Our Viands. Whence they come and how they are cooked with a bundle of old recipes from cookery books of the last century
By: by Anne Walbank Buckland
Contributors: Royal College of Physicians of Edinburgh
Publisher: Ward and Downey
Published: 1893
Place of publication: London
Language: eng
Number of pages: 308
Subjects: Food; Cookery
Notes: This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.

Royal College of Physicians of Edinburgh.