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What my Children Love to eat; how to Prepare the Menus
Hardcover
ISBN13: 9781024129335
Publisher: Hutson Street Press
Published: May 22 2025
Pages: 46
Weight: 0.54
Height: 0.25 Width: 6.14 Depth: 9.21
Language: English
What My Children Love to Eat; How to Prepare the Menus by Elizabeth Colson offers a glimpse into early 20th-century family dining. This historic cookbook provides a collection of recipes and menus designed to appeal to children, reflecting the culinary tastes and nutritional understanding of the era. It is a practical guide and a window into the past, showcasing how families approached meal planning and preparation a century ago.
Colson's work is valuable for those interested in culinary history, offering insights into the ingredients, cooking methods, and dietary preferences of the time. Discover the simple yet nourishing dishes that pleased young palates, providing a charming look at family life and the art of cooking for children in the early 1900s.
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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