Jams, Jellies and Marmalades; made with CERTO (Surejell)

Rochester, NY: Douglas-Pectin Corporation, 1924. Staplebound wraps. 24 pages, 12 x 17.5 cm. In this CERTO cookbook, Alice Bradley details the process of cooking with CERTO to aid the long and uncertain process traditionally used to make jams, jellies, and marmalades. These recipes play a huge role in not just the history of our favorite gelatinous dessert, but also in that of cooking as a whole, as the cultural shift toward scientific cookery has its own voice in the book. Pages toned, Some stains and chipping on the cover. Crease on back cover. Black wraps with title in gilt, Good. Item #3111

Price: $20.00

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