The new hydropathic cook-book : with recipes for cooking on hygienic principles : containing also a philosophical exposition of the relations of food to health : the chemical elements and proximate constitution of alimentary principles : the nutritive properties of all kinds of aliments : the relative value of vegetable and animal substances : the selection and preservation of dietetic materials, etc., etc. / by R.T. Trall.

  • Russell Trall
Date:
1854
Catalogue details

Licence: Public Domain Mark

Credit: The new hydropathic cook-book : with recipes for cooking on hygienic principles : containing also a philosophical exposition of the relations of food to health : the chemical elements and proximate constitution of alimentary principles : the nutritive properties of all kinds of aliments : the relative value of vegetable and animal substances : the selection and preservation of dietetic materials, etc., etc. / by R.T. Trall. Source: Wellcome Collection.

Provider: This material has been provided by the National Library of Medicine (U.S.), through the Medical Heritage Library. The original may be consulted at the National Library of Medicine (U.S.)

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    ffipaptet Crujcllic. BOOTS AND VEGETABLES.—Boiled Potatoes—Boiled Peeled Potatoes—Browned Potatoes—Potato for Shortening -Mashed Potato—Browned Mashed Potato—Potato Flour—Potato Jell] Roasted Potatoes- Sweel Potatoes—Baked Potatoes—Boiled Turnips—Mashed Turnips—Boiled Parsneps- Stewed Parsneps—Browned Parsneps —Onions—Carrots—rerusalem Artichokes—Boiled Beet-root—Baked Beets—Stewed Asparagus—Boiled Cabbage—Boiled Savoys—Stewed Cabbage—-Cauliflowers —Broccoli—Stewed Cucumbers—Greens—String Beans —Egg Plant—Vegetable Marrow—Salsify—Oyster Plant .- 194-200 Chapter ffipfrteen. PEEPAEEO FRUITS.—Baked Apples—Stewed Green Apples —Boiled Apples- Stewed Pippins—Slewed Dried Apples—IVars—Boiled Peaches — Slewed Green Peaches—Slewed Dried Peaches—Uncooked Peaches—Apricots—Cherries—Quinces —Quince Marmalade—Slewed Cranberries—Blackberries—Whortleberries—Rasp- berries— Strawberries— Gooseberries — Currants— Plums—Grapes— Pineapples— Tomatoes 201-205 <£ b a p t e r Jff o u v t c e n. PREPARATIONS OF ANIMAL FOOD.—Beef Steak—Mutton Chops—Stewed Mut- ton—Boiled Mutton—Roast Beef—Corned Beef—Beef Hash—Venison—White Fish —Poultry—Eggs 206-208 Chapter Sfit teen. RELISHES AND FANCY DISnES.—Custard without Eggs—Rice Custard—Rasp- berry Custard—Apple Cream—Snow Cream—Pineapple Ice Cream—Strawberry- Cream— Raspberry lee Cream—Curd Cheese—Pot Cheese—Cherry Jam—Apple Cheese—Grape Sirup—Baked Milk 209-212 Chapter Sixteen. KITCHEN MISCELLANY.—New Kind of Oven—Steam Cooking—Steaming vs. Baking Bread—Cucumbers in Tubs—Potato Cheese—Roasting Apples, Potatoes, Eggs,etc.—Burns and Scalds—Cockroaches—Rats and Mice—Cracked Iron—Iron Cooking Utensils—Copper Vessels—Leaden Vessels—Tin Cooking Utensils—Zinc Vessels—Brass Cooking Utensils—German Silver—Pewter Dishes—Britannia Metal —Fruit Stains—Iron Mold and Ink Spots—Papered Walls—PaintedWood—Starch and Paste—Trays, Knives and Forks—Frozen Potatoes—Dresses on Fire—Water-proof Cement—Fire-proof Cement—Ready Rat Trap—Cheap Water-proof Paste.. 21:3-219
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