The dispenser's formulary, or, Soda water guide : a practical handbook for soda fountain operators consisting of over 2,000 tested formulas for soda fountain products, with complete information on fountain service, fountain standards, ice cream standards and formulas, and luncheonette service : including an appendix of manufacturers' formulas, together with descriptive information of their fountain apparatus, sundries and supplies, 1915 /

The dispenser's formulary, or, Soda water guide : a practical handbook for soda fountain operators consisting of over 2,000 tested formulas for soda fountain products, with complete information on fountain service, fountain standards, ice cream standards and formulas, and luncheonette service : including an appendix of manufacturers' formulas, together with descriptive information of their fountain apparatus, sundries and supplies, 1915 /

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Bibliographic Details
Edition:Third edition, revised and enlarged.
Imprint:New York : D.O. Haynes & Co., Publishers, 1915.
Description:1 online resource (1 volume (274 pages)).
Language:English
Series:Food and drink in history
Food and drink in history.
Subject:
Soda fountains.
Soft drinks.
Ice cream, ices, etc.
Cooking, American.
Format: E-Resource Book
URL for this record:http://pi.lib.uchicago.edu/1001/cat/bib/12935531
Hidden Bibliographic Details
Other authors / contributors:Soda Fountain Manufacturers Association, compiler.
Adam Matthew Digital (Firm), digitiser.
Notes:AMDigital Reference: Cookery 1915 Di.
"Collection: Janice Bluestein Longone Culinary Archive"--Home page.
"Note: Please note that some of the metadata for this document has been drawn from the catalogue of the University of Michigan."--Home page.
Includes index.
Electronic reproduction. Marlborough, Wiltshire : Adam Matthew Digital, 2019. Digitized from a copy held by the University of Michigan and made available by Adam Matthew Digital.
University of Michigan
Description based on online resource; title from home page (viewed on December 6, 2019).
Summary:A collection of American culinary history including cookbooks, menus and ephemera from the 16th through to the 21st century. Through this culinary archive researchers can explore changing attitudes towards diet and health, homemaking, commercial dining and the industrialisation of food production. The material has been collected over many years by Jan Longone, an adjunct curator in the University of Michigan Special Collections Research Center, and her husband University of Michigan Emeritus Professor Daniel T. Longone.

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