Cookery and Pastry

First published in 1773, Cookery and Pastry is a delightful little collection of classic 18th century English foods. The recipes included in this book were tried and true after several years of successful practice by Mrs. MacIver and her students at her culinary school in Edinburgh. Recipes include such fine dishes as Green Summer Soup, a Fricassee of Lobsters, A Good Scotch Haggies, Gooseberry Pie, Peach or Apricot Tarts, Boiled Rice Pudding, Orange Cream, Potato Fritters, German Puffs, and the list goes on and on.