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Caloric book of recipes : a...

Caloric book of recipes : a compilation of more than three hundred superior recipes, including soups, fish, meats, vegetables, cereals, sauces, bread, salads, pies, puddings, cake, fruits and preserves : especially adapted to the improved Caloric cookstove

The Caloric Co. 1914

Cookbook cookbooks. Cookbooks. Cookbooks. Livres de cuisine.

Monografía

monografia Rebiun35629641 https://catalogo.rebiun.org/rebiun/record/Rebiun35629641 m o d cr bn||||||abp cr bn||||||ada 180307s1914 wiua o 001 0 eng d 263167312 1041608760 1084200266 OCLCE eng pn OCLCE OCLCQ OCLCF INARC OCLCQ OCLCO dlr n-us--- U600 Caloric book of recipes a compilation of more than three hundred superior recipes, including soups, fish, meats, vegetables, cereals, sauces, bread, salads, pies, puddings, cake, fruits and preserves : especially adapted to the improved Caloric cookstove 11th ed Janesville, Wis. The Caloric Co. 1914 Janesville, Wis. Janesville, Wis. The Caloric Co. 1 online resource (142 pages) illustrations 1 online resource (142 pages) Text txt rdacontent computer c rdamedia online resource cr rdacarrier Includes index Use copy. Restrictions unspecified star. MiAaHDL Electronic reproduction. [Place of publication not identified] HathiTrust Digital Library 2018. MiAaHDL Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. http://purl.oclc.org/DLF/benchrepro0212 MiAaHDL digitized 2018 HathiTrust Digital Library committed to preserve pda MiAaHDL Fireless cookers Cooking, American Marmites norvégiennes Cuisine américaine Cooking, American. Fireless cookers. Cookbook cookbooks. Cookbooks. Cookbooks. Livres de cuisine. Caloric Company Print version Caloric book of recipes. 11th ed. Janesville, Wis. : The Caloric Co., 1914 (DLC) 85666882 (OCoLC)17105364

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Edición:

11th ed

Editorial:

Janesville, Wis. : The Caloric Co., 1914

Descripción física:

1 online resource (142 pages) : illustrations

Nota general:

Includes index

Restricciones de acceso:

Use copy. Restrictions unspecified star. MiAaHDL

Detalles del sistema:

Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. http://purl.oclc.org/DLF/benchrepro0212 MiAaHDL

Nota de acción:

digitized 2018 HathiTrust Digital Library committed to preserve pda MiAaHDL

263167312 1041608760 1084200266

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Entidades:

Caloric Company

Enlace a formato físico adicional:

Print version: Caloric book of recipes. 11th ed. Janesville, Wis. : The Caloric Co., 1914 (DLC) 85666882 (OCoLC)17105364

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The cook's and confectioner's dictionary : or, the accomplish'd housewife's companion. Containing, I. The choicest Receipts in all the several Branches of Cookery ; or the best and newest Ways of dressing all sorts of Flesh, Fish, Fowl, &c. for a Common or Noble Table ; with their proper Garnitures and Sauces. II. The best way of making Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Potages, &c. according to the English, French, and Italian Courts. III. All manner of Pastry-Works, as Biskets, Cakes, Cheese-Cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. IV. The various Branches of Confectionary ; as Candying, Conserving, Preserving, and Drying all sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-Works. V. The way of making all English potable Liquors ; Ale, Beer, Cider, Mead, Metheglin, Mum, Perry, and all sorts of English Wines ; Also Cordials, and Beautifying Waters. VI. Directions for ordering an Entertainment, or Bills of Fare for all Seasons of the Year ; and setting out a Desert of Sweetmeats to the best Advantage: With an Explanation of the Terms us'd in Carving. According to the Practice of the most celebrated Cooks. Confectioners, &c. in the Courts of England, France. &c. and many private and accomplish'd Housewives. Revised and recommended by John Nott, Cook to his Grace the Duke of Bolton

The cook's and confectioner's dictionary : or, the accomplish'd housewife's companion. Containing, I. The choicest Receipts in all the several Branches of Cookery ; or the best and newest Ways of dressing all sorts of Flesh, Fish, Fowl, &c. for a Common or Noble Table ; with their proper Garnitures and Sauces. II. The best way of making Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Potages, &c. according to the English, French, and Italian Courts. III. All manner of Pastry-Works, as Biskets, Cakes, Cheese-Cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. IV. The various Branches of Confectionary ; as Candying, Conserving, Preserving, and Drying all sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-Works. V. The way of making all English potable Liquors ; Ale, Beer, Cider, Mead, Metheglin, Mum, Perry, and all sorts of English Wines ; Also Cordials, and Beautifying Waters. VI. Directions for ordering an Entertainment, or Bills of Fare for all Seasons of the Year ; and setting out a Desert of Sweetmeats to the best Advantage: With an Explanation of the Terms us'd in Carving. According to the Practice of the most celebrated Cooks. Confectioners, &c. in the Courts of England, France. &c. and many private and accomplish'd Housewives. Revised and recommended by John Nott, Cook to his Grace the Duke of Bolton

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