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Original file(739 × 1,204 pixels, file size: 11.16 MB, MIME type: application/pdf, 332 pages)

Summary

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.   (Wikidata search (Cirrus search) Wikidata query (SPARQL)  Create new Wikidata item based on this file)
Author
Frazer, Mrs
University of Leeds. Library
image of artwork listed in title parameter on this page
Title
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.
Publisher
Edinburgh : Printed for Peter Hill
Description
The University of Leeds Library
This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library

Subjects: Cooking, Scottish
Language English
Publication date 1810
publication_date QS:P577,+1810-00-00T00:00:00Z/9
Current location
IA Collections: leedsuniversitylibrary; ukmhl; medicalheritagelibrary; europeanlibraries
Accession number
b21526400
Authority file  OCLC: 969468216
Source
Internet Archive identifier: b21526400
https://archive.org/download/b21526400/b21526400.pdf
Permission
(Reusing this file)
PDM This work is available under the Creative Commons, Public Domain Mark

Licensing

Public domain

This work is in the public domain in its country of origin and other countries and areas where the copyright term is the author's life plus 100 years or fewer.


This work is in the public domain in the United States because it was published (or registered with the U.S. Copyright Office) before January 1, 1929.

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Date/TimeThumbnailDimensionsUserComment
current21:58, 14 July 2020Thumbnail for version as of 21:58, 14 July 2020739 × 1,204, 332 pages (11.16 MB)Medical Heritage Library b21526400 (User talk:Fæ/IA books#Fork10) (batch 1801-1850 #12037)

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