The practice of cookery, pastry, and confectionary : 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 Mrs. Frazer.

  • Frazer, Mrs.
Date:
1810
Catalogue details

Licence: Public Domain Mark

Credit: The practice of cookery, pastry, and confectionary : 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 Mrs. Frazer. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    testimony, of its having met with the appro- bation of a discerning and intelligent Public. It only remains to be observed, that in this Sixth edition, not only every new and material improvement has been carefully adopted, but the most simple rules, founded on a very long and extensive practice, are laid down, for the ease and accommodation of every practitioner. In short, no exertion lias been awanting to render the whole uni- versally useful, to combine simplicitj with elegance, and economij with variety. N. B.—The liquid first in Scots, and then to the following table, Scots. 1 Gill 1 Mutchkin 1 Chopin 2 Pints measures are given, in English, agreeable English. £ Pint. 1 Pint. * 1 Quart. 1 Gallon. Again,—The Butter is Scots weight, viz. 22 oz. to the pound, which makes 3 libs.