Calf's liver and bacon (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Calf's liver and bacon" in English language version.

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7books.google.com

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1natlib.govt.nz

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archive.org

Hale, Sara Josepha Buell (1857). Mrs. Hale's new cook book: A practical system for private families in town and country; with directions for carving, and arranging the table for parties, etc. Also, preparations of food for invalids and for children. T.B. Peterson. p. 159.
Johnstone, Christian Isobel (1862). The Cook and Housewife's Manual. p. 120.
Rorer, Sarah Tyson Heston (1912). How to use a chafing dish: by Mrs. S. T. Rorer. Arnold. pp. 89–90.
Hill, Janet McKenzie (1902). Practical cooking and serving: a complete manual of how to select, prepare, and serve food. Doubleday, Page & company. p. 151.
Green, Oliver (1905). What to have for breakfast. G.P. Putnam's Sons. p. 81.
L., Major (1887). Breakfasts, luncheons, and ball suppers. Chapman and Hall. pp. 7, 12, 15, 13, 111.
Whitehead, Jessup (1903). The steward's handbook and guide to party catering. J. Whitehead & Co. pp. 70, 362.

books.google.com

Westmoreland, Susan (2004). The Good Housekeeping Cookbook. Hearst Books. p. 189. ISBN 978-1-58816-398-1.
Raskin, Xavier (1922). The French chef in private American families: a book of recipes. Rand McNally & company. p. 326.
Senn, Charles Herman (1898). Practical cookery manual of plain and middle class recipes. p. 57.
Gillette, Fanny Lemira; Hugo Ziemann (1894). The White House cook book: a comprehensive cyclopedia of information for the home. Werner. p. 118.
Beeton, Isabelle; Nicola Humble (2000). Mrs Beeton's Book of Household Management. Oxford UP. p. 207. ISBN 978-0-19-283345-7.
Herrick, Christine Terhune (1904). Consolidated library of modern cooking and household recipes, Volume 3. R.J. Bodmer. p. 279.
Freedman, Paul H. (2007). Food: the history of taste. U of California P. p. 16. ISBN 978-0-520-25476-3.

natlib.govt.nz

paperspast.natlib.govt.nz

"Ladies' Gossip: Home Interests". Otago Witness. 1895-07-11. p. 47. Retrieved 2009-12-03.

news.google.com

Freeman, William C. (1925-03-21). "The Best, and the Best Cooked Calf's Liver and Bacon We Have Had Served to Us..." St. Petersburg Times. Retrieved 2009-12-03.