Celtnet Hannah Glasse Recipes Contents of the Appendix from 'The Art of Cookery'

Welcome to Celtnet's Hannah Glasse Recipes and Modern Redaction Recipes Pages — This page gives you the Full Contnents of the Appendix from Hannah Glasse's 1747 volume, The Art of Cookery Made Plain and Easy (1774 edition, apart from the preface which is from the 1747 original). Here you will be presented with as close a representation to the original entry giving the contents of the appendix for the book as possible. Each entry in the contents table links through to original recipes and their modern redactions (where available). This is the first time that Hannah Glasse's book has been made available in its entirety on the internet. Enjoy...

These pages have been written to be as close to the 1747 original as possible, within the limitations of HTML. As a result, the long-s symbol 'ſ' has been used in the text wherever it features in the original. Typically this is used where the s precedes a long letter such as an I, t or 1 or another long-s (to create a ligature), or where the S precedds a curved letter such as an 'a', 'e', 'o' or 's'. As a result, in the original work 'seasoned skirret soop' is typeset 'ſeaſoned ſkirret ſoop'.

You will encounter many unfamiliar culinary terms and usages in this work. Where the recipe has been redacted into modern form, these are either defined in the redaction or a link to a definition is given. However, may of the terms can also be found by browsing or searching the glossary of cooking and food terms pages on this site.

The text presented here is derived directly from Hannah Glasse's book.

Hanna Glasse's Contents of the Appentix for the 'Art of Cookery'

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THE CONTENTS OF THE APPENDIX   pag. Obſervations on preſerving ſalt meat, ſo as to keep it mellow and fine for three or four months ; and to preſerve potted butter 339 To dreſs a mock turtle 340 To ſtew a buttock of beef ib To ſtew green peas the Jews way 341 To dreſs haddocks after the Spaniſh way ib A Spaniſh peaſe ſoop 342 To make onion ſoop the Spaniſh way ib Milk ſoop the Dutch way ib Fiſh paſties the Italian way ib Aſparagus the Spaniſh way 343 Red cabbage dreſſed after the Dutch way, good for a cold in the breaſt ib Cauliflowers dreſſed the Spaniſh way ib   pag. Carrots and French beans dreſſed the Dutch way 343 Beans dreſſed the German way ib Artichoke-ſuckers dreſſed the Spaniſh way 344 To dry pears without ſugar ib To dry lettuce ſtalks, artichoke ſtalks, or cabbage ſtalks ib Artichokes preſerved the Spaniſh way ib To make almond rice 345 To make ſham chocolate ib Marmalade of egg the Jews way ib A cake the Spaniſh way 346 A cake another way ib To dry plumbs ib To make ſugar of pearl ib To make fruit-wafers of codlings &c. 347 To make white wafers ib To make brown wafers ib How to dry peaches ib How to make almond knots ib   pag. To preſerve apricots 348 How to make almond milk for a waſh ib How to make gooſeberry wafers ib How to make thin apricot chips 349 How to make little French biſcuits ib How to preſerve pippins in jelly ib How to make blackberry-wine 350 The beſt way to make raiſin wine ib How to preſerve white quinces whole 351 How to make orange wafers ib How to make orange cakes ib How to make white cakes, like china diſhes 352 To make a lemoned honey comb ib How to dry cherries ib How to make fine almond cakes 353 How to make Uxbridge cakes ib How to make mead ib To make marmalade of cherries ib To dry damſons ib Marmalade of quince white 354 To preſerve apricots or plumbs green ib To preſerve cherries ib To preſerve barberries 355 How to make wigs ib To make fruit-wafers ; codlings or plumbs do beſt ib How to make marmalade of oranges ib To make cracknels 356   pag. To make orange loaves 356 To make a lemon tower of pudding ib How to make the clear lemon cream ib How to make chocolate ib Another way to make chocolate ib Cheeſe-cakes without currants ib How to preſerve white pear plumbs 358 To preſerve currants ib To preſerve raſpberries ib To make biſcuit bread 359 To candy angelica ib To preſerve cherries ib To dry pear plumbs ib To candy caſſia 360 To make carraway cakes ib To preſerve pippins in ſlices 361 To make ſack cream like butter ib Barley cream ib To make almond butter ib To make ſugar cakes 362 Sugar cakes another way ib To make clouted cream ib Quince cream ib Citron cream 363 Cream of apples, quince, gooſeberries, prunes, or raſpberries ib Sugar-loaf cream 363 Conſerve of roſes boil'd 364 How to make orange biſcuits ib How to make yellow varniſh 365 How to make a pretty varniſh to colour little baſkets, bowl, or any board where nothing hot is ſet on ib   pag. How to clean gold or ſilver lace 365 How to make ſweet powder for cloaths 366 To clean white ſatins, flower'd ſilks, with gold and ſilver in them ib To keep arms, iron or ſteel from ruſting ib The Jews way to pickle beef, which will go good to the West Indes, and keep a year good in one pickle, and with care, will go to the East-Indies ib How to make cyder 367 For fining cyder ib To make chouder, a ſea diſh 368 To clarify ſugar after the Spaniſh way ib To make Spaniſh fritters ib To fricaſey pigeons the Italian way 369 Pickled beef for present uſe ib Beef ſteaks after the French way ib A capon done after the French way ib To make Hamburgh ſauſages 370 Sauſages after the German way ib A turkey ſtuff'd after the Hamburgh way ib Chickens dreſſ'd the French way ib A calf's head dreſs'd after the Dutch way 371 Chickens and turkies dreſs'd after the Dutch way ib To make a fricaſey of calves feet and chaldron, after the Italian way ib To make a cropadeu, a Scotch diſh, &c. ib   pag. To pickle the fine purple cabbage, ſo much admired at the great tables 371 To make a pickle 372 To raiſe muſhrooms ib The ſtag's heart water ib To make angelica water 373 To make milk water ib To make ſlip-coat cheeſe ib To make brick-back cheeſe. It muſt be made in September 374 To make cordian poppy water ib To make white mead ib To make brown pottage ib To make white barley pottage ib To make white barley pottage with a large chicken in the middle 375 Engliſh Jews puddings ; an excellent diſh for the expence of ſixpence ib To make a Scotch haggiſs 376 To make ſour crout ib To keep green peaſe, beans, &c, and fruit, freſh and good till Chriſtmas ib To make paco-lilla, or India pickle, the ſame the maongos come over in 377 To preſerve cucumbers equal with any India ſweet-meat 378 The Jews way of preſerving ſalmon, and all ſorts of fiſh ib To preſerve tripe to go to the Eaſt-Indies 379 The manner of dreſſing various ſorts of dried fiſh ; as ſtock-fiſh, cod, ſalmon, whitings, &c. ib The way of curing mackrel 381 To dreſs cured mackrel ib   pag. Calves feet ſtew'd 381 To pickle a buttock of beef 382 To make a fine bitter ib An approved method practiſed by Mrs Dukely, the Queen's tyre woman, to preſerve hair, and make it grow thick ib   pag. A powder for the heartburn 383 A fine lip-ſalve ib To make Carolina ſnow-balls ib A Carolina rice-pudding ib To diſtil treacle-water, lady Monmouth's way 384

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