The accomplished ladies rich closet of rarities: or, The ingenious gentlewoman and servant-maids delightfull companion: Containing many excellent things for the accomplishment of the female sex, after the exactest manner and method, viz. (1.) The art of distilling. (2.) Making artificial wines. (3.) Making syrups. ... (14.) The accomplished dairy-maids directions, &c. ... To which is added a second part, containing directions for the guidance of a young gentle-woman as to her behaviour & seemly deportment, &c.
About this Item
Title
The accomplished ladies rich closet of rarities: or, The ingenious gentlewoman and servant-maids delightfull companion: Containing many excellent things for the accomplishment of the female sex, after the exactest manner and method, viz. (1.) The art of distilling. (2.) Making artificial wines. (3.) Making syrups. ... (14.) The accomplished dairy-maids directions, &c. ... To which is added a second part, containing directions for the guidance of a young gentle-woman as to her behaviour & seemly deportment, &c.
Author
J. S. (John Shirley), fl. 1680-1702.
Publication
London :: printed by W.W. for Nicholas Boddington in Duck-Lane; and Joseph Blare on London-Bridge,
1687.
Rights/Permissions
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Subject terms
Cookery, English
Home economics
Women -- Conduct of life
Cite this Item
"The accomplished ladies rich closet of rarities: or, The ingenious gentlewoman and servant-maids delightfull companion: Containing many excellent things for the accomplishment of the female sex, after the exactest manner and method, viz. (1.) The art of distilling. (2.) Making artificial wines. (3.) Making syrups. ... (14.) The accomplished dairy-maids directions, &c. ... To which is added a second part, containing directions for the guidance of a young gentle-woman as to her behaviour & seemly deportment, &c." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A93181.0001.001. University of Michigan Library Digital Collections. Accessed May 3, 2024.
Pages
The best way to dress a dish of
Pickle-Herrings.
Take new Herrings, or the best you can get, take off the
skins, and take out the bones,
••••ice the Herrings, and
mince them very small; ••hen shread Pickle-Cucumbers, Shalots or Onions, Lemon-peel,
Codlings, Pippins or
descriptionPage 118
Pome-waters: mix the whole matter
with Capers, Barberries and Broom-buds: gar∣nish the dish with Olives,
French-beans and Mushroons: make it into a figure, add Oyl, Vinegar and
Pepper, and serve it up: or, if you please, you may garnish it with
Pickled-Oysters.
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