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Cooking in Europe, 1650-1850

Author: Ivan Day
Publisher: Westport, Conn. : Greenwood Press, 2009.
Series: , Cooking up history.'">Greenwood Press "Daily life through history" series., Cooking up history.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Database:WorldCat
Summary:
From the Baroque Era to the Victorian Era, 1650-1850, unprecedented changes took place in the food ways and dining habits of European society. This daily life aspect of history comes alive for students and food enthusiasts as they read and try out these recipes, most translated into English for the first time. There are nearly 200 recipes, organized overall by the mini-periods of the Baroque and Rococo Era, the  Read more...
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Genre/Form: Electronic books
History
Additional Physical Format: Print version:
Day, Ivan.
Cooking in Europe, 1650-1850.
Westport, Conn. : Greenwood Press, 2009
(DLC) 2008029724
(OCoLC)233591967
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Ivan Day
ISBN: 9780313346255 0313346259
OCLC Number: 428816114
Description: 1 online resource (xxvii, 166 pages) : illustrations.
Contents: Introduction : from the Baroque Era to the Victorian Age --
The Baroque and Rococo Era, 1650-1750. Salads and cold dishes. Salad of pomegranate, La Varenne (France) --
To garnish brawn or pig brawn, May (England) --
A grand salad, May (England) --
To make a salad of artichokes, De Verstandige Kock (Netherlands) --
Royal salad, Latini (Italy) --
Austrian salads, Hagger (Austria) --
Royal salad from labrada, De la Mata (Spain) --
Soups. The queen's pottage, La Varenne (France) --
Capon pottage with brignolle prunes, De Lune (France) --
Minestra of partridges, Stefani (Italy) --
Minestra of pumpkin, Stefani (Italy) --
Vever olie, or cheese pottage, Rabisha (England) --
Oyster pottage, Massialot (France) --
Purslane pottage, Massialot (France) --
Zuppa alla reale, Latini (Italy) --
Minestra of aubergines, Latini (Italy) --
A soup with duck, westphalian brown cabbage, smoked sausage, and jus, Hagger (Austria) --
A green soup with stuffed chickens, Hagger (Austria) --
Plum pottage, Kidder (England) --
Pottage of red herrings, Carter (England) --
Gazpachos of all kinds, De la Mata (Spain) --
Meat. Foie gras baked in embers, La Varenne (France) --
Lamb ragoût, De Lune (France) --
To roast a fillet of beef, May (England) --
How to make a hot pot of everything, De Verstandige Kock (Netherlands) --
Neapolitan fillet of beef, Latini (Italy) --
A dish of scotch collops, Birkett manuscript (England) --
A shoulder of mutton stuffed with oysters, Carter (England) --
A Spanish olio, La Chapelle (France) --
Beef in a lemon sauce, Nürnbergisches Koch-buch (Germany) --
To dress venison in collops, Nott (England) --
Poultry. Capon with oysters, La Varenne (France) --
A white fricassée of rabbits or chickens, Kidder (England) --
Pullets with verjuice grapes, Menon (France) --
Fish and seafood. To farce a crab, May (England) --
Tuna fish stew, Montiño (Spain) --
How to fry mussels in a pan, De Verstandige Kock (Netherlands) --
Fried swordfish, Latini (Italy) --
To roast a pike, Birkett manuscript (England) --
Stockfish boiled or with melted topping, monastery style, Hagger (Austria) --
A pupton of salmon, Nott (England) --
Vegetables and fungi. Salsify with brown butter, De Lune (France) --
A dish of eggplants, Stefani (Italy) --
To fry parsnips, Birkett manuscript (England) --
Warm cucumber with parmesan, Hagger (Austria) --
Spinach noodles or dumplings, Hagger (Austria) --
Morels with cream, La Chapelle (France) --
Cardoons, L'ecole Parfaite (France) --
To farce mushrooms, Adam's Luxury (England) --
To fry the roots of red beets, Bradley (England) --
Receipts to dress potatoes, Adam's Luxury (England) --
Eggs and dairy. Eggs à la intrigue, L'ecole Parfaite (France) --
