Search Special Collections
Results
Total number of records: 8
A treatise on adulterations of food, and culinary poisons : exhibiting the fraudulent sophistications of bread, beer, wine, spirituous liquors, tea, coffee, cream, confectionery, vinegar, mustard, pepper, cheese, olive oil, pickles, and other articles employed in domestic economy, and methods of detecting them
Accum, Friedrich Christian (1769-1838)
1820
Includes bibliographical references.
A treatise on adulterations of food, and culinary poisons : exhibiting the fraudulent sophistications of bread, beer, wine, spirituous liquors, tea, coffee, cream, confectionery, vinegar, mustard, pepper, cheese, olive oil, pickles, and other articles employed in domestic economy, and methods of detecting them
Accum, Friedrich Christian (1769-1838)
1820
Includes bibliographical references.
A treatise on adulterations of food, and culinary poisons : exhibiting the fraudulent sophistications of bread, beer, wine, spirituous liquors, tea, coffee, cream, confectionery, vinegar, mustard, pepper, cheese, olive oil, pickles, and other articles employed in domestic economy, and methods of detecting them
Accum, Friedrich Christian (1769-1838)
1820
Includes bibliographical references.
A treatise on adulterations of food, and culinary poisons : exhibiting the fraudulent sophistications of bread, beer, wine, spirituous liquors, tea, coffee, cream, confectionery, vinegar, mustard, pepper, cheese, olive oil, pickles, and other articles employed in domestic economy, and methods of detecting them
Accum, Friedrich Christian (1769-1838)
1822
Includes bibliographical references.
A treatise on adulterations of food, and culinary poisons : exhibiting the fraudulent sophistications of bread, beer, wine, spirituous liquors, tea, coffee, cream, confectionery, vinegar, mustard, pepper, cheese, olive oil, pickles, and other articles employed in domestic economy, and methods of detecting them
Accum, Friedrich Christian (1769-1838)
1822
Includes bibliographical references.
Culinary chemistry : exhibiting the scientific principles of cookery, with concise instructions for preparing good and wholesome pickles, vinegar, conserves, fruit jellies, marmalades, and various other alimentary substances employed in domestic economy, with observations on the chemical constitution and nutritive qualities of different kinds of food. With copper plates
Accum, Friedrich Christian (1769-1838)
1821
Indexed in: Goldsmiths'-Kress library of economic literature, no. 23178.1.
Culinary chemistry : exhibiting the scientific principles of cookery, with concise instructions for preparing good and wholesome pickles, vinegar, conserves, fruit jellies, marmalades, and various other alimentary substances employed in domestic economy, with observations on the chemical constitution and nutritive qualities of different kinds of food. With copper plates
Accum, Friedrich Christian (1769-1838)
1821
Indexed in: Goldsmiths'-Kress library of economic literature, no. 23178.1.
Culinary chemistry : exhibiting the scientific principles of cookery, with concise instructions for preparing good and wholesome pickles, vinegar, conserves, fruit jellies, marmalades, and various other alimentary substances employed in domestic economy, with observations on the chemical constitution and nutritive qualities of different kinds of food. With copper plates
Accum, Friedrich Christian (1769-1838)
1821
Indexed in: Goldsmiths'-Kress library of economic literature, no. 23178.1.