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. / by R.T. Trall.

  • Trall, R. T. (Russell Thacher), 1812-1877.
Date:
1854
Catalogue details

Licence: Public Domain Mark

Credit: 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. / by R.T. Trall. Source: Wellcome Collection.

Provider: This material has been provided by the National Library of Medicine (U.S.), through the Medical Heritage Library. The original may be consulted at the National Library of Medicine (U.S.)

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    utxalmtttn* Cookery books are plenty enough in our markets; and although their literary excellences may be un- questionable, I can not regard most of them as any thing better than promiscuous medleys of dietetic abominations. In a majority of the works extant on the subject of preparing food for the table, the strong point of author- ship seems to have been, to mix and mingle the great- est possible amount of seasonings, saltings, spicings, and greasings into a single dish; and jumble the greatest possible variety of heterogeneous substances into the stomach at a single meal. No wonder the patrons and admirers of such cook-books are full of dyspepsia, and constipation, and hemorrhoids, and biliousness of every degree, and nervousness of every kind ! Cookery is an art, says Mrs. Sarah Josepha Hale {New Book of Cookery, etc.), belonging to woman's department of knowledge ; its importance can hardly be over-estimated, because it acts directly on human health, comfort, and improvement. It is precisely because the art of cookery is so inti- mately connected with the whole development and im-