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An edition of The new hydropathic cook-book (1854)

The new hydropathic cook-book

with recipes for cooking on hygiene principles: containing also a philosophical exposition of the relations of food to health; the chemical elements and proximate constition of alimentary principles; the nutritive properties of all kinds of aliments; the relative value of vegetable and animal substances; the selection and presevation of dietetic materials, etc. etc.

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The new hydropathic cook-book
R. T. Trall, R. T. Trall
The new hydropathic cook-book by R. T. Trall, R. T. Trall
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Last edited by MARC Bot
September 17, 2020 | History
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An edition of The new hydropathic cook-book (1854)

The new hydropathic cook-book

with recipes for cooking on hygiene principles: containing also a philosophical exposition of the relations of food to health; the chemical elements and proximate constition of alimentary principles; the nutritive properties of all kinds of aliments; the relative value of vegetable and animal substances; the selection and presevation of dietetic materials, etc. etc.

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Publish Date
Publisher
S. R. Wells
Language
English
Pages
226

Subjects

Cookery Diet Food Vegetarianism Cooking
Edition Availability
Cover of: The new hydropathic cook-book
The new hydropathic cook-book: with recipes for cooking on hygiene principles: containing also a philosophical exposition of the relations of food to health; the chemical elements and proximate constition of alimentary principles; the nutritive properties of all kinds of aliments; the relative value of vegetable and animal substances; the selection and presevation of dietetic materials, etc. etc.
1869, S. R. Wells
in English
  • Nearby Libraries
Cover of: The new hydropathic cook-book
The new hydropathic cook-book: with recipes for cooking on hygienic principles
1854, Fowlers and Wells
in English
  • Learn More
Cover of: The new hydropathic cook-book
The new hydropathic cook-book: with recipes for cooking on hygienic principles: containing also a philosophical exposition of the relations of food to health; the chemical elements and proximate constitution of alimentary principles; the nutritive properties of all kinds of aliments; the relative value of vegetable and animal substances; the selection and preservation of dietetic materials, etc., etc.
1854, Fowlers and Wells
in English
  • Learn More

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Book Details

Edition Notes

Published in
New York

Classifications

Library of Congress
TX353 .T76 1869

The Physical Object

Pagination
xviii, [19]-226 p.
Number of pages
226

Edition Identifiers

Open Library
OL6478731M
LCCN
44049581
OCLC/WorldCat
1729315
LibraryThing
4806875

Work Identifiers

Work ID
OL7685502W

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