 | Thomas Pennant - 1776 - 548 Seiten
...two hundred and forty years ago, fpeaks of as a food, as alfo a meat for p'eafure being eitber rafted in the embers or boiled and eaten with oile vinegar and pepper or drejjed fame otber way by tbe hand of ajkilful' cooks *. Fua. The faknon fifhery is very confiderable,... | |
 | John Pinkerton - 1809 - 1102 Seiten
...hundred and forty years ago, fpeaks of " as a food, as alfo a meat for pleafure being either roafted in the embers or boiled and eaten with oile vinegar and pepper or drefled fome other way by the hand of a fkilful cooke *." The falmon-fifliery is very confiderable,... | |
 | William Barker Daniel - 1812 - 654 Seiten
...flourished about 1535) speaks of them qs " a food, as also a meat for pleasure, being either roasted in the Embers or boiled and eaten with Oile, Vinegar,...or dressed some other way by the hand of a skilful Cook." — Mr. DYSONS, in his Environs, observes, the Potatoe was introduced into ENGLAND about the... | |
 | Henry Phillips - 1822 - 446 Seiten
...a foode, as also a meate for pleasure, equal in goodnesse and wholesomness vnto the common potato, being either rosted in the embers or boiled and eaten with oile, vinegar, and pepper, or dressed any other way by the hand of some cunning in cookerie." Lord Bacon, whose Natural History was written... | |
 | Henry Pownall (of Epsom, Eng.) - 1825 - 240 Seiten
...flourished about 1535,) speaks of them as " a food, as also meat for " pleasure, being either roasted in the embers, or " boiled, and eaten with oile, vinegar,...some other way by the hand of a " skilful cooke." This excellent root is said to have been brought from Santa Fe, in new Spain. Sir Walter Raleigh is... | |
 | Robert Kemp Philp - 1859 - 434 Seiten
...considerable time after its introduction was a rarity, that " it was likewise a foode, as also a meete for pleasure, being either rosted in the embers, or boiled and eaten * " The HerbaU ; or, General Historie of Plantes," 1597. 104 THE WILD TUBNIP AND CABBOT. with oile,... | |
 | 1861 - 434 Seiten
...likewise a foode, as also a meate for pleasure, equall in goodnesse and wholesomenesse unto the same, being either rosted in the embers, or boiled and eaten with oile and vineger, or dressed any other way, by the hand of some cunning in cookerie." They were originally... | |
 | Peter Lund Simmonds - 1861 - 468 Seiten
...likewise a foode, as also a meate for pleasure, equall in goodnesse and wholesomenesse unto the same, being either rosted in the embers, or boiled and eaten with oile and vineger, or dressed any other way, by the hand of some cunning in cookerie." They were originally... | |
 | Sidney Beisly - 1864 - 200 Seiten
...(Solanum tuberosum), and says it was good either roasted in the embers, or boiled and eaten with oil, vinegar, and pepper, or dressed some other way by the hand of a skilful cook. describe this potato (Sisarum peruvianum) as having the same property. Holinshed, in his description... | |
 | Warne Frederick and co, ltd - 1879 - 652 Seiten
...as also a meat for pleasure, equall in goodnesse and wholesomnesse to the same, being either rested in the embers or boiled and eaten with oile, vinegar,...pepper, or dressed some other way by the hand of a skilfull cooke." Lord Bacon writes soon after Gerrard, that " If potato-roots be set in a pot filled... | |
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... unto the same, being either rosted in the embers, or boiled and eaten with oile and vineger, or dressed any other way, by the hand of some cunning in cookerie. 
