The English Art of Cookery – Richard Briggs, 1788

This 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…