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Displaying 1-28 of 28 results for keywords "Fruit Paste"
London's fruit and vegetable markets: past and present ...
- Text
- London, Cassell [1966]
- 1966
- 1 Item
Item details Format Call Number Item Location Text CZ p.v. 280 no. 1-9 Schwarzman Building M2 - General Research Room 315 Available - Can be used on site. Please visit New York Public Library - Schwarzman Building M2 to submit a request in person.
May Byron's jam book; a handy guide to the preserving of fruit with and without sugar, jams, jellies, marmalades, cheeses, pastes, butters, bottled, dried, spiced, syruped, brandied and candied fruit, containing over five hundred recipes ...
- Text
- London, Hodder and Stoughton, 1917.
- 1917
- 1 Item
Item details Format Call Number Item Location Text VTI (Byron, M. May Byron's jam book. 1917) Offsite May Byron's jam book; a handy guide to the preserving of fruit, with and without sugar; jams, jellies, marmalades, cheeses, pastes, butters, bottled, dried, spiced, syruped, brandied and candied fruit; containing over five hundred recipes ...
- Text
- London, Hodder and Stoughton, [1929?]
- 1929
- 1 Item
Item details Format Call Number Item Location Text VTI (Byron, M. May Byron's jam book. 1929) Offsite Natures past : the environment and human history / Paolo Squatriti, editor.
- Text
- Ann Arbor : University of Michigan Press, [2007], ©2007.
- 2007-2007
- 1 Item
Available Online
http://www.loc.gov/catdir/toc/ecip0616/2006021900.htmlItem details Format Call Number Item Location Text GF13 .N38 2007 Off-site Food and drink in medieval Poland : rediscovering a cuisine of the past / Maria Dembińska ; translated by Magdalena Thomas ; revised and adapted by William Woys Weaver.
- Text
- Philadelphia : University of Pennsylvania Press, [1999]
- 1999
- 1 Item
Item details Format Call Number Item Location Text TX723.5.P6 D4613 1999 Off-site A Fruitful past : a survey of the fruit still lifes of the Northern and Southern Netherlands from Breughel till Van Gogh : [exhibition] Gallery P. de Boer, Amsterdam, April 22-May 31, 1983, Herzog Anton Ulrich-Museum, Braunschweig, June 15-July 31, 1983 / catalogue by Sam Segal.
- Text
- [S.l. : s.n.], 1983
- 1983
- 1 Item
Item details Format Call Number Item Location Text ND634 F943 Off-site United States standards for grades of tomato paste : effective September. 19, 1977.
- Text
- Washington, D.C. : United States Department of Agriculture, Food Safety and Quality Service, Fruit and Vegetable Quality Division, Processed Products Branch, [1977]
- 1977
The complete confectioner: or, Housekeeper's guide: to a simple and speedy method of understanding the whole art of confectionary ... With directions for making fruit pastes ... and all sorts of English wines. Also, the art of making artificial fruit ... to which are added, some bills of fare for desserts for private families. By Mrs. H. Glass. With considerable additions and corrections, by Maria Wilson.
- Text
- London, Printed by J. D. Dewick, and sold by R. Dutton, 1800.
- 1800
- 1 Item
Item details Format Call Number Item Location Text *KF 1800 75-197 Schwarzman Building - Rare Book Collection Room 328 Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
The ever-changing past : why all history is revisionist history / James M. Banner, Jr.
- Text
- New Haven : Yale University Press, [2021]
- 2021
- 1 Item
Item details Format Call Number Item Location Text JFE 21-6217 Schwarzman Building - Main Reading Room 315 Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
A fruitful church, 1832-1892 : a brief history of the several churches and Sabbath schools that have been the outgrowth of the historic First Presbyterian Church, Washington Square, Philadelphia, during the past threescore years : a tribute of loving affection / by J.S. Cummings.
- Text
- [Place of publication not identified] : J.S. Cummings, [1892]
- 1892
- 1 Item
Item details Format Call Number Item Location Text MI75.15 F52xc Off-site Manufacturing a past for the present : forgery and authenticity in medievalist texts and objects in nineteenth-century Europe / edited by János M. Bak, Patrick J. Geary and Gábor Klaniczay.