Blanched manchet to be made in a frying pan, 1680s Rainbow manuscript (England) --
An amulet of asparagus, Adam's Luxury (England) --
Eggs poached with anchovies, L'ecole Parfaite (France) --
Sauces. Capon liver sauce, Stefani (Italy) --
Jasmine flower sauce, Stefani (Italy) --
Tomato salsa Spanish style, Latini (Italy) --
Savory pies and pastries. A Portuguese pie, De Lune (France) --
To make a lumber pie, may (England) --
Small pigeon pasticcetti, Latini (Italy) --
Genoese pasties, Hagger (Austria) --
French gaudiveau pie, L'ecole Parfaite (France) --
Royal hare in a pie, Hagger (Austria) --
A mermaid pie, Nott (England) --
Starches, pastas, and legumes. Rice polenta, Stefani (Italy) --
Sweet chickpeas with quinces, Montiño (Spain) --
Ravioli nudi, Latini (Italy) --
Green strudel of spinach or cabbage, Hagger (Austria) --
Breads and cakes. Pumpkin bread, De Bonnefons (France) --
An excellent French bread, English Receipt Book (England) --
Lady Steven's saffron cake, English Receipt Book (England) --
A cone cake or a molded cake, Hagger (Austria) --
Brioche, Menon (France) --
Sweet pastries and puddings. A tort of ruby red wine, De Lune (France) --
Sweet-sour tart, De Lune (France) --
Tort of quinces, Stefani (Italy) --
Torta di bocca di dama, Stefani (Italy) --
Medlar tort, Stefani (Italy) --
To make an apple pudding, De Verstandige Kock (Netherlands) --
To make little almond, or chestnut, or filbert pasties to fry, English Receipt Book (England) --
A white pot, Rainbow manuscript (England) --
An apple flan, Nürnbergisches Koch-buch (Germany) --
Apple or cherry dumplings, Hagger (Austria) --
Banniet tort, Carter (England) --
Prunella and taMarind tort, Carter (England) --
Fruit, nuts, and flower preserves. To perfume apples, English Receipt Book (England) --
Quince compote, De la Mata (Spain) --
Chestnut compote, De la Mata (Spain) --
Sweets and confections. French fritter recipes, De Lune (France) --
Fine mostaccioli, Stefani (Italy) --
To make the bean bread, wooley (England) --
Satin biscuit, English Receipt Book (England) --
Pepper or cinnamon cookies, Nürnbergisches Koch-buch (Germany) --
Chocolate biscuits, De la Mata (Spain) --
White spanish turrón, De la Mata (Spain) --
Ices. Creamy sunrise sorbetto, Brieve e Nuovo Modo (Italy) --
Drinks. Ratafia of quinces, Massialot (France) --
Wine chocolate, Salmon (England) --
Royal usquebaugh by infusion, The Whole Duty of a Woman (England). The Reign of Louis XV to the French Revolution, 1750-1800. Soups. Game soup, Les Soupers de la Cour (France) --
Ordinary bouillon, or mitonnage for soups and sauces, Marin (France) --
Minestra of rice and cabbage, Nebbia (Italy) --
Minestra of rice and tomatoes, Nebbia (Italy) --
Meat. Garbure, Les Soupers de la Cour (France) --
Stoffado of veal, Altamiras (Spain) --
Pork salpicoens, Rodrigues (Portugal) --
Suckling pig stuffed with macaroni, Corrado (Italy) --
Poultry and game. Chickens in paper cases, Les Soupers de la Cour (France) --
Roast partridges with sardines, Altamiras (Spain) --
Ducks with quinces, Altamiras (Spain) --
Portuguese partridges, Rodrigues (Portugal) --
Quails roasted with parmesan, Corrado (Italy) --
Chicken polpette (meatballs), Leonardi (Italy) --
Fish and seafood. Mackerels as quails, Les Soupers de la Cour (France) --
Ling fried with honey, Altamiras (Spain) --
A dish of trout with leafy vegetables, Altamiras (Spain) --
To scallop oysters the nice way, Bradley (England) --
Ragù of crayfish, Leonardi (Italy) --
Savory pastries. Mushrooms in canellons, Les Soupers de la Cour (France) --
A cheshire pork pie, Bradley (England) --
Tuna empada, Rodrigues (Portugal) --
Timbalo of macaroni, Corrado (Italy) --
Starches and pastas. Lasagna with anchovy sauce, Nebbia (Italy) --
Macaroni al fior di latte, Leonardi (Italy) --
Sartù of rice alla sultana, Leonardi (Italy) --
A potato pudding to be fired below meat, Frazer (Scotland) --
