
135. To make paste of Eglantine the Colour Amber-Corrall.
136. To make paste of Elicampane.
136. To make Canded Cakes of plums.
137. To make Paste of Joyne the true way, as they do beyond the Seas.
138. To make paste of Pippins, some like leaves, some like plums, with stalks, and stones, some white plums, and some red, and green.
139. To make Paste of Apricocks, or white Peares, or Plums.
140. To make paste of Goose-berries, printed Ras-berries, or English Currans.
141. To make Paste of Oranges, and Lemmons.
142. To make Paste-Royal of Spices.
143. To make Muskadine Comfits.
144. To preserve Apricocks the best way.
145. How to Candy Eringoes, Probatum.
146. How to Candie Oranges, Probat.
147. To make Quindiniacks of Ruby colour to print with moulds.
148 To make Quindiniackes of an Apricocke Colour with moulds that you may make them all the year.
149 To preserve Grapes.
150 To preserve Pippins, Apri∣cockes, Pears, Plums or Peaches green.
151. The best way to preserve Cherries.
152. To preserve Oranges the French way.
153. To preserve green Plums.
154. To preserve Damsins, or Red Plums, or Black.
155. To make Marmalet of Oranges, or Orange Cakes.
156. Conserve of Pomegranates.
157. How to make Marmalet of Apples.
158. How to make the Marmalet of Orleance.
159. To Preserve Raspesses.
160. To make Quindiniacke of Quinces.
161. To make Quendiniackes of Goose∣berries, Ras-berries, or Eng∣lish Currnas.
162 To Preserve Quinces.
163. To Preserve Quinces red.
164. To Preserve Quinces white.
The Contents of the first part; being, Receipts for COOKERY.
BOOKS printed for, and sold by, Gabriel Bedel, and Thomas Collins, 1658. viz.
Books in Folio.
BOOKS in Quarto.
Books in the Press.
Books in Copartnership with W.L. and D.P. Folio.
Books in Copartnership with W.L. and D P. in Octavo,
BOOKS in Twelves.
PLAYES in Folio, Quarto, & Octavo.
BOOKS in Octavo.