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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...

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Details
Material Type

Cookbooks

Authors

Emerson, Lucy

Date

1808

Subjects

Cooking
Cooking, American
Northeastern states

Language

English

Pages

81 pages

Permanent Link

https://n2t.net/ark:/85335/m5xh40

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