The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years: A Work Published by the Order of the French Minister of the Interior, on the Report of the Board of Arts and Manufacturers1812 - 164 páginas |
Otras ediciones - Ver todo
Términos y frases comunes
afterwards alimentary substances Appert application of heat apricots aroma art of preserving artichokes asparagus bad corking bags bath boiler boiling water bottle-boot bottles and jars Brest broth cauliflowers chervil clamart cold water cool cork the bottles cream degree of heat dressed eggs Epinards evaporation expence experiments filled fire flavour French beans fresh butter furnished gathered grape juice grape syrup gravy green peas half an hour haricot hour's boiling iron wire isinglass jelly Julienne kinds liqueurs liquor litre luted manner Manufactures Maritime Prefect means meat milk mode neck operation peach pieces of cork placed portable soups Pot-au-Feu poultry precaution preparatory process prepared preserved fruit principle produce projecting rim put in bottles quantity quarter salt season served skim sorrel soup stances stool stopper strained succory sufficient sugar taken three-fourths tied and wrapped took upright vege vegetables vessels water-bath whey whole Windsor Beans