The complete English cook
Subtitle: or, prudent housewife. Being an entire new collection of the most genteel, yet least expensive receipts in every branch of cookery and good housewifery. Viz. Roasting, Boiling, Stewing, Ragoos, Soups, Sauces, Fricaseys, Pies, Tarts, Puddings, Cheesecakes, Custards, Jellies, Potting, Candying, Collaring, Pickling, Preserving, Made Wines, &c. Together with the Art of Marketing. And directions for placing dishes on table for entertainments: Adorned with proper cuts, and many other things equally necessary. The whole made easy to the meanest capacity, and far more useful to young beginners than any book of the kind ever yet published
By: By Catharine Brooks of Red-Lyon-Street. To which is added, the physical directory; Being near two hundred safe and certain receipts for the cure of most disorders incident to the human body. Also the whole art of clear-starching, ironing, &c
Edition: The fourth edition, with the addition of a great variety of made dishes, &c.
Publisher: Printed for the authoress, and sold by J. Cooke, at Shakespear's Head, in Pater-Noster-Row
Published: 1770
Place of publication: London
Language: eng
Number of pages: 132
Subjects: English Cooking; Early works to 1800
Notes: Price from imprint: price One Shilling.

Publication date from MacLean.

Maclean, V. Household and cookery books, p., 17.

N28254.