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, from the imperial plumb to the plain cake. Particularly adapted to this part of our country / compiled by Lucy Emerson.

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Bibliographic Details
Main Author: Emerson, Lucy
Corporate Authors: "Feeding America: the Historic American Cookbook Project" (Digitization project)
Michigan State University. Library. Digital & Multimedia Center
Language:English
Published: East Lansing, Mich. : Michigan State University Library Digital & Multimedia Center, 2004.
Subjects:
Cooking, American.
Online Access:
Connect to online resource - All users
Physical Description:81 pages
Also issued in print.
Format: Electronic eBook
Description
Note:Part of the digital collection "Feeding America: the Historic American Cookbook Project."
Electronic resource.
Call Number:TX715 .E531 1808
System Details:Mode of access: World Wide Web.
Additional Physical Form:
Also issued in print.