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The New Century Cook Book;
Paperback
ISBN13: 9781025200330
Publisher: Hutson Street Press
Published: May 22 2025
Pages: 328
Weight: 1.01
Height: 0.69 Width: 6.14 Depth: 9.21
Language: French
The New Century Cook Book, published around 1899, offers a fascinating glimpse into American cuisine and domestic life at the turn of the 20th century. This collection of recipes, compiled anonymously, provides a comprehensive guide to preparing a wide variety of dishes, from everyday meals to elaborate feasts. The book reflects the culinary trends and available ingredients of the era, showcasing both classic and innovative recipes.
More than just a cookbook, it serves as a historical document, revealing insights into food culture, kitchen practices, and the social roles of women in the late 1800s. Whether you're a culinary historian, a food enthusiast, or simply curious about the past, The New Century Cook Book offers a delightful and informative journey through a bygone era of American cooking.
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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