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Frye's Meat Guide [1925]
- msuspcsbs_frye_fryeandcom2
- Frye's Meat Guide [1925]. The Alan and Shirley Brocker Sliker Collection, MSS 314, Special Collections, Michigan State University Libraries. Available at https://lib.msu.edu/sliker/object/7445
- This item is under copyright.
- The front cover features the title "Frye's Meat Guide" in black and red lettering against a beige background. At the bottom, the phrase "One hundred eighty-seven tested recipes" is written in black lettering. The back cover entails the Frye's logo which contains the colors red and black. The inside pages begin with a table of contents plus a recipe index and continues with paragraphs for key information and helpful suggestions. The rest of the inside pages are dedicated to various meat recipes. The categories of meat include bacon, beef, ham, lard, pork, poultry, sausage, and veal. Each recipe contains a list of all ingredients needed along with detailed directions on how to prepare the dish. There are drawn illustrations throughout the inside pages of different foods and people.