Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 4 of 4
Full-Text Articles in Other Food Science
Fruitfield Recipes, Maura Laverty
Fruitfield Recipes, Maura Laverty
Pamphlets
Produced on behalf of Fruitfield Preserves. Recipes for Strawberry Cream Pie, Raspberry Sponge, Apricot Pinwheels, Lemon Curd Souffle, Marmalade Puff, Raspberrty Surprise. Includes Includes two photographs of the Fruitfield Farm at Donabate, Dubln.
Please note the date is approximate.
How To Make Jams, Jellies And Preserves: With A Special Chapter On Home-Made Marmalades, Anon
How To Make Jams, Jellies And Preserves: With A Special Chapter On Home-Made Marmalades, Anon
Pamphlets
Contents: Some hints on jam making, recipes for mixed-fruit jams, recipes for one fruit jams, marmalade recipes, delicious fruit jellies, preserving fruits by bottling, how to bottle vegetables, preserving fruits by drying them, preserving vegetables by drying them, curds, chutney and gingers and sweets made with jams, marmalades and jellies. Includes a separate typed page with a recipe for Coarse Cut Marmalade from Knowles and Sons, 26/27 Grafton Street, Dublin (last page in the scan)
Please note the date is approximate
Basic Food Guide To A Green Old Age, Hilda Cherry Hills
Basic Food Guide To A Green Old Age, Hilda Cherry Hills
Pamphlets
Pamphlet that promotes healthy eating and lifestyle for elderly people. There are guidelines for choosing healthy foods and recommends a 'youthful spirit for trying what may be unfamiliar'.
Headings include, 'Ten Kitchen Commandments (to save vitamins and minerals), General rules for choosing foods and Outline of daily meals. There is a list of recommended foods and those to be avoided.
Note: Date is approximate
Cheese Recipes For People Of Good Taste : Specially Prepared By Karl Uhlemann, Karl Uhlemann
Cheese Recipes For People Of Good Taste : Specially Prepared By Karl Uhlemann, Karl Uhlemann
Pamphlets
Pamphlet produced by Golden Vale Cheese which includes cheese recipes and ideas for lunches and parties specially prepared by Karl Uhlemann, Chef de Cuisine, Gresham Hotel.