WorldCat Identities

Glasse, Hannah 1708-1770

Overview
Works: 89 works in 634 publications in 1 language and 6,839 library holdings
Genres: Cookbooks  Recipes 
Roles: Author
Classifications: TX705, 641.5
Publication Timeline
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Most widely held works about Hannah Glasse
 
Most widely held works by Hannah Glasse
The art of cookery made plain and easy by Hannah Glasse( Book )

39 editions published between 1747 and 2010 in English and held by 252 WorldCat member libraries worldwide

The art of cookery, made plain and easy : which far exceeds any thing of the kind ever yet published. ... By H. Glasse by Hannah Glasse( )

15 editions published between 1748 and 1799 in English and held by 144 WorldCat member libraries worldwide

The art of cookery, made plain and easy : which far exceeds any thing of the kind ever yet published. ... By a lady by Hannah Glasse( Book )

41 editions published between 1747 and 1755 in English and held by 115 WorldCat member libraries worldwide

The art of cookery, made plain and easy : which far exceeds any thing of the kind ever yet published ... by Hannah Glasse( Book )

27 editions published between 1747 and 1980 in English and held by 101 WorldCat member libraries worldwide

Do you love to cook? This Web site is designed to provide visitors with information and resources on traditional Florentine, Tuscan and Italian dishes and wines. Come and learn how to cook pasta, how to taste wine, how to prepare a gourmet Italian meal for guests, or even make a simple chocolate cake that is sure to satisfy your sweet tooth
The servant's directory : or house-keeper's companion: ... To which is annexed a diary, or house-keeper's pocket-book for the whole year. ... By H. Glass by Hannah Glasse( )

12 editions published between 1760 and 2005 in English and held by 37 WorldCat member libraries worldwide

The art of cookery, made plain and easy ; which far exceeds any thing of the kind yet published. : Containing, I. How to roast and boil to perfection every thing necessary to be sent up to table. II. Of made-dishes. III. How expensive a French cook's sauce is. IV. To make a number of pretty little dishes for a supper or side-dish, and little corner-dishes for a great table. V. To dress fish. VI. Of soops and broths. VII. Of puddings. VIII. Of pies. IX. For a lent dinner ; a number of good dishes, which you may make use of at any other time. X. Directions to prepare proper food for the sick. XI. For captains of ships ; how to make all usefull things for a voyage ; and setting out a table on board a ship. XII. Of hogs puddings, sausages, &c. XIII. To pot and make hams, &c. XIV. Of pickling. XV. Of making cakes, &c. XVI. Of cheesecakes, creams, jellies, whip-syllabubs, &c. XVII. Of made wines, brewing, French bread, muffins, &c. XVIII. Jarring cherries and preserves, &c. XIX. To make anchovies, vermicella, catchup, vinegar, and to keep artichokes, French beans, &c. XX. Of distilling. XXI. How to market ; the seasons of the year for butchersmeat, poultry, fish, herbs, roots, and fruit. XXII A certain cure for the bite of a mad-dog. XXIII. A receipt to keep clear from buggs. : To which are added, by way of appendix, one hundred and fifty new and useful receipts, and a copious index. by Hannah Glasse( Book )

16 editions published between 1758 and 1796 in English and held by 3 WorldCat member libraries worldwide

The art of cookery, made plain and easy : which far exceeds any thing of the kind ever yet published. Containing, I. Of Roasting, Boiling, &c. II. Of Made-Dishes. III. Read this Chapter, and you will find how Expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes fit for a Supper or Side-Dish, and little Corner-Dishes for a great Table ; and the rest you have in the Chapter for Lent. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner, a Number of good Dishes, which you may make use of for a Table at any other Time. X. Directions for the Sick. XI. For Captains of Ships. XII. Of Hogs Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whip Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries, and Preserves, &c. XIX. To make Anchovies, Vermicella, Carchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to Market ; the Seasons of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, &c. and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. To which are added, By Way of Appendix, I. To dress a Turtle, the West-India Way. II. To make Ice Cream. III. A Turkey, &c. in Jelly. IV. To make Citron. V. To candy Cherries or Green Gages. VI. To take Ironmolds out of Linnen. Vii. To make India Pickle: Viii. To make English Catchup. IX. To prevent the Infection among horned Cattle. by Hannah Glasse( Book )

