The Chemistry of Cookery

1. Preface

   3:03

2. Introductory

   13:01

3. The Boiling of Water

   19:04

4. Albumen

   22:26

5. Gelatin, Fibrin, and the Juices of Meat

   27:00

6. Roasting and Grilling

   28:29

7. Count Rumford's Roaster

   31:01

8. Frying

   44:58

9. Stewing

   30:10

10. Cheese Part 1

    30:44

11. Cheese Part 2

    28:08

12. Fat--Milk

    34:24

13. The Cookery of Vegetables

    46:24

14. Gluten--Bread

    38:13

15. Vegetable Casein and Vegetable Juices

    30:05

16. Count Rumford's Cookery and Cheap Dinners.

    27:55

17. Count Rumford's Substitute for Tea and Coffee

    47:19

18. The Cookery of Wine Part 1

    31:10

19. The Cookery of Wine Part 2

    29:46

20. The Vegetarian Question

    16:38

21. The Physiology of Nutrition

    18:17

22. Malted Food

    22:57

The Chemistry of Cookery (1892) is a public domain work.

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