| Record ID | ia:b21530634 |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/b21530634/b21530634_marc.xml |
| Download MARC binary | https://www.archive.org/download/b21530634/b21530634_meta.mrc |
LEADER: 01791nam 2200325 a 4500
007 cr
008 980120s1806 stka s 001 eng
035 $a(Leeds)b18242571
035 $a(UkLW)b21530634
091 $aocm26372624
100 1 $aFrazer,$cMrs.
245 14 $aThe practice of cookery, pastry, and confectionary :$bin 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 /$cby Mrs. Frazer, confectioner, teacher of these arts in Edinburgh.
250 $aThe fifth edition, improved and enlarged.
260 $aEdinburgh :$bPrinted for Peter Hill,$c1806.
300 $a7, 304 p :$bill. (front.) ;$c18 cm.
504 $aIncludes index.
505 0 $aContents: 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.
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, Scottish.
655 0 $aElectronic books.
710 2 $aUniversity of Leeds.$bLibrary.
759 $adigleeds.
759 $adigukmhl.
773 0 $aMedical Heritage LIbrary.
907 $a.b21530634
907 $a.b21530634
966 $lblspc$aCookery A$cFRA
902 $a110721
998 $adigi$b22-10-14$cm$dv$en$feng$gstk$h4$i0