Culinary Chemistry

Full Title

Culinary Chemistry
The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

Language

en

Duration

~4 hours (279K characters)

Publisher of text edition

Project Gutenberg

Credits

Produced by deaurider, Harry Lamé and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)

Subjects