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The Art Of Cookery Made Plain And Easy

by Hannah GLASSE (1708 - 1770)

Chapter 4 - Make a Number of pretty little Dishes fit for a Supper

Although this recording has been made using the 1784 version, the original book of The Art of Cookery, Made Plain and Easy was first published by subscription in 1747 by Hannah Glasse and was a compilation of the recipes typical for British meals produced in the kitchens of the more affluent classes in the 1700s. It will become obvious to the reader (and listener) of this (audio)book that Hannah Glasse was a very experienced and consummate cook totally focussed on preparing and presenting a wholesome and varied range of fare for the family and guests of the household in the most economic and efficient manner possible. In the book’s foreword – ‘To The Reader’ - Hannah Glasse states that she has ‘not wrote in the high polite style’ but rather it is her intent to ‘instruct the lower sort’ in their own way. By writing in her practical no-nonsense manner she is able to instil confidence in anyone who follows her recipes and advice to be able to produce an almost infinite variety of meals using whatever ingredients are available at the time. If you are looking for recipes for ‘Fancy Food’ then this book is not for you. But if you are interested in discovering how some of the best, wholesome, ‘stick to your ribs’ meals were created, then join me in the kitchen to find out what some of the finest 18th century British cuisine has to offer. - Summary by Steve C

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Listen next episodes of The Art Of Cookery Made Plain And Easy:
Additions , App-Pt 2 (from: to preserve Green Codlings) , App-Pt 3 (from: To candy Angelica) , App-Pt 4 (from: To make Chouder, a Sea Dish) , App-Pt 5 (from: To make Sour Crout) , Appendix-Part 1 , Ch 9-Pt 2 - For Lent (from: To make fine Fritters) , Ch 9-Pt 3 - For Lent (from: To broil Shrimp, Cod, Salmon, Whiting, or Haddock) , Ch 9-Pt 4 - For Lent (from: To roast a Fillet or Collar of Sturgeon) , Ch 9-Pt 5 - For Lent (from: To fry Artichokes) , Ch 9-Pt 6 - For Lent (from: An Amulet of Beans) , Ch 9-Pt 7 - For Lent (from: To make a fine Bread-Pudding) , Ch 9-Pt 8 - For Lent (from: To make an Onion-Pie) , Chapter 10 - Directions for the Sick , Chapter 11 - For Captains of Ships , Chapter 12 - Of Hogs-Puddings, Sausages etc , Chapter 13 - To Pot, and make Hams etc , Chapter 14 - Of Pickling , Chapter 15 - Of making Cakes etc , Chapter 16 - Of Cheesecakes, Creams, Jellies, Whipt Syllabubs etc , Chapter 17 - Of Made Wines, Brewing, French Bread, Muffins etc , Chapter 18 - Jarring Cherries, and Preserves etc , Chapter 19 - To make Anchovies,Vermicelli, Catchup, Vinegar etc , Chapter 20 - Of Distilling , Chapter 21 - How to market, and the seasons of the Year for Butchers Meat etc , Chapter 22 - A certain cure for the Bite of a Mad Dog , Chapter 5 - To Dress Fish , Chapter 6 - Of Soups and Broths , Chapter 7 - Of Puddings , Chapter 8 - Of Pies , Chapter 9-Part 1 - For Lent, or a Fast Dinner , Necessary Directions for Carving , Receipts for Perfumery