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University of Michigan Special Collections Research Center

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Eggs as main dishes / by Saralou Edson and Barbara Judson. [8] p. circa 1940s

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Containers:
Mixed Materials 263, Folder 26
Scope and Content:

Item [26] promotes eggs as a hardship substitution for meat. Includes line drawings of eggs, and nutritional information. Sample recipes: French toast delight, omelettes, and egg souffle.

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The collection is open for research.

USE & PERMISSIONS:

Copyright has not been transferred to the Regents of the University of Michigan. Permission to publish must be obtained from the copyright holder(s).

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Collection

Culinary Ephemera: Meat and Eggs, Circa 1890s-2004
Total components 301
Last indexed 2025-02-09