street-food: Hannah Glasse

Evidence: 100 • authority: 72

Hannah Glasse (née Allgood; March 1708 – 1 September 1770) was an English cookery writer. Her first book, The Art of Cookery Made Plain and Easy, published in 1747, became the best-selling recipe book that century. It was reprinted within its first year of publication, appeared in 20 editions in the 18th century, and continued to be published until well into the 19th century. She later wrote The Servants' Directory (1760) and The Compleat Confectioner, which was probably published in 1760; neither book was as commercially successful as her first. Glasse was born in London to a Northumberland landowner and his mistress. After the relationship ended, Glasse was brought up in her father's fami…

Evidence: 91 • authority: 72

Ann H. Cook (fl. c. 1725 – c. 1760) was an English cookery book writer and innkeeper. In 1754 she published Professed Cookery, which went on to two further editions in her lifetime. Living in Hexham, Northumberland, in 1739–1740 Cook and her husband John became embroiled in a feud with a well-connected local landowner, Sir Lancelot Allgood, following an argument over an invoice the Cooks had issued. Although they were later exonerated, Allgood continued his attack on them, forcing them to leave their inn and move. Their finances suffered and John was imprisoned for non-payment of debts. To earn money, Cook wrote The New System of Cookery in 1753, which was reissued as Professed Cookery in 1…

Evidence: 91 • authority: 72

The Art of Cookery Made Plain and Easy is a cookbook by Hannah Glasse (1708–1770), first published in 1747. It was a bestseller for a century after its first publication, dominating the English-speaking market and making Glasse one of the most famous cookbook authors of her time. The book ran through at least 40 editions, many of which were copied without explicit author consent. It was published in Dublin from 1748, and in America from 1805. Glasse said in her note "To the Reader" that she used plain language so that servants would be able to understand it. The 1751 edition was the first book to mention trifle with jelly as an ingredient; the 1758 edition gave the first mention of "Hamburg…

Evidence: 87 • authority: 72

Mrs. Beeton's Book of Household Management, also published as Mrs. Beeton's Cookery Book, is an extensive guide to running a household in Victorian Britain, edited by Isabella Beeton and first published as a book in 1861. Previously published in parts, it initially and briefly bore the title Beeton's Book of Household Management, as one of the series of guidebooks published by her husband, Samuel Beeton. The recipes were highly structured, in contrast to those in earlier cookbooks. It was illustrated with many monochrome and colour plates. Although Mrs. Beeton died in 1865, the book continued to be a best-seller. The first editions after her death contained an obituary notice, but later edi…

Evidence: 75 • authority: 88

Tom Jaine (ed): First Catch Your Hare (being a facsimile reprint with added editorial matter of the first edition [1747] of Hannah Glasse: The Art of Cookery Made Plain and Easy). Tom Jaine (ed): First Catch Your Hare (being a facsimile reprint with added editorial matter of the first edition [1747] of Hannah Glasse: The Art of Cookery Made Plain and Easy): Blackawton, Prospect Books, 1995: ISBN 0907 32558 0: 278 pp, Introduction by the editor, two complementary Essays on Hannah Glasse's sources by Jennifer Stead and Priscilla Bain, Glossary by Alan Davidson with drawings by Soun, Index to the original work by Jennifer Stead, £22.50.

Evidence: 45 • authority: 80

Eighteenth Century Cookery. The Art of Cookery Made Plain and Easy, by a Lady (Hannah Glasse)

Evidence: 43 • authority: 80

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 /

Evidence: 43 • authority: 72

Yorkshire pudding is a baked pudding made from a batter of eggs, flour, and milk or water. A common British side dish, it is a versatile food that can be served in numerous ways depending on its ingredients, size, and the accompanying components of the meal. As a first course, it can be served with onion gravy. For a main course, it may be served with meat and gravy (historically roast beef but in recent years with other meats), as part of the traditional Sunday roast, but can also be filled with foods such as bangers and mash to make a meal. Sausages can be added to make toad in the hole. In some parts of the United Kingdom, (especially the Midlands) the Yorkshire pudding can be eaten as a…

Evidence: 29 • authority: 80

Hannah glasse and her art of cookery

Evidence: 29 • authority: 80

Hannah Glasse and Her ‘Art of Cookery’

Evidence: — • authority: 72

Curry (English: /kʌɹiː/, Tamil: [kɐri]) is a dish with a spicy sauce, initially in Indian cuisine, then modified by interchange with the Portuguese, followed by the British, and eventually thoroughly internationalised. Many curries are found in the cuisines of countries in Southeast Asia and East Asia. In medieval India, proto-curries were flavoured with mild spices such as asafoetida, cardamom, coriander, cumin, and ginger, with the limited heat of black pepper. A definite step in the development of modern curry was the arrival in India of spicy hot chili peppers, along with ingredients such as tomatoes and potatoes, part of the Columbian exchange of plants between the Old World and the Ne…

Evidence: — • authority: 72

English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but is also very similar to wider British cuisine, partly historically and partly due to the import of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of post-war immigration. Some traditional meals, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths with herbs or spices, and freshwater and saltwater fish have ancient origins. The 14th-century English cookbook, the Forme of Cury, contains recipes for these, and dates from the royal court of Ri…