Baking Bread at the Soldiers' and Sailors' Home

Please use this identifier to cite or link to this item: http://dspace.mediu.edu.my:8181/xmlui/handle/2374.OX/1610

Full metadata record

DC Field	Value	Language
dc.creator	Niebergall, Ernst	-
dc.date	2008-04-28T18:54:35Z	-
dc.date	2008-04-28T18:54:35Z	-
dc.date	1916	-
dc.date	2008-04-28T18:54:35Z	-
dc.date.accessioned	2013-10-16T04:27:31Z	-
dc.date.available	2013-10-16T04:27:31Z	-
dc.date.issued	2013-10-16	-
dc.identifier	427.33.v109	-
dc.identifier	33, 34	-
dc.identifier	http://hdl.handle.net/2374.OX/1610	-
dc.identifier.uri	http://koha.mediu.edu.my:8181/xmlui/handle/2374	-
dc.description	The baker and two assistants produced all the flour-based foods for the Soldiers' and Sailors' Home. Each week the bakery used about 18 barrels of flour, 235 pounds of sugar, 20 gallons of milk, and 172 pounds of shortening (butter and lard). The daily bread requirement was 235 forty-ounce loaves. Cookies were baked in batches of 3,000, biscuits in batches of 2,500, cakes - ginger or pound - were baked Tuesdays and pies - 180 - on Fridays.	-
dc.format	5" x 7"	-
dc.language	eng	-
dc.publisher	Rutherford B. Hayes Presidential Center	-
dc.relation	Charles E. Frohman Collection	-
dc.rights	Rutherford B. Hayes Presidential Center	-
dc.subject	Ohio Veteran	-
dc.title	Baking Bread at the Soldiers' and Sailors' Home	-
dc.coverage	Erie County (Ohio)	-
dc.coverage	Sandusky (Ohio)	-
dc.coverage	1912-1918	-
Appears in Collections:	OhioLINK

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