The practice of cookery, pastry, and confectionary
Subtitle: in three parts ... Also receipts for making vinegars, ketchups, wines, shrubs, cordials, &c. Dinner tables, supper dishes and articles in season; directions for marketing, trussing, carving, &c
By: by Mrs. Frazer
Contributors: University of Leeds. Library
Edition: The sixth edition, improved and enlarged.
Publisher: Printed for Peter Hill
Published: 1810
Place of publication: Edinburgh
Language: eng
Number of pages: 304
Subjects: Scottish 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.