MARC record from Internet Archive

LEADER: 02105nam 2200253 a 4500
007 cr
008 880509s1725 enk s 000 | eng
091 $a48729/B
100 1 $aSmith, R.$q(Robert)$0n 86847425.
245 10 $aCourt cookery: or, the compleat English cook. Containing the choicest and newest receipts for making soops, pottages, fricasseys, harshes, farces, ragoo's, cullises, sauses, forc'd-meats, and souses: with various ways of dressing most sorts of flesh, fish, and fowl, wild, and tame; with the best methods of potting, collaring and pickling. As likewise of pastes, pies, pasties, patties, puddings, tansies, biskets, creams, cheesecakes, florendines, cakes, jellies, sillabuds and custards. Also of can-dying and preserving: with a bill of fare for every month in the year, and the latest improvements in cookery, pastry, &c /$cBy R. Smith.
250 $aThe second edition /$bwith large additions.
260 $aLondon :$bPrinted for T. Wotton,$c1725.
300 $a4 unnumbered leaves, 218 pages, 14 unnumbered pages ;$c(8vo)
336 $atext$btxt$2rdacontent.
337 $acomputer$bc$2rdamedia.
338 $aonline resource$bcr$2rdacarrier.
510 4 $aESTC$cN4772.
650 0 $aCooking, English.$0sh 85031815.
650 7 $aCooking, English.$2fast$0(OCoLC)fst01754933.
655 0 $aElectronic books.
752 $aEngland$dLondon.
759 $adigukmhl.
776 1 $iPrint version:$tCourt cookery: or, the compleat English cook. Containing the choicest and newest receipts for making soops, pottages, fricasseys, harshes, farces, ragoo's, cullises, sauses, forc'd-meats, and souses: with various ways of dressing most sorts of flesh, fish, and fowl, wild, and tame; with the best methods of potting, collaring and pickling. As likewise of pastes, pies, pasties, patties, puddings, tansies, biskets, creams, cheesecakes, florendines, cakes, jellies, sillabuds and custards. Also of can-dying and preserving: with a bill of fare for every month in the year, and the latest improvements in cookery, pastry, &c$w(OCoLC)17925069$w(UkLW)b10775912.
907 $a.b30510211