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

[Chestnut flour]

[The acorn]

[The hazel nut]

[The filbert]

[The cobnut]

[The walnut]

[The butternut]

[The hickory nut]

[The pecan]

[The peanut or ground nut]