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Florida fruits and vegetables in the commercial menu.

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Date Issued:
1931
Abstract/Description:
The material presented here is an effort to bring to light Florida's fruit and vegetable products available to commercial menu-makers and to suggest the possibilities of these products in improving the public menu. Individual fruits and vegetables are discussed giving the nutrients contained in each and recipes recommended for preservation of a maximum amount of nutritional value.
Title: Florida fruits and vegetables in the commercial menu.
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Name(s): Stennis, Mary A.
Florida Dept. of Agriculture.
PALMM (Project)
Type of Resource: text
Issuance: monographic
Date Issued: [1931]
Date Issued: 1931
Date Issued: 1931
Publisher: State of Florida, Dept. of Agriculture
Place of Publication: Tallahassee, [Fla.]
Physical Form: electronic resource
Extent: 164 p. : ill. (some col.) ; 23 cm.
Language(s): eng
Abstract/Description: The material presented here is an effort to bring to light Florida's fruit and vegetable products available to commercial menu-makers and to suggest the possibilities of these products in improving the public menu. Individual fruits and vegetables are discussed giving the nutrients contained in each and recipes recommended for preservation of a maximum amount of nutritional value.
Table of Contents: Introduction: Vegetables today? : the commercial menu -- Fresh vegetables : green fresh vegetables uncooked -- The effect of heat on green vegetables -- Florida "greens" : varieties and preparation -- Celery -- Carrots -- Sweet potatoes -- Squash -- Other Florida vegetables available for use in Florida menus -- Florida soups -- Vegetable groups : their nutritive value and combinations -- Fruits other than citrus : identification and uses -- Fruit zones in Florida -- Fresh raw fruits in the menu -- Citrus fruits : varieties and place in the menu -- Figs -- Grapes -- Guavas -- Mango -- Avocado -- Papaya -- Tomato -- Florida salads in the menu -- Florida desserts -- Tables.
Target Audience: general
Identifier: UF00003063 (iid), 49854523 (oclc), AAA3566 QF, 983800 (digitool), uf:107306 (fedora)
Note(s): by Mary A. Stennis.
Electronic reproduction. [Florida] : Board of Education, Division of Colleges and Universities, PALMM Project, 2001. Mode of Access: World Wide Web. System Requirements: Internet connectivity; Web browser software; Adobe Acrobat Reader to view and print PDF files. Electronically reproduced from Collection in George A. Smathers Libraries at the University of Florida.
Subject(s): Cookery (Fruit)
Cookery (Vegetables)
Cookery (Citrus fruits)
Fruit -- Florida
Vegetables -- Florida
Florida -- 12000
Library Classification: TX811 .S79 1931
Library Classification: 641.6/4
Persistent Link to This Record: http://purl.flvc.org/fcla/dl/UF00003063.pdf
Persistent Link to This Record: http://purl.flvc.org/fcla/dl/UF00003063.jpg
Host Institution: UF
Other Format:
88209176 //r942
Is Part of Series: Bulletin (Florida. Dept. of Agriculture) ; no. 50.