![[Two recipes for haddock from the first American edition of Richard Briggs' The New Art of Cookery (1792). "To dress Haddock the Spanish Way," prepared with the "love apple" or tomato, and "To dress Haddock the Jews Way" prepared with "sweet oil", "onion" and "parsley"]](https://cache.getarchive.net/Prod/thumb/cdn4/L3Bob3RvLzE3OTIvMDEvMDEvdHdvLXJlY2lwZXMtZm9yLWhhZGRvY2stZnJvbS10aGUtZmlyc3QtYW1lcmljYW4tZWRpdGlvbi1vZi1yaWNoYXJkLWJyaWdncy10aGUtNjQwLmpwZw%3D%3D/320/314/jpg "[Two recipes for haddock from the first American edition of Richard Briggs' The New Art of Cookery (1792). \"To dress Haddock the Spanish Way,\" prepared with the \"love apple\" or tomato, and \"To dress Haddock the Jews Way\" prepared with \"sweet oil\", \"onion\" and \"parsley\"]")
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[Two recipes for haddock from the first American edition of Richard Briggs' The New Art of Cookery (1792). "To dress Haddock the Spanish Way," prepared with the "love apple" or tomato, and "To dress Haddock the Jews Way" prepared with "sweet oil", "onion" and "parsley"]
Summary
Illus. in: Richard Briggs, The New Art of Cookery, 1792.
Reference copy may be in LOT 4394 D.
This record contains unverified, old data from caption card.
Caption card tracings: Spain Hist.; Judaism; Cooking.
Tags
Date
01/01/1792
Source
Library of Congress
Copyright info
No known restrictions on publication.
