2 options
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.
Connect to full text Available online
View onlineMaking of the Modern World, Part 1: The Goldsmiths'-Kress Collection, 1450-1850 Available online
View online- Format:
- Book
- Author/Creator:
- Accum, Friedrich Christian, 1769-1838.
- Series:
- Making of the modern world
- Making of the Modern World
- Language:
- English
- Subjects (All):
- Cookbooks.
- Cooking.
- Food--Composition.
- Food.
- Physical Description:
- 1 online resource.
- Place of Publication:
- London : R. Ackermann, 1821.
- System Details:
- text file
- Notes:
- Reproduction of original from Kress Library of Business and Economics, Harvard University.
- Goldsmiths'-Kress no. 23178.1.
- Electronic reproduction. Farmington Hills, Mich. : Thomson Gale, 2005. Available via the World Wide Web. Access limited to licensing agreements. s2005 miunns
- OCLC:
- 65250996
- Access Restriction:
- Restricted for use by site license.
The Penn Libraries is committed to describing library materials using current, accurate, and responsible language. If you discover outdated or inaccurate language, please fill out this feedback form to report it and suggest alternative language.