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The Complete English Cook; or, Prudent Housewife. …, 1767

In her introduction to The complete English cook Ann Peckham assures readers her book for young beginners is not "stuffed with a nauseous hodge-podge of French kickshams." Her recipes for roasting, boiling, collaring, pickling, and preserving are meant to be cost saving, delicious, and fashionable to boot. Included are diagrams for one and two-course meals throughout the year, and a large December dinner featuring 35 dishes.

Courtesy National Library of Medicine

Title page of a book.