Hannah Glasse in the context of Earls of Donegall

Gelatine desserts are desserts made with a sweetened and flavoured processed collagen product (gelatine), which makes the dessert "set" from a liquid to a soft elastic solid gel. This kind of dessert was first recorded as "jelly" by Hannah Glasse in her 18th-century book The Art of Cookery, appearing in a layer of trifle. Jelly recipes are included in the 19th-century cookbooks of the English food writers Eliza Acton and Isabella Beeton.

Jelly can be made by combining plain gelatine with other ingredients or by using a premixed blend of gelatine with additives. Fully prepared gelatine desserts are sold in a variety of forms, ranging from large decorative shapes to individual serving cups.

Curry, a spicy dish derived from Indian cooking by way of British Raj-era Anglo-Indian cuisine, is popular in the United Kingdom. Curry recipes have been printed in Britain since 1747, when Hannah Glasse gave a recipe for a chicken "currey the India way". Curry powder was first advertised in 1784. In the 19th century, many more recipes appeared in the popular cookery books of the time. Curries in Britain are widely described with Indian terms, not necessarily used for the same dishes or even known in India. For example, korma is a mild sauce with almond and coconut; Madras has a hot, slightly sour sauce; phall denotes an extra hot sauce, and pasanda means a mild sauce with cream and coconut milk. One type of curry, chicken tikka masala, has become widespread enough to be described as a national dish.

Trifle is a layered dessert of English origin. The usual ingredients are a thin layer of ladyfingers or sponge cake soaked in sherry or another fortified wine, a fruit element (fresh or jelly), custard and whipped cream layered in that ascending order in a glass dish. The contents of a trifle are highly variable and many varieties exist, some forgoing fruit entirely and instead using other ingredients, such as chocolate, coffee or vanilla. The fruit and sponge layers may be suspended in fruit-flavoured jelly, and these ingredients are usually arranged to produce three or four layers. The assembled dessert can be topped with whipped cream or, more traditionally, syllabub.

The name trifle was used for a dessert like a fruit fool in the sixteenth century; by the eighteenth century, Hannah Glasse records a recognisably modern trifle, with the inclusion of a gelatin jelly.

Fried chicken, also called Southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep-fried, pressure-fried, or air-fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. Broiler chickens are most commonly used.

The first dish known to have been deep-fried was fritters, which were popular in the European Middle Ages. However, the Scottish were the first to have been recorded as deep-frying their chicken in fat with breadcrumbs and seasonings, as evidenced by a recipe in a 1747 cookbook by Hannah Glasse and a 1773 diary entry describing fried chicken on the Isle of Skye. The first known recipe in the US did not contain the seasonings that were in the earlier Scottish recipe. There is an English cookbook from 1736 which mentions fried chicken, the "Dictionarium Domesticum", by Nathan Bailey, where it is called "a marinade of chickens". Meanwhile, in later years many West African peoples had traditions of seasoned fried chicken (though battering and cooking the chicken in palm oil).

The Art of Cookery Made Plain and Easy is a cookbook by Hannah Glasse (1708–1770), first published in 1747. It was a bestseller for a century after its first publication, dominating the English-speaking market and making Glasse one of the most famous cookbook authors of her time. The book ran through at least 40 editions, many of which were copied without explicit author consent. It was published in Dublin from 1748, and in America from 1805.

Glasse said in her note "To the Reader" that she used plain language so that servants would be able to understand it.