Science in the Kitchen: A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

Name: Science in the Kitchen: A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes
Author: Kellogg, E. E. (Ella Ervilla)

Kellogg, E. E. (Ella Ervilla) · 1920

Note: Project Gutenberg also has an HTML version of this file which includes the original illustrations. See 12238-h.htm or 12238-h.zip: (https://www.gutenberg.org/1/2/2/3/12238/12238-h/12238-h.htm) or (https://www.gutenberg.org/1/2/2/3/12238/12238-h.zip) Images of the original pages are available through the Michigan State University Libraries. See http://digital.lib.msu.edu/projects/cookbooks/books/sciencekitchen/scie.pdf…

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