The Chemistry of Cookery by W. Mattieu Williams

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About this eBook

Author Williams, W. Mattieu (William Mattieu), 1820-1892
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 (This file was
produced from images generously made available by The
Internet Archive)
Language English
LoC Class TX: Technology: Home economics
Subject Cooking
Category Text
EBook-No. 53458
Release Date
Copyright Status Public domain in the USA.
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