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The library at Virginia Tech has many rare volumes. This particular digitization project brings together dozens of those tomes. The focus of this collection is on works from the library's Culinary History Collection, and these items do not disappoint. Anyone with an interest in cookery will want to peruse many of these volumes as they offer insight into the history of this most noble activity from the mid-19th to early 20th centuries. The items here include some fascinating early works on household management and works on children's nutrition, such as "The Care and Feeding of Children: a Catechism for the Use of Mothers and Children's Nurses." Perhaps one of the most curious volumes is the "Low Cost Recipes" compendium from 1914. The recipes here include suggestions for preparing scalloped ham and braised beef hearts.
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