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 Frazer Mrs
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Scottish Cooking| Edition | Availability |
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1
The practice of cookery, pastry, and confectionary: in three parts ...
1820, Printed for the author
in English
- The seventh edition, enlarged and improved.
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zzzz
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2
The practice of cookery, pastry, and confectionary: in three parts ...
1810, Printed for Peter Hill
in English
- The sixth edition, enlarged and improved.
|
zzzz
|
3
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.
|
aaaa
|
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.
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