Cheese and its economical uses in the diet
Exploring Cheese's Culinary and Economic ImpactBy Caroline Louisa Hunt, C. F. Langworthy
Length1h 39m
About this audiobook
In "Cheese and its Economical Uses in the Diet," readers embark on a delectable journey through the intricate tapestry of cheese as a cornerstone of culinary excellence and nutritional value. This anthology artfully combines a rich array of literary styles and culinary wisdom, encompassing both historical insights and modern applications. With a focus on cheese's versatile and economical merits, the collection encapsulates an era's culinary innovation, offering standout explorations of cheese's role in diverse dietary experiences, without attributing highlights to individual authors, but rather to the collective genius of its contributors. The compendium features the conjoined culinary expertise of Caroline Louisa Hunt and C. F. Langworthy, whose backgrounds in food research and nutrition illuminate the historical context of cheese consumption. Their contributions resonate with the burgeoning nutrition movement of the early 20th century, capturing the zeitgeist of an era where dietary resourcefulness was paramount. The anthology serves as a confluence of thought from authors who each bring a distinct perspective, enriching the collective narrative on cheese. "Cheese and its Economical Uses in the Diet" is a treasure trove for those keen on exploring culinary diversity through the lens of a single but multifaceted ingredient. Readers are invited to immerse themselves in this collection, not merely for the love of cheese but also for the profound insights into its cultural and nutritional significance. The anthology offers an exceptional opportunity to appreciate the dialogue between varied voices, providing both an education in economy and a celebration of culinary creativity.
Audiobook details
GenrePsychology, Literary Classics
Length1 hr 39 mins
Narrated byListen with 1,000+ voices
FormateBook with Audio
Publish dateJul 10, 2023
LanguageEnglish
Table of contents
1FOOTNOTES:
59Nut and Cheese Roast.
2FOOTNOTES:
60Cheese and Spinach Roll.
3CHEDDAR AND AMERICAN FULL-CREAM CHEESE.
61Vegetable and Cheese Rolls.
4ENGLISH DAIRY CHEESE.
62Cheese Used in the Stuffing of Meat.
5SOFT CREAM CHEESES.
63Creamed Cheese and Eggs.
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6NEUFCHÂTEL CHEESE.
64Baked Eggs with Cheese.
7PARMESAN CHEESE.
65Scrambled Eggs with Cheese.
8SAP SAGO.
66Swiss Eggs.
9GORGONZOLA AND ROQUEFORT.
67Cheese Omelet No. 1.
10POTTED OR SANDWICH CHEESES.
68Cheese Omelet No. 2.
11SWISS CHEESE (EMMENTALER, GRUYÈRE, ETC.).
69Cheese Omelet No. 3.
12EDAM CHEESE.
70Breakfast Cereals with Cheese.
13BRIE AND CAMEMBERT CHEESE.
71Oatmeal with Cheese.
14COTTAGE CHEESE.
72Cheese with Mush.
15FOOTNOTES:
73Fried Bread with Cheese No. 1.
16THE CARE OF CHEESE IN THE HOME.
74Fried Bread with Cheese No. 2.
17CHEESE AS A FOOD.
75Roman Gnocchi.
18THE FLAVOR OF CHEESE.
76Cheese Soufflé.
19FOOTNOTES:
77Cheese Soufflé with Pastry.
20NUTRITIVE VALUE AND COST OF CHEESE AND SOME OTHER FOOD MATERIALS.
78Cheese Croquettes.
21FOOTNOTES:
79Fried Cheese Balls.
22FOOTNOTES:
80Milk and Cheese Soup.
23THE USE OF CHEESE IN THE DIET.
81Cheese and Vegetable Soup.
24BILL-OF-FARE MAKING WITH CHEESE AS THE CENTRAL FOOD.
82Scalloped Potatoes with Cheese No. 1.
25Curds and Whey.
83Scalloped Potatoes with Cheese No. 2.
26Cottage Cheese.
84Scalloped Cabbage or Cauliflower with Cheese.
27Sour-Cream Cheese.
85Cheese with Potato Puffs.
28Uncooked Curd, or French Cottage Cheese.
86Potatoes with Cheese Sauce.
29Junket.
87Cheese with Salads.
30Buttermilk Cheese.
88Plain Cheese Salad.
31Buttermilk Cream.
89Olive and Pimiento Sandwich or Salad Cheese.
32Devonshire Cream.
90Cheese and Tomato Salad.
33FOOTNOTES:
91Cheese and Pimiento Salad.
34CHEESE DISHES AND THEIR PREPARATION.
92Cheese Jelly Salad.
35Cheese Sauce No. 1.
93Cheese Salad and Preserves.
36Cheese Sauce No. 2.
94Deviled Eggs with Cheese.
37Cheese Sauce No. 3.
95Cheese and Celery.
38Cheese Sauce No. 4.
96Buttermilk Cream Salad Dressing.
39Cheese Fondue No. 1.
97Buttermilk Cream Horseradish Salad Dressing.
40Cheese Fondue No. 2.
98Cheese Sandwiches.
41Boiled Fondue.
99Cheese and Anchovy Sandwiches.
42Rice Fondue.
100Pimiento, Olive, and Cheese Sandwiches.
43Corn and Cheese Soufflé.
101Cuban Sandwiches.
44Welsh Rabbit.
102Toasted Cheese Sandwiches.
45Tomato Rabbit.
103CHEESE PASTRY, CHEESE SWEETS, AND SIMILAR DISHES.
46Green Corn, Tomato, and Cheese.
104Cheese Biscuit No. 1.
47Macaroni and Cheese No. 1.
105Cheese Biscuit No. 2.
48Macaroni and Cheese No. 2.
106Cheese Drops.
49Macaroni with Cheese and Tomato Sauce.
107Cheese Wafers.
50Italian Macaroni and Cheese.
108Cheese Relish.
51Cheese and Macaroni Loaf.
109Cheese Straws.
52Baked Rice and Cheese No. 1.
110Salad Biscuit.
53Baked Rice and Cheese No. 2.
111Cheese Gingerbread No. 1.
54Baked Crackers and Cheese No. 1.
112Cheese Gingerbread No. 2.
55Baked Crackers and Cheese No. 2.
113Cheese Custard.
56Cheese Rolls.
114Cheese Cakes.
57Boston Roast.
115Brown Betty with Cheese.
58Pimiento and Cheese Roast.
116CONCLUSION.
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