Culinary chemistry : exhibiting 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. With copper plates / by Frederick Accum.

  • Accum, Friedrich Christian, 1769-1838.
Date:
1821
Catalogue details

Licence: Public Domain Mark

Credit: Culinary chemistry : exhibiting 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. With copper plates / by Frederick Accum. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    the cases which we have observed, origi- nates in the circuitous direction and awk- ward angular distortions of the flues for heating the baking closets, or the vessels for boiling. The fire grate is indeed com- paratively small in all of them, and this their apparent recommendation is what misleads the purchaser, who on inspecting the apparatus is told, that he will be en- abled to roast, bake, boil or stew, with a small quantity of fuel. But if we consider the mass of iron-work requiring to be heated by the small fire-place, the saving of coals will prove wholly imaginary, and the purchaser (we speak from experience) will soon become convinced that the sim- plest and most economical employment of fuel, for the purpose of cooking in a family not exceeding eight or ten persons, un- questionably consists of a common fire-grate