The practice of cookery, pastry, and confectionary : in three parts... With receipts for making wines, vinegars, ketchups, syrups, cordials, possets, &c. Lists of dinner and supper dishes; and of articles in season; and directions for carving, trussing, &c. Illustrated with plates
Description
Includes index. Contents: Part I. Receipts for making up all kinds of plain and dressed dishes, soups, sauces, ragoos, fricassees, &c. -- Part II. Pies, pasties, puddings, dumplings, custards, pancakes, fritters, &c. -- Part III. Pickling and preserving; barley sugars, tablets, cakes, biscuits, cheese cakes, tarts, jellies, creams, syllabubs, blamange; fowls and fishes in jelly, with other elegant desserts.
Metadata
| Identifier | vcqmt77w |
| IRN | 258657 |
| Class Mark | Cookery A/FRA |
| Level | Item |
| Type of Record | Archives - Book |
| Peristent Link | http://prototype1.library.leeds.ac.uk/vcqmt77w |
| Collection(s) | Cookery Collection |
| Category | Archive Print |
| Parent Record | Cookery Printed Books A - British |