Food on the Frontier: Minnesota Cooking from 1850 to 1900, with Selected Recipes

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Minnesota Historical Society Press, 1975 - 313 Seiten
A unique cookbook that combines lively social history with mouth-watering recipes from the good old days. Gathering her data from old cookbooks, household guides, letters, diaries, and newspapers, the author pieces together a fascinating account of how the pioneer homemaker played a vital role during Minnesota's frontier years. More than 275 recipes included.
 

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Inhalt

Contents CHAPTER 1 Introduction
1
Bread The Visible Symbol
35
A Cool Dry Place
59
Accompaniments and MadeOver Delicacies
240
Reference Notes
275
Canning and Drying Fruits and Vegetables 77
284
The Useful Art of Pickling 97
286
The Challenge of Meat Fish and Poultry 115
289
Kitchens and Kitchenry 143
291
Minnesota Cookbooks of the 19th Century 172
295
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