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From:
Hannah Glasse
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 , 1770
Date of Image:
1770
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N/A
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In the back of one of Smithson’s cookbooks he listed the page numbers for some of his favorite recipes, including pickled mackerel, pulled fowl, and Scotch collops (a traditional dish of veal escalopes rolled in flour and browned, then simmered in white wine and lemon, then served with an egg and cream sauce).
ID: SIL28-207-01
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James Smithson Collection ; Annotation
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