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The complete British cook : Being a collection of the most valuable and useful receipts, for rendering the whole art of cookery Plain and familiar to every Capacity: containing directions for Gravies, Sauces, Roasting, Boiling, Frying, Broiling, Stewing, Hashing, Soups, Fricasees, Ragouts, Pastries, Pies, Tarts, Cakes, Puddings, Fritters, Preserves, Pickles, Syllabubs, Creams, Flummeries, Jellies, Custards, &c. &c. By Mary Holland, Professed Cook.
- Format:
- Book
- Author/Creator:
- Holland, Mary, fl. 1800.
- Language:
- English
- Subjects (All):
- Cooking, English--Early works to 1800.
- Cooking, English.
- Genre:
- Cookbooks.
- Physical Description:
- 1 online resource ([4],104p.,ill )
- Other Title:
- Complete British cook
- Place of Publication:
- London : printed by J. D. Dewick, Westmoreland Buildings, Aldersgate Street; for West and Hughes, Paternoster-Row; and sold by all Booksellers, 1800.
- Notes:
- Reproduction of original from British Library.
- Cited in:
- English Short Title Catalog, T31031.
- OCLC:
- 642564832
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