Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	sweet_a	yolk_n	young_a	18	3	5.4768	4	false

EEBO-TCP documents containing the quad

All documents containing the selected quad are listed below. At the top of the list are documents containing denser examples of each quad, e.g. where each word in the quad may occur more than once in close proximity. Click ‘View Text’ to view the text containing the quad. Hover over column headings for further information.

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A14584	A book of cookrye Very necessary for all such as delight therin. Gathered by A.W.	A. W.	1591 (1591)	STC 24897; ESTC S103616	29,830	82
A76199	The ladies cabinet enlarged and opened: containing many rare secrets, and rich ornaments of several kindes, and different uses. Comprized under three general heads. Viz. of [brace] 1. Preserving, conserving, candying, &c 2. Physick and chirurgery. 3. Cookery and houswifery. Whereunto is added, sundry experiments, and choice extractions of waters, oyls, &c. / Collected and practised; by the late Right Honorable and learned chymist, the Lord Ruthuen. With a particular table to each part.; Ladies cabinet opened.	M. B.; Forth and Brentford, Patrick Ruthven, Earl of, 1573?-1651.	1654 (1654)	Wing B135; Thomason E1528_1; ESTC R16539	109,847	253
A80288	The compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith all manner of the most approved soops and potages used, either in England or France. By T.P. J.P. R.C. N.B. and several other approved cooks of London and Westminster.		1694 (1694)	Wing C5638AC; ESTC R229840	138,431	400
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
A53974	The 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, fryed, 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. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster.		1674 (1674)	Wing P109A; ESTC R219363	168,142	480
A88977	The accomplisht cook, or The art and mystery of cookery. Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour.	May, Robert, b. 1588.	1660 (1660)	Wing M1391; Thomason E1741_1; ESTC R12789	274,799	512
A15599	The general practise of physicke conteyning all inward and outward parts of the body, with all the accidents and infirmities that are incident vnto them, euen from the crowne of the head to the sole of the foote: also by what meanes (with the help of God) they may be remedied: very meete and profitable, not only for all phisitions, chirurgions, apothecaries, and midwiues, but for all other estates whatsoeuer; the like whereof as yet in english hath not beene published. Compiled and written by the most famous and learned doctour Christopher VVirtzung, in the Germane tongue, and now translated into English, in diuers places corrected, and with many additions illustrated and augmented, by Iacob Mosan Germane, Doctor in the same facultie.; New artzney buch. English	Wirsung, Christof, 1500?-1571.; Mosan, Jacob.	1605 (1605)	STC 25864; ESTC S118564	1,345,223	940