A treatise on the art of making good wholesome bread of wheat, oats, rye,…

Read now or download (free!)

Choose how to read this book Url Size
Read online (web) https://www.gutenberg.org/ebooks/60424.html.images 259 kB
EPUB3 (E-readers incl. Send-to-Kindle) https://www.gutenberg.org/ebooks/60424.epub3.images 350 kB
EPUB (older E-readers) https://www.gutenberg.org/ebooks/60424.epub.images 349 kB
EPUB (no images, older E-readers) https://www.gutenberg.org/ebooks/60424.epub.noimages 155 kB
Kindle https://www.gutenberg.org/ebooks/60424.kf8.images 452 kB
older Kindles https://www.gutenberg.org/ebooks/60424.kindle.images 399 kB
Plain Text UTF-8 https://www.gutenberg.org/ebooks/60424.txt.utf-8 216 kB
Download HTML (zip) https://www.gutenberg.org/cache/epub/60424/pg60424-h.zip 331 kB
There may be more files related to this item.

About this eBook

Author Accum, Friedrich Christian, 1769-1838
LoC No. 44049455
Title A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains
Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world
Credits Produced by deaurider, Barry Abrahamsen, and the Online
Distributed Proofreading Team at http://www.pgdp.net (This
file was produced from images generously made available
by The Internet Archive)
Summary "A Treatise on the Art of Making Good Wholesome Bread of Wheat, Oats, Rye, Barley, and Other Farinaceous Grains" by Fredrick Accum is a scientific publication written in the early 19th century. This comprehensive work explores the principles and practices of bread-making, emphasizing the nutritional and chemical properties of various grains and the methods employed in different cultures. The treatise serves as a guide for understanding not only the recipes and techniques for making bread but also the historical context of bread-making throughout human civilization. The opening of this treatise establishes the author's intent to delve into the chemical composition of various alimentary substances derived from plants, as well as to provide an extensive history of bread-making practices. Accum discusses the nutritional benefits of different grains, such as wheat, rye, oats, and barley, detailing their roles as staple foods in various societies. He elaborates on the diverse techniques used for transforming these grains into bread, illustrating the complexity and importance of this essential dietary component in human diets across the globe. (This is an automatically generated summary.)
Language English
LoC Class TX: Technology: Home economics
Subject Bread
Category Text
EBook-No. 60424
Release Date
Copyright Status Public domain in the USA.
Downloads 108 downloads in the last 30 days.
Project Gutenberg eBooks are always free!