Notes to The Chemistry of Cookery — Reading edition
22 notes · Reading edition
CHAPTER II. THE BOILING OF WATER. · Note 1CHAPTER III. ALBUMEN. · Note 1CHAPTER III. ALBUMEN. · Note 2CHAPTER III. ALBUMEN. · Note 3CHAPTER III. ALBUMEN. · Note 4CHAPTER IV. GELATIN, FIBRIN, AND THE JUICES OF MEAT. · Note 1CHAPTER IV. GELATIN, FIBRIN, AND THE JUICES OF MEAT. · Note 2CHAPTER IV. GELATIN, FIBRIN, AND THE JUICES OF MEAT. · Note 3CHAPTER VII. FRYING. · Note 1CHAPTER VIII. STEWING. · Note 1CHAPTER IX. CHEESE. · Note 1CHAPTER IX. CHEESE. · Note 2CHAPTER IX. CHEESE. · Note 3CHAPTER IX. CHEESE. · Note 4CHAPTER XI. THE COOKERY OF VEGETABLES. · Note 1CHAPTER XIII. VEGETABLE CASEIN AND VEGETABLE JUICES. · Note 1CHAPTER XIV. COUNT RUMFORD’S COOKERY AND CHEAP DINNERS. · Note 1CHAPTER XV. COUNT RUMFORD’S SUBSTITUTE FOR TEA AND COFFEE. · Note 1CHAPTER XVI. THE COOKERY OF WINE. · Note 1CHAPTER XVI. THE COOKERY OF WINE. · Note 2CHAPTER XVII. THE VEGETARIAN QUESTION · Note 1CHAPTER XVIII. MALTED FOOD. · Note 1