- Text
- Leiden ; Boston : Brill, [2015]
- 2015
- 1 Item
Item details Format Call Number Item Location Text JFE 15-5798 Schwarzman Building - Main Reading Room 315 Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
Manufacturing a past for the present : forgery and authenticity in medievalist texts and objects in nineteenth-century Europe / edited by János M. Bak, Patrick J. Geary and Gábor Klaniczay.
- Text
- Leiden ; Boston : Brill, [2015]
- 2015
- 1 Item
Item details Format Call Number Item Location Text PN171.F6 M36 2015 Off-site The complete confectioner [electronic resource] : or, housekeeper's guide: to a simple and speedy method of understanding the whole art of confectionary; the various ways of preserving and candying, dry and liquid, All Kinds of Fruit, Nuts, Flowers, Herbs, &c. And the Method of keeping them Fresh And Fine All The Year Round; The Different Ways Of Clarifying Sugar; With Directions for making Fruit Pastes, Bomboons, Pastils, Compotes, Fruit Ices, Cream Ices, Marmalades, Jellies, Jams, Cakes, Puffs, Biscuits, Tarts, Custards, Cheesecakes, Sweetmeats, Fritters, Creams, Syllabubs, Blanc-Mange, Flummeries, Ornaments for grand Entertainments, Dragees, Syrups of all Kinds, Nicknacks and Trifles for Desserts, Strong Cordials, Oils, Simple Waters, Milk Punch that will keep 20 Years, and All Sorts of English Wines. Also, the art of making artificial fruit, With the Stalks in it, so as to resemble the natural Fruit. To which are added, some bills of fare for desserts for private families. By Mrs. H. Glass, author of The art of cookery, with considerable additions and corrections, by Maria Wilson.
- Text
- London : printed by J. D. Dewick, Westmoreland Buildings, Aldersgate Street, and sold by R. Dutton , Birchin Lane ; West and Hughes , Paternoster-Row ; and all other booksellers, 1800.
- 1800
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=1228100300&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplUn avenir pour notre passé : patrimoine architectural européen = A future for our past : European architectural heritage = Eine Zukunft für unsere Vergangenheit : das Bauliche Erbe Europas.
- Text
- [Bruxelles] : Ministère de la culture française, Direction générale des arts et lettres, Administration du patrimoine culturel, [1977]
- 1977
- 1 Item
Item details Format Call Number Item Location Text NA109.E9 C68x 1977 Off-site Un avenir pour notre passé : patrimoine architectural européen = A future for our past : European architectural heritage = Eine Zukunft für unsere Vergangenheit, das bauliche Erbe Europas.
- Text
- [Bruxelles] : Ministère de la culture française, Direction générale des arts et lettres, Administration du patrimoine culturel, [1977]
- 1977
- 1 Item
Item details Format Call Number Item Location Text 3-MQW+ 79-2661 Schwarzman Building M2 - Art and Architecture Room 300 Available - Can be used on site. Please visit New York Public Library - Schwarzman Building M2 to submit a request in person.
The court and country confectioner [electronic resource] : or, the house-keeper's guide; to a more speedy, plain, and familiar method of understanding the whole art of confectionary, pastry, distilling, and the making of fine flavoured English wines from all kinds of fruits, herbs, and flowers; comprehending near five hundred easy and practical receipts, never before made known. Particularly, Preserving. Candying. Icing. Transparent Marmalade. Orange. Pine-Apple. Pistachio, and other Rich Creams. Caramel. Pastils. Bomboons. Syrups. Puff, Spun, and Fruit-Pastes. Light-Biscuits. Puffs. Rich Seed-Cakes. Custards. Syllabubs. Flummeries. Trifles, Whips, Fruits, and other Jellies. - Pickles, &c. Also New and easy directions for clarifying the different degrees of sugar, together with several bills of fare of deserts for private gentlemen's families, A new edition. To which is added, a dissertation on the different species of fruits, and the art of distilling simple waters, cordials, persumed oils, and essences. By Mr. Borella, now head confectioner to the Spanish Ambassador in England.
