John Nott, The Cook's and Confectioner's Dictionary (1723)

Full Text
Not available
EEBO/TCP
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Date
1723
Editor
Lexicon title
Instructions for Carving according to these Terms of Arts
Book title
The Cook's and Confectioner's Dictionary: Or, The Accomplish'd Housewife's Companion. Containing, I. The choicest Receipts in all the several Branches of Cookery; or the best and newest Ways of dressing all sorts of Flesh, Fish, Fowl, &c. for a Common or Noble Table; with their proper Garnitures and Sauces. II. The best way of making Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Potages, &c. according to the English, French, and Italian Courts. III. All manner of Pastry-Works, as Biskets, Cakes, Cheese-Cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. IV. The various Branches of Confectionary; as Candying, Conserving, Preserving, and Drying all sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-Works. V. The way of making all English potable Liquors; Ale, Beer, Cider, Mead, Metheglin, Mum, Perry, and all sorts of English Wines; Also Cordials, and Beautifying Waters. VI. Directions for ordering an Entertainment, or Bills of Fare for all Seasons of the Year; and setting out a Desert of Sweetmeats to the best Advantage: With an Explanation of the Terms us'd in Carving. According to the Practice of the most celebrated Cooks. Confectioners, &c. in the Courts of England, France. &c. and many private and accomplish'd Housewives. Revised and recommended by John Nott, Cook to his Grace the Duke of Bolton.
Publication place
London
Publisher
C. Rivington
Text type
printed book
Genre
Hard-word, term-of-art, and dialect dictionaries, glossaries, and definitions
Subject area
cooking
Language
headwords: English
explanations: English
explanations: English
Word-group
type: alphabetical
Word-entry
type: headword
sample: To wing a Partridge. Raise his Legs and Wings, and Sauce him with Wine, powdered Ginger, and a little Salt.
STC
T092273