A true gentlewomans delight Wherein is contained all manner of cookery: together with preserving, conserving, drying and candying. Very necessary for all ladies and gentlewomen. Published by W. I. gent.

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Author:	Kent, Elizabeth Grey, Countess of, 1581-1651.
Title:	A true gentlewomans delight Wherein is contained all manner of cookery: together with preserving, conserving, drying and candying. Very necessary for all ladies and gentlewomen. Published by W. I. gent.
Rights/Permissions:	The University of Michigan Library provides access to these keyboarded and encoded editions of the works for educational and research purposes. These transcriptions are believed to be in the public domain in the United States; however, if you decide to use any of these transcriptions, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact eebotcp-info@umich.edu. If you have concerns about the inclusion of an item in this collection, please contact LibraryIT-info@umich.edu. This statement does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information.
Print source:	A true gentlewomans delight Wherein is contained all manner of cookery: together with preserving, conserving, drying and candying. Very necessary for all ladies and gentlewomen. Published by W. I. gent. Kent, Elizabeth Grey, Countess of, 1581-1651., W. J. London: printed by G.D. and are to be sold by William Shears, at the sign of the Bible in St. Pauls Church-yard, 1653.
Subject terms:	Cookery -- England -- Early works to 1800. Canning and preserving -- Early works to 1800.
URL:	https://name.umdl.umich.edu/A47270.0001.001
How to cite:	For suggestions on citing this text, please see Citing the TCP on the Text Creation Partnership website.

Table of Contents

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title page

To the Ʋirtuous and most Hopefull Gentlewoman, Mis. Anne Pile, Eldest Daughter of the Honorable Sr. Francis Pile Baronet, deceased.

To the Vertuous and most Noble Lady, Latitia Popham▪ Wife of the Honora∣ble and truely Valiant Colonel Alexander Popham.

TO THE READER.

A Table of the Contents.

To make an Excellent Jelly.

To make a Christall Ielly.

To make a Quince Cream.

To make a fresh Cheese.

To make a Codling Cream.

How to make a Goosberrie Fool.

To make Apple Cream at any time.

To make a Trifle Cream.

To make clouted Cream.

How to make a white Fool.

To make a Goosberry Custard.

To make a Fool.

To make Cheese-cakes.

To make a Sack Posset.

To make Leach.

To make yellow Leach.

To make a slipcoat Cheese.

To make Cheese-loaves.

How to make a very good Tansie.

To make black Tart stuffe.

To make yellow Tart stuffe.

To make a made Dish.

To fry Appl pies.

To make Curd-Cakes.

To make Furmenti.

To make an Arterchoak Pie.

To make a Chicken Pie.

To bake Beef like red Deer.

To roast a Shoulder of Mutton with Thyme.

To roast a Shoulder of Mutton with Oysters.

To make Angellets.

To make black Puddings,

To make white Puddings.

To make Almond Puddings.

To make a Pudding to bake.

To make a boyld Pudding.

To make a Cream Pudding to be boyled.

To make a White-pot.

To make a forc'd dish of any col meat.

To make a forc'd dish of a Leg of Mutton, or Lamb.

To boyle a Calves head with Oysters.

To fry a Coast of Lamb.

To stw Saucesedges.

To boyle Ducks.

To make stewed Broth.

To make gallendine Saue for a Turkey.

An exceeding good way to stew Chickens.

To boil a leg of Mutton.

To keep Quinces all the year.

To pickle Cowcumbers.

To pickl Purslain.

To do Clove-gillifloures up for Sal∣lting all the year.

To pickle Broom-buds.

To pickle Oysters.

To make grout.

To make jelly of Marmalet.

To make jelly of Pippins.

To preserve green VValnuts.

To preserve white Quinces.

To make Goosberry Tarts.

To preserve Resberries.

To preserve Currans.

To preserve Medlers.

To preserve Goosberries.

To make Goosberry Cakes.

To do Goosberries like Hops.

To preserve Apricocks.

To make Apricock Cakes.

To make Mackeroons

How to preserve White Damsons green.

To preserve Mulberries.

To preserve Pippens white.

To make whie Quince Cakes.

To preserve Grapes.

To preserve Damsons.

How to make Cake of Lemons or Violets.

To preserve Quinces red.

To make Bisket Bread.

To preserve Grapes to look clea and green.

To Candie Apricocks.

To make Paste of Goosberries, or Barberies, or English Currans.

To make Paste of Oranges and Le∣mons.

To make Paste Royall in Spice.

To candie Peares, Plums, or A∣pricocks, that shall look as clear as Amber.

To make paste Royall white, that you may make Court Bouls, or Caps, or Gloves, Shooes, or any pretty thing Printed in Mulds.

Ta make fine Diet Bread.

To preserve Apricocks.

To preserve Damsons.

To make Papp of Barly.

