Foods.

  • Smith, Edward (1818?-74)
Date:
1873
Catalogue details

Licence: Public Domain Mark

Credit: Foods. Source: Wellcome Collection.

Provider: This material has been provided by Royal College of Physicians, London. The original may be consulted at Royal College of Physicians, London.

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    and our knowledge has been increased in reference to the chemical composition, preparation, and physio- logical effects of food. With so many causes of change since the issue of my work on ' Practical Dietary,' it seemed desirable to produce another which should embrace all generally and some less known foods, and contain the latest scien- tific knowledge respecting them, whilst at the same time the subject should be treated in a popular manner. It was originally intended to have included both foods and diets in one work, but the subject has now become so large that it was found necessary to limit the present volume to Foods alone, and to reserve the interesting subject of diets and dietaries for a future occasion. The following pages contain a large number of tables, which will be useful for reference to both scientific and general readers, and also a number of very in- teresting recipes which have been extracted from a somewhat rare volume called ' Cury,' containing a copy of ancient manuscript recipes of tKe master cook of Richard the Second. The latter have been printed in the language of the fourteenth century, and, whilst interesting on that ground, will be understood with cai'eful reading. The prices at which various kinds of animal food were