An Essay on Food, and particularly on feeding the poor, exhibiting the science of nutrition and the art of providing wholesome and palatable food at a small expense. New edition. Edited by Sir R. Musgrave, BartRobertson, 1847 - 48 pàgines |
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20 ounces avoirdupois weight Bavarian soldiers black pepper boiled beef boiler bread dumplins bread soup bushel butter certainly CHEAP SOUP commonly cookery cost creutzers a day cuttings of bread Details of expenses dinner dish dry ammunition bread dry bread eaten employed Expenses for fuel experiments feeding the poor found to weigh fried gives grain hasty pudding hasty-pudding House of Industry importance improvements Indian corn Indian meal INDIAN PUDDING Industry at Munich ingredients kind of food liver dumplins London maccaroni manner mastication mess mixed molasses necessary North America nourishing number of portions nutritive organs of taste palatable pearl barley peas pence the pound penny penny-farthing pepper person pint plain Indian polenta portion of soup potatoes providing public kitchen reckoned render rye-bread rye-meal salt sauce savoury scarcity semel bread small quantity sterling suet sufficient sweet herbs Total viertls vinegar wheat flour wheaten bread wholesome wooden spoon