The good hous-wiues treasurie Beeing a verye necessarie booke instructing to the dressing of meates. Hereunto is also annexed sundrie holsome medicines for diuers diseases.
- Title
- The good hous-wiues treasurie Beeing a verye necessarie booke instructing to the dressing of meates. Hereunto is also annexed sundrie holsome medicines for diuers diseases.
- Publication
- Imprinted at London :: By Edward Allde,
- 1588.
- Rights/Permissions
-
To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication (http://creativecommons.org/publicdomain/zero/1.0/). This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information.
- Subject terms
- Cookerie -- Early works to 1800.
- Link to this Item
-
https://name.umdl.umich.edu/A03731.0001.001
- Cite this Item
-
"The good hous-wiues treasurie Beeing a verye necessarie booke instructing to the dressing of meates. Hereunto is also annexed sundrie holsome medicines for diuers diseases." In the digital collection Early English Books Online. https://name.umdl.umich.edu/A03731.0001.001. University of Michigan Library Digital Collections. Accessed July 27, 2024.
Contents
- title page
-
❧ A Book of Cookrye very necessary for all such as delight therin.
- To make White broth.
- How to make White broth either for Ca∣pon, Mutton or Chickin.
- How to make stewed Broth either with Veale, Mutton or Cocke.
- How to make broth either for Birdes, Rabits or Mutton.
- How to smeare a Rabbet or a necke of Mutton.
- How to make Broth for a Carpe or a Pike.
- How to roste the Fillet of a legge of Veale.
- To make minst Pyes.
- To make a Chickin Pye.
- To make a Pippen Pye.
- To make a Quince Pye.
- How to make an Eele Pye.
- How to make a Florentine.
- An other how to make a Florentine.
- How to make Dousets.
- For Tarte stuffe either Wardens, Barberies or Damsons.
- How to make Prune Tartes.
- How to make Iellye either of capon, cock, Veale, chicken or calues feet, Tenche or Barnell: you may make Ielly of any one of these or two of them together.
- How to make blacke Puddinges.
- How to make white Puddinges.
- How to make Liuering Puddinges.
- How to make a Lenton Pudding.
- A Haggas Pudding.
- How to make Sausages.
- To make fresh Cheese.
- For a Tansie.
- To make Fritters.
- For a Posset.
- Porke Sauce.
- Piggesauce.
- Sauce for a Gooce.
- Capon sauce.
- How to make Almond milke.
- How to make white or red Vineger.
- How to styll Rosewater that it may well keepe.
- How to make very sweete Cakes either of Damaske or red Roses.
- How to preserue Cherries.
- How to preserue Gooseberies.
- How to preserue Damsons.
- How to preserue Peare plummes either white or black.
- How to preserue Barberies.
- How to preserue Quinces.
- How to preserue Orrenges.
- How to make a Cullis for a sick body.
-
Holsome Medicines.
- ¶ A remedy for such as cannot disgest their meate, but Vomit it vp againe.
- For the green sicknes.
- For a Burning or Scalding.
- For a Fellone, Ancome, or any such thing.
- For an Itche or an heat.
- Lyppe Salue.
- For the running of the raines and the whites.
- For the fleam in the stomack.
- To draw vp the euelaw.
- For them that doo vomit.