Franklin

Good food, how to prepare it; the principles of cooking, and nearly five hundred carefully selected recipes, by George E. Cornforth.

Other records:
Author/Creator:
Cornforth, George E.
Publication:
Washington, D.C., South Bend, Ind., Peekskill, N.Y., Review and Herald Publishing Association [©1920].
Format/Description:
Book
224 pages illustrations, portrait 20 cm
Subjects:
Cooking, American.
Place of Publication:
United States Washington (D.C.)
United States Indiana South Bend.
United States New York (State) Peekskill.
Contents:
Cereals
Macaroni
Breads
Soups
Legumes
Nuts
Gravies
Milk products
Eggs
Vegetables
Salads
Sandwiches
Fruits
Desserts
Pies
Cakes
Cake icings and fillings
Frozen desserts
Fruit canning
Jelly making
Beverages
Invalid cookery.
Notes:
"The lessons herewith presented are not merely on cooking, but on the healthful preparation of food, so that it will be wholesome as well as appetizing."--Preface.
Includes index.
Local notes:
Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.
Malgieri Collection copy has [2] advertising leaflets laid in.
Penn Provenance:
Malgieri, Nick (donor) (Malgieri Collection copy)
Penn Chronology:
1920
Contributor:
Nick Malgieri Culinary Archive and Library (University of Pennsylvania)
Culinary Collection (University of Pennsylvania)
Other format:
Online version: Cornforth, George E. Good food, how to prepare it.
OCLC:
3365366
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