Hannah Glasse's Contents of the Appendix

Welcome to FabulousFusionFood's Hannah Glasse Recipes and Modern Redaction Recipes Pages — This page gives you the Full Contents of the Appendix from Hannah Glasse's 1747 volume, The Art of Cookery Made Plain and Easy (1774 edition, apart from the preface which is from the 1747 original). Here you will be presented with as close a representation to the original entry giving the contents of the appendix for the book as possible. Each entry in the contents table links through to original recipes and their modern redactions (where available). This is the first time that Hannah Glasse's book has been made available in its entirety on the internet. Enjoy...

These pages have been written to be as close to the 1747 original as possible, within the limitations of HTML. As a result, the long-s symbol 'ſ' has been used in the text wherever it features in the original. Typically this is used where the s precedes a long letter such as an I, t or 1 or another long-s (to create a ligature), or where the S precedds a curved letter such as an 'a', 'e', 'o' or 's'. As a result, in the original work 'seasoned skirret soop' is typeset 'ſeaſoned ſkirret ſoop'.

You will encounter many unfamiliar culinary terms and usages in this work. Where the recipe has been redacted into modern form, these are either defined in the redaction or a link to a definition is given. However, may of the terms can also be found by browsing or searching the glossary of cooking and food terms pages on this site.

The text presented here is derived directly from Hannah Glasse's book.

Hanna Glasse's Contents of the Appentix for the 'Art of Cookery'

THE

CONTENTS

OF THE

APPENDIX

	pag.
Obſervations on preſerving ſalt meat, ſo as to keep it mellow and fine for three or four months ; and to preſerve potted butter	339
To dreſs a mock turtle	340
To ſtew a buttock of beef	ib
To ſtew green peas the Jews way	341
To dreſs haddocks after the Spaniſh way	ib
A Spaniſh peaſe ſoop	342
To make onion ſoop the Spaniſh way	ib
Milk ſoop the Dutch way	ib
Fiſh paſties the Italian way	ib
Aſparagus the Spaniſh way	343
Red cabbage dreſſed after the Dutch way, good for a cold in the breaſt	ib
Cauliflowers dreſſed the Spaniſh way	ib

	pag.
Carrots and French beans dreſſed the Dutch way	343
Beans dreſſed the German way	ib
Artichoke-ſuckers dreſſed the Spaniſh way	344
To dry pears without ſugar	ib
To dry lettuce ſtalks, artichoke ſtalks, or cabbage ſtalks	ib
Artichokes preſerved the Spaniſh way	ib
To make almond rice	345
To make ſham chocolate	ib
Marmalade of egg the Jews way	ib
A cake the Spaniſh way	346
A cake another way	ib
To dry plumbs	ib
To make ſugar of pearl	ib
To make fruit-wafers of codlings &c.	347
To make white wafers	ib
To make brown wafers	ib
How to dry peaches	ib
How to make almond knots	ib

	pag.
To preſerve apricots	348
How to make almond milk for a waſh	ib
How to make gooſeberry wafers	ib
How to make thin apricot chips	349
How to make little French biſcuits	ib
How to preſerve pippins in jelly	ib
How to make blackberry-wine	350
The beſt way to make raiſin wine	ib
How to preſerve white quinces whole	351
How to make orange wafers	ib
How to make orange cakes	ib
How to make white cakes, like china diſhes	352
To make a lemoned honey comb	ib
How to dry cherries	ib
How to make fine almond cakes	353
How to make Uxbridge cakes	ib
How to make mead	ib
To make marmalade of cherries	ib
To dry damſons	ib
Marmalade of quince white	354
To preſerve apricots or plumbs green	ib
To preſerve cherries	ib
To preſerve barberries	355
How to make wigs	ib
To make fruit-wafers ; codlings or plumbs do beſt	ib
How to make marmalade of oranges	ib
To make cracknels	356

