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Rendered at 06:19:23 09/14/25
1954 cookbook FOOD FREEZING FACTS Edison Electric Institute RECIPES vegetables
Shipping options
Estimated to arrive by Thu, Sep 25th.
Details
$2.00 via USPS Media Mail (2 to 9 business days) to United States
Offer policy
OBO - Seller accepts offers on this item.
Details
Return policy
Purchase protection
Payment options
PayPal accepted
PayPal Credit accepted
Venmo accepted
PayPal, MasterCard, Visa, Discover, and American Express accepted
Maestro accepted
Amazon Pay accepted
Nuvei accepted
Shipping options
Estimated to arrive by Thu, Sep 25th.
Details
$2.00 via USPS Media Mail (2 to 9 business days) to United States
Offer policy
OBO - Seller accepts offers on this item.
Details
Return policy
Purchase protection
Payment options
PayPal accepted
PayPal Credit accepted
Venmo accepted
PayPal, MasterCard, Visa, Discover, and American Express accepted
Maestro accepted
Amazon Pay accepted
Nuvei accepted
Item traits
| Category: | |
|---|---|
| Quantity Available: |
Only one in stock, order soon |
| Condition: |
Unspecified by seller, may be new. |
| Binding: |
Brochure/Pamphlet |
| Special Attributes: |
Illustrated |
| Country/Region of Manufacture: |
United States |
| Language: |
English |
| Subject: |
Cooking |
| Seller Notes: |
“clean” |
| Publication Year: |
1954 |
| Topic: |
US: 20th Century |
| Format: |
Paperback |
Listing details
| Shipping discount: |
No combined shipping offered |
|---|---|
| Posted for sale: |
August 18 |
| Item number: |
1765614147 |
Item description
The 1954 cookbook "Food Freezing Facts" by the Edison Electric Institute offers a collection of recipes focusing on freezing vegetables. This illustrated brochure/pamphlet, published in the United States in 1954, provides valuable insights into cooking techniques during the 20th century. Written in English, it serves as a unique find for cooking enthusiasts and collectors interested in retro culinary practices.
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- 1954 cookbook FOOD FREEZING FACTS Edison Electric Institute RECIPES vegetables
- 1 in stock
- Price negotiable
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