The French cook.: Prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces, either to procure appetite, or to advance the power of digestion. Also the preparation of all herbs and fruits, so as their naturall crudities are by art opposed; with the whole skil of pastry-work. Together with a treatise of conserves, both dry and liquid, a la mode de France. With an alphabeticall table explaining the hard words, and other usefull tables. / Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G.
About this Item
Title
The French cook.: Prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces, either to procure appetite, or to advance the power of digestion. Also the preparation of all herbs and fruits, so as their naturall crudities are by art opposed; with the whole skil of pastry-work. Together with a treatise of conserves, both dry and liquid, a la mode de France. With an alphabeticall table explaining the hard words, and other usefull tables. / Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G.
Author
La Varenne, François Pierre de, 1618-1678.
Publication
London :: Printed for Charls Adams, and are to be sold at his shop, at the sign of the Talbot neere St. Dunstans Church in Fleetstreet,
1653.
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Subject terms
Cookery
Cookery, French
Link to this Item
http://name.umdl.umich.edu/A88798.0001.001
Cite this Item
"The French cook.: Prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces, either to procure appetite, or to advance the power of digestion. Also the preparation of all herbs and fruits, so as their naturall crudities are by art opposed; with the whole skil of pastry-work. Together with a treatise of conserves, both dry and liquid, a la mode de France. With an alphabeticall table explaining the hard words, and other usefull tables. / Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A88798.0001.001. University of Michigan Library Digital Collections. Accessed June 16, 2024.
Pages
How to make Lemonade.
It is made severall waies, according to the diversity of the ingredients. For to make it with Jasmin, you must take of it about two handfull, infuse it in two or three quarts of water, the space of eight or ten houres; then to one quart of water you shall put six ounces of sugar; those of orange flowers, of muscade roses, ••nd of gelliflowers are made after the same way. For to make that of lemon, take some lemons, cut them, and take out the juice, put it in water as abovesaid pare another lemon, cut it into slices, put it among this juice, and
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some sugar proportionably.
That of orange is made the same way.
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