Made-Over Dishes (Registro nro. 48972)

Detalles MARC
000 -LEADER
fixed length control field 01959cam a22003013u 4500
001 - CONTROL NUMBER
control field 6978
003 - CONTROL NUMBER IDENTIFIER
control field UtSlPG
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20260610133200.0
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 260607r2004||||utu|||||o|||||||||||||| d
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 Rorer, S. T.,
Dates associated with a name 1849-1937
245 10 - TITLE STATEMENT
Title Made-Over Dishes
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 2004
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 2004-11-01
508 ## - CREATION/PRODUCTION CREDITS NOTE
Creation/production credits note Produced by Arjan Moraal, David Starner and the Online Distributed
520 ## - SUMMARY, ETC.
Summary, etc. "Made-Over Dishes" by Mrs. S. T. Rorer is a practical cooking guide written in the early 20th century. This book serves as a resource for homemakers, providing detailed recipes and techniques for repurposing leftover food into new, appealing dishes. Its focus on economic cooking reflects the values of the time, emphasizing frugality and efficiency in the kitchen. The book is organized into various sections covering stocks, meats, fish, eggs, potatoes, sauces, and salads, among others. Each section offers numerous recipes that utilize leftover ingredients creatively, such as transforming cold cooked fish into canapés or using leftover chicken in a casserole. Rorer encourages readers to save bits and pieces of food that would otherwise be wasted, teaching them how to turn them into delicious meals. Her approach not only champions resourcefulness but also presents an array of savory dishes that can please any palate, making it a valuable addition to the kitchen of anyone interested in enhancing their cooking skills. (This is an automatically generated summary.)
534 ## - ORIGINAL VERSION NOTE
Note about original Original publication data not identified
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term Cooking, American
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://www.gutenberg.org/ebooks/6978">https://www.gutenberg.org/ebooks/6978</a>

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