The English Art of Cookery - Richard Briggs, 1788This 18th Century English cookbook is probably the most comprehensive culinary work we offer. Includes Soups, fish dishes, sauces, stews, hashes, salted and potted meats, pickled and preserved foods, ragouts, fricasees, root and green vegetables, roasted, boiled, baked, and broiled dishes, eggs, cheese. Sausages, puddings, syrups, candied foods, pies, tarts, puffs, cakes, pancakes, fritters, cheesecakes, custards, jellies (including early blancmange

but for the most part

ropes or plumes

Fully tinned on the inside by hand

2 Quart Pot not included

Holds about 1-1/2 quarts

Most of these recipes have been adapted from the original recipes and have detailed ingredients lists and modern cooking instructions

the Eight Reale coin was often cut into pieces or "bits"

Microwave and dishwasher safe

For shipment to the contiguous 48 United States only

Item # OK-886

This is a two volume set

Set of Three Cotton Bags