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Recipe Leaflets Collection
Paperback
BakingFood WritingGeneral World History
ISBN13: 9781172127580
Publisher: Nabu Press
Published: Oct 14 2010
Pages: 20
Weight: 0.10
Height: 0.04 Width: 6.14 Depth: 9.21
Language: English
This collection of recipe leaflets offers a fascinating glimpse into late 19th-century cooking and food preparation. Published around 1899, these leaflets provide a snapshot of culinary practices, ingredients, and popular dishes of the era. Featuring recipes from Armour and Company, as well as contributions from figures like Philip Danforth Armour and Marie Gifford, these leaflets showcase a range of recipes suitable for the home cook.
From baking to general cooking tips, these leaflets are a valuable resource for anyone interested in food history, culinary traditions, or the evolution of American cuisine. The collection provides insight into the types of foods that were commonly consumed, the methods used to prepare them, and the role of companies like Armour in shaping the culinary landscape. This collection is perfect for culinary historians and anyone seeking a taste of 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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