Description:
The history of food making arts.
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wartime lard
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Get it while it's fresh...
[link]
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e m a i l : j a c k @ c a m p i n . m e . u k Jack Campin, 11 Third Street, Newtongrange, Midlothian EH22 4PU, Scotland... more »
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Calculus, Early Transcendentals 7 Ed by Edwards & Penney
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I have solutions manuals to all problems and exercises in these textbooks. To get one in an electronic format contact me at: kalvinmanual(at)gmail(dot)com and let me know its title, author and edition. Please this service is NOT free.
SOLUTION - MANUAL - A First Course in Differential Equations (7th ed.) Zill & Diferential Equations (5th ed.)Zill & Cullen... more »
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a few more tips re ingredients from ca 1895
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Adding to my previous attempts to clarify some of the imprecise ingredient amounts in old cookbooks etc., here are a few clues that I just saw in a piece of Cottolene (shortening) ephemera:
Butter the size of an egg = 2 ounces
Butter the size of a walnut = 1 ounce
10 eggs = 1 pound
2 1/2 cups of pulverized sugar = 1 pound... more »
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GOOD-BYE …LOVE-HANDLES MOTIVATION INSPIRATION and SUPPORT…Strating November 5TH
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Start your News Years Resolution NOW!
You will get healthier, stronger, leaner, and better
Fat Burner Food Plan
Engage with your Coach and Group on Facebook®
Share how you are feeling and encourage others to reach their goals
Commit to taking the Challenge and you can SUCCEED.
Get rewarded for achieving results using our fitness programs and supplements... more »
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Beef Jerky
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I like making my own beef jerky, tried using an old school recipe,
turned out really good!
-- Devin2030
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Fascinating Old Cookbooks!
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Hi Everyone,
Many years ago I went though my Granny's old cook-books and made a list
of some frugal wartime dishes that interested me. Since then I've lost
the books (to my dismay!) and forgotten the titles, and all I have left
is some cryptic notes hinting at them. I really want to find those... more »
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Grade School Cafeteria Recipes
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Ah, yes - but that is a recent edition of "Program Aid #631 - Quantity
Recipes for Type A School Lunches, 1971", which is revised from 1953.
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<clickety click> Here you go. From February 1953. You can download
it as a PDF under the gear icon top right. The 1971 version is
unavailable digitally (that would have been more my era)... more »
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The History of Restaurants
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THE RESTAURANT and ME
In a review1 of Rebecca L. Spang’s The Invention of the Restaurant:
Paris and Modern Gastronomy, I discovered that the restaurant's first
true author was Mathurin Roze de Chantoiseau. The winter solstice had
just passed here in Australia and I was one month short of the age of 68... more »
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