Author: HORSFORD, E. N.
Title: Theory and Art of Bread-Making. A New Process without the Use of
Description: 1861. HORSFORD, E. N. THE THEORY AND ART OF BREAD-MAKING. A NEW PROCESS WITHOUT THE USE OF FERMENT. Cambridge [Mass.]: Welch, Bigelow, and Company, 1861. First edition. 30 pp. 12mo. sewn, pamphlet. Horsford was Rumford Professor at Harvard University. Instead of yeast or other leavening methods, Horsford presents a method of obtaining phosphoric acid; with bicarbonate of soda this provides leavening. Diagrams, benefits, disadvantages of other methods. Very good, slight spotting at foot of title page. Ex-library with usual markings. .
Keywords:
Title: Theory and Art of Bread-Making. A New Process without the Use of
Description: 1861. HORSFORD, E. N. THE THEORY AND ART OF BREAD-MAKING. A NEW PROCESS WITHOUT THE USE OF FERMENT. Cambridge [Mass.]: Welch, Bigelow, and Company, 1861. First edition. 30 pp. 12mo. sewn, pamphlet. Horsford was Rumford Professor at Harvard University. Instead of yeast or other leavening methods, Horsford presents a method of obtaining phosphoric acid; with bicarbonate of soda this provides leavening. Diagrams, benefits, disadvantages of other methods. Very good, slight spotting at foot of title page. Ex-library with usual markings. .
Keywords:
Price: US$ 275.00 Seller: Boston Book Company
- Book number: 89749
- Book number: 89749