Eggs and dairy. Eggs in paper cases, Les Soupers de la Cour (France) --
Ouefs au president, Les Soupers de la Cour (France) --
Eggs in brief, Altamiras (Spain) --
Eggs with hazelnut sauce, Altamiras (Spain) --
Frittata with provatura, Leonardi (Italy) --
Sauces. General purpose coulis, Les Soupers de la Cour (France) --
Nun's sauce, Les Soupers de la Cour (France) --
Remoulade sauce, Les Soupers de la Cour (France) --
Ravigotte sauce, Les Soupers de la Cour (France) --
Basil salsa, Corrado (Italy) --
Raisin salsa, Corrado (Italy) --
Florentine salsa, Corrado (Italy) --
Breads and cakes. Turin biscuit or savoy cake, Les Soupers de la Cour (France) --
Turk's bonnet with ice cream, Les Soupers de la Cour (France) --
Sweet pastries and puddings. To make a trifle, Glasse (England) --
Apple fritters on pedestals, Les Soupers de la Cour (France) --
An apricot custard, Moxon (England) --
A tart de may, Bradley (England) --
Everlasting whip syllabub to put into glasses, Nutt (England) --
Confections. Diablotins or little devils, Les Soupers de la Cour (France) --
Naples biscuit, Nutt (England) --
Ices. Red currant water ice, Menon, La Science du Maître D'hôtel Cuisinier (France) --
Artichoke neige, Gilliers (France) --
Watermelon sorbetto, Corrado (Italy) --
Parmesan cheese ice cream, Nutt (England) --
Royal ice cream, Nutt (England) --
Burnt filbert ice cream, Nutt (England). The reign of Napoleon to the Victorian era, 1800-1850. Soups. Green pea soup, Beauvilliers (France) --
Clear sorrel soup, Carême (France) --
Profiterole soup à la wagram, Carême (France) --
Consommé of fowls for soups, Francatelli (England) --
Palestine soup, Francatelli (England) --
Meat. Boar's head in galantine, Carême (France) --
Italian beef, Luraschi (Italy) --
Poultry and game. Chartreuse of vegetables, garnished with partridges, Francatelli (England) --
Quenelle of fowl, Francatelli (England) --
Duck in the piedmont manner, Luraschi (Italy) --
Hunter's hare, Luraschi (Italy) --
Fish. Turbot salad, Beauvilliers (France) --
Collared salmon, Hammond (England) --
Cod alla roberta, Luraschi (Italy) --
Sweet and sour cod, Luraschi (Italy) --
Herring salad, Kleine Kölner Köchin (Germany) --
Crayfish butter, Francatelli (England) --
Potted salmon, Robinson (England) --
Vegetables. Savoyard potato fritters, Luraschi (Italy) --
Savory pastries. Yorkshire, or Christmas pie, Francatelli (England) --
Hot water paste for raised pies, Francatelli (England) --
Sauces. Green sauce for duckling and green geese, Mollard (England) --
Beef jus, Beauvilliers (France) --
Simple italian salsa, Luraschi (Italy) --
Sweet-sour salsa, Luraschi (Italy) --
Pine nut salsa alla certosina, Luraschi (Italy) --
Cream béchamel sauce, Francatelli (England) --
Starches and pastas. Peloe of rice, Mollard (England) --
Gnocchi alla milanese, Luraschi (Italy) --
Petites fondues au pâte d'italie, soyer (England) --
Puddings. Spinach pudding, Die Sich Selbst Lehrende Köchin (Germany) --
Turban of apples, Ude (Anglo-French) --
Crème patissière for the turban of apples, Ude (Anglo-French) --
Charlotte of apples, Carême (France) --
Black bread pudding, Kleine Kölner Köchin (Germany) --
Cakes and breads. Twelfth cakes, Mollard (England) --
To bake a stollen, Die Sich Selbst Lehrende Köchin (Germany) --
Rout cakes, Caird (Scotland) --
Madeleines, Beauvilliers (France) --
Sweet pastries. Fine spongati italian cake, Jarrin (Anglo-Italian) --
German tourte of apricots, Francatelli (England) --
Jellies and ices. Orange flower and pink champagne jelly, Carême (France) --
Macedoine of red fruits in strawberry jelly, Carême (France) --
Oranges filled with jelly, Acton (England) --
Iced rice pudding à la cintra, Francatelli (England) --
Appendix : supplies of equipment and ingredients.
Series Title: Greenwood Press "Daily life through history" series., Cooking up history.
Responsibility: Ivan Day.

