The complete British cook: Being a collection of the most valuable and useful receipts, for rendering the whole art of cookery Plain and familiar to every Capacity: containing directions for Gravies, Sauces, Roasting, Boiling, Frying, Broiling, Stewing, Hashing, Soups, Fricasees, Ragouts, Pastries, Pies, Tarts, Cakes, Puddings, Fritters, Preserves, Pickles, Syllabubs, Creams, Flummeries, Jellies, Custards, &c. &c. By Mary Holland, Professed Cook.
- Holland, Mary, active 1800.
- Date:
- 1800
- Books
- Online
Online resources
About this work
Publication/Creation
London : printed by J. D. Dewick, Westmoreland Buildings, Aldersgate Street; for West and Hughes, Paternoster-Row; and sold by all Booksellers, 1800.
Physical description
[4],104p.,ill ; 120.
Contributors
References note
ESTC T31031
Reproduction note
Electronic reproduction. Farmington Hills, Mich. : Thomson Gale, 2003. (Eighteenth century collections online). Available via the World Wide Web. Access limited by licensing agreements.