A treatise on the art of making good and wholesome bread of wheat, oats, rye, barley, and other farinaceous grain : 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 / by Frederick Accum.

  • Accum, Friedrich Christian, 1769-1838.
Date:
1821
Catalogue details

Licence: Public Domain Mark

Credit: A treatise on the art of making good and wholesome bread of wheat, oats, rye, barley, and other farinaceous grain : 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 / by Frederick Accum. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

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    I have explained the chemical distinction which exists between bread made with yeast, as well as with leaven, and bread made without either of these species of ferment; and, lastly, I have given specific directions for making the different kinds of Bread prepared from Wheat, Oafs, Rye, Barley, Rice, Maize, Buck-wheat, Potatoes, and other fari- naceous substances, as practised in various countries. FREDRICK ACCUM.