The gentlewoman's delight in cookery
Subtitle: containing the newest art of dressing all sorts of flesh, fowl, or fish, either roasted, boiled, baked, stewed, fryed, broyled, hasht or frigaced. Together with the true way of raising paste, and making pyes, pasties, tarts, cakes, custards, &c. Also how to make all sorts of broths, caudles, syrups, jellies; and the exact way of making divers sorts of pickles, &c. Likewise directions for garnishing, serving up, and setting out a table; ... To which is added, the art of preserving, conserving, and candying all sorts of fruits, flowers, buds, roots, herbs, &c. With a most excellent receipt for making beautifying water to clear the face, neck, hands, & whiten the skin. Very beneficial for all young gentlewomen and servant-maids. Licensed according to order
Series: Early English books, 1641-1700 -- 1986:24
Publisher: Printed for J. Back, on London-Bridge[
Published: 1690
Place of publication: [London]
Language: eng
Format: Microform
Number of pages: 24
Subjects: Cookery -- Early works to 1800; Home economics -- Early works to 1800; Canning and preserving -- Early works to 1800; Recipes -- Early works to 1800
Genres: Early works to 1800
Other titles: Compleat cook
Notes: With additional illustrated letterpress title page preceding title page on A2

Publication date conjectured by Wing

Running title reads: The compleat cook

Signatures: A B⁴

Imperfect; cropped at foot with some loss of print

Reproduction of the original in the Magdalene College Library, Cambridge

Wing (2nd ed.) G523eA

Microfilm. Ann Arbor, Mich. : UMI, 1990. 1 microfilm reel ; 35 mm. (Early English books, 1641-1700 ; 1986:24)