Experiments on Losses in Cooking Meat: 1898-1900 (Classic Reprint) - Hardcover

Inhaltsangabe

Excerpt from Experiments on Losses in Cooking Meat: 1898-1900

Meats of. Various kinds enter largely into the dietaries of most American families. In an average of 185 dietary studies made in different parts Of the United States, largely in connection with the investigations On the food and nutrition Of man which have been car ried on in cooperation with the U. S. Department of Agriculture, it has been found that flesh of all kinds, including meat and poultry, fish, and shellfish, forms 20 per cent Of the total food. With such exceptions as dried beef and oysters, meat is rarely eaten raw, but for the most part is either roasted, boiled, fried, or stewed.

About the Publisher

Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com

This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.