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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: 7,782
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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Author of the Day

Angela Roquet
Angela Roquet loves everything macabre - with a dash of comedy. She is also fascinated by world religions, the afterlife and mythology. This clearly shows in her work, where mythological characters tend to make an appearance, showing off their more mundane sides. Today, Roquet talks to us about what inspired her book, Graveyard Shift, why she has a female reaper in the leading role and how she used to raise eyebrows in public with the types of books she was reading.
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