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.

About this work

Publication/Creation

London : R. Ackermann, 1821.

Physical description

xxii pages, 1 unnumbered leaf, 356 pages, 1 unnumbered leaf of plates : color frontispiece, color illustrations ; (8vo)

Notes

Includes Accum's treatise on adulterations of food, and culinary poisons.

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Where to find it

  • LocationStatusAccess
    Closed stores
    EPB/B/10221/1

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