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- London : printed for G. Riley, at his Circulating Library, Curson-Street, May-Fair; J. Bell, in the Strand; J. Wheble, Pater noster-row; and C. Etherington, at York, MDCCLXXII. [1772]
- 1772
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0185200900&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe court and country confectioner [electronic resource] : or, the house-keeper's guide ; to a more speedy, plain, and familiar method of understanding the whole art of confectionary, pastry, distilling, and the making of fine flavoured English wines from all kinds of fruits, herbs, and flowers; comprehending near four hundred and fifty easy and practical receipts, never before made know. Particularly, Preserving. Candying. Icing. Transparent Marmalade, Orange, Pine-Apple, Pistachio, and other Rich Creams. Caramil. Pastils. Bomboons. Puff, Spun, and Fruit-Pastes. Light-Biscuits. Puffs. Rich Seed-Cakes. Custards. Syllabues. Flummeries. Trifles. Whips. Fruite, and other Jellies. Pickles, &c. &c. Also New and easy directions for clarifying the different degrees of sugar, together with several bills of fare of deserts for private gentlemen's families. To which is added, a dissertation on the different species of fruits, and the art of distilling simple waters, cordials, perfumed oils, and essences. By an ingenious foreigner, now head confectioner to the Spanish ambassador in England.
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- London : printed for G. Riley, and A. Cooke, at their Circulating Library, Queen Street, Berkley Square; J. Bell, near Exeter-Exchange, in the Strand; J. Wheble, at No. 20. Pater-Noster-Row; and C. Etherington, at York, M.DCC.LXX. [1770]
- 1770
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0282800500&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplSugar-plums and sherbet : the prehistory of sweets / Laura Mason.
- Text
- Totnes, Devon : Prospect Books, 2004.
- 2004-1998
- 1 Item
Item details Format Call Number Item Location Text TX783 .M294 2004 Off-site Not available - Please for assistance.The housekeeper's valuable present [electronic resource] : or, lady's closet companion. Being a new and complete art of preparing confects, according to modern practice. Comprized under the following Parts; viz. I. Different Methods and Degrees of boiling and clarifying Sugar. II. Methods of preserving various Fruits in Syrups, &c. III. Methods of making Marmalades, Jams, Pastes, &c. IV. Methods of making Syrups, Custards, Jellies, Blanch-Mange, Conserves, Syllabubs, &c. V. Methods of preserving various Fruits in Brandy. VI. Methods of making a Variety of Biscuits, rich Cakes, &c. &c. Vii. Methods of mixing, freezing, and working Ice Creams. Viii. Methods of preparing Cordials and made Wines. With a Variety of other useful and elegant Articles. By Robert Abbot, Late Apprentice to Messrs. Negri & Gunter, Confectioners, in Berkeley Square.
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- [London] : Printed for the author; and sold by C. Cooke, no. 17, Pater-Noster Row; and all other booksellers in town and country, [1790?]
- 1790
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0884800300&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe new London toilet: or, a compleat collection of the most simple and useful receipts for preserving and improving beauty, either by outward application or internal use. With many other valuable Secrets in elegant and ornamental Arts. Containing near four hundred receipts under the following General Heads. Perfumes Fine Waters Baths Cosmetics Conserves Confectionary Snuffs Pastes Wash Balls Scented Powders Pomatums Fine Syrups Jellys Preserved Fruits, &c. With every Species of Cosmetic that may be useful in improving Beauty, or concealing the Ravages of Time and Sickness. To which is added a treatise on the art of managing, improving, and dressing the hair on the most improved Principles of that Art [electronic resource].
- Text
- London : printed for Richardson and Urquhart, under the Royal-Exchange, 1778.
