Culinary Chemistry / 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.
To Face Title.
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WITH COPPER PLATES.
By FREDRICK ACCUM,
Operative Chemist, Lecturer on Practical Chemistry, on Mineralogy, and on Chemistry applied to the Arts and Manufactures; Member of the Royal Irish Academy; Fellow of the Linnæan Society; Member of the Royal Academy of Sciences, and of the Royal Society of Arts Berlin, &c. &c.
London: Published by R. ACKERMANN, 101, Strand; 1821.
The publications which I have presented to the world, having been almost exclusively confined to subjects connected with the Fine Arts, I feel it in some measure incumbent on me to explain the cause of my having undertaken to be the publisher of this volume. It has arisen from a distressing event, in which its very ingenious, useful, and elaborate Author, happened to be involved. The work was in some degree of advancement, when the sudden and most unexpected misfortune to which I have alluded, threw him at once into a state of discouragement, that gave a check to all his exertions. I, who had known him long, and had every reason, from a most intimate acquaintance, to think well of him, both in his private as well as professional character, co-operated with many of his friends, some of whom are in the superior ranks of life, to encourage him in the renewal of his former energy—but I could succeed no further than in prevailing upon him to complete this little work on Culinary Philosophy, which promised to be highly useful in some of the leading objects of Domestic Economy. When it was ready for publication, the prejudice which had been excited against him, rendered his former publishers averse from presenting it to the public. I therefore felt myself under a kind of indispensable engagement—nor am I ashamed of it, as the work was brought to a state of publication by my interference, though out of my usual line of business, to become its publisher. I accordingly, under these circumstances, made it my own by purchasing the copy-right. Nor, from its scientific novelty, and promised utility, have I the least hesitation in presenting Mr. Accum’s Work to the Public.
Friedrich Christian Accum
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INTRODUCTION.
PREFACE.
CONTENTS.
Cookery.
COOKERY IS A BRANCH OF CHEMICAL SCIENCE.
OBSERVATIONS ON THE FOOD OF MAN.
NATIONS LIVING WHOLLY UPON VEGETABLE FOOD.
NATIONS LIVING WHOLLY ON ANIMAL FOOD.
SINGULAR KIND OF ALIMENTS OF VARIOUS NATIONS.
DIFFERENCE BETWEEN AN EPICURE AND A GLUTTON.
IMPORTANCE OF THE ART OF COOKERY.
DIETETICAL REMARKS ON THE CHOICE AND QUANTITY OF FOOD.
EXTRAORDINARY GREAT EATERS, AND OBSERVATIONS ON ABSTINENCE.
REMARKS ON THE ORIGIN OF THE CUSTOM OF EATING FLESH.
COMPARATIVE ALIMENTARY EFFECTS OF ANIMAL AND VEGETABLE FOOD.
OBSERVATIONS ON THE VARIOUS KINDS OF ANIMAL SUBSTANCES COMMONLY USED FOR FOOD.
OBSERVATIONS ON THE VARIOUS KINDS OF VEGETABLE SUBSTANCES COMMONLY USED FOR FOOD.
GENERAL OPERATIONS OF COOKERY.
ROASTING ON A SPIT
ROASTING ON A STRING
ROASTING IN AN OPEN OVEN.
ROASTING IN A CLOSED OVEN.
BROILING.
FRYING.
STEWING.
BOILING.
COMPARISON OF THE CHEMICAL CHANGES PRODUCED ON ANIMAL AND VEGETABLE FOOD, IN THE DIFFERENT PROCESSES OF COOKERY.
COMPARATIVE DIMINUTION OF THE WEIGHT OF MEAT IN COOKING.
PRIMARY OR CHIEF DISHES OF THE ENGLISH TABLE.
BROTH
SOUP.
PIES
PUDDINGS
MADE DISHES,
OBSERVATIONS ON MADE DISHES.
GRAVY.
SAUCES.
THICKENING PASTE FOR BROTH, SOUP, GRAVY, AND MADE DISHES.