To candy Lemons and Oranges.

To mke Cakes of Almonds.

To make white Lemon Cakes.

To make Oyle of Violets.

To preserve Pomecitron.

To candy Ringus Roots.

To candie all kind of Fruitrages, as Oranges, Lemons, Citrons, Lettice stockes, the Sugar-candy, such as the Comfet-makers doe candy the Fruits with.

To candie all kind of Floures in wayes of the Spanish Candie.

To make Essings.

To make Sugar Cakes.

To make a Galfes-foot Pie.

To make a very good Pie.

To make Simbals.

To preserve Angelica roots.

To boyle a Capon with Brewis.

To make a Spice Cake.

To make Broth for a Neats-tongue.

To souce a Carp or Gurnet.

To make a fine Pudding.

To make a Broth to drink,

To boyle a Chicken, Partridge, or Pyton.

A Broth to drink.

A Broth to eat on fasting dayes.

To make Ponado.

To make a Caudle.

To make Almond Butter.

To stew Beef.

To Souce a young Pig.

To boil Flounders or Pickrels af∣ter the Frencb Fashion.

To make flesh of Apricocks.

To make flesh of Quinces.

To preserve Oranges.

To dry Cherries.

To dry Peaches.

To boil Veal,

To boil a Capon in white Broth

To boil a Capon or Chicken in white Broth with Almonds.

To boil Brawn.

To boil a gammon of Bacon.

To boil a Rabbet.

To boil a Mallard with a Cab∣bage.

To boil a Duck with Turnips.

To boil Chicken, and Sorrel Sops.

To boil a Pike in white Broth.

To boil divers kinds of Fishes.

To make Sallet of all manner of Hearbs.

To stew Steakes between two dishes.

To stew Calves feet.

To stew a Mallard.

To stew Trouts.

To stew Smelts or Flounders.

To stew a Rabbet.

To stew a Pullet or Capon.

To stew cold Chickens.

To make Paste for a Pasty of Ve∣nison.

To make Paste for a Pie to keep long.

To make Paste for a Custard.

To make Paste for buttered Loaves.

To make Paste for Dumplins.

To make Puffe-paste.

To bake a gammon of Bacon.

To bake fillets of Beef, or clods, in stead of red Deer.

To bake Calves Feet.

To bake a Turkie.

To bake a Hare.

To bake Quinces or Wardens, so as the fruit look red, and the crust white.

To bake Chucks of Veal.

To bake a Chicken Pie.

To bake a Steak Pie.

To make an Italian Pudding.

To bake a Florentine.

To roast a Breast of Veal.

To roast a Hare.

To roast a Shoulder of Mutton.

To roast a Neats-tongue.

To roast a Pig with a Pudding in his belly.

To roast a Leg of Mutton.

To roast a Neck of Mutton.

To roast a Shoulder or Haunch of Venison, or a Chine of Mut∣ton.

To roast a Shoulder or Fillet of Veal

To roast a Giggit of Mutton.

To fry Chickens.

To fry Calfes-feet.

To fry Tongues.

To make Fritters.

To souce Brawn.

To souce a Pig.

To souce Eeles.

To souce a Breast of Veal.

To souce a Tench or Barbell.

To souce a Fillet of Veal.

To marble Beef, Mutton, or Ve∣nison.

To marble Fish.

To make a Tart of Wardens.

To make a Tart of green Pease.

To make a Tart of Rice.

To make a Tart of Medlers.

To make a Tart of Cherries.

To make a Tart of Strawberries.

To make a Tart of Hips.

To make a Pippin Tart.

To scald Milk after the Western fashion.

To make a Junket.

To make Bonny Clutter.

To make a Whitepot.

To make a Pudding in haste.

To make a Pudding in a dish.

To boyle Cream.

To draw Butter.

Lady os Arundels Manchet

To boyle Pigeons.

A Florendine of Sweet-breads or Kidnies.

A Pork Pie.

A Chicken Pie.

A Lamb Pie.

Sauce for a Shoulder of Mutton.

A Lumber Pie.

An Oyster Pie.

A Hartechoak Pie.

A Calfes-foot Pie.

A Skerret Pie.

A Calfes-Head Pie for Supper.

A Lark Pie.

A hot Neats tongue for Supper.

A cold Neats-tongue Pie.

A Potato Pie for Supper.

Pigeon or Rabbet Pie.

To make a puffe-aste.

A Pudding.

Frigasie of Veal.

Frigasie of Lamb.

Frigasie of Chickens.

Another Frigasie of Chickens.

A Frigasie of Rabbets.

To harsh a shoulder of Mutton.

To make a Cake.

To make a Leg of Mutton three or four dishes.

To souce an Eele.

To souce a Calfes head.

A stewed Rabbet.

To boil Chickens.

To boil a Rabbet.

To boil a Duck.

A roasted shoulder of Mutton.