File:NDL982376 最新実用和洋料理 part1.pdf

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[edit]
最新実用和洋料理   (Wikidata search (Cirrus search) Wikidata query (SPARQL)  Create new Wikidata item based on this file)
Author
村井, 政善, -1937
image of artwork listed in title parameter on this page
Title
最新実用和洋料理
Publisher
博文館
Language jpn
Publication date

1924

大正13
Place of publication JP
Source

doi:10.11501/982376

institution QS:P195,Q477675
Creator
InfoField
村井政善 著
Publication Place
InfoField
東京
Subject: NDC
InfoField
596
Extent
InfoField
197p ; 19cm
Material Type
InfoField
Book
Source Identifier: JPNO
InfoField
43047169
Date Digitized: W3CDTF
InfoField
2009-03-31
Audience
InfoField
一般
Title Transcription
InfoField
サイシン ジツヨウ ワヨウ リョウリ
Publisher Transcription
InfoField
ハクブンカン
Source Identifier: NDLBibID
InfoField
000000594470
Call Number
InfoField
528-174
Creator Transcription: NDLNA
InfoField
ムライ, マサヨシ
Creator: NDLNAId
InfoField
00390843
Contents
InfoField
標題

目次

食物の攝取/1

副食物の嗜好に就いて/2

火力の經濟と調味及鍋の使用法/4

食物と其效用/6

經濟/8

清潔/9

料理の目的/10

醤油の黴を防ぐ法/14

黴のきた醤油は/14

味噌の黴に就いて/15

白米の洗ひ置きに就いて/16

御飯の腐敗を防ぐには/16

煮物類の腐敗を防ぐには/17

硬い肉類を軟かにするには/18

白砂糖と赤砂糖の味と其用途/18

煮酒や酢の腐敗を防ぐには/19

梅雨期の子供のおやつ/20

新年の祝膳御献立/21

新年の來客用御献立/32

新春の簡易重詰/38

お正月カルタ會の種々/45

そば蒸/46

南京そば/48

お雜煮の拵へ方と汁加減/49

長崎汁/50

おでんの拵へ方/51

甘酒の拵へ方/52

正月用漬け物の種々/53

柚子卷大根のあちやら漬/53

大根の即席粕漬/53

風林漬/54

七草粥に就いて/55

七草粥の拵へ方/57

美味いおしるこの拵へ方/58

雛の節句の客膳料理/59

雛の節句の御重詰/64

東宮殿下の御成婚を記念すべき家庭内宴の御料理/69

端午の節句御献立/76

梅雨期の衞生と食物/81

煮出汁の製法いろいろ/89

漬けものの種々/105

かぶの甘味漬/106

大根の善林漬/106

京菜の松前漬/107

蒸し鮓の拵へ方/108

五もく鮓の拵へ方/110

魚介類の料理

鯛の潮煮/110

鯛のケンチン蒸/111

鯛櫻蒸/112

小鰺のカヂヤ漬/114

鯰の鼈煮/115

赤貝の呉竹胡瓜/116

鮒の甘露松前/118

鮎の卯の花鮓/119

鮎の背越し/120

鮎の蓼田樂/121

香魚の玉川蒸/122

蟹の白濱燒/123

白魚の時雨揚/125

鰆の櫻花漬/126

鮓牡蠣/127

牡蠣のからまぶし/127

牡蠣の蒸燒/129

鱠殘魚の春日漬/130

鰻の北海煮/131

海鰻の名古屋卷/132

甘鯛のそばむし/133

鯛の西京漬/134

鯛の木の芽蒸/136

櫻鯛/137

鮎の皿燒/138

サーデンの甘藍卷/139

鰮のがんちき燒/140

サーデン、オフ、マスプーア、ケチヤツプ/141

文蛤のおぼろ蒸/142

文蛤の南京燒/143

クリーム、オフ、クラム/144

鯛の小波飯/145

牡蠣飯/147

牡蠣鍋/148

牡蠣の鎌倉和/149

カレイ、オイスター/149

クリーム、オフ、オイスター/150

葉櫻蒸/151

ボイルド、サーデン、スチユード/152

ベーキング、サーデン、オニオン/153

サルピコン、オフ、ラズスター/154

小鰯のカチン漬/155

白魚の吉野蒸吸物/156

鷄肉の料理

鷄肉の呉竹卷/158

鷄肉の八幡漬/159

梅花蕪青 (新春の重詰參照)

木賊うど (同)

矢蓮 (同)

梅慈姑 (同)

東雲金屯 (同)

おせち(煮染)

橘慈姑 (雛の節句客膳參照)

面取大根 (同)

筍の翁煮 (雛の重詰參照)

花慈姑 (同)

御所みかん (東宮殿下御成婚記念參照)

集勝栗 (同)

富貴の薹 (同)

Licensing

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This image is in the public domain because it is a mere mechanical scan or photocopy of a public domain original, or – from the available evidence – is so similar to such a scan or photocopy that no copyright protection can be expected to arise. The original itself is in the public domain for the following reason:
Public domain
According to Japanese Copyright Law (June 1, 2018 grant) the copyright on this work has expired and is as such public domain. According to articles 51, 52, 53 and 57 of the copyright laws of Japan, under the jurisdiction of the Government of Japan works enter the public domain 50 years after the death of the creator (there being multiple creators, the creator who dies last) or 50 years after publication for anonymous or pseudonymous authors or for works whose copyright holder is an organization.

Note: The enforcement of the revised Copyright Act on December 30, 2018 extended the copyright term of works whose copyright was valid on that day to 70 years. Do not use this template for works of the copyright holders who died after 1967.

Use {{PD-Japan-oldphoto}} for photos published before December 31, 1956, and {{PD-Japan-film}} for films produced prior to 1953. Public domain works must be out of copyright in both the United States and in the source country of the work in order to be hosted on the Commons. The file must have an additional copyright tag indicating the copyright status in the United States. See also Copyright rules by territory.

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current12:12, 22 November 2023Thumbnail for version as of 12:12, 22 November 20235,468 × 4,416, 100 pages (63.08 MB)Wmr-bot (talk | contribs)上載《982376_1.pdf》

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