WorldCat Identities

Glasse, Hannah 1708-1770

Overview
Works: 73 works in 556 publications in 1 language and 6,512 library holdings
Roles: Author
Classifications: TX705, 641.5
Publication Timeline
.
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 )

145 editions published between 1747 and 2009 in English and Undetermined and held by 868 WorldCat member libraries worldwide

The art of cookery, made plain and easy which far exceeds anything of the kind yet published. ... To which are added, by way of appendix, one hundred and fifty new and useful receipts, and a copious index. By a lady by Hannah Glasse( Book )

93 editions published between 1758 and 2005 in English and Undetermined and held by 304 WorldCat member libraries worldwide

The compleat confectioner : or, the whole art of confectionary made plain and easy: ... By H. Glasse, ... Also, the new art of brewing. By Mr. Ellis by Hannah Glasse( )

17 editions published between 1742 and 2005 in English and held by 68 WorldCat member libraries worldwide

The complete confectioner : or the whole art of confectionary made plain and easy. ... To which are added, some bills of fare for deserts for private families. By H. Glasse by Hannah Glasse( Book )

25 editions published between 1750 and 2005 in English and held by 61 WorldCat member libraries worldwide

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( Book )

14 editions published between 1760 and 2005 in English and held by 36 WorldCat member libraries worldwide

The art of cookery, made plain and easy which far exceeds any thing of the kind yet published ... to which are added, one hundred and fifty new and useful receipts, and a copious index by Hannah Glasse( Book )

8 editions published between 1765 and 2005 in English and held by 31 WorldCat member libraries worldwide

The art of cookery, made plain and easy ... 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( Book )

9 editions published between 1796 and 2005 in English and held by 12 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 Soups and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which may be made use of at any other Time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Dishes for a Voyage; and setting out a Table on Board. XII. Of Hogs Puddings, Sausages, &c. XIII. To pot and make Hams. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whipt Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries and Preserves, &c. XIX. To make Anchovies, Vermicelli, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to market; the Season of the Year for Butcher's Meat, Poultry, Fish, Herbs, Roots, & Fruit. XXII. A certain Cure for the Bite of a Mad Dog. XXIII. A Receipt to keep clear from Bugs. To which are added, one hundred and fifty new and useful receipts: also, the order of a bill of fare for each Month, in the Manner the Dishes are to be placed upon the Table, in the present Taste. And also, fifty receipts for different articles of perfumery. With a copious index. By Mrs. Glasse by Hannah Glasse( )

2 editions published between 1791 and 1796 in English and held by 0 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 Soups and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes which may be made use of at any other Time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Dishes for a Voyage; and setting out a Table on board. XII. Of Hog's-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, Mussins, &c. XVIII. Jarring Cherries and Preserves, &c. XIX. To make Anchovies, Vermicelli, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to market; the Season of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain Cure for the Bite of a Mad Dog, by Dr. Mead. XXII. A Receipt to keep clear from Bugs. To which are added, one hundred and fifty new and useful receipts; and also fifty receipts for different articles of perfumery. With a Copious Index. By a lady by Hannah Glasse( )

1 edition published in 1778 in English and held by 0 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 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 useful Things for a Voyage ; and for 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 Butchers Meat, Poultry, Fish, Herbs, Roots, 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, one hundred and fifty new and useful receipts, and a copious index to this and all the octavo editions. Never before published. By lady by Hannah Glasse( )

1 edition published in 1758 in English and held by 0 WorldCat member libraries worldwide

 
moreShow More Titles
fewerShow Fewer Titles
Audience Level
0
Audience Level
1
  Kids General Special  
Audience level: 0.69 (from 0.56 for The comple ... to 0.80 for The comple ...)

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 englische Kochbuchautorin

Lady 1708-1770

Languages
English (430)

Covers