@article{626208,
      recid = {626208},
      author = {Nott, John,},
      title = {The cooks and confectioners dictionary or, the  accomplish'd housewives 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, Pottages, &c. according to the  English, French, and Italian Courts. All Sorts of Pickles.  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, Cyder, 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 Sweet-Meats 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. The third edition with additions. Revised and  recommended by John Nott, late Cook to the Dukes of  Somerset, Ormond and Bolton; Lord Lansdown and Ashburnham.  [electronic resource] :},
      publisher = {printed by H. P. for Charles Rivington, at the Bible and  Crown, in St. Paul's Church-Yard,},
      address = {London :},
      pages = {[632]p.,plate ;},
      year = {1726},
      note = {Compiled by John Nott.},
      url = {http://library.usi.edu/record/626208},
}