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A Book of Tested Recipes
Paperback
American CookingGeneral United States History
ISBN13: 9781148484464
Publisher: Nabu Press
Published: Apr 3 2010
Pages: 102
Weight: 0.34
Height: 0.21 Width: 6.14 Depth: 9.21
Language: English
A fascinating glimpse into early 20th-century American cooking, A Book of Tested Recipes, compiled by the Ladies Aid Society of the Baptist Church in Norwood, Massachusetts, offers a unique collection of dishes reflecting the culinary tastes and traditions of the era. This cookbook isn't just a set of instructions; it's a historical artifact, showcasing the ingredients, techniques, and social customs surrounding food preparation in a New England community.
Discover time-tested recipes for everything from simple everyday meals to elaborate desserts. More than just a cookbook, it provides invaluable insight into the lives and values of the women who contributed their cherished recipes, offering a taste of history with every page.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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