The Chemistry of Cookery by W. Mattieu Williams

Read now or download (free!)

Choose how to read this book Url Size
Read online (web) https://www.gutenberg.org/ebooks/53458.html.images 699 kB
EPUB3 (E-readers incl. Send-to-Kindle) https://www.gutenberg.org/ebooks/53458.epub3.images 2.1 MB
EPUB (older E-readers) https://www.gutenberg.org/ebooks/53458.epub.images 2.1 MB
EPUB (no images, older E-readers) https://www.gutenberg.org/ebooks/53458.epub.noimages 712 kB
Kindle https://www.gutenberg.org/ebooks/53458.kf8.images 2.3 MB
older Kindles https://www.gutenberg.org/ebooks/53458.kindle.images 2.2 MB
Plain Text UTF-8 https://www.gutenberg.org/ebooks/53458.txt.utf-8 601 kB
Download HTML (zip) https://www.gutenberg.org/cache/epub/53458/pg53458-h.zip 2.2 MB
There may be more files related to this item.

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 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.
Downloads 59 downloads in the last 30 days.
Project Gutenberg eBooks are always free!