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History Archive - Culinary Chemistry (1821) - Page 001 (Book Front Cover)
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History Archive > Culinary Chemistry (1821)

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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

Author(s):

Date: 1821

Topics:

Description

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

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Publication Information

Publisher: London : R. Ackermann

Language(s):

English

Pages: 398

Contributor(s):

Wellcome Collection

ISBN-10: N/A

Date Added: 2019-05-03

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