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Dry beans, peas, lentils : modern cookery


Author:
Mary T. Swickard
Year:
1952
Subject:
Cooking (Beans), Cooking (Dried foods), Dried beans, Peas, Lentils, and Cooking (Lentils)
Format:
1 online resource (24 pages)
Language:
English
Publisher:
U.S. Dept. of Agriculture
Series:
Leaflet (United States. Dept. of Agriculture) ; no. 326
Collection:
Historical Dietary Guidance Digital Collection
Permanent URL:
https://archive.org/details/drybeanspeaslent326swic