MISS LESLIES NEW RECEIPTS FOR

MISS LESLIES NEW RECEIPTS FOR

Author: Eliza 1787-1858 Leslie

Publisher: Wentworth Press

Published: 2016-08-28

Total Pages: 542

ISBN-13: 9781372745355

DOWNLOAD EBOOK

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 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.


New York Cookbook

New York Cookbook

Author: Molly O'Neill

Publisher: Workman Publishing

Published: 1992-01-01

Total Pages: 530

ISBN-13: 9780894806988

DOWNLOAD EBOOK

More than five hundred recipes celebrate the passion for food with New York specialities ranging from Codfish Puffs to Braised Lamb Shanks to Kreplach


A Quaker Woman's Cookbook

A Quaker Woman's Cookbook

Author: Elizabeth Ellicott Lea

Publisher: University of Pennsylvania Press

Published: 2016-01-11

Total Pages: 400

ISBN-13: 1512819255

DOWNLOAD EBOOK

One of the finest sources for studying authentic American fold diet, the 1853 facsimile edition presented here contains a wealth of recipes and folk wisdom from the Quakers, Tidewater South, and Pennsylvania Germans. This volume, with an extensive introduction and glossary, is the first attempt by an American food historian to analyze the cookery of the Quakers.