The Chemistry of Food and Nutrition

Author: A. W. Duncan
Published: 1905
Language: English
Wordcount: 33,181 / 98 pg
Flesch-Kincaid Reading Ease: 50
LoC Categories: QD, TX
Downloads: 16,182
Added to site: 2005.03.03
mnybks.net#: 9895
Origin: gutenberg.org
Genres: Science, Health, Cooking
Buy new from: Amazon or Barnes & Noble
Find it used: eBay or AbeBooks
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Published by the Vegetarian Society of Manchester.

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oils deserve mention. The "cold-drawn" Arachis oil (pea-nut or earth-nut oil) has a pleasant flavour, resembling that of kidney beans. The "cold-drawn" Sesamé oil has an agreeable taste, and is considered equal to Olive oil for edible purposes. The best qualities are rather difficult to obtain; those usually sold being much inferior to Peach-kernel and Olive oils. Cotton-seed oil is the cheapest of the edible ones. Salad oil, not sold under any descriptive name, is usually refined Cotton-seed oil, with perhaps a little Olive oil to impart a richer flavour.

The solid fats sold as butter and lard substitutes, consist of deodorised cocoanut oil, and they are excellent for cooking purposes. It is claimed that biscuits, &c., made from them may be kept for a much longer period, without showing any trace of rancidity, than if butter or lard had been used. They are also to be had agreeably flavoured by admixture with almond, walnut, &c., "cream."

The better quality oils are quite as wholesome as the bes

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