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Glasse, Hannah 1708-1770

Overview
Works: 87 works in 637 publications in 1 language and 6,680 library holdings
Genres: Cookbooks 
Roles: Author
Classifications: TX705, 641.5
Publication Timeline
Key
Publications about Hannah Glasse
Publications by Hannah Glasse
Publications by Hannah Glasse, published posthumously.
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 )
97 editions published between 1747 and 2009 in English and held by 697 libraries worldwide
The art of cookery, made plain and easy which far exceeds any thing of the kind ever yet published by Hannah Glasse( Computer File )
65 editions published between 1747 and 2005 in English and held by 188 libraries worldwide
The compleat confectioner : or, the whole art of confectionary made plain and easy ... By H. Glasse, author of the art of cookery by Hannah Glasse( Computer File )
14 editions published between 1760 and 2005 in English and held by 27 libraries worldwide
The art of cookery, made plain and easy : ... To which are added, one hundred and fifty new and useful receipts, and a copious index. By a lady by Hannah Glasse( Computer File )
12 editions published between 1758 and 2005 in English and held by 26 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( file )
1 edition published in 1778 in English and held by 0 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( file )
2 editions published between 1791 and 1796 in English and held by 0 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( file )
1 edition published in 1777 in English and held by 0 libraries worldwide
 
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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
Languages
English (427)
Covers
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