<div class="description">
<dl><dd>Author and place from ESTC</dd>
<dd>ESTC gives date of [1785?]; MacLean gives date as [ca. 1771]</dd>
<dd>Woodcut frontispiece of kitchen scene</dd>
<dd>Includes index</dd>
<dd>NLM copy, bound with: The fountain of knowledge. (London, [1760?])</dd>
<dd>(from t.p.) Containing the newest and best receipts in cookery, for roasting, boiling, baking, frying, fricaseys, hashing, stewing, force meats, potting, ragoos, collarding, salting and drying, soups, broth and gravy, baking, pies &amp; pasties, tarts, puddings, cakes, cheesecakes, custards, jellies, conserving, candying, preserving &amp; confectionary, pickling, making wines</dd>
<dd>Likewise the best methods of marketing, to know the goodness and badness of each particular sort of eatables that you want to buy of the butchers, poulterers, fishmongers, egg warehouses, &amp;c. And to prevent being cheated. With the forms of placing dishes on a table, either in the middling or genteelest taste. Very necessary for ladies, gentlemen and their servants</dd>
<dd>ESTC (RLIN)</dd>
<dd>MacLean, V. Househould and cookery books</dd>
<dd>Bitting, K.G. Gastronomic bib.</dd>
<dd>NLM copy, ownership signature on front flyleaf of E.K. Hailes, Church Street, Alcester</dd>
<dd>Condition reviewed</dd>
<dd>digitized</dd></dl><br>Subjects: Cooking</div>
<div class="fn value">
Powell, B</div>
Internet Archive identifier