Listings for Author:
Hannah Glass
Click here to select all entries:
Hannah Glasse : First Catch your Hare, The Art of Cookery made Plain and Easy
A number of recipes copied from 'First Catch your Hare, The Art of Cookery made Plain and Easy', by Hannah Glasse,1747. For example: 'To boile a Custard Pudding Take a pint of Cream, out of which take two or three Spoonfulls, and mix with a Spoonful of fine flour, Set the rest to Boil, When it is boiled, take it of, and Stir in the Cold Cream, & flour very well, when it is Cold beat up five yolks & two whites of eggs Stir in a Little Salt and some nutmeg & two or three Spoonfuls of Sack Sweeten to your palate, butter a wooden bowl, & pour it in, tie a Cloth over it & boile it half an hour, when it is enough, untie the Cloth, turn the pudding out into your Dish & pour melted butter over it.'
Century: 1700-1799 Reader/Listener/Group: Mary Bacon Print: Book
Hannah Glass : Art of Cookery Made Plain and Easy
'DILLY. "Mrs. Glasse's "Cookery", which is the best, was written by Dr. Hill. Half the trade know this.' JOHNSON. "Well, Sir. This shews how much better the subject of cookery may be treated by a philosopher. I doubt if the book be written by Dr. Hill; for, in Mrs. Glasse's "Cookery", which I have looked into, salt-petre and sal-prunella are spoken of as different substances, whereas sal-prunella is only salt-petre burnt on charcoal; and Hill could not be ignorant of this. However, as the greatest part of such a book is made by transcription, this mistake may have been carelessly adopted. But you shall see what a Book of Cookery I shall make! I shall agree with Mr. Dilly for the copy-right". Miss SEWARD. "That would be Hercules with the distaff indeed". JOHNSON. "No, Madam. Women can spin very well; but they cannot make a good book of Cookery".'
Century: 1700-1799 Reader/Listener/Group: Mr Dilly Print: Book
Hannah Glass : Art of Cookery Made Plain and Easy
'DILLY. "Mrs. Glasse's "Cookery", which is the best, was written by Dr. Hill. Half the trade know this.' JOHNSON. "Well, Sir. This shews how much better the subject of cookery may be treated by a philosopher. I doubt if the book be written by Dr. Hill; for, in Mrs. Glasse's "Cookery", which I have looked into, salt-petre and sal-prunella are spoken of as different substances, whereas sal-prunella is only salt-petre burnt on charcoal; and Hill could not be ignorant of this. However, as the greatest part of such a book is made by transcription, this mistake may have been carelessly adopted. But you shall see what a Book of Cookery I shall make! I shall agree with Mr. Dilly for the copy-right". Miss SEWARD. "That would be Hercules with the distaff indeed". JOHNSON. "No, Madam. Women can spin very well; but they cannot make a good book of Cookery".'