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.

    15/569 (page 9)
    CONTENTS. PAGK Introdtjctoey :—The Nattjbe any Qtjaiities of, and the Neces- sity FOB, Foods ,1 PART I. SOLID FOODS. Section I.—Animat Foods, o. Nitrogenous. iCHAPTER I. Description and Cooking of Flesh 15 II. Preserved Meat:—By drying; Cold ; Immersion in Antiseptic Gases and Liquids ; Coating -nitli Fat or Gelatin; Heat; Salt - 22 III. Bone . . . 38 IV. Characters and Composition of lean and fat Meat. . .41 V. Beef and Veal .46 VI. Muttofi, Lamb, Goat's, and Camel's Flesh . . . . 62 VII. Pork, Sucking Pig, Bacon, and Wild Pig . . . .58 VIII. Various Wild Animals and the Horse and Ass . . .69 IX. Offal 76 X. Sausages, Black Pudding, and Blood 82 XI. Extracts of Meat and fluid Meat 86 XII. Albumeif, Gelatin, and Casein 91 XIII. Eggs 96 XIV. Poultry and Game . . . . ' , . . .100 XV. Fish 106 XVI. Shell-Fish and Turtle .114 XVII. Cheese and Cream Cheoso . 120 p. Non-Nitrogenous. XVIII. Butter, Ghee, Lard, Dripping, and Oils . . . .12