May Byron's cake book
Subtitle: seven hundred and fifty recipes for cakes large and small, bread, rolls, buns, scones, muffins, fried cakes, biscuits, gâteaux, éclairs, icings, fillings, etc. etc. etc
Publisher: Hodder and Stoughton
Published: 1923
Place of publication: London; New York
Language: eng
Number of pages: 304
Subjects: Cake; Cooking (Bread)
Other titles: Cake book
Table of contents: title: Cake making and baking; title: Bread, fancy bread, rolls brioches, etc.; title: Buns and scones; title: Muffins, crumpets, sally-lunes, etc.; title: Large cakes: plainer; title: Large cakes: richer; title: Small cakes; title: Biscuits; title: Fried, griddled, gauffred cakes, etc.; title: Cakes made of other materials than wheat flour; title: Babas, éclairs, gâteaux, meringues, layer cakes, pastry cakes, etc. etc.; title: Icings, fillings, decorations, etc.; title: Extra recipes.