	pag.
To make orange loaves	356
To make a lemon tower of pudding	ib
How to make the clear lemon cream	ib
How to make chocolate	ib
Another way to make chocolate	ib
Cheeſe-cakes without currants	ib
How to preſerve white pear plumbs	358
To preſerve currants	ib
To preſerve raſpberries	ib
To make biſcuit bread	359
To candy angelica	ib
To preſerve cherries	ib
To dry pear plumbs	ib
To candy caſſia	360
To make carraway cakes	ib
To preſerve pippins in ſlices	361
To make ſack cream like butter	ib
Barley cream	ib
To make almond butter	ib
To make ſugar cakes	362
Sugar cakes another way	ib
To make clouted cream	ib
Quince cream	ib
Citron cream	363
Cream of apples, quince, gooſeberries, prunes, or raſpberries	ib
Sugar-loaf cream	363
Conſerve of roſes boil'd	364
How to make orange biſcuits	ib
How to make yellow varniſh	365
How to make a pretty varniſh to colour little baſkets, bowl, or any board where nothing hot is ſet on	ib

	pag.
How to clean gold or ſilver lace	365
How to make ſweet powder for cloaths	366
To clean white ſatins, flower'd ſilks, with gold and ſilver in them	ib
To keep arms, iron or ſteel from ruſting	ib
The Jews way to pickle beef, which will go good to the West Indes, and keep a year good in one pickle, and with care, will go to the East-Indies	ib
How to make cyder	367
For fining cyder	ib
To make chouder, a ſea diſh	368
To clarify ſugar after the Spaniſh way	ib
To make Spaniſh fritters	ib
To fricaſey pigeons the Italian way	369
Pickled beef for present uſe	ib
Beef ſteaks after the French way	ib
A capon done after the French way	ib
To make Hamburgh ſauſages	370
Sauſages after the German way	ib
A turkey ſtuff'd after the Hamburgh way	ib
Chickens dreſſ'd the French way	ib
A calf's head dreſs'd after the Dutch way	371
Chickens and turkies dreſs'd after the Dutch way	ib
To make a fricaſey of calves feet and chaldron, after the Italian way	ib
To make a cropadeu, a Scotch diſh, &c.	ib

	pag.
To pickle the fine purple cabbage, ſo much admired at the great tables	371
To make a pickle	372
To raiſe muſhrooms	ib
The ſtag's heart water	ib
To make angelica water	373
To make milk water	ib
To make ſlip-coat cheeſe	ib
To make brick-back cheeſe. It muſt be made in September	374
To make cordian poppy water	ib
To make white mead	ib
To make brown pottage	ib
To make white barley pottage	ib
To make white barley pottage with a large chicken in the middle	375
Engliſh Jews puddings ; an excellent diſh for the expence of ſixpence	ib
To make a Scotch haggiſs	376
To make ſour crout	ib
To keep green peaſe, beans, &c, and fruit, freſh and good till Chriſtmas	ib
To make paco-lilla, or India pickle, the ſame the maongos come over in	377
To preſerve cucumbers equal with any India ſweet-meat	378
The Jews way of preſerving ſalmon, and all ſorts of fiſh	ib
To preſerve tripe to go to the Eaſt-Indies	379
The manner of dreſſing various ſorts of dried fiſh ; as ſtock-fiſh, cod, ſalmon, whitings, &c.	ib
The way of curing mackrel	381
To dreſs cured mackrel	ib

	pag.
Calves feet ſtew'd	381
To pickle a buttock of beef	382
To make a fine bitter	ib
An approved method practiſed by Mrs Dukely, the Queen's tyre woman, to preſerve hair, and make it grow thick	ib

	pag.
A powder for the heartburn	383
A fine lip-ſalve	ib
To make Carolina ſnow-balls	ib
A Carolina rice-pudding	ib
To diſtil treacle-water, lady Monmouth's way	384

Back to the contents of Hannah Glasse's 1774 book The Art of Cookery Made Plain and Easy