National Bakers' Egg Company to Horace Kephart, February 23, 1916

National Bakers' Egg Company to Horace Kephart, February 23, 1916

Dried foods

Eggs

Industries

Kephart, Horace, 1862-1931

In a letter to Horace Kephart on February 23, 1916, National Bakers’ Egg Company responds to Kephart’s inquiries about ingredients used in their products. The company explains the whole evaporated egg is used instead of evaporated yolk. Likewise, dried albumen (dried egg whites, usually in powder form) is not used because they cannot compete with Russian and Chinese dried albumen prices. They also inform Kephart that their factory meets sanitation standards.

National Bakers' Egg Company

Horace Kephart Collection

Hunter Library Digital Collections, Western Carolina University, Cullowhee, NC 28723

1916-02-23

http://rightsstatements.org/vocab/CNE/1.0/

jpg;

letters (correspondence)

eng

Text

33045

https://southernappalachiandigitalcollections.org/object/33045

2018-07-06

All rights reserved. For permissions, contact Hunter Library Special Collections, Western Carolina U, Cullowhee, NC 28723;

11" x 8.5"(dimension)

2 pages(pages)

Horace Kephart