Science in the Kitchen

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Published: 1893
Language: English
Wordcount: 210,883 / 656 pg
Flesch-Kincaid Reading Ease: -26.7
LoC Category: TX
Downloads: 7,742
Added to site: 2008.09.14
mnybks.net#: 22053
Genre: Cooking

Scientific treatise on food substances and their dietetic properties, together with a practical explanation of the principles of healthful cookery, and a large number of original, palatable, and wholesome recipes.

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monds Boiled chestnuts Mashed chestnuts Baked chestnuts To keep nuts fresh Table topics.

THE LEGUMES Composition and nutritive value Legumes as a substitute for animal food Legumin, or vegetable casein Chinese cheese Legumes the "pulse" of Scripture Diet of the pyramid builders Digestibility of legumes A fourteenth century recipe The green legumes Suggestions for cooking Slow cooking preferable Soaking the dry seeds Effects of hard water upon the legumes Temperature of water for cooking Amount of water required Addition of salt to legumes Peas, description of Buying votes with peas A commemorative dinner Peas bainocks Peas sausages Peas pudding Time required for cooking Recipes: Stewed split peas Peas puree Mashed peas Peas cakes Dried green peas Beans, description of Mention of beans in Scripture Beans in mythology Time required for digestion Method of cooking Experiment of an English cook Parboiling beans Time required to cook Recipes: Baked beans Boiled beans Beans boiled in a bag

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