Excerpt from Suggestions Regarding the Cooking of Food Fresh meat, bacon, eggs, wheat, and oatmeal contain 12 to 15-per cent of nitrogenous substances. Cheese, ham, sausages, liver, beans, and lentils have 25 to 30 per cent, so that 3 or 4 pounds of these would suffice for a week's supply (that is, would give the 1 pound of dry nitrogenous substance), while it would take 7 pounds or more of the first class, and of milk 16 quarts to give the amount. Meat, eggs, and cheese contain about as much of fat as of nitrogenous ...
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Excerpt from Suggestions Regarding the Cooking of Food Fresh meat, bacon, eggs, wheat, and oatmeal contain 12 to 15-per cent of nitrogenous substances. Cheese, ham, sausages, liver, beans, and lentils have 25 to 30 per cent, so that 3 or 4 pounds of these would suffice for a week's supply (that is, would give the 1 pound of dry nitrogenous substance), while it would take 7 pounds or more of the first class, and of milk 16 quarts to give the amount. Meat, eggs, and cheese contain about as much of fat as of nitrogenous material, but if our, grains, or beans are used (containing only 3 to 5 per-cent of fat) then nearly a pound of butter or suet must be added. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at ... 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.
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Seller's Description:
PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.