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Culinary Chemistry

by Friedrich Christian Accum

111 sections · Download EPUB

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  1. 1Dedication
  2. 2Introduction
  3. 3Preface
  4. 4Cookery
  5. 5Observations on the Food of Man
  6. 6Nations Living Wholly Upon Vegetable Food
  7. 7Nations Living Wholly on Animal Food
  8. 8Singular Kind of Aliments of Various Nations
  9. 9Difference Between an Epicure and a Glutton
  10. 10Importance of the Art of Cookery
  11. 11Dietetical Remarks on the Choice and Quantity of Food
  12. 12Extraordinary Great Eaters, and Observations on Abstinence
  13. 13Remarks on the Origin of the Custom of Eating Flesh
  14. 14Comparative Alimentary Effects of Animal and Vegetable Food
  15. 15Observations on the Various Kinds of Animal Substances Commonly Use…
  16. 16Observations on the Various Kinds of Vegetable Substances Commonly…
  17. 17General Operations of Cookery
  18. 18Roasting on a Spit
  19. 19Roasting on a String
  20. 20Roasting in an Open Oven
  21. 21Roasting in a Closed Oven
  22. 22Broiling
  23. 23Frying
  24. 24Stewing
  25. 25Boiling
  26. 26Comparison of the Chemical Changes Produced on Animal and Vegetable…
  27. 27Comparative Diminution of the Weight of Meat in Cooking
  28. 28Primary or Chief Dishes of the English Table
  29. 29Broth
  30. 30Soup
  31. 31Pies
  32. 32Puddings
  33. 33Made Dishes
  34. 34Observations on Made Dishes
  35. 35Gravy
  36. 36Sauces
  37. 37Thickening Paste for Broth, Soup, Gravy, and Made Dishes
  38. 38Colouring for Broth, Soup, Gravies, and Made Dishes
  39. 39Stock for Making Extemporaneous Broth, Soup, or Gravy
  40. 40Observations on the Choice of Meat
  41. 41On Keeping of Meat, and Best Construction of Larders, Pantries and…
  42. 42Preservation of Animal Substances in a Recent State
  43. 43Pickling and Dry Salting of Meat
  44. 44Method of Preparing Bacon, Hams, and Hung Beef
  45. 45Smoke-Drying, or Curing of Bacon, Hams, and Beef, as Practised in W…
  46. 46Method of Curing Hams, Beef, and Fish, by Means of Pyro-Ligneous Acid
  47. 47Pickling of Fish
  48. 48Pickled Mackerel
  49. 49Pickled Salmon
  50. 50Collared Eels
  51. 51Best Method of Preserving All Kinds of Cooked Butcher’s Meat, Fish,…
  52. 52Preservation of Meat by Potting
  53. 53Potted Beef, Game, or Poultry
  54. 54Potted Ham
  55. 55Potted Lobster
  56. 56Preservation of Eggs
  57. 57Preservative Effect of Frost, on Butcher’s Meat, Fish, and Fowl
  58. 58Pickles
  59. 59Pickled Red Cabbage
  60. 60Pickled Onions
  61. 61Pickled Walnuts
  62. 62Pickled Cucumbers
  63. 63Pickled Red Beet-Root
  64. 64Pickled Mushrooms
  65. 65Pickled Artichoke
  66. 66Sour Kraut
  67. 67Mushroom Catsup
  68. 68Tomata Catsup
  69. 69Walnut Catsup
  70. 70Conserved Fruits
  71. 71Conservation of Recent Fruits Without Sugar
  72. 72Conservation of Recent Fruits, by Means of Sugar, in a Liquid State
  73. 73Conserved Pine Apples
  74. 74Conserved Pears
  75. 75Conservation of Recent Fruits, by Means of Sugar, in a Solid Form
  76. 76Candied Orange, or Lemon Peel
  77. 77Marmalades, Jams, and Fruit Pastes
  78. 78Black Currant Paste
  79. 79Raspberry Paste
  80. 80Orange and Lemon Paste
  81. 81Apricot Jam
  82. 82Orange Marmalade
  83. 83Peach Marmalade
  84. 84Pine Apple Marmalade
  85. 85Apricot Marmalade
  86. 86Fruit Jellies
  87. 87Currant Jelly
  88. 88Raspberry Jelly
  89. 89Barberry Jelly
  90. 90Gooseberry Jelly
  91. 91Apple Jelly
  92. 92Quince and Apricot Jelly — Fruit Syrups
  93. 93Lemon Syrup
  94. 94Orange Syrup
  95. 95Mulberry Syrup
  96. 96Raspberry and Currant Syrup — Preservation and Storing of Fruit — P…
  97. 97Preservation of Recent Esculent Roots, Pot-Herbs, and Other Culinar…
  98. 98Vinegar
  99. 99Method of Making Gooseberry Vinegar
  100. 100Raspberry Vinegar
  101. 101Chilli Vinegar — Tarragon Vinegar Mint Vinegar Eschallot Vinegar
  102. 102Tea
  103. 103Natural History of the Tea Tree
  104. 104Japanese Method of Making Tea
  105. 105Coffee
  106. 106Natural History of the Coffee Tree
  107. 107Best Method of Making Coffee
  108. 108Kitchen Fire-places, and Cooking Utensils
  109. 109Stewpans and Saucepans
  110. 110Preserving Pans
  111. 111Copper Cooking Utensils

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