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Field name | Value |
---|---|
Reference | 3068102143390 |
Library/Archive | The New York Academy of Medicine |
Title | Evaporated milk: what it is, why it is |
Date | 1924 |
Place of Publication | Chicago, Illinois, USA |
Publisher | Evaporated Milk Association |
Document Type | Pamphlet; Printed Cookbook; Commercial Cookbook |
Theme | Food Production and Industry |
Subjects | dairy produce commodity: milk food - analysis food - composition cooking cooking techniques recipes desserts baking |
Description | Description of evaporated milk, praising its usefulness and reliability for cooking. Includes 5 pages of recipes. |
Countries | United States of America |
Places | Chicago Illinois |
Copyright and Source Archive | Content compilation © 2020, by The New York Academy of Medicine. All rights reserved. |