Foods of Old New England, by Marjorie Mosser. Introduction and Notes by Kenneth Roberts.

Format:

Book

Author/Creator:

Mosser, Marjorie.

Contributor:

Roberts, Kenneth Lewis, 1885-1957, writer of introduction, writer of added commentary.

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Rare Books Collection (Athenaeum of Philadelphia)

Standardized Title:

Good Maine Food

Language:

English

Subjects (All):

Cooking--Maine.

Cooking.

Cooking, American--New England style.

Cooking, American.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

428, [4] pages 22 cm.

Edition:

First Edition

Other Title:

Foods of Old New England a Cookbook

Good Maine Food

Place of Publication:

Garden City, N.Y., Doubleday & Company, Inc., 1957.

Contents:

Introduction / Kenneth Roberts

Cooking Table

Oven Temperatures

Equivalents

Weights and Measures

Fundamentals of New England Kitchens

Beverages and Appetizers

Soups

Fish and Shellfish

Game and Poultry

Meats

Vegetables

Salads

Ketchups, Sauces and Pickles

Eggs and Cheese

Macaroni, Rice and Stuffings

Fruits

Jellies and Preserves

Breads, Biscuits and Doughnuts

Pastries and Pies

Desserts and Dessert Sauces

Cookies

Cakes, Fillings and Frostings

Candies

The Forgotten Marrowbone / Kenneth Roberts.

Notes:

Published October 20, 1939 under original title Good Maine Food. Revised, reprinted and retitled March 21, 1957.

Portrait on dust jacket painted by N. C. Wyeth from a portrait of Jane Nason, 1827-97, by unknown artist.t

Includes index.

Local Notes:

Athenaeum copy: In dust jacket; gift, R.W. Moss.

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has dust jacket retained.

OCLC:

1326914