COLOURING FOR BROTH, SOUP, GRAVIES, AND MADE DISHES.
STOCK FOR MAKING EXTEMPORANEOUS BROTH, SOUP, OR GRAVY.
OBSERVATIONS ON THE CHOICE OF MEAT.
ON KEEPING OF MEAT, AND BEST CONSTRUCTION OF LARDERS, PANTRIES AND MEAT SAFES.
PRESERVATION OF ANIMAL SUBSTANCES IN A RECENT STATE.
PICKLING AND DRY SALTING OF MEAT.
METHOD OF PREPARING BACON, HAMS, AND HUNG BEEF.
SMOKE-DRYING, OR CURING OF BACON, HAMS, AND BEEF, AS PRACTISED IN WESTPHALIA.
METHOD OF CURING HAMS, BEEF, AND FISH, BY MEANS OF PYRO-LIGNEOUS ACID.
PICKLING OF FISH.
PICKLED MACKEREL.
PICKLED SALMON.
COLLARED EELS.
BEST METHOD OF PRESERVING ALL KINDS OF COOKED BUTCHER’S MEAT, FISH, OR POULTRY.
PRESERVATION OF MEAT BY POTTING.
POTTED BEEF, GAME, OR POULTRY.
POTTED HAM.
POTTED LOBSTER.
PRESERVATION OF EGGS.
PRESERVATIVE EFFECT OF FROST, ON BUTCHER’S MEAT, FISH, AND FOWL.
Pickles.
PICKLED RED CABBAGE.
PICKLED ONIONS.
PICKLED WALNUTS.
PICKLED CUCUMBERS.
PICKLED RED BEET-ROOT.
PICKLED MUSHROOMS.
PICKLED ARTICHOKE.
SOUR KRAUT.
MUSHROOM CATSUP.
TOMATA CATSUP.
WALNUT CATSUP.
Conserved Fruits.
CONSERVATION OF RECENT FRUITS WITHOUT SUGAR.
CONSERVATION OF RECENT FRUITS, BY MEANS OF SUGAR, IN A LIQUID STATE.
CONSERVED PINE APPLES.
CONSERVED PEARS.
CONSERVATION OF RECENT FRUITS, BY MEANS OF SUGAR, IN A SOLID FORM.
CANDIED ORANGE, OR LEMON PEEL.
BLACK CURRANT PASTE.
RASPBERRY PASTE.
ORANGE AND LEMON PASTE.
APRICOT JAM.
ORANGE MARMALADE.
PEACH MARMALADE.
PINE APPLE MARMALADE.
APRICOT MARMALADE.
FRUIT JELLIES
CURRANT JELLY.
RASPBERRY JELLY.
BARBERRY JELLY.
GOOSEBERRY JELLY.
APPLE JELLY.
QUINCE AND APRICOT JELLY
FRUIT SYRUPS.
LEMON SYRUP.
ORANGE SYRUP.
MULBERRY SYRUP.
RASPBERRY AND CURRANT SYRUP
PRESERVATION AND STORING OF FRUIT,—PRINCIPAL REQUISITES OF A GOOD FRUIT ROOM.
PRESERVATION OF RECENT ESCULENT ROOTS, POT-HERBS, AND OTHER CULINARY VEGETABLES.
Vinegar.
METHOD OF MAKING GOOSEBERRY VINEGAR.
RASPBERRY VINEGAR.
CHILLI VINEGAR.
Tea.
NATURAL HISTORY OF THE TEA TREE.
OBSERVATIONS ON THE ART OF MAKING TEA, AND SINGULAR EFFECTS OF DIFFERENT KINDS OF TEA POTS, ON THE INFUSION OF TEA.
JAPANESE METHOD OF MAKING TEA.
Coffee.
NATURAL HISTORY OF THE COFFEE TREE.
BEST METHOD OF MAKING COFFEE.
STEWPANS AND SAUCEPANS
PRESERVING PANS.
COPPER COOKING UTENSILS.
Transcriber’s Notes
