The People's own Book of Recipes; and Information for the Million (Paperback) (ISBN-13: 9781173244606)

"The People's Own Book of Recipes; and Information for the Million" is a comprehensive collection of culinary recipes and practical household advice dating back to 1867. Compiled by S.S. Schoff, this volume offers a fascinating glimpse into the domestic life of the 19th century, providing a wealth of information on everything from cooking and baking to cleaning and household management.

This book is not just a historical artifact but a practical guide filled with timeless tips and techniques. Readers will discover a wide array of recipes, reflecting the tastes and ingredients available during that era, as well as valuable insights into the daily routines and challenges faced by households of the time. Whether you are a history enthusiast, a culinary aficionado, or simply seeking to add a touch of vintage charm to your modern life, this book offers a unique and enriching experience.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.

This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.

As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.