Author: Jessie Pinning RichPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 28
Book Description
Nuts and Their Uses as Food
Author: Jessie Pinning RichPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 28
Book Description
Nuts and Their Uses as Food (Classic Reprint)
Author: Myer E. JaffaPublisher: Forgotten Books
ISBN: 9780332350813
Category : Business & Economics
Languages : en
Pages : 26
Book Description
Excerpt from Nuts and Their Uses as Food Most of the native and foreign nuts which we use are too familiar to need description. Several, however, are not so generally known. 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.
Nuts as Food
Author: Charles Dayton WoodsPublisher: Forgotten Books
ISBN: 9780331307351
Category : Business & Economics
Languages : en
Pages : 30
Book Description
Excerpt from Nuts as Food: This Bulletin Contains the Results of All Available American Analyses of Nuts and Discusses the Value of Nuts as a Food for Man This nut, although a native of Syria, has long been cultivated in Southern Europe, where it Inoduces a fruit somewhat larger than that of the parent stock, but of a less desirable flavor. Most of the nuts used in the United States are from European countries bordering upon the Mediterranean. The pistachio was introduced into the Southern States nearly half a century ago and has been somewhat widely though not extensively grown. Small quantities of this nut have been successfully grown in California. 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.
Nut Cookery
Author: Mrs. Almeda LambertPublisher: Forgotten Books
ISBN: 9780666799944
Category : Cooking
Languages : en
Pages : 456
Book Description
Excerpt from Nut Cookery: Together With a Brief History of Nuts and Their Food Values This long-neglected article of diet some call shell fruit, but the common name is nuts. And God said, Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree yielding seed; to you it shall be for meat. Nuts, which are only the shelled fruit of a tree or seeds of a plant, are certainly included in man's original bill of fare. It is indeed strange that man should so lightly esteem and refuse to partake of these choice, God-given viands, which, judiciously used with grains and fruits, would supply all nature's requirements, and turn from the healthful diet to that which is less wholesome and more liable to disease such as flesh meats of all kinds. The probable reason for this is, first, they are usually eaten as desserts after one has already eaten a sufficient amount, or they are eaten as titbits between meals, and then, if indigestion follows, the nuts get the credit. Secondly, they are somewhat hard of mastication, and very few people of this generation have teeth sound enough to masticate them sufficiently for easy digestion. 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.
Nuts and Ways to Use Them (Classic Reprint)
Author: Elizabeth Fuller WhitemanPublisher: Forgotten Books
ISBN: 9781527721609
Category : Cooking
Languages : en
Pages : 20
Book Description
Excerpt from Nuts and Ways to Use Them Blanching is a means of removing the skin from kernels of almonds and other nuts that have a smooth surface. Peanut skins slip off easily after the nuts are roasted, and other nut kernels that have a tender skin, such as pecans, hickory nuts, butternuts, black walnuts, and Persian (english) walnuts, do not need to be blanched for most uses. Only nuts with a smooth surface can be blanched satisfactorily. 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.
The Uses of the Peanut on the Home Table (Classic Reprint)
Author: Jessie P. RichPublisher: Forgotten Books
ISBN: 9780267801442
Category : Cooking
Languages : en
Pages : 22
Book Description
Excerpt from The Uses of the Peanut on the Home Table The peanut is not a nut. We have too often thought. Of the peanut as a part of the circus or street parade, and have been misled by the latter half of its name and used it as we would nuts. The peanut is not a nut. It is a pea, and belongs to the same family as the common pea and bean. The term uut was applied to it on account of its flavor, which is similar to that of many of the true nuts. The object of this bulletin is to point out the true food value of the peanut and to show how it can be used in our dietary. 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.
The Storage of Edible Nuts (Classic Reprint)
Author: Arthur W. WellsPublisher: Forgotten Books
ISBN: 9780365543312
Category : Technology & Engineering
Languages : en
Pages : 30
Book Description
Excerpt from The Storage of Edible Nuts The preliminary work was largely on pecans although one series of peanuts was included to represent a product of lower oil content. 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.
Nuts and Their Uses as Food
Author: Jessie Pinning RichCalifornia Walnuts, Almonds, and Chestnuts; Their Composition and Draft Upon the Soil, And, the Bleaching of Nuts by Dipping (Classic Reprint)
Author: George E. ColbyPublisher: Forgotten Books
ISBN: 9780331852899
Category : Business & Economics
Languages : en
Pages : 20
Book Description
Excerpt from California Walnuts, Almonds, and Chestnuts; Their Composition and Draft Upon the Soil, And, the Bleaching of Nuts by Dipping Of the stone fruits the prune and apricot, like the chestnut, are largely made up of carbohydrates (sugar, etc.) and contain considerably less protein than the chestnut kernel, and from three to six times less of that ingredient than the almond or walnut kernel. The above figures are interesting among themselves, and become of more value when considering the food values of these nuts. All authorities agree upon the fact that nuts are a highly concentrated form of food; caution should, therefore, be followed in their use. Walnuts and almonds possess a higher nutritive value than even the grains; and, as compared with fruits, they rank high in food value, being the true seed only and not made up of fleshy coverings, as the apple, pear, etc.; they, therefore, have less water and a higher nutritive value generally, weight for weight. 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.
NUTS & THEIR USES AS FOOD
Author: Myer E. (Myer Edward) 1857-1931 JaffaPublisher:
ISBN: 9781373501325
Category : History
Languages : en
Pages : 28
Book Description