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May Byron's Vegetable Book; Containing Over 750 Recipes for the Cooking and Preparation of Vegetables

May Byron's Vegetable Book; Containing Over 750 Recipes for the Cooking and Preparation of Vegetables


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About the Book

Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: advantage, in supplying her with something more liberal in his seasonal range of foodstuffs. The present enhanced price of meat makes the wise choice of satisfying vegetables a matter of extreme importance. The following rough list will give some notion of the respective value of vegetables from a nutritious point of view?i.e. regarding them as quality rather than as quantity. 1. Potatoes. 2. Jerusalem Artichokes. 3. Parsnips. 4. Peas, Beans, Lentils. 5. Beets and Carrots. 6. Onions and Leeks. 7. Celery, Seakale, Salsify. 8. Cauliflower and Broccoli. 9. Green Vegetables in general. 10. Everything else. A FEW DON'TS (1) Don't boil any vegetable if you can steam it. (2) Don't use any more water than you can possibly help, if you must boil the vegetable: let it cook in its own juices so far as possible. (3) Don't throw away the water thus used: it contains much of the essential salts of the vegetable. Use it for stock or sauce, that same day if you can. (4) Don't put any vegetable into cold water to cook it, except potatoes (old) and Jerusalem artichokes. Put it into fast-boiling water. (5) Don't forget to salt the water c it makes all the difference to the flavour of the vegetables. (6) Don't use washing soda on any account: use (if absolutely necessary on account of the hardness of the water) a minute pinch of bicarbonate of soda?about what would cover a threepenny-bit. (7) Don't throw away peelings, parings, trimmings or any vegetable matter. Wrap them up tightly in an old newspaper, let them become fairly dry, and use them as fuel. (8) Don't dump the vegetable into the dish all wet. Strain and drain out the moisture as completely and as quickly as you can, but so as not either to spoil the shape and appearance of the vegeta...


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Product Details
  • ISBN-13: 9780217782623
  • Publisher: General Books
  • Publisher Imprint: General Books
  • Height: 246 mm
  • No of Pages: 82
  • Spine Width: 4 mm
  • Width: 189 mm
  • ISBN-10: 0217782620
  • Publisher Date: 02 Feb 2012
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 163 gr


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May Byron's Vegetable Book; Containing Over 750 Recipes for the Cooking and Preparation of Vegetables
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