What looks like 'Pheleigh's' Upholstering & Slip Covers Co - 8420 Jamaica Avenue © Frank H. Jump
© Frank H. Jump
Burnham’s Hasty Jellycon – Clam Chowder Clam Bouillon – New England Biscuit Works – Gansevoort Street, NYC
© Frank H. Jump
© Frank H. Jump
The Bourbon News – Paris, KY – 103, Friday January 19, 1900
The Minneapolis journal. (Minneapolis, Minn.) 1888-1939, February 04, 1901, Image 6
Tried & True – a collection of tried and true recipes – Trinity Church, Niles MI – Google Books
Cosmopolitan Magazine – November 1898 – Google Books
The Boston Cooking School Magazine June-July 1900 – Google Books
Previously posted:
- Fading Ad Blog – Burnham’s Beef Wine Chowder
- Walter Grutchfield’s 14-42 – Burnham’s Beef Wine…
- Walter Grutchfield’s – New England Biscuit
- Ephemeral NY – Faded food ads on Gansevoort
- Jellycon is the pioneer of all jelly powders – early 1900’s
- Chronicling America – Jellycon Recipe
I'm Just Mad About Saffron Crocus – Flatbush, Brooklyn
© Frank H. Jump
© Frank H. Jump
Saffron (pronounced /ˈsæfrən/) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the Iridaceae. A C. sativus flower bears three stigmas, each the distal end of a carpel. Together with their styles—stalks connecting stigmas to their host plant—stigmas are dried and used in cooking as a seasoning and colouring agent. Saffron, long the world’s most expensive spice by weight, is native to Southwest Asia. – Wikipedia
