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

Legumes;

[217]

composition of; [217]

digestibility of; [218]

green; [219]

suggestions for cooking; [319]

value as strength producers; [218]

Legumin;

[217]

Lemon, the;