-
Shop
- Back
- Shop
- Pre-Order Books
- New Releases
- Signed Books
- Vintage Books
- Sale Books
- Children's
- Shop All
- Vintage Menus
- Risographs
- Aprons & Totes
- Moulds
- Gift Cards
- Americas
- Art & Design
- Asia & Oceania
- Europe
- Global
- Jewish
- Middle Eastern & African
- Baking & Sweets
- Drinks
- Food Writing
- Gardening & Preserving
- General & Ingredients
- Health
- Professional
- Technique
- Magazine
- Upcoming Events
- About Us
- Cookbook Club
-
Shop
- Pre-Order Books
- New Releases
- Signed Books
- Vintage Books
- Sale Books
- Children's
- Shop All
- Vintage Menus
- Risographs
- Aprons & Totes
- Moulds
- Gift Cards
- Americas
- Art & Design
- Asia & Oceania
- Europe
- Global
- Jewish
- Middle Eastern & African
- Baking & Sweets
- Drinks
- Food Writing
- Gardening & Preserving
- General & Ingredients
- Health
- Professional
- Technique
- Magazine
- Upcoming Events
- About Us
- Cookbook Club
(Nutrition) Recipes for Use in the Course in Nutrition and Cookery.
$30.00
/
61 pp. Wrappers. First Edition. New Haven: Yale University School of Nursing, 1941.
Reflecting beliefs about healthful eating at the time, an effort led by Eleanor Roosevelt (possibly to punish her husband), there are recipes herein for numerous white foods: mashed potatoes, blanc mange, milk toast, lactose orangeade, mulled grapejuice, albumin water, corn pudding, and many long-boiled vegetables. Mild soiling to covers, else very good.
(123)