Background
Hannah Glasse was born on the 28th of March 1708 in London, United Kingdom; the daughter of Isaac Allgood and Hannah Clark.
(It is important in all sorts of ways: it was written by a...)
It is important in all sorts of ways: it was written by an independent woman; it was composed with an uninstructed servant-class in mind; it exemplifies the battle between English and French influences in the kitchen; it contains some important recipes (not least, the first in English for curry). This facsimile is provided with a biographical introduction, an extensive glossary of cookery terms, and two essays on the sources of Hannah Glasse’s recipes. Glasse was reprinted countless times through the 18th century and her book was quickly republished in America. The life story of the author herself is also of great interest: she was a relatively uneducated, illegitimate daughter of a Northumbrian gentleman, who left home early for a not-very-successful suitor, who set herself up in business in the fashion industry with great aplomb (even if bankruptcy was the final episode) and who wrote and sold her books with an eye to a useful income. It is important in all sorts of ways: it was written by an independent woman; it was composed with an uninstructed servant-class in mind; it exemplifies the battle between English and French influences in the kitchen; it contains some important recipes (not least, the first in English for curry). This facsimile is provided with a biographical introduction, an extensive glossary of cookery terms, and two essays on the sources of Hannah Glasse’s recipes. Glasse was reprinted countless times through the 18th century and her book was quickly republished in America. The life story of the author herself is also of great interest: she was a relatively uneducated, illegitimate daughter of a Northumbrian gentleman, who left home early for a not-very-successful suitor, who set herself up in business in the fashion industry with great aplomb (even if bankruptcy was the final episode) and who wrote and sold her books with an eye to a useful income.
http://www.amazon.com/gp/product/1903018889/?tag=2022091-20
1747
(Writing for domestic servants in a conversational, access...)
Writing for domestic servants in a conversational, accessible way, eighteenth-century housewife Hannah Glasse disapproved of French terminology and fussiness, instead favouring simple dishes that are still cooked today - a preference that has earned her the reputation of 'the first Domestic Goddess'. With recipes for rice pudding, beef rump, barbecued pork, trifle and even the first recipe in Britain for 'Curry the Indian way', as well as tips for choosing your ingredients and cures for the bite of a mad dog, this is an elegant and economical collection of recipes and housekeeping tips to save any homemaker 'a great deal of trouble'.
http://www.amazon.com/gp/product/0241957893/?tag=2022091-20
1747
(The 18th century was a wealth of knowledge, exploration a...)
The 18th century was a wealth of knowledge, exploration and rapidly growing technology and expanding record-keeping made possible by advances in the printing press. In its determination to preserve the century of revolution, Gale initiated a revolution of its own: digitization of epic proportions to preserve these invaluable works in the largest archive of its kind. Now for the first time these high-quality digital copies of original 18th century manuscripts are available in print, making them highly accessible to libraries, undergraduate students, and independent scholars. Medical theory and practice of the 1700s developed rapidly, as is evidenced by the extensive collection, which includes descriptions of diseases, their conditions, and treatments. Books on science and technology, agriculture, military technology, natural philosophy, even cookbooks, are all contained here. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to insure edition identification: ++++ British Library T090911 In six parts, each with a half-title. Part VI has separate pagination. With a list of subscribers. London : printed for the author; and sold by W. Johnston; at Mrs. Wharton's, at Mrs. Ashburnham's china-shop, Mr Vaughan's, and by all the booksellers in town and country, 1760. viii,80,[4],432p. ; 8°
http://www.amazon.com/gp/product/1140728628/?tag=2022091-20
1760
(The first American edition of this staple of the American...)
The first American edition of this staple of the American household during the Revolutionary War. How to market. How to roast and broil and fry. Gravies, sauces, hashes, fricassees, ragouts.
http://www.amazon.com/gp/product/1557094624/?tag=2022091-20
1776
(This historic book may have numerous typos and missing te...)
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1800 edition. Excerpt: ... and gently press it by degrees in a cyder-press, till the liquor is sufficiently drained put; provide a new cask, well seasoned, and aired with a lighted rag dipped in brimstone, till it becomes dry, pour the liquor in through a sieve funnel .to stop the dregs, and let it stand with only a pebble stone lightly laid, on the bung-hole to &r-. ment, and refine itself, ten or twelve days; then, draw it gently off into another cask, well sea-* sbned, that the lees or dregs may remain in the first cask,, and stop it no other way than before* till it has quite passed over its ferment, which you may know by its coolness and pleasant taste:. and tftus of ordinary white grapes you may make a good sort of white wine; of the red grapes,, claret; and if it should want colpur, heighten it with a little brazil, hoiled in about a quart of it* and strained very clear. The white grapes, not too ripe, give a good rhenish taste, and are won* derfully cooling. There is a sort of muscadel grapes, growing in many parts of England, which may be brought, by the help of a little loaf sugar to feed on, to produce a curious sweet wine, little differing from Canary, and' altogether as wholesome and pleasant . If the wine requires racking; the best tjme to do it is when the wind is in the north, and the weather temperate and clear; in the increase of the moon, and; when she is underneath the earth, and not in her full height. ,. If the wine ropes, take a coarse linen cloth, and when you have set the cask a-broach, set it before the bore, then nut in the linen, and rack rack it in a dry cask; put in five or six ounces of alum in powder, and shake them so that they may mix well.' On settling, it 'will be. fined down, and become very clear and pleasant wine. • To...
