The complete English cook; or, prudent housewife. Being, An entire New Collection of the most general, yet least expensive receipts in every Branch of Cookery and Good Housewifery. With directions for Roasting, Boiling, Stewing, Ragoos, Soups, Sauces, Fricaseys, Pies, Tarts, Puddings, Cheese-Cakes, Cheese-Cakes, Custards, Jellies, Potting, Candying, Collaring, Pickling, Preserving, Made-Wines, &c. Together with Directions for placing Dishes on Tables of Entertainment: And many other Things equally necessary. The whole made easy to the meanest Capacity, and far more useful to young Beginners than any Book of the Kind extant. By Ann Peckham, of Leeds, Who is well known to have been for Forty Years past one of the most noted Cooks in the County of York.

People / Organizations

• Ann Peckham (Author)

Imprint

Leeds: printed by Griffith Wright, 1771. And sold by the author, and J. Ogle, in Leeds; and Messrs Robinson and Roberts, in Pater-Noster-Row London, [1771]

Publication year

1771-1771

ESTC No.

T201440

Grub Street ID

232728

Description

201,[43]p. ; 12⁰

Note

With an index.