Titles by Griffith Wright in MLA format

There are 7 titles associated with this firm.

Moxon, Elizabeth. English housewifry. Exemplified in above four hundred and fifty receipts, giving directions in most parts of cookery; And how to prepare various sourts of Soops, Made-dishes, Pastes, Pickles, Cakes, Creams, Jellies, Madewines, &c. With cuts for the orderly placing the dishes and courses; also Bills of Fare for every Month in the Year; and an alphabetical Index to the Whole. A book necessary for Mistresses of Families, higher and lower women servants, and confined to Things Useful, Substantial and Splendid, and calculated for the Preservation of Health, and upon the Measures of Frugality, being the Result of thirty Years Practice and Experience. By Elizabeth Moxon. With an appendix, containing upwards of sixty receipts, of the most valuable Kind, communicated to the Publisher by several Gentlewomen in the neighbourhood, distinguished by their extraordinary skill in Housewifry. The Ninth Edition, Corrected. Leeds: George Copperthwaite, 1764.
Peckham, Ann. 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, 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 ny 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. Leeds: 1767.
Moxon, Elizabeth. English housewifery. Exemplified in above four hundred and fifty receipts, giving directions in most parts of cookery; And how to prepare various Sorts of Soops, Made-Dishes, Pastes, Pickles, Cakes, Creams, Jellies, Made-Wines, &c. With Cuts for the orderly placing the Dishes and Courses; also Bills of Fare for every Month in the Year; and an alphabetical Index to the Whole. A Book necessary for Mistresses of Families, higher and lower Women Servants, and confined to Things Useful, Substantial and Splendid, and calculated for the Preservation of Health, and upon the Measures of Frugality, being the Result of thirty Years Practice and Experience. By Elizabeth Moxon. With an appendix, Containing upwards of Seventy Receipts, of the most valuable Kind, (many never before printed) communicated to the Publisher by several Gentlewomen in the Neighbourhood, distinguished by their extraordinary Skill in Housewifery. The Tenth Edition, Corrected. Leeds: George Copperthwaite, 1769.
Peckham, Ann. 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, 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. The Second Edition. Leeds: 1771.
Peckham, Ann. 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, 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. Leeds: Griffith Wright, John Binns, 1773.
Moxon, Elizabeth. English housewifery. Exemplified in above four hundred and fifty receipts, giving directions in most parts of cookery; And how to prepare various sorts of Soops, Made-Dishes, Pastes, Pickles, Cakes, Creams, Jellies, Made-Wines, &c. With Cuts for the orderly placing the dishes and courses; also Bills of Fare for every Month in the Year; and an alphabetical index to the whole. A Book necessary for mistresses of families, higher and lower women servants, and confined to things useful, substantial, and splendid, and calculated for the preservation of health, and upon the measures of frugality, being the result of thirty years practice and experience. By Elizabeth Moxon. With an appendix, containing upwards of seventy receipts, of the most valuable kind, (many never before printed) communicated to the publisher by several Gentlewomen in the neighbourhood, distinguished by their extraordinary skill in housewifery. To this Edition is now added, an introduction, giving an account of the times when river fish are in season; and a table, shewing at one view the proper seasons for sea fish. The Eleventh Edition, Corrected. Leeds: George Copperthwaite, 1775.
Peckham, Ann. The Complete English Cook; or, Prudent Housewife. Being a 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, fricassees, pies, tarts, puddings, 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. Thr 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, well known to have been for Forty Years one of the most noted Cookes in the Country of York. The Third Edition. To which is added, A Supplement, Containing Forty-Nine Receipts, never before printed. Leeds: Griffith Wright, John Binns, 1775.