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.

Squeeze out the juice of Seville oranges, and boil the rinds in water till they are tender enough to be crushed between the finger; scoop out the pulp of the fruit, and put it a...

In freezing animal substances, for the purpose of preserving them, no other precaution is necessary than exposing them to a sufficient degree of cold. “Animal substances,” says...

The flesh of animals which are suddenly killed when in high health, so far as the palate is concerned, is not yet fit for the table, although fully nutritious and in perfection...

What has been so far stated on the choice and quantity of food to be taken at a time, of course, relates only to persons in a state of health; the diet of the delicate, the sick...

The meat employed for broth (and also for soup and gravy), should be fresh, for if in the slightest degree tainted or musty, it infallibly communicates a very disagreeable taste...

The melted fat, or oil, should always be brought to the boiling point, or nearly so. The proper temperature is ascertained by putting into the fat a few sprigs of parsley, a thi...

The people of China and Japan take as much pains to procure tea, of excellent quality, as the Europeans do to obtain good wine; they generally keep it a year before they use it.

“Mr. Sockett having directed his attention to the smoking of hams with wood smoke, either in a building erected for that purpose, or in a chimney where wood alone is burned, in...

The shepherds in the province of Caracas, on the Oronoko, live wholly on flesh. The Tartars in Asia, and some savage nations in North America, live on raw and half putrid flesh,...

Of the several sorts of birds, those of larger size are coarser and more tough than the smaller sorts; bustards, and larks, and ortolans, for example, than swans, or turkeys, an...

Operative Chemist, Lecturer on Practical Chemistry, on Mineralogy, and on Chemistry applied to the Arts and Manufactures; Member of the Royal Irish Academy; Fellow of the Linnæa...

For larger families, where the operations of cooking are multifarious, an horizontal iron plate or hearth, (See fig. 2, plate facing the title page,) at one end heated by a fire...