Dr. Jayne & Son's 1917 How to on Pickling, Sauces, & Meat Curing Antique Recipes

Appearance may vary with lights, background, or screen. May show wear typical of pre-owned and vintage items including foxing, other discoloration, soiling, smudges, marks, writing, creases, bends, rips/tears, old tape/adhesive remnants, or other historical imperfections. *This particular piece presents with significant antique wear. Although stained/soiled, the recipes appear legible making the book a valued resource for collector's of antique recipes. Binding and pages are loose but appear fully functional to use for your next kitchen adventure. See below for some of the features. Enjoy! Dr. Jayne & Son's 1917 How to on Pickling, Sauces, & Meat Curing Antique Recipes * How To Do Pickling - A Book of Tested Recipes (small phamplet book) * Copyright 1917 Dr. D. Jayne & Son - Philadelphia, PA * 16 pages (32 pages front and back) - Binding is loose - Pages are loose * Measures 6.13" Tall, 3.5" Long Features * Pickled Beets, Pickled String Beans, Cucumber Pickle, Corn Pickle * French Pickle, Pickled Cantaloupes, New England Pickle, Mango Peaches * Rummage Pickle, Sweet Tomatoe Pickles, Stuffed Peppers, Tomato Catsup * Indian Relish, Piccalilli, Corn Relish, Cucumber Relish * Curing of Hams, Dry Cured Beaf, Cured Corn Beef * Indian Chutney, Corn Sauce, Hogshead Cheese, Scrapple, Sausage * Apple-Tomato Chutney, Chow-Chow, Chili Sauce, Mother's Chow-Chow * And More... *Cookbook Recipe Ephemera, Antique Cookbooks Recipes, Canning, Curing, Relishes, Sauces