The art of cookery made plain and easy : which far exceeds any thing of the kind yet published ... : to which are added, by way of appendix, one hundred and fifty new and useful receipts, and a copious index / by a lady
{"id": "ld1-1646149545906-1646150032750-1", "version": "", "unitCode": "SIL", "linkedId": "0", "type": "edanmdm", "content": {"descriptiveNonRepeating": {"record_ID": "siris_sil_88703", "online_media": {"mediaCount": 2, "media": [{"thumbnail": "http://sirismm.si.edu/siris/ScannedBook.jpg", "usage": {"access": "CC0"}, "type": "Scanned books", "content": "https://doi.org/10.5962/bhl.title.165513"}, {"thumbnail": "https://library.si.edu/sites/default/files/styles/book_cover_small/public/books/covers/artofcookerymad00glascover.jpg", "usage": {"access": "CC0"}, "type": "Scanned books", "content": "https://doi.org/10.5479/sil.88703.39088012532966"}]}, "unit_code": "SIL", "title_sort": "ART OF COOKERY MADE PLAIN AND EASY : WHICH FAR EXCEEDS ANY THING OF THE KIND YET PUBLISHED : TO WHICH ARE ADDED BY WAY OF APPENDIX ONE HUNDRED AND FIFTY NEW AND USEFUL RECEIPTS AND A COPIOUS INDEX BY A LADY", "record_link": "https://siris-libraries.si.edu/ipac20/ipac.jsp?&profile=liball&source=~!silibraries&uri=full=3100001~!88703~!0#focus", "title": {"label": "Title", "content": "The art of cookery made plain and easy : which far exceeds any thing of the kind yet published ... : to which are added, by way of appendix, one hundred and fifty new and useful receipts, and a copious index / by a lady"}, "metadata_usage": {"access": "CC0"}, "data_source": "Smithsonian Libraries"}, "indexedStructured": {"date": ["1700s", "1770s"], "object_type": ["Books"], "name": ["Smithson, James", "Mead, Richard", "Glasse, Hannah"], "topic": ["Cooking, English"], "language": ["English language"], "usage_flag": ["BHLEX"], "online_media_type": ["Scanned books"]}, "freetext": {"date": [{"label": "Date", "content": "1770"}], "identifier": [{"label": "Call number", "content": "TX705 .G54 1770X"}, {"label": "Call number", "content": "TX705.G54 1770X"}], "notes": [{"label": "Notes", "content": "A facsimile of the author's signature is printed on the first page of text."}, {"label": "Notes", "content": "\"Appendix to The art of cookery, made plain and easy\" has a half title on Z1r; pagination and register are continuous."}, {"label": "Notes", "content": "Woodcut head- and tail-pieces."}, {"label": "Notes", "content": "Misnumbering p. 382-383 as 372-373, respectively."}, {"label": "Notes", "content": "Signatures: A\u00e2\u0081\u00b8 a\u00e2\u0081\u00b8 B-2C\u00e2\u0081\u00b8 2D\u00e2\u0081\u00b4."}, {"label": "Notes", "content": "Includes index."}, {"label": "Notes", "content": "Rhees, W.J. Smithson and his bequest, p. 64"}, {"label": "Notes", "content": "Also available online."}, {"label": "Notes", "content": "SCNHJS copy (39088012532966) has inscribed in ink on front paste-down: 1850 / Smithsonian B."}, {"label": "Notes", "content": "SCNHJS copy with occasional pencilled ms. markings and note in margins; pencilled index on back paste-down."}, {"label": "Notes", "content": "SCNHJS copy from the James Smithson Collection."}, {"label": "Notes", "content": "SCNHJS copy bound in contemporary mottled sheepskin; panelled spine with rules in gilt, red leather spine label with title in gilt; rolls on edges of boards."}, {"label": "Notes", "content": "SCNHJS copy has bookplate: Smithsonian Libraries Adopt-a-Book Program, Adopted by John H. Dick."}, {"label": "Notes", "content": "Elecresource"}, {"label": "Contents", "content": "(from t.p.) Containing, I. How to roast and boil to perfection every thing necessary to be sent up to table -- II. Of made-dishes -- III. How expensive a French cook's sauce is -- IV. To make a number of pretty little dishes for a supper, or side-dish, and little corner-dishes for a great table -- V. To dress fish -- VI. Of soops and broths -- VII. Of puddings -- VIII. Of pies -- IX. For a Lent dinner; a number of good dishes, which you may make use of at any other time -- X. Directions to prepare proper food for the sick -- XI. For captains of ships; how to make all useful things for a voyage; and setting out a table on board a ship -- XII. Of hog's puddings, sausages, &c. -- XIII. To pot and make hams, &c. -- XIV. Of pickling -- XV. Of making cakes, &c. -- XVI. Of cheese-cakes, creams, jellies, whipt syllabubs, &c. -- XVII. Of made wines, brewing, French bread, muffins, &c. -- XVIII. Jarring cherries and preserves, &c. -- XIX. To make anchovies, vermicella, catchup, vinegar, and to keep artichokes, French-beans, &c. -- XX. Of distilling -- XXI. How to market, the seasons of the year for butchers meat, poultry, fish, herbs, roots, and fruit -- XXII. A certain cure for the bite of a mad dog / by Dr. Mead -- XXIII. A receipt to keep clear from buggs"}], "name": [{"label": "Author", "content": "Glasse, Hannah 1708-1770"}, {"label": "Author", "content": "Mead, Richard 1673-1754"}, {"label": "former owner", "content": "Smithson, James 1765-1829 DSI"}], "topic": [{"label": "Topic", "content": "Cooking, English"}], "title": [{"label": "Title", "content": "Glasse's Cookery"}], "physicalDescription": [{"label": "Physical description", "content": "[2], vi, [24], 384, [24] p. ; 21 cm. (8vo)"}], "dataSource": [{"label": "Data Source", "content": "Smithsonian Libraries"}], "objectType": [{"label": "Type", "content": "Early works to 1800"}]}}, "url": "edanmdm:siris_sil_88703", "hash": "23ab039e51bec768e40f9bb4be2741713b76d397", "docSignature": "1b186fcc9b43e365d6ee8743fd36ceca", "timestamp": 1596787907, "lastTimeUpdated": 1596787907, "title": "The art of cookery made plain and easy : which far exceeds any thing of the kind yet published ... : to which are added, by way of appendix, one hundred and fifty new and useful receipts, and a copious index / by a lady"}