The New-England cookery, or, The art of dressing all kinds of flesh, fish, and vegetables: and the best modes of making pastes, puffs, pies, tarts, puddings, custards and preserves, and all kinds of cakes ... ; particularly adapted to this part of our country
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Montpelier [Vt.]
Printed for Josiah Parks, proprieter of the work
1808
|
| Schlagworte: | |
| Online-Zugang: | BSB01 EUV01 LCO01 SBR01 SND01 UBA01 UBG01 UBM01 UBR01 UBT01 UER01 Volltext |
| Beschreibung: | Includes index. - Shaw & Shoemaker, 14937 |
| Beschreibung: | 1 Online-Ressource (81 p) |
Internformat
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| id | DE-604.BV042843492 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:11:00Z |
| institution | BVB |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-028272597 |
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| physical | 1 Online-Ressource (81 p) |
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| publishDate | 1808 |
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| publisher | Printed for Josiah Parks, proprieter of the work |
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| spelling | The New-England cookery, or, The art of dressing all kinds of flesh, fish, and vegetables and the best modes of making pastes, puffs, pies, tarts, puddings, custards and preserves, and all kinds of cakes ... ; particularly adapted to this part of our country compiled by Lucy Emerson Montpelier [Vt.] Printed for Josiah Parks, proprieter of the work 1808 1 Online-Ressource (81 p) txt rdacontent c rdamedia cr rdacarrier Includes index. - Shaw & Shoemaker, 14937 Online-Ausgabe Chester, Vt Readex, a division of Newsbank, Inc 2004-2007 Includes files in TIFF, GIF and PDF formats with inclusion of keyword searchable text Early American Imprints : Shaw/Shoemaker 1801-1819 (Series II) s2004 Cookery New England Emerson, Lucy Sonstige oth Reproduktion von The New-England cookery, or, The art of dressing all kinds of flesh, fish, and vegetables 1808 https://nl.sub.uni-goettingen.de/id/aas04282646?origin=/collection/eai2 Verlag Volltext |
| spellingShingle | The New-England cookery, or, The art of dressing all kinds of flesh, fish, and vegetables and the best modes of making pastes, puffs, pies, tarts, puddings, custards and preserves, and all kinds of cakes ... ; particularly adapted to this part of our country Cookery New England |
| title | The New-England cookery, or, The art of dressing all kinds of flesh, fish, and vegetables and the best modes of making pastes, puffs, pies, tarts, puddings, custards and preserves, and all kinds of cakes ... ; particularly adapted to this part of our country |
| title_auth | The New-England cookery, or, The art of dressing all kinds of flesh, fish, and vegetables and the best modes of making pastes, puffs, pies, tarts, puddings, custards and preserves, and all kinds of cakes ... ; particularly adapted to this part of our country |
| title_exact_search | The New-England cookery, or, The art of dressing all kinds of flesh, fish, and vegetables and the best modes of making pastes, puffs, pies, tarts, puddings, custards and preserves, and all kinds of cakes ... ; particularly adapted to this part of our country |
| title_full | The New-England cookery, or, The art of dressing all kinds of flesh, fish, and vegetables and the best modes of making pastes, puffs, pies, tarts, puddings, custards and preserves, and all kinds of cakes ... ; particularly adapted to this part of our country compiled by Lucy Emerson |
| title_fullStr | The New-England cookery, or, The art of dressing all kinds of flesh, fish, and vegetables and the best modes of making pastes, puffs, pies, tarts, puddings, custards and preserves, and all kinds of cakes ... ; particularly adapted to this part of our country compiled by Lucy Emerson |
| title_full_unstemmed | The New-England cookery, or, The art of dressing all kinds of flesh, fish, and vegetables and the best modes of making pastes, puffs, pies, tarts, puddings, custards and preserves, and all kinds of cakes ... ; particularly adapted to this part of our country compiled by Lucy Emerson |
| title_short | The New-England cookery, or, The art of dressing all kinds of flesh, fish, and vegetables |
| title_sort | the new england cookery or the art of dressing all kinds of flesh fish and vegetables and the best modes of making pastes puffs pies tarts puddings custards and preserves and all kinds of cakes particularly adapted to this part of our country |
| title_sub | and the best modes of making pastes, puffs, pies, tarts, puddings, custards and preserves, and all kinds of cakes ... ; particularly adapted to this part of our country |
| topic | Cookery New England |
| topic_facet | Cookery New England |
| url | https://nl.sub.uni-goettingen.de/id/aas04282646?origin=/collection/eai2 |
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