Culinary Chemistry
- Subtitle
- The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food
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Table of contents
1. Front matter2. Culinary Chemistry, EXHIBITING THE SCIENTIFIC PRINCIPLES OF COOKERY, WITH CONCISE INSTRUCTIONS FOR PREPARING GOOD AND WHOLESOME PICKLES, VINEGAR, CONSERVES, FRUIT JELLIES, MARMALADES, AND VARIOUS OTHER ALIMENTARY SUBSTANCES EMPLOYED IN Domestic Economy, WITH OBSERVATIONS ON THE CHEMICAL CONSTITUTION AND NUTRITIVE QUALITIES OF DIFFERENT KINDS OF FOOD.3. INTRODUCTION.4. PREFACE.5. Cookery.6. Cookery. (continued 2)7. Pickles.8. Conserved Fruits.9. Marmalades, Jams, AND Fruit Pastes.10. Vinegar.11. Tea.12. Coffee.13. Kitchen Fire-places, AND Cooking Utensils.14. Transcriber’s Notes