Abstract:

Offers an insight into cooking from the Baroque Era to Victorian times. This book features nearly 200 recipes, organized overall by the mini-periods of the Baroque and Rococo Era, the Reign of Louis  Read more...

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    schema:description "The reign of Napoleon to the Victorian era, 1800-1850. Soups. Green pea soup, Beauvilliers (France) -- Clear sorrel soup, Carême (France) -- Profiterole soup à la wagram, Carême (France) -- Consommé of fowls for soups, Francatelli (England) -- Palestine soup, Francatelli (England) -- Meat. Boar's head in galantine, Carême (France) -- Italian beef, Luraschi (Italy) -- Poultry and game. Chartreuse of vegetables, garnished with partridges, Francatelli (England) -- Quenelle of fowl, Francatelli (England) -- Duck in the piedmont manner, Luraschi (Italy) -- Hunter's hare, Luraschi (Italy) -- Fish. Turbot salad, Beauvilliers (France) -- Collared salmon, Hammond (England) -- Cod alla roberta, Luraschi (Italy) -- Sweet and sour cod, Luraschi (Italy) -- Herring salad, Kleine Kölner Köchin (Germany) -- Crayfish butter, Francatelli (England) -- Potted salmon, Robinson (England) -- Vegetables. Savoyard potato fritters, Luraschi (Italy) -- Savory pastries. Yorkshire, or Christmas pie, Francatelli (England) -- Hot water paste for raised pies, Francatelli (England) -- Sauces. Green sauce for duckling and green geese, Mollard (England) -- Beef jus, Beauvilliers (France) -- Simple italian salsa, Luraschi (Italy) -- Sweet-sour salsa, Luraschi (Italy) -- Pine nut salsa alla certosina, Luraschi (Italy) -- Cream béchamel sauce, Francatelli (England) -- Starches and pastas. Peloe of rice, Mollard (England) -- Gnocchi alla milanese, Luraschi (Italy) -- Petites fondues au pâte d'italie, soyer (England) -- Puddings. Spinach pudding, Die Sich Selbst Lehrende Köchin (Germany) -- Turban of apples, Ude (Anglo-French) -- Crème patissière for the turban of apples, Ude (Anglo-French) -- Charlotte of apples, Carême (France) -- Black bread pudding, Kleine Kölner Köchin (Germany) -- Cakes and breads. Twelfth cakes, Mollard (England) -- To bake a stollen, Die Sich Selbst Lehrende Köchin (Germany) -- Rout cakes, Caird (Scotland) -- Madeleines, Beauvilliers (France) -- Sweet pastries. Fine spongati italian cake, Jarrin (Anglo-Italian) -- German tourte of apricots, Francatelli (England) -- Jellies and ices. Orange flower and pink champagne jelly, Carême (France) -- Macedoine of red fruits in strawberry jelly, Carême (France) -- Oranges filled with jelly, Acton (England) -- Iced rice pudding à la cintra, Francatelli (England) -- Appendix : supplies of equipment and ingredients."@en ;
    schema:description "The Reign of Louis XV to the French Revolution, 1750-1800. Soups. Game soup, Les Soupers de la Cour (France) -- Ordinary bouillon, or mitonnage for soups and sauces, Marin (France) -- Minestra of rice and cabbage, Nebbia (Italy) -- Minestra of rice and tomatoes, Nebbia (Italy) -- Meat. Garbure, Les Soupers de la Cour (France) -- Stoffado of veal, Altamiras (Spain) -- Pork salpicoens, Rodrigues (Portugal) -- Suckling pig stuffed with macaroni, Corrado (Italy) -- Poultry and game. Chickens in paper cases, Les Soupers de la Cour (France) -- Roast partridges with sardines, Altamiras (Spain) -- Ducks with quinces, Altamiras (Spain) -- Portuguese partridges, Rodrigues (Portugal) -- Quails roasted with parmesan, Corrado (Italy) -- Chicken polpette (meatballs), Leonardi (Italy) -- Fish and seafood. Mackerels as quails, Les Soupers de la Cour (France) -- Ling fried with honey, Altamiras (Spain) -- A dish of trout with leafy vegetables, Altamiras (Spain) -- To scallop oysters the nice way, Bradley (England) -- Ragù of crayfish, Leonardi (Italy) -- Savory pastries. Mushrooms in canellons, Les Soupers de la Cour (France) -- A cheshire pork pie, Bradley (England) -- Tuna empada, Rodrigues (Portugal) -- Timbalo of macaroni, Corrado (Italy) -- Starches and pastas. Lasagna with anchovy sauce, Nebbia (Italy) -- Macaroni al fior di latte, Leonardi (Italy) -- Sartù of rice alla sultana, Leonardi (Italy) -- A potato pudding to be fired below meat, Frazer (Scotland) -- Eggs and dairy. Eggs in paper cases, Les Soupers de la Cour (France) -- Ouefs au president, Les Soupers de la Cour (France) -- Eggs in brief, Altamiras (Spain) -- Eggs