The cook's guide: or, Rare receipts for cookery Published and set forth particularly for ladies and gentlwomen; being very beneficial for all those that desire the true way of dressing of all sorts of flesh, fowles, and fish; the best directions for all manner of kickshaws, and the most ho-good sawces: whereby noble persons and others in their hospitalities may be gratified in their gusto's. Never before printed. By Hannah Wolley.
- Title
- The cook's guide: or, Rare receipts for cookery Published and set forth particularly for ladies and gentlwomen; being very beneficial for all those that desire the true way of dressing of all sorts of flesh, fowles, and fish; the best directions for all manner of kickshaws, and the most ho-good sawces: whereby noble persons and others in their hospitalities may be gratified in their gusto's. Never before printed. By Hannah Wolley.
- Author
- Woolley, Hannah, fl. 1670.
- Publication
- London :: [p]rinted for Peter Dring at the Sun in the Poultry, next door to the Rose-Tavern,
- 1664.
- 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
- Recipes -- Early works to 1800.
- Home economics -- Early works to 1800.
- Cookery -- Early works to 1800.
- Link to this Item
-
https://name.umdl.umich.edu/A66843.0001.001
- Cite this Item
-
"The cook's guide: or, Rare receipts for cookery Published and set forth particularly for ladies and gentlwomen; being very beneficial for all those that desire the true way of dressing of all sorts of flesh, fowles, and fish; the best directions for all manner of kickshaws, and the most ho-good sawces: whereby noble persons and others in their hospitalities may be gratified in their gusto's. Never before printed. By Hannah Wolley." In the digital collection Early English Books Online. https://name.umdl.umich.edu/A66843.0001.001. University of Michigan Library Digital Collections. Accessed July 26, 2024.
Contents
- title page
- To the Honourable and truly vertuous Lady ANNE WROTH, Wife to the Right Worshipful Sir HENRY WROTH.
-
To the Vertuous and truly In∣genuous young Gentlewoman Mistriss
Mary Wroth, Daughter to the Right Worshipul Sir HENRY WROTH. - To all Ladyes and Gentlewo∣men in general, who love the Art of Preserving and Cookery.
- An Alphabetical Table of all the Heads contained in this Book.
-
Rare Receipts for Cookery.
- To pickle Cucumbers to look very green.
-
To pickle Pursla
e to keep all the year. -
To stre
ch Sheeps guts. - To make a Sack posset.
- To make Penado.
- To make the Orange pudding.
- To make French-bread.
- To make a Made dish.
- To make a Cake with Almonds.
- To season a Chicking pye.
- To make an Herb pye.
- To stew Gurnets.
- To boyle Place or Flounders.
- A cawdle for a sick body.
- To make a Pye with eeles and oysters.
- To make a very good Hare pye.
- To roast a Pike.
- To roast Lobsters.
- To make a Pumpion pye.
- To make a rare Lamb pye.
- To make a pudding of a loaf.
-
To make ra
e Chees-cakes. -
To fry Garde
-beans. - To make a Sorrel-sallet.
- To boile a Gurnet.
- To roast a legg of Mutton.
- To boile Chickins in white broth.
- To boile Chickens or Pigeons with gooseberries or grapes.
- To make a Dish with the sweet bread of Veal.
- To make a Carp pye.
- To make a Steak-pye.
- To make a Pigg-pye.
- To make a red Dear pye.
- To make a Hare pye.
- To make Fritters.
- To make broth of a Lamb's heat.
-
To make a Cambridge pud
ing. -
To m
ke a Florentine of Veale, or ther cold meat. - To boile a Capon with Rice.
- To boile a Capon with pippins.
- To boile a wilde duck.
- To boile sawsages.
- To sowce a breast of Veal.
- To make a grand sallet.
- To blanch Manchet in a frying pan.
- To make a good Pudding.
- To pickle Hartichokes.
- To dry Beef as they do in Holland.
- To pickle Cucumbers.
-
How to make minced mea
to keep five or six months. - To make Dutch sawsages.
-
To make Anc
ovis of Sprats. - To make Rice milk.
- To make the best Almond pudding.
- To make a Devonshire whitepot.
-
To make clout
d cream. -
To keep Venison nin
or ten months good and sweet. - To make good White puddings.
- To make Angellets.
- To make Cheese-cakes.
- To make clouted cream the best way.
- To make a very good Cheese.
- To make a Gooseberry fool.
- To make a very good Tansie.
- To make an Amalet.
-
To mak
puff-paste a very quick way. - To make a Florentine.
- To make a fresh Cheese.
- To make a Dumplin.