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1800
("A very interesting glimpse at everyday cooking in the da...)
"A very interesting glimpse at everyday cooking in the daily life of 18th–19th century England, with many helpful tips, tricks, and recipes (for the day). The language is enjoyable and the information contained is substantial." — Jefferson-Madison Regional Library System Revised and republished many times since its 1747 debut, this cookbook was a bestseller in England and the United States for more than 100 years. George Washington and Thomas Jefferson owned copies, and Benjamin Franklin even translated some of its recipes into French in hopes of attaining a taste of home while abroad. Author Hannah Glasse dismisses French cookery, the leading cuisine of her day, as inefficient for servants and middle- to lower-class cooks, citing its fussiness, expense, and waste. Instead, Mrs. Glasse focuses on standard Anglo-American fare, from soups and gravies to cakes and jellies, all simple dishes, prepared in a straightforward manner. In addition to practical advice on meat selection, carving, and basic cooking skills, this historically fascinating document offers tips on preparing food for the ill, cooking and food storage on ships, and making soaps and scents for the home. Historians, cooks, and all lovers of gastronomy will appreciate this glimpse into the kitchens of a bygone era.
http://www.amazon.com/gp/product/0486795764/?tag=2022091-20
1805
Hannah Glasse was born on the 28th of March 1708 in London, United Kingdom; the daughter of Isaac Allgood and Hannah Clark.
As she was born in a very poor family, she never went to school or college in her childhood and she always spent her adulthood with her father’s younger sister Margaret Widdrington.
Glasse's first book, published in 1742 in Dublin, was the "Compleat Confectioner", which appeared in at least seven editions in Dublin and London prior to 1800. Her most famous work, "The Art of Cookery Made Plain and Easy, Which far exceeds any Thing of the Kind ever yet Printed", was published in 1747 in London, and went through ten editions before Glasse's death in 1770.
In 1754 H. Glasse got to be bankrupt. Her stock was not sold after the liquidation, as it was all held in Margaret's name. However, on 29 October 1754, Glasse was compelled to sell her most prized resource, the copyright for The Art of Cookery. On 17 December 1754, the London Gazette expressed that Glasse would be released from chapter 11 on 11 January 1755. Around the same time, she and her sibling Lancelot reimbursed the entirety of £500 they had mutually obtained of Sir Henry Bedingfeld two years prior.
Glasse by and by fell into critical money related troubles and was dispatched on the 22 June 1757 to the Marshalsea indebted individuals' jail. In July 1757, she was exchanged to Fleet Prison. No record has been found of her discharge date, however she was a liberated individual by 2 December 1757, as on this day she enlisted three shares in The Servants Directory, another book she had composed on the overseeing of a family unit. It was not a financially effective endeavor, despite the fact that its copied versions were mainstream in North America. Her girl kept on paying the rates on the Tavistock Street premises until 1758, when it was recorded as unfilled.
Although not nearly as popular as her cookbook, Glasse's 1760 publication The Servant's Directory, or House-keeper's Companion went through four editions by 1762. Also often attributed to Glasse are four children's books, all published posthumously: Cato, or Interesting Adventures of a Dog of Sentiment (1816), Easy Rhymes for Children from Five to Ten Years of Age (1825), The Infant's Friend, and Little Rhymes for Little Folks.
She is best known for her cookbook, modestly entitled, "The specialty of cookery, made plain and simple: which far surpasses anything of the kind yet distributed… ", initially distributed in 1747. The book was republished inside its first year of production, showed up in 20 versions in the eighteenth century.
In 1994, Prospect Books distributed a copy of the 1747 release of Art of Cookery under the title First Catch Your Hare, with early on expositions by Jennifer Stead and Priscilla Bain, and a glossary by Alan Davidson; it was reissued in soft cover in 2004. In 1998, Applewood Books distributed a copy release of the 1805 version, commented on by culinary history specialist Karen Hess.
Walter Staib serves Glasse's formulas in the City Tavern, Philadelphia, and applauds her in his frontier cookbooks and his TV program, A Taste of History.
In 2006, Glasse was the subject of a BBC dramatization narrative that called her the "mother of the present day supper party", and "the primary residential goddess".
(Writing for domestic servants in a conversational, access...)
1747(It is important in all sorts of ways: it was written by a...)
1747(The 18th century was a wealth of knowledge, exploration a...)
1760("A very interesting glimpse at everyday cooking in the da...)
1805(The first American edition of this staple of the American...)
1776(This historic book may have numerous typos and missing te...)
1800She was born as an English woman and she followed Christianity. She has not involved herself in any religious movements or spreading it to others in any means.
She was a tough person who had faced a lot of difficulties in life.
Physical Characteristics: Hannah Glasse, a fair English lady, she was short and neither fat nor very thin. She looked very old with wrinkles in face and white short hair. She always wore a gown and an apron comfortable for her kitchen works.
She was married John Glasse on 5 August 1724 at Leyton.
He was the son of Rev. Major Allgood, who held the position of rector of Simonsburn.
She was the daughter of Isaac Clark, a vintner who maintained his business in London
He is the son of a Scotswoman and Irishman, employed as a junior officer in the British army serving on half-pay.
