An economical and new method of cookery
Subtitle: describing upwards of eighty cheap, wholesome, and nourishing dishes, consisting of roast, boiled, and baked meats; stews, fries, and above forty soups; a variety of puddings, pies, &c. With new and useful observations on rice, barley, pease, oatmeal, and milk, and the numerous dishes they afford, adapted to the necessity of the times, equally in all ranks of society
By: by Eliza Melroe
Contributors: University of Leeds. Library
Publisher: Printed and published for the author by C. Chapple; sold also by T.N. Longman
Published: 1798
Place of publication: London
Language: eng
Number of pages: 94
Subjects: English Cooking
Notes: Includes index.

Goldsmiths'-Kress library of economic literature, no. 17413.

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.