with hazelnut sauce, Altamiras (Spain) -- Frittata with provatura, Leonardi (Italy) -- Sauces. General purpose coulis, Les Soupers de la Cour (France) -- Nun's sauce, Les Soupers de la Cour (France) -- Remoulade sauce, Les Soupers de la Cour (France) -- Ravigotte sauce, Les Soupers de la Cour (France) -- Basil salsa, Corrado (Italy) -- Raisin salsa, Corrado (Italy) -- Florentine salsa, Corrado (Italy) -- Breads and cakes. Turin biscuit or savoy cake, Les Soupers de la Cour (France) -- Turk's bonnet with ice cream, Les Soupers de la Cour (France) -- Sweet pastries and puddings. To make a trifle, Glasse (England) -- Apple fritters on pedestals, Les Soupers de la Cour (France) -- An apricot custard, Moxon (England) -- A tart de may, Bradley (England) -- Everlasting whip syllabub to put into glasses, Nutt (England) -- Confections. Diablotins or little devils, Les Soupers de la Cour (France) -- Naples biscuit, Nutt (England) -- Ices. Red currant water ice, Menon, La Science du Maître D'hôtel Cuisinier (France) -- Artichoke neige, Gilliers (France) -- Watermelon sorbetto, Corrado (Italy) -- Parmesan cheese ice cream, Nutt (England) -- Royal ice cream, Nutt (England) -- Burnt filbert ice cream, Nutt (England)."@en ;
    schema:description "Introduction : from the Baroque Era to the Victorian Age -- The Baroque and Rococo Era, 1650-1750. Salads and cold dishes. Salad of pomegranate, La Varenne (France) -- To garnish brawn or pig brawn, May (England) -- A grand salad, May (England) -- To make a salad of artichokes, De Verstandige Kock (Netherlands) -- Royal salad, Latini (Italy) -- Austrian salads, Hagger (Austria) -- Royal salad from labrada, De la Mata (Spain) -- Soups. The queen's pottage, La Varenne (France) -- Capon pottage with brignolle prunes, De Lune (France) -- Minestra of partridges, Stefani (Italy) -- Minestra of pumpkin, Stefani (Italy) -- Vever olie, or cheese pottage, Rabisha (England) -- Oyster pottage, Massialot (France) -- Purslane pottage, Massialot (France) -- Zuppa alla reale, Latini (Italy) -- Minestra of aubergines, Latini (Italy) -- A soup with duck, westphalian brown cabbage, smoked sausage, and jus, Hagger (Austria) -- A green soup with stuffed chickens, Hagger (Austria) -- Plum pottage, Kidder (England) -- Pottage of red herrings, Carter (England) -- Gazpachos of all kinds, De la Mata (Spain) -- Meat. Foie gras baked in embers, La Varenne (France) -- Lamb ragoût, De Lune (France) -- To roast a fillet of beef, May (England) -- How to make a hot pot of everything, De Verstandige Kock (Netherlands) -- Neapolitan fillet of beef, Latini (Italy) -- A dish of scotch collops, Birkett manuscript (England) -- A shoulder of mutton stuffed with oysters, Carter (England) -- A Spanish olio, La Chapelle (France) -- Beef in a lemon sauce, Nürnbergisches Koch-buch (Germany) -- To dress venison in collops, Nott (England) -- Poultry. Capon with oysters, La Varenne (France) -- A white fricassée of rabbits or chickens, Kidder (England) -- Pullets with verjuice grapes, Menon (France) -- Fish and seafood. To farce a crab, May (England) -- Tuna fish stew, Montiño (Spain) -- How to fry mussels in a pan, De Verstandige Kock (Netherlands) -- Fried swordfish, Latini (Italy) -- To roast a pike, Birkett manuscript (England) -- Stockfish boiled or with melted topping, monastery style, Hagger (Austria) -- A pupton of salmon, Nott (England) -- Vegetables and fungi. Salsify with brown butter, De Lune (France) -- A dish of eggplants, Stefani (Italy) -- To fry parsnips, Birkett manuscript (England) -- Warm cucumber with parmesan, Hagger (Austria) -- Spinach noodles or dumplings, Hagger (Austria) -- Morels with cream, La Chapelle (France) -- Cardoons, L'ecole Parfaite (France) -- To farce mushrooms, Adam's Luxury (England) -- To fry the roots of red beets, Bradley (England) -- Receipts to dress potatoes, Adam's Luxury (England) -- Eggs and dairy. Eggs à la intrigue, L'ecole Parfaite (France) -- Blanched manchet to be made in a frying pan, 1680s Rainbow manuscript (England) -- An amulet of asparagus, Adam's Luxury (England) -- Eggs poached with anchovies, L'ecole Parfaite (France) -- Sauces. Capon liver sauce, Stefani (Italy) -- Jasmine flower sauce, Stefani (Italy) -- Tomato salsa Spanish style, Latini (Italy) -- Savory pies and pastries. A Portuguese pie, De Lune (France) -- To