John Nott, The Cook's and Confectioner's Dictionary (1723)

Date

1723

Editor

John Nott

Lexicon title

Instructions for Carving according to these Terms of Arts

Book title

The Cook's and Confectioner's Dictionary: Or, The Accomplish'd Housewife's Companion. Containing, I. The choicest Receipts in all the several Branches of Cookery; or the best and newest Ways of dressing all sorts of Flesh, Fish, Fowl, &c. for a Common or Noble Table; with their proper Garnitures and Sauces. II. The best way of making Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Potages, &c. according to the English, French, and Italian Courts. III. All manner of Pastry-Works, as Biskets, Cakes, Cheese-Cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. IV. The various Branches of Confectionary; as Candying, Conserving, Preserving, and Drying all sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-Works. V. The way of making all English potable Liquors; Ale, Beer, Cider, Mead, Metheglin, Mum, Perry, and all sorts of English Wines; Also Cordials, and Beautifying Waters. VI. Directions for ordering an Entertainment, or Bills of Fare for all Seasons of the Year; and setting out a Desert of Sweetmeats to the best Advantage: With an Explanation of the Terms us'd in Carving. According to the Practice of the most celebrated Cooks. Confectioners, &c. in the Courts of England, France. &c. and many private and accomplish'd Housewives. Revised and recommended by John Nott, Cook to his Grace the Duke of Bolton.

Publication place

London

Publisher

C. Rivington

Text type

printed book

Genre

Hard-word, term-of-art, and dialect dictionaries, glossaries, and definitions

Subject area

cooking

Language

headwords: English
explanations: English
explanations: English

Word-group

type: alphabetical

Word-entry

type: headword
sample: To wing a Partridge. Raise his Legs and Wings, and Sauce him with Wine, powdered Ginger, and a little Salt.

STC

T092273