This three-volume encyclopedia on the history of American food and beverages covers topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants.PuddiNg In making puddings always beat the eggs separatley, straining the yolks and adding the whites the last thing. If boiled milk is ... Puddings are either baked, boiled or steamed; rice, bread, custard, and fruit puddings require a moderate heat; batter and corn starch, a rather quick oven. Always ... Frozen pudding usually came in four flavorsachocolate, vanilla, butterscotch, and tapioca. During the 1980s, General Foods released Jell-O Pudding Pops, frozen pudding on a stick.
|Title||:||Food and Drink in American History|
|Author||:||Andrew F. Smith|
|Publisher||:||ABC-CLIO - 2013-10-28|