| Title: | Court cookery |
| Alternate title: | Court cookery, or, The compleat English cook : containing the choicest and newest receipts for making soops, pottages, fricasseys, harshes, farces, ragoos, cullises, sauces, forc'd-meats and souses : with various ways of dressing most sorts of flesh, fish and fowl, wild and tame : with the best methods of potting and collaring : as likewise of pastes, pies, pastys, pattys, puddings, tansies, biskets, creams, cheesecakes, Florendines, cakes, jellies, sillabubs and custards : also of pickling, candying and preserving : with a bill of fare for every month in the year, and the latest improvements in cookery, etc. |
| Alternate title: | Compleat English cook |
| Author: | Smith, R. (Robert) |
| Author: | Wotton, Thomas, -1766 |
| Note: | London : Printed for T. Wotton, at the Three Daggers in Fleet-Street, MDCCXXIII [1723], 1723 |
| Link: | page images at HathiTrust |
| No stable link: | This is an uncurated book entry from our extended bookshelves, readable online now but without a stable link here. You should not bookmark this page, but you can request that we add this book to our curated collection, which has stable links. |
| Subject: | Cookbooks |
| Subject: | Cooking, English |
| Subject: | Cooking, English -- Early works to 1800 |
| Subject: | Cooking -- Early works to 1800 |
| Subject: | Early works |
| Subject: | Inscriptions (Provenance) |
| Other copies: | Look for editions of this book at your library, or elsewhere. |
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