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
By: by Mrs. Frazer
Edition: The fifth edetion improved and enlarged.
Publisher: Printed for Peter Hill
Published: 1806
Place of publication: Edinburgh
Language: eng
Number of pages: 304
Subjects: Scottish Cooking
Other titles: Frazer's cookery.
Notes: Includes index.

Based on Cookery and pastry by Susanna MacIver, 1773. Cf. Maclean, Cat. of household & cookery books, p. 55.

Oxford, A.W. Engl. cookery books, 120
Table of contents: title: 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.