| Record ID | ia:b21531249 |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/b21531249/b21531249_marc.xml |
| Download MARC binary | https://www.archive.org/download/b21531249/b21531249_meta.mrc |
LEADER: 01532nam 2200313 a 4500
007 cr
008 s1828 enk s 000 eng
035 $a(Leeds)b18275941
035 $a(UkLW)b21531249
100 1 $aHammond, Elizabeth.
245 10 $aModern domestic cookery, and useful receipt book :$bcontaining the most approved directions for purchasing, preserving and cooking meat, fish, poultry, game, &c. in all their varieties. Trussing and carving: preparing soups, gravies, sauces, made dishes, potting, pickling, &c. with all the branches of pastry and confectionary; a complete family physician; instructions to servants for the best methods of performing their various duties. The art of making British wines, brewing, baking, &c. /$cby Elizabeth Hammond.
250 $aSixth edition, improved.
260 $aLondon :$bprinted for A.K. Newman,$c1828.
300 $a287 p ;$c18 cm.
500 $aWith added engraved title-page.
504 $aIncludes index.
535 2 $aThis material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
535 1 $aThe University of Leeds Library.
650 0 $aCooking, English.
655 0 $aElectronic books.
710 2 $aUniversity of Leeds.$bLibrary.
759 $adigleeds.
759 $adigukmhl.
773 0 $aMedical Heritage LIbrary.
907 $a.b21531249
907 $a.b21531249
966 $lblspc$aCookery A$cHAM
902 $a110721
998 $adigi$b22-10-14$cm$dv$en$feng$genk$h0$i0