Food Values: Practical Tables for Use in Private Practice and Public Institutions (Classic Reprint) - Tapa blanda

Excerpt from Food Values: Practical Tables for Use in Private Practice and Public Institutions

The recipes in the case of made dishes, like puddings, sauces, etc. Have been taken from many sources, but chiefly from Sachse: How to Cook for the Sick and Convalescent.

In a given group of foods as roast meats and soups, the quantity served has been somewhat arbitrarily made the same, as in this way the relative values are best indicated.

About the Publisher

Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com

This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.