American cookery, or The art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves, and all kinds of cakes, from the imperial plum to plain cake

American cookery, or The art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves, and all kinds of cakes, from the imperial plum to plain cake

American cookery, or The art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves, and all kinds of cakes, from the imperial plum to plain cake

Date Issued: 1798

Institution: Michigan State University Libraries

Collection: Feeding America: the Historic American Cookbook Project

Rights:

https://creativecommons.org/publicdomain/mark/1.0/

Subject Topics:

Cooking, American,

Cooking,

Women cooks

Language: English

URL: https://n2t.net/ark:/85335/m5tx39g4r

Type: text