- 1778
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0062400300&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe professed cook [electronic resource] : or the modern art of cookery, pastry, and confectionary, made plain and easy. Consisting of the most approved methods in the French as well as English cookery. In which the French Names of all the different Dishes are given and explained, whereby every Bill of Fare becomes intelligible and familiar. Containing I. Of Soups, Gravy, Cullis and Broths II. Of Sauces III. The different Ways of Dressing Beef, Veal, Mutton, Pork, Lamb, &c. IV. Of First Course Dishes V. Of Dressing Poultry VI. Of Venison Vii. Of Game of all Sorts Viii. Of Ragouts, Collops and Fries IX. Of Dressing all Kinds of Fish X. Of Pastry of different Kinds XI. Of Entremets, or Last Course Dishes XII. Of Omelets XIII. Pastes of different Sorts XIV. Dried Conserves XV. Cakes, Wafers and Biscuits XVI. Of Almonds and Pistachias made in different Ways XVII. Marmalades XVIII. Jellies XIX. Liquid and Dried Sweetmeats XX. Syrups and Brandy Fruits XXI. Ices, Ice Creams and Ice Fruits XXII. Ratafias, and other Cordials, &c. &c. Translated from Les soupers de la cour; with the Addition of the best Receipts which have ever appear'd in the French Language. And adapted to the London markets by the editor, who has been many Years Clerk of the Kitchen in some of the first Families in this Kingdom.
- Text
- London : printed for R. Davis, in Piccadilly; and T. Caslon, opposite Stationers-Hall, MDCCLXIX. [1769]
- 1769
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0601300401&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe professed cook [electronic resource] : or, the modern art of cookery, pastry, and confectionary, made plain and easy. Consisting of the most approved methods in the French as well as English cookery. In Which The French Names of all the different Dishes are given and explained, whereby every Bill of Fare becomes intelligible and familiar. Containing I. Of Soups, ... and Broths. II. Of Sauces. III. The different Ways of dressing Beef, Veal, Mutton, Pork, Lamb, &c. IV. Of First Course Dishes. V. Of dressing Poultry. VI. Of Venison. VII. Of Game of all Sorts. VIII. Of Ragouts, Collops, and Fries. IX. Of dressing all Kinds of Fish. X. Of Pastry of different Kinds. XI. Of Entremets, or last Course Dishes. XII. Of Omelets. XIII. Pastes of different Sorts. XIV. Dried Conserves. XV. Of Cakes, Wafers, and Biscuits. XVI. Of Almonds and Pistachios made in different Ways. XVII. Marmalades. XVIII. Jellies. XIX. Liquid and dried Sweetmeats. XX. Syrups and Brandy Fruits. XXI. Ices, Ice Creams, and Ice Fruits. XXII. Ratafias, and other Cordials, &c. Including a translation of Les soupers de la cour; with the addition of the best receipts which have ever appeared in the French or English Languages, and adapted to the London Markets. By B. Clermont, Who has been many Years Clerk of the Kitchen in some of the first Families of this Kingdom, and lately to the Right Hon. the Earl of Abingdon.
- Text
- London : printed for W. Davis, in Piccadilly; T. Caslon, opposite Stationer's-Hall; G. Robinson, in Paternoster-Row; F Newbery, the Corner of St. Paul's Church-Yard; and the author, in Princes-Street, Cavendish-Square, M.DCC.LXXVI. [1776]
- 1776
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0661000600&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplAunt Carrie's rhymes for children : To whom it is affectionately dedicated / by the author of The bud, the flower, and the fruit.
- Text
- New York : J. Miller, [1854]
- 1854
- 1 Item
Item details Format Call Number Item Location Text *KH 1854 Smith 13-785 Schwarzman Building - Rare Book Collection Room 328 Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
The cooks and confectioners dictionary [electronic resource] : or, the accomplish'd housewives companion. Containing I. The choisest Receipts in all the several Branches of Cookery; or the best and newest Ways of dressing all sorts of Flesh, Fish, Fowl, &c. for a Common or Noble Table; with their proper Garnitures and Sauces. II. The best Way of making Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Pottages, &c. according to the English, French, and Italian Courts. All Sorts of Pickles III. All Manner of Pastry-Works, as Biskets, Cakes, Cheese-Cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. IV. The various Branches of Confectionary; as Candying, Conserving, Preserving, and Drying all sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-Works. V. The Way of making all English potable Liquors; Ale, Beer, Cyder, Mead, Metheglin, Mum, Perry, and all sorts of English Wines: Also Cordials, and Beautifying Waters. VI. Directions for ordering an Entertainment, or Bills of Fare for all Seasons of the Year; and setting out a Desert of Sweet-Meats to the best Advantage: With an Explanation of the Terms us'd in Carving. According to the Practice of the most celebrated Cooks, Confectioners, &c. in the Courts of England, France, &c. and many private and accomplish'd Housewives. The second edition with additions. Revised and recommended by John Nott, late Cook to the Dukes of Somerset, Ormond and Bolton; Lord Lansdown and Ashburnham.
