Valuable cooking receipts (Registro nro. 118332)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03249cam a22003253u 4500 |
| 001 - CONTROL NUMBER | |
| control field | 77612 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | UtSlPG |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260610134810.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr n |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 260607r20261880utu|||||o|||||||||||||| d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 08024199 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | UtSlPG |
| 041 #7 - LANGUAGE CODE | |
| Language code of text/sound track or separate title | en |
| Source of code | iso639-1 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Murrey, Thomas J. |
| Fuller form of name | (Thomas Jefferson), |
| Dates associated with a name | 1844?-1900 |
| 245 10 - TITLE STATEMENT | |
| Title | Valuable cooking receipts |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Salt Lake City, UT : |
| Name of producer, publisher, distributor, manufacturer | Project Gutenberg, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2026 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource : |
| Other physical details | multiple file formats |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Media type code | c |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Carrier type code | cr |
| Source | rdacarrier |
| 500 ## - GENERAL NOTE | |
| General note | Release date is 2026-01-03 |
| 508 ## - CREATION/PRODUCTION CREDITS NOTE | |
| Creation/production credits note | Richard Tonsing, Tim Miller, and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive) |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | "Valuable cooking receipts" by Thomas J. Murrey is a cookbook written in the late 19th century. It offers hotel-tested, reliable, and economical recipes arranged like a full menu, with attention to digestion and practical household needs. Readers get clear methods for oysters, soups, fish, meats, vegetables, sauces, and roasts, alongside serving tips, anecdotes, and occasional brand notes. It suits home cooks who want straightforward classic preparations with professional polish.<br/><br/>The opening of the book features a publisher’s preface highlighting Murrey’s long hotel experience, his focus on economy and health, and a Carême anecdote illustrating the civilizing power of good cooking, followed by a contents list. It then launches into detailed sections: oysters (urging minimal condiments and offering raw, roasted, fried, patties, and poulette styles), soups (stock foundations, gumbo with okra or sassafras leaves, mock turtle, pea, tomato, oxtail, chicken, and beef tea for invalids), and fish (cod, salt fish, lobster, shad, eels, salmon) paired with an array of classic sauces. Next come principles of boiling and numerous boiled dishes (mutton, corned beef, tongue, ham, chicken, turkey, capon), a large entrée chapter spanning beef, veal, mutton, lamb, pork, poultry, game, tripe, and side dishes like macaroni and rice croquettes, plus vegetable entrées and omelettes with practical technique tips. A roasting section explains why most American “roasts” are baked, then gives precise guidance for beef, veal, mutton, lamb with mint sauce, pork, turkey with multiple stuffings, chickens, ducks, goose, ham à la Russe, and game birds (canvas-back, snipe, woodcock, reed-birds). The tone is brisk, opinionated, and service-oriented, mixing clear instruction with brief culinary lore, and the excerpt closes mid-discussion of reed-bird preparations. (This is an automatically generated summary.) |
| 534 ## - ORIGINAL VERSION NOTE | |
| Introductory phrase | Originally published: |
| Publication, distribution, etc. of original | New York: George W. Harlan, 1880 |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Cooking, American |
| 856 4# - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://books.google.com/books?id=OXIEAAAAYAAJ&pg=PA58&dq=Valuable+cooking+receipts,+1880&hl=en&newbks=1&newbks_redir=0&sa=X&ved=2ahUKEwiIvfK7y6ODAxXVlWoFHVKKCqkQ6AF6BAgCEAI#v=onepage&q=Valuable%20cooking%20receipts%2C%201880&f=false">https://books.google.com/books?id=OXIEAAAAYAAJ&pg=PA58&dq=Valuable+cooking+receipts,+1880&hl=en&newbks=1&newbks_redir=0&sa=X&ved=2ahUKEwiIvfK7y6ODAxXVlWoFHVKKCqkQ6AF6BAgCEAI#v=onepage&q=Valuable%20cooking%20receipts%2C%201880&f=false</a> |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://www.gutenberg.org/ebooks/77612">https://www.gutenberg.org/ebooks/77612</a> |
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