Science in the Kitchen
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The third edition; a scientific treatise on food substances and their dietetic properties together with a practical explanation of the principles of healthful cookery. A thousand choice, palatable, and wholesome recipes. Digitized by MSN from the Cornell University Library. Full text available at the Internet Archive.
Modern Medicine Publishing Company
Battle Creek, MI
Vegetarian Cookery, Kitchen Manual, Science in Cooking, Culinary Arts
Food Science | Nutrition
Kellogg, Ella Ervilla, "Science in the Kitchen" (1904). 1890-1909. 135.