Cooking in America, 1840-1945

Cooking in America, 1840-1945

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Arranged chronologically, examines cookbooks as a primary source, showing the changes that occurred in American eating customs from the preindustrial period to the onset of World War II.Todaya#39;s food processor does a nice enough job. Take one quart of flour, add one teaspoonful of salt, one tablespoonful of lard, half tablespoonful of butter. ... quantities of mashed potatoes and of flour, say one quart of each, two tablespoonfuls of butter, a little salt, and milk enough to make a batter as for griddlecakes; ... Mix with cold water into stiff dough and form into round, long dodgers with the hands.

Title:Cooking in America, 1840-1945
Author:Alice L. McLean
Publisher:Greenwood Publishing Group - 2006-01-01


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