What to eat - and why, including the famous Hindhede cookery recipes : a complete change to a healthy, simple, and cheap mode of living / by M. Hindhede ; English adaptation by C.A. Bang.

  • Hindhede, M. (Mikkel), 1862-1945.
Date:
1914
Catalogue details

Licence: In copyright

Credit: What to eat - and why, including the famous Hindhede cookery recipes : a complete change to a healthy, simple, and cheap mode of living / by M. Hindhede ; English adaptation by C.A. Bang. Source: Wellcome Collection.

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

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    CONTENTS PAGE INTRODUCTION. By C. A. Bang v PART I. THE THEORY OF NUTRITION : I. WHAT IS AND WHICH INTENTION HAS MY SYSTEM OF NUTRITION I II. WHAT DO WE REQUIRE AS NUTRITION ? . . . . 2 III. HOW AND HOW MUCH OUGHT WE TO EAT ? . . . 5 IV. WHAT THE HOUSEWIFE OUGHT TO KNOW OF THE VARIOUS ALIMENTARY SUBSTANCES . . . . 6 PART II. PRACTICAL INSTRUCTION : I. ECONOMICAL COOKERY, COOKING-BOX . . . . 15 II. THE ART OF EATING 15 III. MENUS : a. Dinner 1. Cheap Menus of one dish . . . ii. Cheap Menus of two dishes Rational Hindhede Menus : in. Menus for four weeks in Winter . iv. Menus for four weeks in Summer v. Examples of Dinners with Three Courses ....... B. Breakfast ........ c. Lunch ........ RECIPES, MEASURES AND WEIGHTS a. Porridge, Gruel, etc. ...... b. Custards, Fruit Soups, Stewed Fruit, etc. c. Vegetable Soups, etc. d. Boiled and Fried Vegetables and Potatoes E. Fritters, Puddings, Raised Cakes, etc. f. Egg Dishes, Preservation of Eggs G. Cheap Dishes of Vegetables, Meat, Fish, etc. 17 19 19 21 2 3 23 2 4 25 30 37 42 59 74 77