American Cookery

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American Cookery: or The Art of Dressing Viands, Fish, Poultry and Vegetables and The Best Modes of Making Puff-Pastes, Pies, Tarts, Puddings, Custards and Preserves, and All Kinds of CAKES. by Amelia Simmons, an American Orphan. 70 pages softbound. ( A Facsimile of the Second Edition Printed in Albany, 1796 with a short modern introduction to these recipes from olden times by Karen Hess.)

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