make a lumber pie, may (England) -- Small pigeon pasticcetti, Latini (Italy) -- Genoese pasties, Hagger (Austria) -- French gaudiveau pie, L'ecole Parfaite (France) -- Royal hare in a pie, Hagger (Austria) -- A mermaid pie, Nott (England) -- Starches, pastas, and legumes. Rice polenta, Stefani (Italy) -- Sweet chickpeas with quinces, Montiño (Spain) -- Ravioli nudi, Latini (Italy) -- Green strudel of spinach or cabbage, Hagger (Austria) -- Breads and cakes. Pumpkin bread, De Bonnefons (France) -- An excellent French bread, English Receipt Book (England) -- Lady Steven's saffron cake, English Receipt Book (England) -- A cone cake or a molded cake, Hagger (Austria) -- Brioche, Menon (France) -- Sweet pastries and puddings. A tort of ruby red wine, De Lune (France) -- Sweet-sour tart, De Lune (France) -- Tort of quinces, Stefani (Italy) -- Torta di bocca di dama, Stefani (Italy) -- Medlar tort, Stefani (Italy) -- To make an apple pudding, De Verstandige Kock (Netherlands) -- To make little almond, or chestnut, or filbert pasties to fry, English Receipt Book (England) -- A white pot, Rainbow manuscript (England) -- An apple flan, Nürnbergisches Koch-buch (Germany) -- Apple or cherry dumplings, Hagger (Austria) -- Banniet tort, Carter (England) -- Prunella and taMarind tort, Carter (England) -- Fruit, nuts, and flower preserves. To perfume apples, English Receipt Book (England) -- Quince compote, De la Mata (Spain) -- Chestnut compote, De la Mata (Spain) -- Sweets and confections. French fritter recipes, De Lune (France) -- Fine mostaccioli, Stefani (Italy) -- To make the bean bread, wooley (England) -- Satin biscuit, English Receipt Book (England) -- Pepper or cinnamon cookies, Nürnbergisches Koch-buch (Germany) -- Chocolate biscuits, De la Mata (Spain) -- White spanish turrón, De la Mata (Spain) -- Ices. Creamy sunrise sorbetto, Brieve e Nuovo Modo (Italy) -- Drinks. Ratafia of quinces, Massialot (France) -- Wine chocolate, Salmon (England) -- Royal usquebaugh by infusion, The Whole Duty of a Woman (England)."@en ;
    schema:description "From the Baroque Era to the Victorian Era, 1650-1850, unprecedented changes took place in the food ways and dining habits of European society. This daily life aspect of history comes alive for students and food enthusiasts as they read and try out these recipes, most translated into English for the first time. There are nearly 200 recipes, organized overall by the mini-periods of the Baroque and Rococo Era, the Reign of Louis XV to the French Revolution, and the reign of Napoleon to the Victorian Era. Author Ivan Day, a renowned food historian who specializes in meticulous recreation of these."@en ;
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    schema:isPartOf <http://worldcat.org/issn/1080-4749> ; # The Greenwood Press "Daily life through history" series. Cooking up history.
    schema:isPartOf <http://experiment.worldcat.org/entity/work/data/139777199#Series/greenwood_press_daily_life_through_history_series> ; # Greenwood Press "Daily life through history" series.
    schema:isSimilarTo <http://www.worldcat.org/oclc/233591967> ;
    schema:name "Cooking in Europe, 1650-1850"@en ;
    schema:productID "428816114" ;
    schema:publication <http://www.worldcat.org/title/-/oclc/428816114#PublicationEvent/westport_conn_greenwood_press_2009> ;
    schema:publisher <http://experiment.worldcat.org/entity/work/data/139777199#Agent/greenwood_press> ; # Greenwood Press
    schema:url <http://dailylife.greenwood.com/dle.aspx?k=3&bc=DBDL1311&x=GR4624&p=GR4624-309> ;
    schema:url <http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=280829> ;
    schema:url <http://site.ebrary.com/id/10323638> ;
    schema:url <http://ebooks.abc-clio.com/?isbn=9780313346255> ;
    schema:url <http://site.ebrary.com/id/10354300> ;
    schema:url <http://ebooks.greenwood.com/reader.jsp?x=GR4624&p=cover> ;
    schema:url <http://www.dawsonera.com/depp/reader/protected/external/AbstractView/S9780313346255> ;
    schema:url <http://public.eblib.com/choice/publicfullrecord.aspx?p=491761> ;
    schema:url <http://www.myilibrary.com?id=242048> ;
    schema:url <http://www.myilibrary.com?id=242048&ref=toc> ;
    schema:workExample <http://worldcat.org/isbn/9780313346255> ;
    wdrs:describedby <http://www.worldcat.org/title/-/oclc/428816114> ;
    .


