BY FREDRICK ACCUM,

Operative Chemist, Lecturer on Practical Chemistry, on Mineralogy, and

on Chemistry applied to the Arts and Manufactures; Member of the Royal

Irish Academy; Fellow of the Linnæan Society; Member of the Royal

Academy of Sciences, and of the Royal Society of Arts Berlin, &c. &c.

London:

PUBLISHED BY R. ACKERMANN, 101, STRAND;

1821.

Culinary Chemistry 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. · 第 2 / 125 题