Catalog Record: 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 | Hathi Trust Digital Library

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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 Frederick Accum ...

Main Author: Accum, Friedrich Christian, 1769-1838.
Language(s): English
Published: London : Published by R. Ackermann ... , 1821.
Subjects: Food consumption.
Cookery, English.
Note: Four reviews of Accum's Treatise on Adulterations of food at end.
Advertisements: p. [1] at end.
Physical Description: [2], xxii, [3], 356 (i.e. 336), xxiii, [1] p., [1] leaf of plates : col. ill. 19 cm.
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