An edition of The practice of cookery, pastry, and confectionary (1806)

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

The fifth edition, improved and enlarged.

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Cover of: The practice of cookery, pastry, and confectionary by Frazer Mrs, Frazer Mrs
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Last edited by ImportBot
April 30, 2017 | History
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An edition of The practice of cookery, pastry, and confectionary (1806)

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

The fifth edition, improved and enlarged.

by

  • 1 Want to read

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Publish Date
Publisher
Printed for Peter Hill
Language
English
Pages
304

Buy this book

Previews available in: English

Subjects

Scottish Cooking
Edition Availability
Cover of: The practice of cookery, pastry, and confectionary
The practice of cookery, pastry, and confectionary: in three parts ...
1820, Printed for the author
in English - The seventh edition, enlarged and improved.
Cover of: The practice of cookery, pastry, and confectionary
The practice of cookery, pastry, and confectionary: in three parts ...
1810, Printed for Peter Hill
in English - The sixth edition, enlarged and improved.
Cover of: The practice of cookery, pastry, and confectionary
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
1806, Printed for Peter Hill
in English - The fifth edition, improved and enlarged.

Add another edition?

Book Details

Table of Contents

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.

Edition Notes

Includes index.

This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

The University of Leeds Library.

Published in
Edinburgh

The Physical Object

Pagination
7, 304 p :
Number of pages
304

ID Numbers

Open Library
OL26270725M
Internet Archive
b21530634

Source records

Internet Archive item record

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April 30, 2017 Created by ImportBot Imported from Internet Archive item record