Professed cookery: containing boiling, roasting, pastry, preserving, potting, pickling, made-wines, gellies, and part of confectionaries. With an essay upon the lady's art of cookery. Together with a plan of house-keeping. By Ann Cook, teacher of the true art of cookery. The second edition.
Cite this Page
Cook, Ann. Professed cookery: containing boiling, roasting, pastry, preserving, potting, pickling, made-wines, gellies, and part of confectionaries. With an essay upon the lady's art of cookery. Together with a plan of house-keeping. By Ann Cook, teacher of the true art of cookery. The second edition.The Women's Print History Project, 2019, title ID 1722, https://womensprinthistoryproject.com/title/1722. Accessed 2024-11-07.
Cook, Ann. Professed cookery: containing boiling, roasting, pastry, preserving, potting, pickling, made-wines, gellies, and part of confectionaries. With an essay upon the lady's art of cookery. Together with a plan of house-keeping. By Ann Cook, teacher of the true art of cookery. The second edition. Tyne and Wear: 1755.
Cook , A. (1755). Professed cookery: containing boiling, roasting, pastry, preserving, potting, pickling, made-wines, gellies, and part of confectionaries. with an essay upon the lady's art of cookery. together with a plan of house-keeping. by ann cook, teacher of the true art of cookery. the second edition. Tyne and Wear:
@book{ wphp_1722 author={Cook,Ann}, year={1755}, title={Professed cookery: containing boiling, roasting, pastry, preserving, potting, pickling, made-wines, gellies, and part of confectionaries. With an essay upon the lady's art of cookery. Together with a plan of house-keeping. By Ann Cook, teacher of the true art of cookery. The second edition.}, publisher={}, address={Tyne and Wear}, }
Suggestions and Comments for Professed cookery: containing boiling, roasting, pastry, preserving, potting, pickling, made-wines, gellies, and part of confectionaries. With an essay upon the lady's art of cookery. Together with a plan of house-keeping. By Ann Cook, teacher of the true art of cookery. The second edition.