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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: Accum, Friedrich Christian, 1769-1838; University of Leeds. Library

Publication date: 1821

Topics: Cooking, Food

Publisher: London : published by R. Ackermann

Collection: leedsuniversitylibrary; ukmhl; medicalheritagelibrary; europeanlibraries

Contributor: University of Leeds Library

Language: English

Rights: This work is available under the Creative Commons, Public Domain Mark

Goldsmiths'-Kress library of economic literature, no. 23178.1

This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library

The University of Leeds Library