Real beer & good eats
A cookbook and food-and-drink odyssey chronicles the history of beer and ale from the age of the Founding Fathers and offers early American recipes that include pickled oysters and quail, soft pretzels, and onion soup.
Borrow to read
This scan is available through Internet Archive's free lending library — sign in or create a free account below, then borrow to read.
Reader not loading? Open it on Archive.org instead.
