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Total number of records: 5

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People and organisations	Count
Thomas, J E	5
Thomas, J. E	1

Digitised copy available on the Internet Archive as part of the UK Medical Heritage Library Project

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The whole new art of confectionary. Also, sugar boiling, iceing, candying, making of wines, jellies, &c.; for the use of ladies, confectioners, housekeepers, &c.; particularly such as have not a perfect knowledge of the art. To which are now added, several new and useful receipts, never before published

Thomas, J E

1832

Digitised copy available on the Internet Archive as part of the UK Medical Heritage Library Project

Archive Print Item

The housewife's guide, or a complete system of modern cookery : containing directions how to roast and boil every thing necessary for the table; to cure hams, bacon, &c. How to make gravies, sauces, fricassees, and various dishes for Lent: particularly adapted for the middle class of society

Thomas, J E

1831

Digitised copy available on the Internet Archive as part of the UK Medical Heritage Library Project

Archive Print part

The housewife's guide; or a complete system of modern cookery : containing directions how to roast and boil everything necessary for the table; to cure hams, bacon, &c. How to make gravies, sauces, fricassees, and various dishes for Lent: particularly adapted for the middle class of society

Thomas, J E

1833

Archive Print part

The whole new art of confectionary. Also, sugar boiling, iceing, candying, making of wines, jellies, &c. For the use of ladies, confectioners, housekeepers, &c. Particularly such as have not a perfect knowledge of the art. To which are now added, several new and useful receipts, never before published

Thomas, J E

1834

By J.E. Thomas.

Digitised copy available on the Internet Archive as part of the UK Medical Heritage Library Project

Archive Print part

The housewife's guide, or a complete system of modern cookery : containing directions how to roast and boil every thing necessary for the table; to cure hams, bacon, &c. How to make gravies, sauces, fricassees, and various dishes for Lent: particularly adapted for the middle class of society

Thomas, J E

1831