- HCT WJ-1501 Tea Egg Pot — Operation Manual (English)
English translation of the Traditional Chinese operation manual for the HCT WJ-1501, a 5-litre all-stainless-steel separable tea egg pot (全不鏽鋼分離式茶葉蛋鍋) made in Tianwei, Changhua County, Taiwan — the machine that sits on the counter of a Taiwanese convenience store. There is no English edition; this was translated from photographs of the printed booklet and the labels on the machine. Sections 8–17 are the manual as printed: the keep-warm cycle (which cuts all power for thirty minutes and looks exactly like a dead appliance), the thermal cut-out that every one of its four troubleshooting entries resolves to, parts and controls, safety, cleaning, specifications and warranty. Sections 1–7 are added, because the booklet is an appliance manual that assumes you already know how tea eggs are made: what 冷開水 ("cold boiled water") actually means, what the 吸渣布 sediment cloth physically is and that it is a drop lid rather than a filter, how the eggs are cracked at the blunt end to vent the air cell, a walkthrough of both the commercial and the marbled method, scaled marinade ratios, care of the 老滷 kept marinade, and holding times. Those additions are sourced from Taiwanese convenience-store practice and Taiwanese home-cooking sources, listed in the document's own section 18.
- The Picayune's Creole Cook Book (Fifth Edition)
The fifth edition (1916) of the New Orleans newspaper's landmark Creole cookbook, first published in 1901 and copyrighted 1901, 1906, 1910 and 1916. Forty-nine chapters run from Creole coffee and the gumbos through fish and shellfish, the meats, poultry and game, Louisiana rice, vegetables, the sweet courses, domestic wines and cordials, canning and pickling, Creole bread, and closing chapters of household suggestions and a month-by-month table of seasonable foods. Recipes are titled in English and French and set out with an ingredient list above the method. Its stated purpose was to write down the New Orleans kitchen before it was lost. It is the source of the oldest printed Creole recipe for pickled pork — given on page 70 as "Pickled Pork. — Petit Salé" and containing no vinegar at all, a dry salt-and-saltpetre barrel cure.
- TM 10-412 — Army Recipes
The U.S. War Department's official WWII cookbook, issued 15 August 1944 and superseding Chapter 2 of TM 10-405. Roughly 570 numbered recipes — beverages, breads, cakes and cookies, cereals, desserts, eggs, fish, fritters and croquettes, fruits, macaroni and rice, meat, pies, salads, sandwiches, sauces, soups and vegetables — each scaled to 100 servings and measured in Army kitchen units (No. 56 dippers, mess kit spoons, No. 10 cans). The source of the Army's canonical versions of dishes like creamed chipped beef on toast and Boston baked beans.
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