18th century Derbyshire dishes
By: compiled by Janet Thornton
Publisher: The Arkwright Society
Published: 1970
Place of publication: Cromford [England]
Language: eng
Number of pages: 12
Subjects: English Cooking; Early works to 1800; Cooking
Other titles: Eighteenth-century Derbyshire dishes
Notes: Title from portfolio cover.

Set contains 12 cards (24 sides) with recipes and illustrations in portfolio. Sources of recipes are given.

Includes bibliographical references.
Table of contents: title: 1. A quarter tart of pippins; title: 2. A way to boyle chickens or pigeons with gooseberries or grapes; title: 3. To make a cake the way of the royal princes; title: 4. Chewet of stockfish; title: 5. To make pancakes so crisp, that you may set them upright; title: 6. Two vegetable dishes; title: 7. Bakewell pudding; title: 8. To make puf paste; title: 9. To boyle a chine of mutton or veal in sharpe broth on the French fashion; title: 10. Mince pyes, 1795; title: 11. To make an Italian pudding; title: 12. To make pikelets.