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Book Details

COOKERY. FRAZER (Mrs). The Practice of Cookery, Pastry and Confectionary; in three parts... An appendix containing receipts for making wines, vingears, ketchups, syrups, cordials, possets, &c. dinner and supper dishes; articles in season; directions for carving, &c. Also new plates, shewing the manner of trussing poultry, and placing dishes on a table. And to which is now added, an index to the whole, arranged alphabetically.1804

Edinburgh: Printed for Peter Hill by J. Ruthven and Sons, Fourth edition, with large additions and improvements, 8vo, [4], 304pp., 2 copper-engraved plates, some light staining and toning, cont. calf, rubbed, neatly rebacked, leather spine label lettered in gilt. Provenance: Early ink ownership signature at head of title "Peter Forbes, Schoolmaster, Longforgan, 1819." Maclean, p.55; Bitting, p.167; Cagle 689; Oxford, p.120; Vicaire 375.

Stock #38549

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