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The Compleat Cook : Expertly Prescribing the Most Ready Wayes, Whether Italian, Spanish, or French : for Dressing of Flesh ; and Fish ; Ordering of Sauces or Making of Pastry

E.B. for Nath. Brook at the Angel in Cornhill, 1658 / W. M.

Published by E.B. for Nath. Brook at the Angel in Cornhill, 1658 / Reprint / FBRE Ltd, A Bound / Flex Cover / REPRINT, 1658

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Modern archival reprint of original edition, no other publication date marked. Cooking History, 143 pages. Paper / Soft cover reprint edition in very good or better condition, slight wear to edges. Overall good copy of this scarce title. Excellent read. A good book to enjoy and keep on hand. Or would make a great gift for the fan / reader in your life. Early cooking history, England cookery. First recipe: To make a Posset, the Earle of Arundels way. Take a quart of Creame, and a quarter of a Nutmeg in it, then put it on teh fire and let it boyl a little while, and as it is boyling, take a Pot of Bason, that you mean to make your posset in, and put in three spoonfuls of Sack and some eight of Ale, and Tween it with Sugar, then set it over the coles to warm a little while, then take it off and let it stand till it be almost cool, then put it into the Pot or Bason and stir it a little, and let it stand to simper over the fire an hour or more, for the longer the better. . To boyle a Capon lardeed with Lemons. etc. Size: Facsimile Bound Reprint Edition. Bookseller Inventory # 5021943

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Bibliographic Details

Title: The Compleat Cook : Expertly Prescribing the...

Publisher: E.B. for Nath. Brook at the Angel in Cornhill, 1658 / Reprint / FBRE Ltd, A Bound / Flex Cover / REPRINT

Publication Date: 1658

Binding: Scarce Title.

Edition: C: clean and unmarked Text.

Book Type: C: Cookbook, Recipes, Kitchen

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