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

[273]

Chestnut, the;

[214]

bread; [110]

soup; [278]

Chestnuts, boiled;

[215]

mashed; [215]

Chocolate;

[359]