The complete English cook; or, Prudent housewife Being a collection of the most general, yet least expensive receipts in every branch of cookery and good housewifery. with directions for roasting, boiling, stewing, ragoos, soops, sauces, fricassees, pies, tarts, puddings, cheese-cakes, custards, jellies, potting candying, collaring pickling, preserving, made wines, &c. together with directions for placing dishes on tables for entertainment: and many other things equally necessary. The whole made easy to the meanest capacity, and for more useful to young beginners than any book of the kind extant. By Ann Peckham, of Leeds, well known to have been for forty years one of the most noted cooks in the county of York. The fourth edition. To which is added, a supplement, containing forty-nine receipts, never before printed

Bibliographic Details

Main Author:	Peckham, Ann
Format:	eBook
Language:	English
Published:	Leeds Printed for Thomas Wright; and for T. Wilson and R. Spence, High Ousegate, York 1790, [1790?]
Subjects:	Cookery, English / Early Works To 1800
Online Access:	http://nl.sub.uni-goettingen.de/id/1623600300?orig...
Collection:	Eighteenth Century Collections Online / ECCO - Collection details see MPG.ReNa