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A manual of homoeopathic co...

A manual of homoeopathic cookery : designed chiefly for the use of such persons as are under homoeopathic treatment

Radde 1846

Cookbook

Monografía

monografia Rebiun25163844 https://catalogo.rebiun.org/rebiun/record/Rebiun25163844 m o d cr bn||||||abp cr bn||||||ada 141114s1846 nyu o 001 0 eng d 894853775 OCLCE eng pn OCLCE OCLCQ OCLCA OCLCQ OCLCO OCLCA dlr A manual of homoeopathic cookery designed chiefly for the use of such persons as are under homoeopathic treatment by the wife of a homoeopathic physician ; with additions by the wife of an American homoeopathic physician New York Radde 1846 New York New York Radde 1 online resource (176 pages) 1 online resource (176 pages) Text txt rdacontent computer c rdamedia online resource cr rdacarrier Includes index Use copy. Restrictions unspecified star. MiAaHDL Electronic reproduction. [Place of publication not identified] HathiTrust Digital Library 2014. MiAaHDL Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. http://purl.oclc.org/DLF/benchrepro0212 MiAaHDL digitized 2014 HathiTrust Digital Library committed to preserve pda MiAaHDL Cooking Cooking for the sick Homeopathy Homeopathy Cooking Diet Therapy Cooking. Cooking for the sick. Homeopathy. Cookbook Wife of a homoeopathic physician Wife of an American homoeopathic physician Print version Manual of homoeopathic cookery. New York : Radde, 1846 (DLC) 48039753 (OCoLC)14823796

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A manual of homoeopathic cookery : designed chiefly for the use of such persons as are under homoeopathic treatment / by the wife of a homoeopathic physician ; with additions by the wife of an American homoeopathic physician

Editorial:

New York : Radde, 1846

Descripción física:

1 online resource (176 pages)

Nota general:

Includes index

Restricciones de acceso:

Use copy. Restrictions unspecified star. MiAaHDL

Detalles del sistema:

Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. http://purl.oclc.org/DLF/benchrepro0212 MiAaHDL

Nota de acción:

digitized 2014 HathiTrust Digital Library committed to preserve pda MiAaHDL

894853775

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Enlace a formato físico adicional:

Print version: Manual of homoeopathic cookery., New York : Radde, 1846 (DLC) 48039753 (OCoLC)14823796

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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

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

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