The cook and confectioner's guide; or female's instructor in cookery, confectionery, making wines, preserving, pickles, &c
Subtitle: with every necessary information connected with the above arts
By: by W. Carter
Contributors: University of Leeds. Library
Publisher: printed for William Carter by J. Scoggins
Published: 1800
Place of publication: Ipswich
Language: eng
Number of pages: 32
Subjects: Cake; Canning and preserving; Confectionery; Pastry; Wine and wine making
Notes: 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.