Titles by Holland, Mary in APA format

Holland , M. (1800). The complete british cook: being a collection of the most valuable and useful receipts, for rendering the whole art of cookery plain and familiar to every capacity: containing directions for gravies, sauces, roasting, boiling, frying, broiling, stewing, hashing, soups, fricasees, ragouts, pastries, pies, tarts, cakes, puddings, fritters, preserves, pickles, syllabubs, creams, flummeries, jellies, custards, &c. &c. by mary holland, professed cook. London: William West and Thomas Hughes.