American cookery, or, The art of dressing viands, fish, poultry, and vegetables, and the best modes of making puff-pastes, pies, tarts, puddings, custards and preserves, and all kinds of cakes, from the imperial plumb to plain cake, adapted to this country, and all grades of life
By: by Amelia Simmons ; with an introduction by Karen Hess.
Publisher: Applewood Books
Published: 1996
Place of publication: Bedford, Mass
Language: eng
Number of pages: 70
Subjects: Cookery, American -- Early works to 1800
Other titles: American cookery; Art of dressing viands, fish, poultry, and vegetables
Notes: Originally published: 2nd ed. Albany, N.Y. : C.R. Webster, 1796.
Includes index.