The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets : whereunto is annexed a second part of rare receipts of cookery, with certain useful traditions : with a book of preserving, conserving and candying, after the most exquisite and newest manner ...
About this Item
Title
The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets : whereunto is annexed a second part of rare receipts of cookery, with certain useful traditions : with a book of preserving, conserving and candying, after the most exquisite and newest manner ...
Author
Rabisha, William.
Publication
London :: Printed by R.W. for Giles Calvert ...,
1661.
Rights/Permissions
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Subject terms
Cookery -- Early works to 1800.
Link to this Item
http://name.umdl.umich.edu/A57071.0001.001
Cite this Item
"The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets : whereunto is annexed a second part of rare receipts of cookery, with certain useful traditions : with a book of preserving, conserving and candying, after the most exquisite and newest manner ..." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A57071.0001.001. University of Michigan Library Digital Collections. Accessed June 17, 2024.
Pages
BOOK I.
For all manner of Pickles.
HOw to pickle Cowcum∣bers, pag. 1
How to pickle Mush∣rooms, 2
How to pickle the tops of Elder, ibid.
How to pickle Elder budds in March, ib.
To pickle Clove Gilly flowers, ib.
To pickle Purslan stalks, ib.
To pickle Artichokes, 3
To pickle the tops of Turnips, ib.
To pickle green Figgs, ib.
To pickle Barberries, ib.
To pickle Sampier green, ib.
To pickle stalks of Thistles or Sher∣downs, 4
To pickle Reddish tops, ib.
To pickle Taragon, ib.
To pickle Cowslips, ib.
To pickle Fennel or Dill, ib.
To pickle red Cabbage, ib.
To pickle Burdock roots, 5
To pickle Ashen Keyes, ib.
To pickle Lemmon and Orange-pill, ib.
To pickle curled Endive, ib.
To pickle Charnel, ib.
To pickle Quinces, ib.
To pickle bramble fruit, 6
To pickle Broom-budds, ib.
To pickle Bogberries, ib.
To pickle Grapes, ib.
To pickle red and white Currans, ib.
To pickle Elder, or many other budds in the Spring, that useth to serve for Sallets, ib.
To pickle Cabbage stalks, 7
To pickle Shampinnions, ib.
To pickle Sleep at Noon, ib.
To pickle the stalks of March-mal∣lows, ib.
To pickle Alexander-budds. 8
To pickle Malagatoons, ib.
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