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The Universal Cook


Originally published in 1773, this interesting piece of culinary history is claimed by the author to be "the perfect and complete system of cookery... containing everything that is valuable in every Book of the kind hitherto published." Recipes include puddings, pies, custards, and other desserts, in addition to "ragoos", soups and broths. Also includes information on period pickling and conservation techniques, directions for roasting and boiling as well as laundry hints. Softback more than 300 pages of facsimile text.

Item # C-7005

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