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Homemade jams and jellies


Author:
United States Department of Agriculture. Office of Information.
Year:
1957
Subject:
Jam, Jelly, Cooking (Jam), and Cooking (Jelly)
Abstract:
Pictures illustrating the three methods--powdered pectin, liquid pectin, and no pectin--used by U.S.D.A. home economists in developing instructions for making jellied fruit products found in Home and garden bulletin no. 56, "How to make jellies, james, and preserves at home."
Format:
[4] p. : ill. ; 27 cm.
Language:
English
Publisher:
U.S. Dept. of Agriculture, Office of Information
Collection:
Historical Dietary Guidance Digital Collection