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Simmons, Amelia. 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 Plain Cake. Particularly Adapted to this Part of our Country. Compiled by Lucy Emerson.The Women's Print History Project, 2019, title ID 16132, https://womensprinthistoryproject.com/title/16132. Accessed 2023-02-06.

@book{ wphp_16132
  author={Simmons,Amelia},
  year={1808},
  title={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 Plain Cake. Particularly Adapted to this Part of our Country. Compiled by Lucy Emerson.},
  publisher={Josiah Parks},
  address={Montpelier},    }

Suggestions and Comments for 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 Plain Cake. Particularly Adapted to this Part of our Country. Compiled by Lucy Emerson.