[Gutenberg 60163] • 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. by Accum, Friedrich Christian -- Read -- Imperial Library of Trantor

Index

COOKERY IS A BRANCH OF CHEMICAL SCIENCE. OBSERVATIONS ON THE FOOD OF MAN. NATIONS LIVING WHOLLY UPON VEGETABLE FOOD. NATIONS LIVING WHOLLY ON ANIMAL FOOD. SINGULAR KIND OF ALIMENTS OF VARIOUS NATIONS. DIFFERENCE BETWEEN AN EPICURE AND A GLUTTON. IMPORTANCE OF THE ART OF COOKERY. DIETETICAL REMARKS ON THE CHOICE AND QUANTITY OF FOOD. EXTRAORDINARY GREAT EATERS, AND OBSERVATIONS ON ABSTINENCE. REMARKS ON THE ORIGIN OF THE CUSTOM OF EATING FLESH. COMPARATIVE ALIMENTARY EFFECTS OF ANIMAL AND VEGETABLE FOOD. OBSERVATIONS ON THE VARIOUS KINDS OF ANIMAL SUBSTANCES COMMONLY USED FOR FOOD. OBSERVATIONS ON THE VARIOUS KINDS OF VEGETABLE SUBSTANCES COMMONLY USED FOR FOOD. GENERAL OPERATIONS OF COOKERY. ROASTING ON A SPIT ROASTING ON A STRING ROASTING IN AN OPEN OVEN. ROASTING IN A CLOSED OVEN. BROILING. FRYING. STEWING. BOILING. COMPARISON OF THE CHEMICAL CHANGES PRODUCED ON ANIMAL AND VEGETABLE FOOD, IN THE DIFFERENT PROCESSES OF COOKERY. COMPARATIVE DIMINUTION OF THE WEIGHT OF MEAT IN COOKING. PRIMARY OR CHIEF DISHES OF THE ENGLISH TABLE. BROTH SOUP. PIES PUDDINGS MADE DISHES, OBSERVATIONS ON MADE DISHES. GRAVY. SAUCES. THICKENING PASTE FOR BROTH, SOUP, GRAVY, AND MADE DISHES. COLOURING FOR BROTH, SOUP, GRAVIES, AND MADE DISHES. STOCK FOR MAKING EXTEMPORANEOUS BROTH, SOUP, OR GRAVY. OBSERVATIONS ON THE CHOICE OF MEAT.

Ox-beef Cow-Beef Veal. Mutton. Lamb. Pork. Hare. Venison Fowls Pigeons Pheasants Partridges Fish, and Crimping of Fish.

ON KEEPING OF MEAT, AND BEST CONSTRUCTION OF LARDERS, PANTRIES AND MEAT SAFES. PRESERVATION OF ANIMAL SUBSTANCES IN A RECENT STATE. PICKLING AND DRY SALTING OF MEAT. METHOD OF PREPARING BACON, HAMS, AND HUNG BEEF. SMOKE-DRYING, OR CURING OF BACON, HAMS, AND BEEF, AS PRACTISED IN WESTPHALIA. METHOD OF CURING HAMS, BEEF, AND FISH, BY MEANS OF PYRO-LIGNEOUS ACID. PICKLING OF FISH. PICKLED MACKEREL. PICKLED SALMON. COLLARED EELS. BEST METHOD OF PRESERVING ALL KINDS OF COOKED BUTCHER’S MEAT, FISH, OR POULTRY. PRESERVATION OF MEAT BY POTTING. POTTED BEEF, GAME, OR POULTRY. POTTED HAM. POTTED LOBSTER. PRESERVATION OF EGGS. PRESERVATIVE EFFECT OF FROST, ON BUTCHER’S MEAT, FISH, AND FOWL.

Pickles.

PICKLED RED CABBAGE. PICKLED ONIONS. PICKLED WALNUTS. PICKLED CUCUMBERS. PICKLED RED BEET-ROOT. PICKLED MUSHROOMS. PICKLED ARTICHOKE. SOUR KRAUT. MUSHROOM CATSUP. TOMATA CATSUP. WALNUT CATSUP.

Conserved Fruits.

CONSERVATION OF RECENT FRUITS WITHOUT SUGAR. CONSERVATION OF RECENT FRUITS, BY MEANS OF SUGAR, IN A LIQUID STATE. CONSERVED PINE APPLES. CONSERVED PEARS. CONSERVATION OF RECENT FRUITS, BY MEANS OF SUGAR, IN A SOLID FORM. CANDIED ORANGE, OR LEMON PEEL.

Marmalades, Jams, AND Fruit Pastes.

BLACK CURRANT PASTE. RASPBERRY PASTE. ORANGE AND LEMON PASTE. APRICOT JAM. ORANGE MARMALADE. PEACH MARMALADE. PINE APPLE MARMALADE. APRICOT MARMALADE. FRUIT JELLIES CURRANT JELLY. RASPBERRY JELLY. BARBERRY JELLY. GOOSEBERRY JELLY. APPLE JELLY. QUINCE AND APRICOT JELLY FRUIT SYRUPS. LEMON SYRUP. ORANGE SYRUP. MULBERRY SYRUP. RASPBERRY AND CURRANT SYRUP PRESERVATION AND STORING OF FRUIT,—PRINCIPAL REQUISITES OF A GOOD FRUIT ROOM. PRESERVATION OF RECENT ESCULENT ROOTS, POT-HERBS, AND OTHER CULINARY VEGETABLES.

Vinegar.

METHOD OF MAKING GOOSEBERRY VINEGAR. RASPBERRY VINEGAR. CHILLI VINEGAR. Tarragon Vinegar Mint Vinegar Eschallot Vinegar Burnet Vinegar

Tea.

Coffee.

NATURAL HISTORY OF THE COFFEE TREE. BEST METHOD OF MAKING COFFEE.

Kitchen Fire-places, AND Cooking Utensils.

STEWPANS AND SAUCEPANS PRESERVING PANS. COPPER COOKING UTENSILS.

Transcriber’s Notes