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.

r’s meat, fish, and
fowl, after being cooked, to render them fit for sea store, or domestic
use, at a future time.

I have stated the most approved processes for curing bacon, hams, smoked
beef, and salted fish; to which I have added instructions for the choice
of butcher’s meat, and the best methods of constructing pantries,
larders, and meat safes.

I have pointed out the loss of weight which different kinds of meat
suffers in the usual operations of cooking.

I have described the most approved methods for preserving recently
gathered fruits in their natural state, as nearly as possible, with
directions for constructing fruit rooms, and the circumstances to be
attended to in storing esculent roots and other vegetables.

I have animadverted on certain material errors, sometimes committed
through ignorance or negligence, in the preparation of food, and various
delicacies of the table; and I have also given hints that will be found
useful, with regard to the practice of making tea and coffee. And
lastly, I have made some remarks on the construction of kitchen
fire-places, to which I have added designs, exhibiting the most approved
cooking apparatus, calculated for the use of private families or public
establishments.

In resuming the whole, I have endeavoured (and I hope with some degree
of success,) to communicate to those to whom the superintendance of a
family is entrusted, such useful culinary information as may lead to
beneficial consequences.

  FREDRICK ACCUM.

1821.




CONTENTS.


  Cookery.

                                                                    Page

  _Preface_                                                          iii

  _Contents_                                                          ix

  _Cookery is a branch of chemical science_                            1
  _Observations on the Food of Man_                                    6
  _Nations living wholly upon Vegetable Food_                          9
  _Nations living wholly upon Animal Food_                            10
  _Singular kind of Aliments of various Nations_                      12
  _Difference between an Epicure and a Glutton_                       17
  _Importance of the Art of Cookery_                                  20
  _Dietetical remarks on the choice and quantity of Food_             38
  _Extraordinary great Eaters, and observations on Abstinence_        43
  _Remarks on the origin of the custom of Eating Flesh_               49
  _Comparative Alimentary Effects of Animal and Vegetable Food_       53
  _Observations on the various kinds of Animal Substances commonly
  used for food_                                                      59
  _Observations on the various kinds of Vegetable Substances
  commonly used for food_                                             76
  _General Operations of Cookery_                                     79
  _Roasting on a spit_                                                80
  _Roasting on a string_                                              86
  _Roasting in an open oven_                                          88
  _Roasting in a closed oven_                                         89
  _Broiling_                                                          93
  _Frying_                                                            99
  _Stewing_                                                          106
  _Boiling_                                                          111
  _Comparison of the Chemical Changes produced on Animal and
  Vegetable Food, in the different processes of cookery_             117
  _Comparative Diminution of the Weight of Meat in Cooking_          128
  _Primary, or chief Dishes of the English table_                    132
  _Broth_                                                            133
  _Soup_                                                             137
  _Pies_                                                             141
  _Puddings_                                                         145
  _Made Dishes_                                                      146
  _Observations on Made Dishes_                                      148
  _Gravy_                                                            154
  _Sauces_                                                           157
  _Thickening Paste for broth, soup, gravy, and made dishes_         166
  _Colouring for broth, soup, gravy, and made dishes_                162
  _Stock, for making extemporaneous broth, soup, or gravy_           163
  _Observations on the Choice of Meat_                               166
  _Keeping of Meat, and best construction of Larders, Pantries and
  Meat Safes_                                                        176
  _Preservation of Animal Substances in a recent state_              182
  _Pickling and Dry Salting of Meat_