The Cook and Housewife's Manual Containing the Most Approved Modern Receipts for Making Soups, Gravies, Sauces, Regouts, and All Made-Dishes; and for Pies, Puddings, Pickles, and Preserves; Also, for Baking, Brewing, Making Home-Made Wines, Cordials, ...

This classic cookbook offers a wealth of recipes for everything from soups and stews to cakes and cordials. Originally published in 1826, it provides an authentic glimpse into the culinary traditions of the 19th century. Perfect for history buffs and foodies alike!

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