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The New England Cookery, Or The Art Of Dressing All Kinds Of Flesh, Fish, And Vegetables, And The Best Modes Of Making Pastes, Puffs, Pies, Tarts, Puddings, Custards And Preserves, And All Kinds Of Cakes, From The Imperial Plumb To The Plain Cake,

by Lucy Montpelier Emerson 1808

http://digital.lib.msu.edu/projects/cookbooks/books/newenglandcookery/engl.pdf