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

asparagus; [256]

beans; [224]

beef; [400]

beef with vegetables; [400]

beets; [278]

cabbage; [250]

carrots; [246]

cauliflower; [252]

celery; [253], [254]

chicken; [407]