The new hydropathic cook-book : with recipes for cooking on hygienic principles : containing also a philosophical exposition of the relations of food to health : the chemical elements and proximate constitution of alimentary principles : the nutritive properties of all kinds of aliments : the relative value of vegetable and animal substances : the selection and preservation of dietetic materials, etc., etc. / by R.T. Trall.

  • Trall, R. T. (Russell Thacher), 1812-1877.
Date:
[1853]
Catalogue details

Licence: Public Domain Mark

Credit: The new hydropathic cook-book : with recipes for cooking on hygienic principles : containing also a philosophical exposition of the relations of food to health : the chemical elements and proximate constitution of alimentary principles : the nutritive properties of all kinds of aliments : the relative value of vegetable and animal substances : the selection and preservation of dietetic materials, etc., etc. / by R.T. Trall. Source: Wellcome Collection.

Provider: This material has been provided by the National Library of Medicine (U.S.), through the Medical Heritage Library. The original may be consulted at the National Library of Medicine (U.S.)

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    mondg—Walnnt—Hazel-nut—Filbert—Coooa-nnt—PeanntB—Brazil-nuts—Mndeir* nuts—Pistacbto-nuts—Acorns—Classification of Fleshy Fruits—Peaches—Nectarlnei —Plums—Prunes—Apricots—Cherries—Olives—Dates—The AppW—Early Si raw berry—Fall Pippin—Pears—Quinces—The Aku. or Alter—The Medlar—Currants- Gooseberries—Whortleberries—The Blueberry—The Barberry—The Buffalo Berry— The Cranberry—Elderberries—Juniper Berries—Schetdam Bchnapps—The Grapf —Catawbas and Isabellas—Raisins—The Black Currant—The Orang*—The Lemon —The Citron—The Shaddock—The Lime—The Pomegranate—The Tomato, or Lore Apple—The Okra, or Gambo—P( pones — Melons — Pumpkins—Squashes—Figs- Mulberries—The Pineapple—Strawberries—Raspberries—Blackberries—The Dew berry—Bread Fruit—Durion—Guava—Mamma—Litchi—Jujube—Juvia—Papau — Avocado Pea*—Anchovy Pear—Manjo—Banana—Plantain—Mangostan—Turnips —Carrots-—Pa.'sneps—Beets—Potatoes—Artichokes—Yams—The Radish—TheSbir- ret—Onions — Leeks — Garlic. — Chives—Shallots — Asparagus—Cabbages—Savoy Cauliflower—Broccoli—Sourkrout—Spinach—Chenopodtum— Sorrel—Rhubarb—Sea- soning Herbs—Ferns—Lichens—Seaweeds—Mushrooms—Animal Foods—Qualities of Animal Foods—Roman Custom of Killing Animals—Jewish Custom—Composition of Flesh—Methods of Cooking Flesh—Fish Aliment—Insects—Eggs—Milk—Buttei —Cream—Cheese—Concentrated or Fssence of Milk Page 48-1U8 <£ Jj a p t c r ff o u v . PRESERVATION OF FOODS.—Preservation of Grain, Meal, Seeds, ele.—Pres( na- tion of Vegetables—Vegetable Drying Apparatus—Preservation of Fruits—Plan of Mr. Smith—The North American Phalanx Company—Principal Condition for Pre- serving Perishable Fruits—I'ndried Grapes—Green Gooseberries and Currants— Scalding Fruit—Peach and Tomato Leather—Preserving Peaches in Tin Cans- Pumpkins and Squashes—Cultivation of Currants and Gooseberries—Preservation with ice—Plan of an Ice House 109-117 € I) a jp t c r j? f b e. THEORY OF NUTRITION.-Prevalent Errors-Stimulating Diet-Tonic. Diet-Low Diet—High Living—Rich Food —Definition of Nutrition—The Abdominal Viscera —Dr. Beaumont's Experiments—Summary of the Digestive. Processes—Insalivation —Mastication—Deglutition—Chymifloation—Properties of Bile—Fatty Matters in the Stomach-The Pancreatic Juice-Chyliflcation-Structure of the Alimentary Canal- The Lacteal Vessels-Defecation-Fecal Accumulations-Practical Reflections-Con- diments-Catalogue of the Crystal Palace-Fat Persons and Animals-Modus Oper- andi of the Fattening Process 118-147 ©fjapter .Sir;. BREAD AND BREAD-MAKING.-Diflerent Kinds of Bread-Theory of Fermenta- tion-Genera Rules for Bread-making-Unleavened Breads-Fermented Breads- Raised Breads-D.gestibility of Breads-Quality of Flour and Meal-Bread-maWne -Setting the Sponge-The Three Essentials-Ferment, Leaven, or Feast-Original Ferment-IIop-ycast-Potato-veast-Milk Rising-Yeast Cakes-Yeast-rnbsJrer men', without Yeast-Flour-yeast-Yeast of Dried Peas-Unleavened Bread-RaisTd Bread-U heat-mea, Bread-Graham Bread-Potato Bread-Rye and Indian b5 -Apple Bread-Pumpkin Bread-Eice Bread-Moist Rice Bread-Sweet i Bread—Currant Bread-Scalded Bread rmvn US-1S4