This edition had all images removed.

Title: The Chemistry of Cookery

Contents: Introductory -- The boiling of water -- Albumen -- Gelatin, fibrin, and the juices of meat -- Roasting and grilling -- Count Rumford's roaster -- Frying -- Stewing -- Cheese -- Fat: milk -- The cookery of vegetables -- Gluten: bread -- Vegetable casein and vegetable juices -- Count Rumford's cookery and cheap dinners -- Count Rumford's substitute for tea and coffee -- The cookery of wine -- The vegetarian question -- Malted food -- The physiology of nutrition.

Credits: Produced by Chris Curnow, Emmy and the Online Distributed
Proofreading Team at http: //www.pgdp.net (This file was
produced from images generously made available by The
Internet Archive)

Author: Williams, W. Mattieu (William Mattieu), 1820-1892

EBook No.: 53458

Published: Nov 6, 2016

Downloads: 95

Language: English

Subject: Cooking

LoCC: Technology: Home economics

Category: Text

Rights: Public domain in the USA.

This edition has images.

Title: The Chemistry of Cookery

Contents: Introductory -- The boiling of water -- Albumen -- Gelatin, fibrin, and the juices of meat -- Roasting and grilling -- Count Rumford's roaster -- Frying -- Stewing -- Cheese -- Fat: milk -- The cookery of vegetables -- Gluten: bread -- Vegetable casein and vegetable juices -- Count Rumford's cookery and cheap dinners -- Count Rumford's substitute for tea and coffee -- The cookery of wine -- The vegetarian question -- Malted food -- The physiology of nutrition.

Credits: Produced by Chris Curnow, Emmy and the Online Distributed
Proofreading Team at http: //www.pgdp.net (This file was
produced from images generously made available by The
Internet Archive)

Author: Williams, W. Mattieu (William Mattieu), 1820-1892

EBook No.: 53458

Published: Nov 6, 2016

Downloads: 95

Language: English

Subject: Cooking

LoCC: Technology: Home economics

Category: Text

Rights: Public domain in the USA.