Recipes for sea food : how to prepare and serve fish, oysters, clams, scallops, lobsters, crabs, and shrimp, containing in addition an expert treatise on fish as a food, advice to the cook, time tables for cooking, tables of measures and proportions, rules for the kitchen, terms used in cooking, practical points, household hints, extracts from the game laws of Massachusetts.

Recipes for sea food : how to prepare and serve fish, oysters, clams, scallops, lobsters, crabs, and shrimp, containing in addition an expert treatise on fish as a food, advice to the cook, time tables for cooking, tables of measures and proportions, rules for the kitchen, terms used in cooking, practical points, household hints, extracts from the game laws of Massachusetts.

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Bibliographic Details
Imprint:Boston : R. O'Brien, 1913.
Description:xii, 147 p., 3 leaves of plates : ill. ; 20 cm.
Language:English
Series:History of technology preservation project ; (MN 00410.7).
Subject:
Cooking (Fish)
Cooking (Shellfish)
Cooking (Fish)
Cooking (Shellfish)
Format: Microform Book
URL for this record:http://pi.lib.uchicago.edu/1001/cat/bib/1171397
Hidden Bibliographic Details
Notes:Includes index.
Microfilm. Chicago : University of Chicago Library, 1991. 1 microfilm reel ; 35 mm. (MN 00410.7).

Regenstein, B Level, Science Microforms

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Holdings details from Regenstein, B Level, Science Microforms
Call Number: microfm TX747.R4 1913
c.1 Available Loan period: standard loan  Need help? - Ask a Librarian
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