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Science in the Kitchen / A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes — E. E. Kellogg

Science in the Kitchen / A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

E. E. Kellogg

  • Essays
  • Book language: English
  • 893 pages

Science in the Kitchen is a late-nineteenth-century treatise on food and healthful cooking by Mrs. E. E. Kellogg. It explains the dietetic properties of foods and offers practical principles and recipes for wholesome meals. Listeners interested in nutrition history and early domestic science will find it informative.

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Cover of the original edition (Project Gutenberg, public domain).

Text source: gutenberg.org · The work is in the public domain.

Opening of the book

SCIENCE IN THE KITCHEN.

A SCIENTIFIC TREATISE ON FOOD SUBSTANCES AND THEIR

DIETETIC PROPERTIES, TOGETHER WITH

A PRACTICAL EXPLANATION OF THE PRINCIPLES OF

HEALTHFUL COOKERY,

AND A LARGE NUMBER OF ORIGINAL, PALATABLE, AND

WHOLESOME RECIPES.

BY

MRS. E.E. KELLOGG, A.M.

Superintendent of the Sanitarium School of Cookery and of the

Bay View Assembly School of Cookery, and Chairman of the

World's Fair Committee on Food Supplies, for Michigan

1893

PREFACE.

The interest in scientific cookery, particularly in cookery as related to health, has manifestly increased in this country within the last

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Contents

  1. SCIENCE IN THE KITCHEN.
  2. MRS. E.E. KELLOGG, A.M.
  3. PREFACE.
  4. TABLE OF CONTENTS.
  5. LIST OF ILLUSTRATIONS.
  6. INTRODUCTION.
  7. Foods
  8. THE DIGESTION OF FOODS.
  9. COOKERY.
  10. HOUSEHOLD WORKSHOP
  11. CEREALS AND THEIR PREPARATION FOR THE TABLE
  12. BREADSTUFFS AND BREADMAKING
  13. FRUITS
  14. LEGUMES
  15. VEGETABLES
  16. SOUPS
  17. BREAKFAST DISHES
  18. DESSERTS
  19. GRAVIES AND SAUCES
  20. BEVERAGES
  21. MILK CREAM BUTTER
  22. EGGS
  23. MEATS
  24. FOOD FOR THE SICK
  25. FOOD FOR THE AGED AND THE VERY YOUNG.
  26. FRAGMENTS & LEFT-OVER FOODS
  27. THE ART OF DINING
  28. AFTER MEAL TIME
  29. A YEAR'S BREAKFASTS & DINNERS
  30. A BATCH OF DINNERS

and 2 more chapters

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