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Science in the Kitchen
Ella Ervilla Kellogg
Ella Kellogg superintended the Sanitarium School of Cookery at Battle Creek, and this is her monument: hundreds of pages uniting food chemistry, hygienic principles, and recipes stripped of excess. Cookery treated as health science, from the household behind America's breakfast cereal revolution. Vast, earnest, and surprisingly practical. Explore the most health-minded kitchen of the 1890s.
Every copy includes a printable PDF edition, a beautifully typeset book you can print, mark up in the margins, and keep on your shelf. Yours the moment you own it.
661 chapters
- 1SCIENCE IN THE KITCHEN.
- 2MRS. E.E. KELLOGG, A.M.
- 3Superintendent of the Sanitarium School of Cookery and of the Bay View Assembly School of Cookery, and Chairman of the World's Fair Committee on Food Supplies, for Michigan
- 4PREFACE.
- 5TABLE OF CONTENTS.
- 6LIST OF ILLUSTRATIONS.
- 7INTRODUCTION.
- 8Foods
- 9TABLE TOPICS.
- 10THE DIGESTION OF FOODS.
- 11TABLE TOPICS.
- 12COOKERY.
- 13THE PRINCIPLES OF SCIENTIFIC COOKERY.
- 14TABLE TOPICS.
- 15HOUSEHOLD WORKSHOP
- 16A Convenient Kitchen Table.
- 17Compartment Sink for Dish-Washing. Open.
- 18Compartment Sink for Dish-Washing. Closed.
+ 643 more. The full contents open with the book.
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