The Accomplish'd lady's delight in preserving, physick, beautifying, and cookery containing I. the art of preserving and candying fruits & flowers ..., II. the physical cabinet, or, excellent receipts in physick and chirurgery : together with some rare beautifying waters, to adorn and add loveliness to the face and body : and also some new and excellent secrets and experiments in the art of angling, 3. the compleat cooks guide, or, directions for dressing all sorts of flesh, fowl, and fish, both in the English and French mode ...
About this Item
Title
The Accomplish'd lady's delight in preserving, physick, beautifying, and cookery containing I. the art of preserving and candying fruits & flowers ..., II. the physical cabinet, or, excellent receipts in physick and chirurgery : together with some rare beautifying waters, to adorn and add loveliness to the face and body : and also some new and excellent secrets and experiments in the art of angling, 3. the compleat cooks guide, or, directions for dressing all sorts of flesh, fowl, and fish, both in the English and French mode ...
Publication
London :: Printed for B. Harris, and are to be sold at his shop ...,
1675.
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Subject terms
Cookery -- Early works to 1800.
Canning and preserving -- Early works to 1800.
Medicine, Popular -- Early works to 1800.
Beauty, Personal -- Early works to 1800.
Fishing -- Early works to 1800.
Cite this Item
"The Accomplish'd lady's delight in preserving, physick, beautifying, and cookery containing I. the art of preserving and candying fruits & flowers ..., II. the physical cabinet, or, excellent receipts in physick and chirurgery : together with some rare beautifying waters, to adorn and add loveliness to the face and body : and also some new and excellent secrets and experiments in the art of angling, 3. the compleat cooks guide, or, directions for dressing all sorts of flesh, fowl, and fish, both in the English and French mode ..." In the digital collection Early English Books Online. https://name.umdl.umich.edu/A66834.0001.001. University of Michigan Library Digital Collections. Accessed May 12, 2024.
Pages
descriptionPage 95
214. To make Snow-Cream.
Break the whites of six Eggs, put there∣to
a little Rose-water, beat them well
together with a bunch of Feathers, till
they come perfectly to resemble Snow;
then lay on the said Snow in heaps upon
other Cream that is cold, which is made
fit for the Table; you may put under your
Cream in the bottom of the Dish, part of
a penny Loaf, and stick therein a branch
of Rosemary or Bays, and fill your Tree
with the said Snow to serve it up.
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