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The book was "by far the most popular cookbook in eighteenth-century Britain". [19] Other writers stole her work without attribution. Penelope Bradshaw's book was published in the following year claiming to be the 10th edition. This included recipes taken from Glasse's book with amounts doubled or halved to conceal the duplication. [20]
Hannah Glasse (née Allgood; March 1708 – 1 September 1770) was an English cookery writer of the 18th century. Her first cookery book, The Art of Cookery Made Plain and Easy, published in 1747, became the best-selling recipe book that century. It was reprinted within its first year of publication, appeared in 20 editions in the 18th century ...
Pages in category "18th-century British cookbooks" The following 11 pages are in this category, out of 11 total. ... The Art of Cookery Made Plain and Easy; C.
Featuring inexpensive and easy-to-find ingredients, tuna ... when the company passed out free cookbooks featuring Jell-O recipes. ... but it has been an English staple since the mid-18th century.
The following refer to the 9th edition, 1739. Preface; A Bill of Fare for every Season of the Year. Cookery, &c. Page 1. [Soups, meats, pies, pickles, fish, hams ...
18th; 19th; 20th; 21st; 22nd; 23rd; Subcategories. ... Pages in category "18th-century cookbooks" The following 3 pages are in this category, out of 3 total.
In the 18th century, game pies prepared for the prosperous gentry could be very elaborate. Hannah Glasse , in her best-selling The Art of Cookery made Plain and Easy , first published in 1747, gave a recipe for a Christmas pie that included pigeon, partridge, a chicken and a goose, all boned and placed one inside the other, and then placed ...
Add in the brown sugar and stir until completely dissolved. Gradually stir in the cream and bring the liquid to a boil. As soon as you see bubbles start to rapidly rise, turn down the burners so ...