| Record ID | ia:b21505494 |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/b21505494/b21505494_marc.xml |
| Download MARC binary | https://www.archive.org/download/b21505494/b21505494_meta.mrc |
LEADER: 01570nam 2200313 a 4500
007 cr
008 s1830 enk s 000 eng
035 $a(Leeds)b1834754x
035 $a(UkLW)b21505494
100 1 $aHammond, Elizabeth.
245 10 $aModern domestic cookery, and useful receipt book :$bcontaining approved directions for purchasing, preserving and cooking meat, fish, poultry, game, &c. The art of trussing and carving: preparing soups, gravies, sauces, and made dishes, potting, pickling, &c. The branches of pastry and confectionary; a complete family physician; instructions to servants for the best methods of performing their various duties. The art of making British wines, brewing, baking, &c. /$cby Elizabeth Hammond.
250 $aSixth edition, improved.
260 $aLondon :$bprinted for Dean & Munday,$c[ca.1830?]
300 $a287 p ;$c18 cm.
500 $aWith added engraved title-page.
504 $aIncludes index.
535 2 $aThis material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
535 1 $aThe University of Leeds Library.
650 0 $aCooking, English.
655 0 $aElectronic books.
710 2 $aUniversity of Leeds.$bLibrary.
759 $adigleeds.
759 $adigukmhl.
773 0 $aMedical Heritage LIbrary.
907 $a.b21505494
907 $a.b21505494
966 $lblspc$aCookery A$cHAM$nShelved in box with fifth edition, lettered 16th edition
902 $a110721
998 $adigi$b22-10-14$cm$dv$en$feng$genk$h0$i0