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The Queen's Royal Cookery

The Queen's Royal Cookery
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Permission required for non-editorial use (inc book and magazine covers). Please contact us
Largest available format 5496 × 4838 px 26 MB
Dimension [pixels] Dimension in 300dpi [mm] File size [MB]
Large 5496 × 4838 px 465 × 410 mm 26.2 MB
Medium 1024 × 902 px 87 × 76 mm 1.4 MB
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IMAGE number
BL3274446
Image title
The Queen's Royal Cookery
Auto-translated text View Original Source
Location
British Library, London, UK
Image description

The queen's royal cookery: or, Expert and ready wa Author: Hall, T / London: S. Bates; A. Bettesworth, 1729 Language: English Source/Shelfmark: C.115.aa.7, preface In the preface to the Queen's Royal cookery, the author distinguishes the book from others of its kind, emphasising its lack of 'superfluous trifles' and 'old and antiquated receipts'. He claims to present the latest culinary fashions in a way that is 'wholly new and useful'. In fact, forty of T. Hall's recipes had been poached from Sir Kenelme Digby's manuscripts which were published in 1669. Consequently Hall's dishes were thoroughly old-fashioned. Image taken from The queen's royal cookery: or, Expert and ready way for the dressing of all sorts of flesh, fowl, fish With the art of preserving and candying of fruits and flowers The fourth edition. Originally published/produced in London: S. Bates; A. Bettesworth, 1729.

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From the British Library archive / Bridgeman Images
Image keywords
writer / cookery / old / cooking technique / oblation / ceremony and ritual

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