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.

Transcriber’s Notes

  Text printed in italics has been transcribed between _underscores_,
  small capitals have been changed to ALL CAPITALS.

  More Transcriber’s Notes may be found at the end of this text.




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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._

  [Illustration]

  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.




INTRODUCTION.


The publications which I have presented to the world, having been almost
exclusively confined to subjects connected with the Fine Arts, I feel it
in some measure incumbent on me to explain the cause of my having
undertaken to be the publisher of this volume. It has arisen from a
distressing event, in which its very ingenious, useful, and elaborate
Author, happened to be involved. The work was in some degree of
advancement, when the sudden and most unexpected misfortune to which I
have alluded, threw him at once into a state of discouragement, that
gave a check to all his exertions. I, who had known him long, and had
every reason, from a most intimate acquaintance, to think well of him,
both in his private as well as professional character, co-operated with
many of his friends, some of whom are in the superior ranks of life, to
encourage him in the renewal of his former energy--but I could succeed
no further than in prevailing upon him to complete this little work on
Culinary Philosophy, which promised to be highly useful in some of the
leading objects of Domestic Economy. When it was ready for publication,
the prejudice which had been excited against him, rendered his former
publishers averse from presenting it to the public. I therefore felt
myself under a kind of indispensable engagement--nor am I ashamed of it,
as the work was brought to a state of publication by my interference,
though out of my usual line of business, to become its publisher. I
accordingly, under these circumstances, made it my own by purchasing the
copy-right. Nor, from its scientific novelty, and promised utility, have
I the least hesitation in presenting Mr. ACCUM’S Work to the Public.

  R. ACKERMANN.




PREFACE.


  LONDON,
  COMPTON STREET, SOHO.

The following pages are intended to exhibit a popular view of the
philosophy of cookery, to enable the reader to understand the chemical
principles, by means of which alimentary substances are rendered
palatable and nutritious. The subject may appear frivolous; but let it
be remembered that it is by the application of the principles of
philosophy to the ordinary affairs of life, that science diffuses her
benefits, and perfects her claim to the gratitude of mankind.

The art of preparing good and wholesome food is, undoubtedly, a branch
of chemistry; the kitchen is a chemical laboratory; all the processes
employed for rendering alimentary substances fit for human sustenance,
are chemical processes; and much waste of the materials, as well as
labour to the parties, might often be spared, were those who practise
this art, made acquainted with some simple chemical truths which
invariably would lead to certain results.

I have, in the first place, premised, as introductory to what follows,
some general observations on the various kinds of alimentary substances
commonly used for food; in which I have noticed their chemical
constitution, and comparative nutritive qualities.

After these preliminary statements, I have proceeded to explain the
summary processes of the culinary art, as practised in the English
kitchen, to render obvious the chemical effects produced by the
operations of roasting, boiling, stewing, broiling, frying, and other
means employed for dressing food.

I have given concise, but accurate directions for preparing good and
wholesome pickles, and other condiments employed in domestic economy.

I have pointed out the rules to be attended to in the art of conserving
recent fruits, and other vegetable substances, in the state of what are
called preserves, marmalades, fruit jams, and jellies, to enable the
reader to prepare those kinds of comfitures with economy and success.

I have given concise directions for preserving butche