The compleat English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked stewed, roasted, broiled, frigassied, fried, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France.
dc.contributor | Text Creation Partnership, |
dc.coverage.placeName | London |
dc.date.accessioned | 2020-06-30 |
dc.date.accessioned | 2022-08-27T03:31:20Z |
dc.date.available | 2022-08-27T03:31:20Z |
dc.date.created | 1690 |
dc.date.issued | 2013-12 |
dc.identifier | ota:A80290 |
dc.identifier.uri | http://hdl.handle.net/20.500.14106/A80290 |
dc.description.abstract | A reissue of "The English and French cook:" printed in 1674, with half-title and title page cancelled. With index, and 4 final advertisement leaves. Includes recipes for Lent and menus for the four seasons. Reproduction of original in the Folger Shakespeare Library. |
dc.format.extent | Approx. 527 KB of XML-encoded text transcribed from 242 1-bit group-IV TIFF page images. |
dc.format.medium | Digital bitstream |
dc.format.mimetype | text/xml |
dc.language | English |
dc.language.iso | eng |
dc.publisher | University of Oxford |
dc.relation.isformatof | https://data.historicaltexts.jisc.ac.uk/view?pubId=eebo-99897192e |
dc.relation.ispartof | EEBO-TCP |
dc.rights | To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication Creative Commons 0 1.0 Universal. This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information. |
dc.rights.uri | http://creativecommons.org/publicdomain/zero/1.0/ |
dc.rights.label | PUB |
dc.subject.lcsh | Cookery -- England -- Early works to 1800. |
dc.subject.lcsh | Menus -- Early works to 1800. |
dc.subject.lcsh | Cookery, French -- Early works to 1800. |
dc.subject.lcsh | Cookery, English -- Early works to 1800. |
dc.title | The compleat English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked stewed, roasted, broiled, frigassied, fried, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. |
dc.type | Text |
has.files | yes |
branding | Oxford Text Archive |
files.size | 1563205 |
files.count | 4 |
identifier.stc | Wing C5638B |
identifier.stc | ESTC R224403 |
otaterms.date.range | 1600-1699 |
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