The complete English cook : or, prudent housewife. Being an entire new collection of the most genteel, yet least expensive receipts in every branch of cookery and good housewifery. Viz. Roasting, Boiling, Stewing, Ragoos, Soups, Sauces, Fricaseys, Pies, Tarts, Puddings, Cheesecakes, Custards, Jellies, Potting, Candying, Collaring, Pickling, Preserving, Made Wines, &c. Together with the Art of Marketing. And Directions for placing Dishes on Table for Entertainments: Adorned with proper Cuts, and many other Things equally necessary. The Whole made easy to the meanest Capacity, and far more Useful to Young Beginners than any Book of the Kind ever yet published. By Catharine Brooks of Red-Lyon-Street. To which is added, the physical directory; Being near two Hundred safe and certain Receipts for the Cure of most Disorders incident to the Human Body. Also the whole Art of Clear-Starching, Ironing, &c.

Format:

Book

Author/Creator:

Brooks, Catharine.

Language:

English

Subjects (All):

Cooking, English--Early works to 1800.

Cooking, English.

Physical Description:

1 online resource (132p.,plate )

Edition:

The fourth edition, with the addition of a great variety of made dishes, &c.

Other Title:

Complete English cook

Place of Publication:

London : printed for the authoress, and sold by J. Cooke, at Shakespear's Head, in Pater-Noster-Row, [1770?]

Notes:

Price from imprint: price One Shilling.

Reproduction of original from National Library of Medicine.

Cited in:

Maclean, V. Household and cookery books, p., 17

English Short Title Catalog, N28254.

OCLC:

642185350