Related Entities

<http://ebooks.abc-clio.com/?isbn=9780313346255>
    rdfs:comment "An electronic book in the ABC-CLIO eBooks Online database, accessible through the World Wide Web; click for information." ;
    .

<http://ebooks.greenwood.com/reader.jsp?x=GR4624&p=cover>
    rdfs:comment "Click for information" ;
    .

<http://experiment.worldcat.org/entity/work/data/139777199#Agent/greenwood_press> # Greenwood Press
    a bgn:Agent ;
    schema:name "Greenwood Press" ;
    .

<http://experiment.worldcat.org/entity/work/data/139777199#Person/day_ivan> # Ivan Day
    a schema:Person ;
    schema:familyName "Day" ;
    schema:givenName "Ivan" ;
    schema:name "Ivan Day" ;
    .

<http://experiment.worldcat.org/entity/work/data/139777199#Place/westport_conn> # Westport, Conn.
    a schema:Place ;
    schema:name "Westport, Conn." ;
    .

<http://experiment.worldcat.org/entity/work/data/139777199#Series/greenwood_press_daily_life_through_history_series> # Greenwood Press "Daily life through history" series.
    a bgn:PublicationSeries ;
    schema:hasPart <http://www.worldcat.org/oclc/428816114> ; # Cooking in Europe, 1650-1850
    schema:name "Greenwood Press "Daily life through history" series." ;
    .

<http://experiment.worldcat.org/entity/work/data/139777199#Topic/cooking_regional_&_ethnic_european> # COOKING--Regional & Ethnic--European
    a schema:Intangible ;
    schema:name "COOKING--Regional & Ethnic--European"@en ;
    .

<http://id.worldcat.org/fast/1753310> # Cooking, European
    a schema:Intangible ;
    schema:name "Cooking, European"@en ;
    .

<http://worldcat.org/isbn/9780313346255>
    a schema:ProductModel ;
    schema:isbn "0313346259" ;
    schema:isbn "9780313346255" ;
    .

<http://worldcat.org/issn/1080-4749> # The Greenwood Press "Daily life through history" series. Cooking up history.
    a bgn:PublicationSeries ;
    schema:hasPart <http://www.worldcat.org/oclc/428816114> ; # Cooking in Europe, 1650-1850
    schema:issn "1080-4749" ;
    schema:name "The Greenwood Press "Daily life through history" series. Cooking up history." ;
    .

<http://www.worldcat.org/oclc/233591967>
    a schema:CreativeWork ;
    rdfs:label "Cooking in Europe, 1650-1850." ;
    schema:description "Print version:" ;
    schema:isSimilarTo <http://www.worldcat.org/oclc/428816114> ; # Cooking in Europe, 1650-1850
    .


Content-negotiable representations

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