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

[Legumin, or vegetable casein]

[Chinese cheese]

[Legumes the "pulse" of Scripture]

[Diet of the pyramid builders]

[Digestibility of legumes]

[A fourteenth century recipe]

[The green legumes]

[Suggestions for cooking]

[Slow cooking preferable]

[Soaking the dry seeds]