The practice of cookery, pastry, and confectionary
Subtitle: 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
By: by Mrs. Frazer, confectioner, teacher of these arts in Edinburgh
Contributors: University of Leeds. Library
Edition: The fifth edition, improved and enlarged.
Publisher: Printed for Peter Hill
Published: 1806
Place of publication: Edinburgh
Language: eng
Number of pages: 304
Subjects: Scottish Cooking
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.
Table of contents: title: Contents: Part I. Receipts for making up all kinds of plain and dressed dishes, soups, sauces, ragoos, fricassees, &c.; title: Part II. Pies, pasties, puddings, dumplings, custards, pancakes, fritters, &c.; title: 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.