Puddings and Pastry À la Mode. 3rd Ed
Author: Harriet Anne De Salis
Publisher:
Published: 1891
Total Pages: 70
ISBN-13:
DOWNLOAD EBOOKRead and Download eBook Full
Author: Harriet Anne De Salis
Publisher:
Published: 1891
Total Pages: 70
ISBN-13:
DOWNLOAD EBOOKAuthor: Mrs. De Salis (Harriet Anne)
Publisher:
Published: 1889
Total Pages: 88
ISBN-13:
DOWNLOAD EBOOKAuthor: Mrs. De Salis (Harriet Anne)
Publisher:
Published: 1893
Total Pages: 70
ISBN-13:
DOWNLOAD EBOOKAuthor: Charles James Longman
Publisher:
Published: 1905
Total Pages: 646
ISBN-13:
DOWNLOAD EBOOKAuthor: Mrs. De Salis (Harriet Anne)
Publisher:
Published: 1892
Total Pages: 108
ISBN-13:
DOWNLOAD EBOOKAuthor: De Salis
Publisher: Legare Street Press
Published: 2023-07-18
Total Pages: 0
ISBN-13: 9781021695215
DOWNLOAD EBOOKThis cookbook provides readers with a delightful collection of sweet and savory recipes for classic British desserts, including puddings and pastries. Filled with helpful tips and step-by-step instructions, it is an essential resource for anyone looking to expand their baking repertoire. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Mrs. de Salts
Publisher: Forgotten Books
Published: 2018-02
Total Pages: 84
ISBN-13: 9780267432547
DOWNLOAD EBOOKExcerpt from Puddings and Pastry: À La Mode IN bringing out, according to the request of many of my readers, Puddings and Pastry, ' with a com panion volume, 'cakes and Confections, ' I finish my d la mode series of Cookery Books. These two latter, like my former books, have been carefully selected from old family recipes and demonstration lessons, and the kind assistance of gastronomic writers. Some are very Old recipes, but I trust they will be none the less acceptable and palatable on that account. One or two are original. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Mrs (Harriet Anne) De Salis
Publisher: Wentworth Press
Published: 2016-08-27
Total Pages: 88
ISBN-13: 9781363718900
DOWNLOAD EBOOKThis work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.