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.
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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 V.
How to make several sorts of Jellies, Leaches, and Creams.
HOw to make Jellies, pag. 24
How to season and run Chrystal Jelly, 25
How to run Colours, ib.
To make Jelly of Oranges, ib.
To make Harts-horn Jelly, 26
How to make Leach, ib.
How to run your leach in colours, 27
descriptionPage [unnumbered]
The use of the Jelly and Leach, 27
To make divers sorts of Creams, ib.
How to make Cheese and Cream, ibid.
Another way, 28
To make Apple Cream, ib.
To make Quince-Cream, ib.
To make a Cream called Sack and Pottage, 29
To make a Sack Posset the best way, ib.
To coddle Codlings green, to serve up with Cream, ib.
To make Barley Cream, ib.
To make Rasberry Cream, 30
To make red Currans Cream, ib.
To make Cabbage Cream, ib.
To make Snow Cream, 31
To make Almond Leach Cream, ib.
To make Goos-berrie Cream, ib.
To make Rice Milk or Cream to be eaten hot, 32
To boyl Milk or Cream to be eaten hot with bread, ib.
To make Spring Pottage, ib.
To make Water Gruel, 33
To make Punnado, ib.
To make Barley Gruel, ib.
To make a Pairmane Caudle, 34
To make a Lemmon Caudle, ib.
To make a Florendine or Made-dish of Rice, ib.
To butter Rice, 35
To make a Florendine or Made-dish of Apples, ib.
To make a Florendine or Made-dish of Spinage, ib.
To make Pasties to fry, 36
To make a Florendine or Made-dish of a Kidney of Veal, ib.
To make toasts of a Kidney of Veal to fry, ib.
To make a Florendine of a Calves Chaldron, ib.
To make a Made dish of Apples and red Currans, 37
To make a Made dish of Artichokes, ib.
To make forced meat, 38
To make part of the forced meat green for your use, ib.
Another forced meat, ib.
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