Michigan State University

The New-England cookery : or, the art of dressing all kinds of flesh, fish, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards and preserves, and all kinds of cakes, from the imperial plumb to the plain cake. Pa...

Loading the Internet Archive BookReader, please wait...
public domain mark
View PDFView author biographyView introductory essay

Downloads

Description PDF
Size 16.84 MB
Format application/pdf
Description Full text with added markup
Size 226.74 KB
Format text/xml
Description Low-resolution image
Size 32.65 KB
Format image/jpeg
Description Full text
Size 132.13 KB
Format text/plain
Description Author biography
Size 2.29 KB
Format text/plain
Description Introductory essay
Size 959B
Format text/plain
Description Descriptive metadata (MODS)
Size 5.75 KB
Format text/xml
Description Descriptive metadata (Dublin Core)
Size 1.17 KB
Format text/xml
If you encounter accessibility issues with items on this page, please contact our remediation service.
X