- Text
- London : printed by H. P. for C. Rivington, at the Bible and Crown, in St. Paul's Church-Yard, [1724]
- 1724
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0283500100&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe cook's and confectioner's dictionary [electronic resource] : or, the accomplish'd housewife's companion. Containing, I. The choicest Receipts in all the several Branches of Cookery; or the best and newest Ways of dressing all sorts of Flesh, Fish, Fowl, &c. for a Common or Noble Table; with their proper Garnitures and Sauces. II. The best way of making Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Potages, &c. according to the English, French, and Italian Courts. III. All manner of Pastry-Works, as Biskets, Cakes, Cheese-Cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. IV. The various Branches of Confectionary; as Candying, Conserving, Preserving, and Drying all sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-Works. V. The way of making all English potable Liquors; Ale, Beer, Cider, Mead, Metheglin, Mum, Perry, and all sorts of English Wines; Also Cordials, and Beautifying Waters. VI. Directions for ordering an Entertainment, or Bills of Fare for all Seasons of the Year; and setting out a Desert of Sweetmeats to the best Advantage: With an Explanation of the Terms us'd in Carving. According to the Practice of the most celebrated Cooks. Confectioners, &c. in the Courts of England, France. &c. and many private and accomplish'd Housewives. Revised and recommended by John Nott, Cook to his Grace the Duke of Bolton.
- Text
- London : printed for C. Rivington, at the Bible and Crown, in St. Paul's Church-Yard, MDCCXXIII. [1723]
- 1723
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=1060500100&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe cooks and confectioners dictionary [electronic resource] : or, the accomplish'd housewives companion. Containing I. The choicest Receipts in all the several Branches of Cookery; or the best and newest Ways of dressing all Sorts of Flesh, Fish, Fowl, &c. for a Common or Noble Table; with their proper Garnitures and Sauces. II. The best Way of making Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Pottages, &c. according to the English, French, and Italian Courts. All Sorts of Pickles. III. All Manner of Pastry-Works, as Biskets, Cakes, Cheese-Cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. IV. The various Branches of Confectionary; as Candying, Conserving, Preserving, and Drying all Sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-Works. V. The Way of making all English potable Liquors; Ale, Beer, Cyder, Mead, Metheglin, Mum, Perry, and all Sorts of English Wines: Also Cordials, and Beautifying Waters. VI. Directions for ordering an Entertainment, or Bills of Fare, for all Seasons of the Year; and setting out a Desert of Sweet-Meats to the best Advantage: With an Explanation of the Terms us'd in Carving. According to the Practice of the most celebrated Cooks, Confectioners, &c. in the Courts of England, France, &c. and many private and accomplish'd Housewives. The third edition with additions. Revised and recommended by John Nott, late Cook to the Dukes of Somerset, Ormond and Bolton; Lord Lansdown and Ashburnham.
- Text
- London : printed by H. P. for Charles Rivington, at the Bible and Crown, in St. Paul's Church-Yard, MDCCXXVI. [1726]
- 1726
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0541600300&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplWildcrafted fermentation : exploring, transforming, and preserving the wild flavors of your local terroir / Pascal Baudar.
- Text
- White River Junction, Vermont : Chelsea Green Publishing, [2020]
- 2020-2020
- 1 Item
Item details Format Call Number Item Location Text JFF 20-620 Schwarzman Building - Main Reading Room 315 Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
The children's prize / edited by J. Erskine Clarke, M.A.
- Text
- London : Published for the proprietors by W.Wells Gardner, 1871.
- 1871
- 1 Item
Item details Format Call Number Item Location Text *KH 1871 Children's 14-653 Schwarzman Building - Rare Book Collection Room 328 Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
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- The professed cook [electronic resource] : or the modern art of cookery, pastry, and...Read Online
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