3 editions published between 1751 and 1755 in English and held by 2 WorldCat member libraries worldwide

The new art of cookery, made plain and easy : Which far exceeds any thing of the kind ever yet published ; being enriched with a great variety of receipts from the best treatises on this subject. Containing, I. Of roasting and boiling flesh meat, as well as poultry. II. Of made dishes. III. Of ragous. IV. Of fricasees. V. Of Hashes. VI. Of soups and rich gravies. VII. Of soups for fast days. VIII. Of things necessary for the sick. IX. Of dressing of fish ; the sauces for ; and how to dress a turtle. X. Of collaring and potting. XI. Of pies of fruit, and a variety of pastes for. XII. Of pies of savoury meat. XIII. Of puddings and dumplings. XIV. Of sweetmeats and other decorations for the table. XV. Of the different plummeries and blanc mange. XVI. Of whips and syllabubs. XVII. Of preserves, jellies and jams. XVIII. Of creams, custards, torts, and cheese-cakes. XIX. Of cakes, as well plumb, seed, and saffron, &c. XX. Of macaroons, Naple's biscuits, and cheese-cakes. XXI. Of little savoury dishes, fit for supper, the sides or corners of the table. XXII. Of salting and preserving beef, pork, and making hams. XXIII. Of pickling, making catchup, vinegar, and the India pickle. XXIV. Of the different wines made of fruit. XXV. Of the use of still, and distilling of the different waters, and making meade. XXVI. Of making bread, well with yeast as leavening. XXVII. Of brewing ... drink. XXVIII. A list of the season thro' the year. XXIX. New ... of fare two course, as they are be laid on the table. XXX. Washes and salves for the skin, &c. XXXI. Some valuable physical receipts. With the addition of a variety of original receipts never before published. The representation of the frame for doing things by the steam ; and the new contrivance of boiling kettles and other culinary vessels. By. H. Glasse by Hannah Glasse( )

1 edition published in 1777 in English and held by 0 WorldCat member libraries worldwide

The art of cookery, made plain and easy Which far excels any Thing of the Kind yet published. Containing, I.A List of the various Kinds of Meat, Poultry, Fish, Vegetables, and Fruit, in Season, in every Month of the Year. II. Directions for Marketing. III. How to Roast and Boil to Perfection. IV. Sauces for all plain Dishes. V. Made Dishes. VI. To dress Poultry, Game, &c. Vii. How expensive a French Cook's Sauce is. Viii. To make a Number of pretty little Dishes for Suppers, or Side or Corner Dishes. IX. To dress Turtle, Mock-Turtle, &c. X. To dress Fish. XI. Sauces for Fish. XII. Of Soups and Broths. XIII. Of Puddings and Pies. XIV. For a Lent Dinner; a Number of good Dishes, which may be made use of at any other Time. XV. Directions for the Sick. XVI. For Captains of Ships; how to make all useful Dishes for a Voyage; and setting out a Table on board. XVII. Of Hog's Puddings, Sausages, &c. XVIII. To pot, make Hams, &c. XIX. Of Pickling. XX. Of making Cakes, &c. XXI. Of Cheesecakes, Creams, Jellies, Whipt Sullabubs. XXII. Of Made Wines, Brewing, Baking, French Bread, Muffins, Cheese, &c. XXIII. Jarring Cherries, Preserves, &c. XXIV. To make Anchovies, Vermicelli, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XXV. Of Distilling. XXVI. Directions for Carving. XXVII. Useful and valuable Family Receipts. XXVIII. Receipts for Perfumery, &c. In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index. By Mrs. Glasse by Hannah Glasse( )

1 edition published in 1796 in English and held by 0 WorldCat member libraries worldwide

 
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The art of cookery made plain and easy
Alternative Names
Allgood, Hannah 1708-1770

Anna Glasse

Glass, Hannah

Glasse 1708-1770 Mrs

Glasse, Hannah active 1747

Glasse, Hannah fl. 1747

Glasse, Mrs., 1708-1770

Glasse, Mrs. (Hannah), 1708-1770

Hannah Glasse Brits auteur (1708-1770)

Hannah Glasse englische Kochbuchautorin

Lady 1708-1770

漢娜·格拉塞

Languages
English (431)

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