Baking Bread at the Soldiers' and Sailors' Home

Show simple item record


dc.contributor.author Niebergall, Ernst en_US
dc.coverage.spatial Erie County (Ohio) en_US
dc.coverage.spatial Sandusky (Ohio) en_US
dc.coverage.temporal 1912-1918 en_US
dc.date.accessioned 2008-04-28T18:54:35Z
dc.date.available 2008-04-28T18:54:35Z
dc.date.created 1916 en_US
dc.date.issued 2008-04-28T18:54:35Z
dc.identifier.other 427.33.v109 en_US
dc.identifier.other 33, 34 en_US
dc.identifier.uri http://hdl.handle.net/2374.OX/1610
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. en_US
dc.format.extent 5" x 7" en_US
dc.language.iso eng en_US
dc.relation.ispartof Charles E. Frohman Collection en_US
dc.rights Rutherford B. Hayes Presidential Center en_US
dc.subject Ohio Veteran en_US
dc.title Baking Bread at the Soldiers' and Sailors' Home
dc.publisher.digital Rutherford B. Hayes Presidential Center en_US
dc.contributor.photographer Niebergall, Ernst en_US
dc.contributor.repository Rutherford B. Hayes Presidential Center en_US
dc.repository.place Fremont, Ohio en_US
dc.repository.place Fremont, Ohio en_US
dc.repository.place Sandusky County, Ohio en_US

Files in this item

Files Size Format View
427.33.v109.jpg 3.590Mb JPEG image Thumbnail

This item appears in the following Collection(s)

Show simple item record