The Complete English Cook; or, prudent housewife. Being a collection of the most general, yet least expensive receipts in every branch of cookery and good housewifery. With directions for roasting, boiling, stewing, ragoos, soops, sauces, fricassees, pies, tarts, puddings, cheese-cakes, custards, jellies, potting candying, collaring, pickling, preserving, made wines, &c. Together with directions for placing dishes on tables of entertainment: And many other things equally necessary. The whole made easy to the meanest capacity, and far more useful to young beginners than any book of the kind extant. By Ann Peckham, of Leeds, well known to have been for forty years one of the most noted cooks in the county of York.
Leeds: Printed by Griffith Wright, and sold by The author, and J. Ogle, in Leeds, and Messres Robinson and Roberts in Paternoster Row, London, 1767. Duodecimo (16 x 10 cm.), 201, [44] pages. Lacking pages [i-v] (Preface). K3 mis-numbered "K4". Illustrated with thirty-four typeset diagrams of table settings. Index. ~ Evident FIRST EDITION. Though lacking in this copy, the author's delightful preface explains this work is "the result of above.....