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Entertainment Cook Book: Recipes by Students of Central College for Women, Lexington, Missouri
Paperback
19th Century United States HistoryAmerican Cooking
ISBN13: 9781144514790
Publisher: Nabu Press
Published: Feb 14 2010
Pages: 180
Weight: 0.57
Height: 0.38 Width: 6.14 Depth: 9.21
Language: English
Dive into the culinary traditions of the 19th century with the Entertainment Cook Book: Recipes by Students of Central College for Women, Lexington, Missouri. This unique collection offers a glimpse into the kitchens and dining tables of a bygone era, presenting a fascinating array of recipes contributed by the students of Central College for Women. More than just a cookbook, it is a historical artifact that reflects the social and cultural life of Lexington, Missouri, and the broader American Midwest.
Explore time-honored dishes, discover forgotten ingredients, and experience the flavors that shaped a generation. Whether you're a culinary historian, a lover of vintage cookbooks, or simply seeking inspiration for your next meal, this book promises a delightful journey into the past.
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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