Word A | Word B | Word C | Word D | Occurrence | Frequency Band | MI | MI Band | Prominent |
---|---|---|---|---|---|---|---|---|
england_n | duke_n | king_n | normandy_n | 8,526 | 5 | 11.2327 | 5 | true |
ID | Title | Author | Corrected Date of Publication (TCP Date of Publication) | STC | Words | Pages |
---|---|---|---|---|---|---|
A80290 | The compleat English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked stewed, roasted, broiled, frigassied, fried, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France.; English and French cook. | 1690 (1690) | Wing C5638B; ESTC R224403 | 168,090 | 482 |
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