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

by E. E. Kellogg

[Fruits]

[Chemical constituents of]

[Value as nutrients]

[Structure of fruits]

[The jelly-producing principle]

[Digestibility of fruits]

[Unripe fruits]

[Table of fruit analysis]

[Ripe fruit and digestive disorders]

[Over-ripe and decayed fruits]