- To stew a Leg of Mutton.
- To stew a dish of Steakes.
- A boyled sallad of Spinage.
- A good supper Dish.
- To make a very good Ielly.
- For red Iellie.
- For Chrystal Ielly.
- For Amber colour Ielly.
- To make a Calvesfoot Pye.
- A Made dish for Fish-dayes.
- To bake Mutton like Venison.
- To make a sallad of Lemmons.
- To make good Pancakes.
- To make Pancakes.
- To make a Haggis Pudding.
- To make Isings.
- To make Liver Puddings.
- To make good sansages.
- To boyl a Rabbet.
- To make a Tart of Cream.
- To make a Tart of Cheescurds.
- To make Fritters.
- To make excellent Puddings.
- To seeth a Pickeril.
- To boyl Calves lights.
- To dress Sheeps feet.
- To pickle Quinces.
- To make Polonia Sausages.
- To sowce a Pig.
- To sowse an Eele.
- To season a Calves head for a pye.
- To pickle a Goose.
- To sowse a Turkey.
- To dress a neck of Mutton the French way.
- To make an Apricock pudding.
- To hash a shoulder of Mutton.
- To make an Almond tart.
- To make a make an Hartichoke pye.
- To stuff a shoulder of Mutton with oysters.
- To make an Oyster pye.
- To make Hypochrist of Deal wine.
- To make a Phrase of apples.
-
To make a P
dding to bake. - To stew chickens.
- To boile a Capon.
- To stew a Cows udder.
-
To stew Hartichokes wi
h cream. - To stew Pippins with cream.
- To fry toasts.
- To make Hartichoke broth of chickens or veale.
- To make a Calves foot pudding.
- To make little Apple pasties to fry.
- To sowse a Pigge whole.
- To make a Hedge-hogg pudding.
- To make white Metheglin.
-
To make balls of veal or
utton. - To make a Lamprey pye.
- To make rare Bartlemas beef.
- To stew Fish.
- To stew Soals.
- To make Almond Custard.
- To make Scotch Collops, either of Beef, Veal, or Mutton.
- To make Collored Beef the best way.
- To make a Lumber Pye.
- To make Bisket Pudding.
- To fry Oysters.
- To make Egg Pyes.
- To make Barley broth.
- To make a Rice Pudding.
- To make an Oatmeal Pudding.
- To make a green Pudding.
-
To s
ew Oysters. - To stew a Rump of Beef.
- To make a good fresh Cheese.
-
To make sawce for a Cods head, or any o
her fresh fish. - To fry a Coast of Lamb.
- To make sawce for Snipes, or for any small Birds.
-
To m
ke a Carp Pye. - To stew a line of Mutton.
- To stew a Calves head.
- To make a fricasie of Chickens, or any meat else.
- To dry Neats Tongues.
- To stew Carpes.
- To make a Larke Pye.
- To boyl a breast of Veal.
- To stew Pigeons.
- To fry Puffes.
- To make a Hash of Veal.
- To roast a shoulder of Mutton.
- To make morning milk Cheese.
- To make a Hasty pudding that will but∣ter it self.
- To roast a Calves head whole.
- To boyl a Salmon, or part of one.
- To make white broth with Capons.
- To make sawce for any Fowl.
- To sowce a Calves head.
- To make Cheese loaves.
- To roast a Hare in the skin.
- To make French Bread.
-
To make a Spinage or Let
ice Tart. - To pickle Oysters.
-
To m
ke a Potato Pye. - To make a Neats-tongue Pye, to be eaten hot.
-
T
roast Pork without the skin. - To make Pig eat like Lamb.
-
To make Cabbag
Cream. -
To make a Tri
te. - To make thick Cream.
- To make Creames of Paste or Iellies.
- To make Cakes without Plumbs.
- A Sack Posset without Milk.
-
To pr
serve Goosebe ries, green and whole. - To make a Codling Tart.
- To make a Sillibub.
- To make a Lemmon Sillibub.
- To preserve Lemmons to look white.
- To make a whipt Sillubub.
- To make Lemmon Cream.
- To make several pretty fancies.
-
To
ake Musk Sugar. - To make Sugar-plate of the colour and taste of any Flower.
- To make French Bisket.
- To make fine Gingerbread.
- To candy any Spices with a Rock Candy.
- To candy Oranges or Lemmons after they are preserved.
-
To p
eserve Oranges after the Portugal fashion. - To make Wafers.
- To make a good sort of Vsque∣bath.
- To make the brown Metheglin.
- To dry Cherries.
- To make good Cherry wine.
- To make a very fine Custard.
- epilogue