The economist; or, new family cookery
Subtitle: containing an ample and clear display of the culinary art in all its various branches; also, the whole system of confectionary, pickling, preserving, &c. with the method of making British wines, in the greatest perfection. And proper rules for brewing malt liquor. To which is added, the art of carving ... directions for marketing. The whole being the result of actual experience
By: by Anthony Haslemore
Contributors: University of Leeds. Library
Publisher: printed and published by Joseph Emans
Published: 1823
Place of publication: London
Language: eng
Number of pages: 524
Subjects: Home economics; English Cooking
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.