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|2 23
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|a Kalbfleisch, Christian A.,
|e author.
|
| 245 |
1 |
4 |
|a The rabbit cook book :
|b 115 recipes from soup to nuts : cooking, salting, serving, canning : treatise on value of rabbit meat, most nutritious of domesticated meat,
|f 1919 /
|c by C.A. Kalbfleisch.
|
| 264 |
|
1 |
|a Springfield Gardens, Long Island, N.Y. :
|b C.A. Kalbfleisch,
|c [1919]
|
| 264 |
|
4 |
|c ©1919
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| 300 |
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|a 1 online resource (1 volume (64 pages)) :
|b illustrations (black and white).
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|a computer
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|2 rdamedia
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|a online resource
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|a Food and drink in history
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| 500 |
|
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|a NYAM_3068102199598_MBWpam
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|
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|a AMDigital Reference: 3068102199598.
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| 533 |
|
|
|a Electronic reproduction.
|b Marlborough, Wiltshire :
|c Adam Matthew Digital,
|d 2021.
|
| 542 |
|
|
|f Content compilation (c) 2020, by The New York Academy of Medicine. All rights reserved.
|
| 588 |
|
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|a Description based on online resource; title from scanned document's title page (viewed on May 10, 2021).
|
| 650 |
|
0 |
|a Cooking (Rabbit meat)
|0 http://id.loc.gov/authorities/subjects/sh85032094
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| 710 |
2 |
|
|a Commercial Rabbit Breeders' Association of Okla.,
|e associated with work.
|
| 710 |
2 |
|
|a Adam Matthew Digital (Firm),
|e digitiser.
|0 http://id.loc.gov/authorities/names/no2007068893
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|a Food and drink in history.
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|a Michigan State University-Library of Michigan
|b Michigan State University
|c MSU Online Resource
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