Professed cookery: containing boiling, roasting, pastry, preserving, pickling, potting, 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 third edition.
Cite this Page
Cook, Ann. Professed cookery: containing boiling, roasting, pastry, preserving, pickling, potting, 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 third edition.The Women's Print History Project, 2019, title ID 1761, https://womensprinthistoryproject.com/title/1761. Accessed 2024-11-22.
Cook, Ann. Professed cookery: containing boiling, roasting, pastry, preserving, pickling, potting, 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 third edition. London: 1760.
Cook , A. (1760). Professed cookery: containing boiling, roasting, pastry, preserving, pickling, potting, 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 third edition. London:
@book{ wphp_1761 author={Cook,Ann}, year={1760}, title={Professed cookery: containing boiling, roasting, pastry, preserving, pickling, potting, 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 third edition.}, publisher={}, address={London}, }
Suggestions and Comments for Professed cookery: containing boiling, roasting, pastry, preserving, pickling, potting, 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 third edition.