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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 YorkThe Women's Print History Project, 2019, title ID 1713, https://womensprinthistoryproject.com/title/1713. Accessed 2024-03-04.

@book{ wphp_1713
  author={Peckham,Ann},
  year={1773},
  title={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},
  publisher={Griffith Wright \& John Binns \& },
  address={Leeds},    }

Suggestions and Comments for 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
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