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 ...

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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 16, 2024.

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To make an Almond Tart.

TAke about one pound of sweet Almonds, being blancht, and watred for a while, beat them in a stone Morter, with a little Rose water; and when they are well beaten, beat them in again with a little cream, and put on about a quart of cream on the fire, and put them therein; keeping them stirring that it doth not burn to: let them boyl (with three or four sticks of Cinamon, large Mace, and a grain of musk tyed with a thred) until it grows thick, then take it off the fire, and beat in the yolks of about six eggs, with the whites of three; so season it with Sugar, a little Orangado sliced, and Cittern; your coffin or dish being rea∣dy, put it in, and bake it.