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
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view 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.

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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. Public Domain Mark. Source: Wellcome Collection.

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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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Publication/Creation

London : published by R. Ackermann, 1821.

Physical description

xxii, 356, that is, 336 pages, xxiii pages, 1 unnumbered leaf of plates : illustrations ; 19 cm

References note

Goldsmiths'-Kress library of economic literature, no. 23178.1

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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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