The practice of cookery : pastry, confectionary, pickling, and Confectionary, Preserving. with Directions for choosing Provisions, Trussing Poultry, &c. To which is added, An Appendix, containing, Receipts for making Vinegar, Ketchups, Wines, Cordials, &c. Likewise The Art of Carving. Also, Lists of Supper and Dinner Dishes, and Of Articles in season in the different Months of the Year; with Plates, Shewing the Manner of Trussing Poultry, and Placing Dishes on a Table. By Mrs Frazer, Teacher of these Arts in Edinburgh.

Format:

Book

Author/Creator:

Frazer, Mrs.

Series:

Eighteenth century collections online. Part 1.

Language:

English

Subjects (All):

Cooking, English--Early works to 1800.

Cooking, English.

Genre:

Cookbooks.

Physical Description:

xvi,270 pages,plates ; 12⁰

Edition:

The third edition. Improved and enlarged.

Place of Publication:

Edinburgh : printed for Peter Hill; by J. Ruthven & Sons, 1800.

System Details:

Mode of access: World Wide Web.

text file

Notes:

Electronic reproduction. Farmington Hills, Mich. : Cengage Gale, 2009. Available via the World Wide Web. Access limited by licensing agreements. s2009 miunns

Reproduction of original from British Library.

Cited in:

English Short Title Catalog, T91240.

Access Restriction:

Restricted for use by site license.