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, / wit (eBook, PDF)
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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. The following pages are intended to exhibit a popular view of the philosophy of cookery, to enable the reader to understand the chemical principles, by means of which alimentary substances are rendered palatable and nutritious. The subject may appear frivolous; but let it be re...
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.
The following pages are intended to exhibit a popular view of the philosophy of cookery, to enable the reader to understand the chemical principles, by means of which alimentary substances are rendered palatable and nutritious. The subject may appear frivolous; but let it be remembered that it is by the application of the principles of philosophy to the ordinary affairs of life, that science diffuses her benefits, and perfects her claim to the gratitude of mankind.
The art of preparing good and wholesome food is, undoubtedly, a branch of chemistry; the kitchen is a chemical laboratory; all the processes employed for rendering alimentary substances fit for human sustenance, are chemical processes; and much waste of the materials, as well as labour to the parties, might often be spared, were those who practise this art, made acquainted with some simple chemical truths which invariably would lead to certain results.
I have given concise, but accurate directions for preparing good and wholesome pickles, and other condiments employed in domestic economy.
I have pointed out the rules to be attended to in the art of conserving recent fruits, and other vegetable substances, in the state of what are called preserves, marmalades, fruit jams, and jellies, to enable the reader to prepare those kinds of comfitures with economy and success.
I have given concise directions for preserving butcher’s meat, fish, and fowl, after being cooked, to render them fit for sea store, or domestic use, at a future time.
I have pointed out the loss of weight which different kinds of meat suffers in the usual operations of cooking.
I have described the most approved methods for preserving recently gathered fruits in their natural state, as nearly as possible, with directions for constructing fruit rooms, and the circumstances to be attended to in storing esculent roots and other vegetables.
The following pages are intended to exhibit a popular view of the philosophy of cookery, to enable the reader to understand the chemical principles, by means of which alimentary substances are rendered palatable and nutritious. The subject may appear frivolous; but let it be remembered that it is by the application of the principles of philosophy to the ordinary affairs of life, that science diffuses her benefits, and perfects her claim to the gratitude of mankind.
The art of preparing good and wholesome food is, undoubtedly, a branch of chemistry; the kitchen is a chemical laboratory; all the processes employed for rendering alimentary substances fit for human sustenance, are chemical processes; and much waste of the materials, as well as labour to the parties, might often be spared, were those who practise this art, made acquainted with some simple chemical truths which invariably would lead to certain results.
I have given concise, but accurate directions for preparing good and wholesome pickles, and other condiments employed in domestic economy.
I have pointed out the rules to be attended to in the art of conserving recent fruits, and other vegetable substances, in the state of what are called preserves, marmalades, fruit jams, and jellies, to enable the reader to prepare those kinds of comfitures with economy and success.
I have given concise directions for preserving butcher’s meat, fish, and fowl, after being cooked, to render them fit for sea store, or domestic use, at a future time.
I have pointed out the loss of weight which different kinds of meat suffers in the usual operations of cooking.
I have described the most approved methods for preserving recently gathered fruits in their natural state, as nearly as possible, with directions for constructing fruit rooms, and the circumstances to be attended to in storing esculent roots and other vegetables.
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