The Chemistry of Cookery by W. Mattieu Williams

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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 http://www.pgdp.net (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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