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4 of 4 people found the following review helpful
on 15 January 2008
An interesting little book about cooking methods and ingredients used in the eigteenth century, and includes a few recipes as well (converted to modern measurements and ingredients). However - this book is nearly identical to "Georgian Cookery: Recipes and History". There are a few differences in content (including one or two recipes) but not enough to justify the current high "finders fee" for this out of print version.
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